If you’re looking for a refreshing twist on a classic Italian dessert, this Frozen Tiramisù-Style Dessert with raspberries will hit the spot! It’s egg-free, no-churn, and packed with vibrant flavors from fresh raspberries and zesty lime.
Plus, it’s a no-bake treat that’s perfect for hot days or when you’re entertaining.
Ingredients for a 32 cm Mold
For the Raspberry Compote and Juice:
- 1 packet of frozen raspberries
- 30 g brown sugar
- Zest and juice of 1 lime
- Kirsch (optional)
For the Tiramisu Layer:
- 16 ladyfinger biscuits
- 250 g cold mascarpone
- 60 cl very cold heavy cream
- 400 g condensed milk (250 g sweetened, 150 g unsweetened)
- Freeze-dried raspberry powder for topping
- Fresh raspberries for garnish
Instructions
Make the Raspberry Compote and Juice
- In a heatproof bowl, combine the frozen raspberries, brown sugar, lime zest, and juice.
- Cook using a bain-marie (a bowl over simmering water) for 1 hour, stirring occasionally.
- Strain the mixture to separate the juice, and let it cool. If you’re using Kirsch, add a splash now.
- Set aside the juice for later use.
- Blend the remaining raspberry pulp, cover it with plastic wrap, and refrigerate it for later.
Prepare the Cream Layer
- In a stand mixer, whip the cold heavy cream and mascarpone on low speed. Gradually increase to medium speed until the mixture becomes soft but not stiff.
- Slowly incorporate the condensed milk into the whipped cream, keeping the speed low until fully combined.
Assemble the Frozen Tiramisu
- Dip each ladyfinger biscuit into the cooled raspberry juice, ensuring they’re well-soaked but not overly soggy.
- Line the bottom of your mold (32 cm) with plastic wrap, leaving extra hanging over the sides for easy removal later.
- Lay the soaked biscuits in a single layer at the bottom of the mold.
- Pipe or spread half of the cream mixture over the biscuits.
- Add a second layer of dipped biscuits, pressing them gently into the cream.
- Top with the remaining cream, smooth the surface with a spatula, and tap the mold lightly to eliminate any air pockets.
- Cover with plastic wrap and place the mold in the freezer for at least 6 hours.
Serving Your Frozen Tiramisu
- Remove the dessert from the freezer and let it sit at room temperature for about 15 minutes before unmolding.
- Sprinkle with freeze-dried raspberry powder for a tangy finish.
- For extra flavor, garnish with fresh raspberries, or serve with the reserved raspberry compote on the side.
Tip: Instead of layering the compote in the dessert, which can crystallize when frozen, serve it fresh at the table for the best texture.
Storing and Make-Ahead Tips
- This tiramisù-style dessert can be stored in the freezer for up to 2 weeks. Just make sure to cover it well with plastic wrap to prevent freezer burn.
- Planning for a special occasion? You can assemble and freeze it the night before, ensuring it’s ready to go without any last-minute stress.
Enjoy this creamy, tangy, and refreshing treat with friends or family—it’s the perfect balance of rich mascarpone, fresh raspberries, and a hint of lime.
Tiramisù-Style Frozen Dessert Recipe
A refreshing frozen dessert inspired by tiramisù, made with ladyfinger biscuits soaked in raspberry juice, layered with mascarpone and cream, and topped with freeze-dried raspberry powder. Perfect for a summer treat!
Ingredients
- 1 packet frozen raspberries
- 30 g brown sugar
- 1 lime zest and juice
- Kirsch optional
- 16 ladyfinger biscuits
- 250 g cold mascarpone
- 60 cl very cold heavy cream
- 400 g condensed milk 250 g sweetened, 150 g unsweetened
- freeze-dried raspberry powder
- fresh raspberries
Instructions
- Prepare the raspberry compote and juice by adding raspberries, sugar, lime zest, and juice into a bowl. Cover the bowl and place it in a bain-marie for 1 hour.
- Strain the mixture and let the juice cool. Optionally, add a splash of Kirsch.
- Blend the remaining raspberry pulp and cover it with plastic wrap. Set it aside.
- For the cream layer, whip the cold cream and mascarpone together in a stand mixer, starting on low speed and increasing to medium until soft but not too firm.
- Slowly incorporate the condensed milk into the whipped cream mixture. Mix on low speed until combined.
- To assemble the dessert, dip the ladyfinger biscuits in the raspberry juice and lay them on the bottom of a 32 cm cake mold lined with plastic wrap or parchment paper.
- Pipe half of the cream over the biscuits.
- Add another layer of soaked biscuits and gently press them down.
- Pipe the remaining cream on top. Tap the mold to pack the cream, smooth the top with a spatula, cover with plastic wrap, and freeze for 6 hours.
- Unmold the dessert and sprinkle freeze-dried raspberry powder on top.
- Let the dessert sit for 15 minutes at room temperature before serving.
- Optionally, serve the dessert with the raspberry compote on the side.
Notes
- Be sure to use very cold cream and mascarpone for the best texture.
- Adding the compote at the time of serving helps avoid crystallization during freezing.
- This recipe is egg-free and suitable for expecting mothers.
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