ICYMI, summer’s hottest dessert doesn’t require turning on an oven. Tiramisu is making a comeback, but this time with fresh, seasonal fruit and inventive flavors that go way beyond just coffee. We couldn’t resist jumping on the bandwagon with our own rendition, a raspberry tiramisu that’s tart, sweet, creamy and, best of all, entirely no-bake. (Is it Italian? No. Does it taste good? Don’t even get us started.)
The striking pink topping is just a dusting freeze-dried raspberries that have been powdered in a food processor—you can find them at grocery stores like Trader Joe’s or online, but it’s an optional touch. A smattering of fresh berries or a touch of lemon zest would be equally delicious and elegant.
1 pint (about 3 cups) raspberries
⅓ cup granulated sugar
Zest and juice of 1 lemon
2 cups heavy cream
3 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
2 cups mascarpone
Pinch of kosher salt
About 36 ladyfingers
Freeze dried raspberries, processed to a powder in a food processor (optional)
1. Make the Raspberry Sauce: In a small saucepan, combine the raspberries, sugar, lemon zest and 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 and set the liquid aside to cool.
2. Make the Mascarpone Cream: In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, confectioners’ sugar and vanilla to stiff peaks. Transfer half of the whipped cream to a small bowl; cover with plastic wrap and chill. To the remaining whipped cream, fold in the mascarpone and set aside.
3. Assemble the Tiramisu: Have ready a 7-by-11 or 9-by-13-inch baking dish or pan. (Realistically, you can use any size 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. 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.
6. Repeat steps 4 and 5, making a second layer each of the soaked ladyfingers and mascarpone, using an offset spatula to smooth the surface. Using a fine-mesh sieve, dust the tiramisu with raspberry powder (if using). Transfer to the refrigerator and chill at least 4 hours before serving.