Easy Raspberry Lychee Tiramisu

Easy Raspberry Lychee Tiramisu is the perfect no-bake summer dessert made with fresh raspberries, lychees, rose, ladyfingers, and mascarpone! Fruity, light, pretty and so delicious!! This summer version takes the flavours of traditional tiramisu and brightens them up for the summer season… but without coffee, alcohol (optional), and raw eggs.

Tiramisu is an absolutely iconic Italian dessert. It’s undoubtedly the most-loved dessert in Italy . And a firm fixture in Italian restaurant dessert menus all around the globe. It’s been reinterpreted in many different ways. I’ve always had fun experimenting with this classic dish with an array of delicious alternatives. Like mango, passionfruit, strawberry and even nutella ! Today we’re bringing to you the Italian classic with a summer twist.

Easy raspberry lychee tiramisu, served in an elegant bonbon jar, and made with fresh raspberry, lychees and a silky-smooth rose cream. It is packed with sweet fruit flavour thanks to the homemade raspberry syrup. The combination of creamy mascarpone, the light crunch of ladyfingers, and floral lychee with rose is so yummy. These spoonfuls of sweetness can be made in just 25 minutes and there is no baking involved. A perfect make-ahead dessert recipe because the flavours actually get better when made the day before. Just wait until serving before dusting with the dried raspberry powder!

What is Easy Raspberry Lychee Tiramisu?

Classic Tiramisu is a super simple and rich trifle-like dessert. Rather than layering up cake and creamy filling. It is assembled by layering rich mascarpone cream, ladyfinger, coffee, liquor and cocoa powder. While classic tiramisu is one of my all-time favourite dessert, Ispahan is not far behind. An iconic French Pastry invented by Pierre Hermé. So scratching my itch for creativity and combining 2 of my favourite desserts.

This raspberry lychee tiramisu is a light, summery version of the classic. Featuring the flavours of tart berries, floral lychees and subtle combination of sweet rose cream. The raspberry soak and rose mascarpone whipped cream are the stars of the show. I cannot get over how well it all mingles and still has the zing of vibrant raspberries.

Ingredients Used to Make Easy Raspberry Lychee Tiramisu

For this recipe all you need are these ingredients:

• Fresh raspberries – gives a tart and fruity exotic flavour to the dessert. Adds the perfect summer taste to this dessert.
• Fresh or Tinned Lychees -Adds the floral notes and helps cut the tartness of the raspberries.
• Caster and icing sugar – is used to sweeten the raspberry syrup and mascarpone cream. I use caster sugar to make the syrup. and icing sugar in the cream so that the finished cream is velvety smooth and not gritty.
• Crème de Framboise (optional) – is a raspberry liqueur. It adds a little sharpness to the raspberry syrup. If you want an alcohol-free version just omit it.
• Rose water – add a floral, sweet, fragrant, and delicate quality in its flavour. Rose water has a subtle character to it , so it needed to be used in moderation. in order to appreciate its true flavour and quality.
• Mascarpone – creates that creamy filling, so famous in Tiramisu.
• Double cream – helps to lighten the mascarpone cream.
• Pure vanilla extract or vanilla paste – adds flavour and enhances the other ingredient flavours.
• Ladyfinger biscuits  – are deliciously crunchy with sugar coating on one side. Also known as Savoiardi. sponge fingers make up the structural part of this raspberry tiramisu. A beautiful match for this dessert.

How to Make Easy Raspberry Lychee Tiramisu

1) Make the raspberry syrup:

•  In a small saucepan, add the raspberries, lychees, lychee juice, and sugar, bring to a simmer for 4-5 minute. The raspberries and lychees will break down and the sugar will dissolve. 
• Remove from the heat and use a hand blender to break down the raspberries and then pass the mixture through a sieve to remove the pulp and the seeds.
• Add the rose water and raspberry liquor (if using) and then leave to cool on the side.

2) Beat the cream:

•  In a medium bowl, whisk the mascarpone with the cream, vanilla and sugar, until it becomes thick and forms soft peaks. OR alternatively, you can first whip the cream in one bowl to soft peaks. In a separate bowl beat the mascarpone with rose water, vanilla and sugar. Add the cream to the mascarpone mixture in 3 parts, just gently folding it together each time until it looks smooth and creamy.

3) Layer The Tiramisu

• The first layer: Dip the Savoiardi individually into the raspberry syrup. Then lay them in an even layer on the bottom of your dish. Add some chopped lychees and halved raspberry on top. Spread the cream mixture evenly over them.
• The second and third layer: Repeat the layers of Savoiardi, chopped fruits, then cream. Arrange the remaining raspberries over the top. Loosely cover and refrigerate for at least 4 hours and up to overnight.

Note : Don’t soak the biscuits: You just want to lightly dip both sides of the Savoiardi / ladyfinger biscuits. If you let them soak, they end up just becoming mushy.

4) Serving

• To serve: in the bowl of a food processor, grind the freeze-dried raspberries to a powder.  Put in a strainer and remove any large seeds. Combine the raspberry powder with the icing sugar. Generously dust the top of the tiramisu with the raspberry sugar right before serving.

Helpful Tips and Tricks to Make Easy Raspberry Lychee Tiramisu

• Use hard ladyfingers, not soft ones. The soft ones will get mushy after a day in the fridge. Look for Italian ladyfingers, they are often called Savoiardi. They are quite crisp but will soften as the tiramisu sits.They have a sugary top.
• The tiramisu will taste best if you use fresh, raspberries and lychees. Tinned lychees also work but remove the excess juice.
• Make sure the cream is cold: This means both the thickened (heavy) cream and the mascarpone. Cream won’t whip if it’s not cold.
• What can I substitute for Mascarpone cheese? There is really no ideal substitute for this ultra creamy and soft Italian cheese. As when whipped mascarpone takes on the form of a stunning and light mousse. But you could use cream cheese instead if you wish but this would change the typical tiramisu flavour.
• Don’t overwhip the mascarpone: Mascarpone is already very thick. so if you beat it too long, it will end up becoming grainy (as it slowly turns into butter). Just whip it enough to beat everything through.
• A little rose syrup goes a long way. The subtle rose flavour magnifies the tart, floral flavours.

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Easy Raspberry Lychee Tiramisu

Serves: 4-6 Prep Time: 20 Minutes Cooking Time: 7 Minutes 7 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

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Ingredients

RASPBERRY LYCHEE SAUCE

• 150 g raspberries
• 4 lychees, chopped
• 40 g caster sugar
• 50ml lychee juice
• 1 tbsp rose syrup
• 15ml cremé de Framboise

ROSE MASCARPONE CREAM

• 300 ml double cream
• 200 g mascarpone cheese
• 50 g icing sugar
• 1.5 tsp rose syrup
• 1 tsp vanilla extract
• pinch of salt

 

ASSEMBLY

• 100 g  ladyfingers (Savoiardi), (15 fingers)
• 100 g raspberries, halved
• 80 g lychees, chopped

SERVE

• Freeze dried raspberries, processed to a powder in a food processor (optional)
• ½ tbsp icing sugar
• 25 g of raspberries

method

1. MAKE THE RASPBERRY LYCHEE SAUCE: In a small saucepan, combine the raspberries, lychees, sugar, and lychee juice over low heat. Cook, stirring frequently, until the berries break down, 5 to 7 minutes. Using a fine mesh sieve, strain the raspberry juice into a shallow bowl. Discard the solids. Add rose water and raspberry liquor (if using) and set the liquid aside to cool.
2. MAKE THE ROSE MASCARPONE CREAM: In a medium bowl, whisk the mascarpone with the cream, rose water, vanilla and icing sugar, until it becomes thick and forms soft peaks.
3. ASSEMBLE THE TIRAMISU: Have ready a 6 x 6 inch baking dish or pan. (Realistically, you can use any size or shape but the thickness of your layers may vary.)
4. Working one at a time, dip a ladyfinger into the raspberry juice, submerging it for 10 to 15 seconds. Arrange the ladyfingers in a single layer in the baking dish until the bottom is covered.
5. Sprinkle half of the chopped lychees and cut raspberry on top.
6. Spread half of the mascarpone into the baking dish, smoothing out the top and coaxing it all the way to the edge of the dish.
7. Repeat steps 4 and 5, making a second layer each of the soaked ladyfingers, chopped fruits and mascarpone, using an offset spatula to smooth the surface. Or transfer the cream into a piping bag and pipe the cream on top.  Transfer to the refrigerator and chill at least 4 hours
8. BEFORE SERVING - Using a fine-mesh sieve, dust the tiramisu with raspberry powder and icing sugar (if using), and arrange the remaining  raspberries on top.

Did You Make This Recipe?

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