For the best flavor, use high-quality, ripe raspberries. If fresh raspberries are not available, you can use frozen raspberries that have been thawed and drained. The trifle can be assembled up to 24 hours in advance. This allows the flavors to meld and the ladyfingers to soften slightly. If you are concerned about using raw eggs, you can use pasteurized eggs or make a cooked zabaglione for the mascarpone cream. A splash of raspberry liqueur or a bit of raspberry jam added to the crushed raspberries can enhance the raspberry flavor. Consider adding a layer of toasted almonds or pistachios for added crunch.
Raspberry Tiramisu Trifle
-
PREP TIME20 mins
-
COOK TIME0 mins
-
TOTAL TIME20 mins
-
SERVING8 People
-
VIEWS9
Indulge in the vibrant flavors of summer with this delightful Raspberry Tiramisu Trifle. Layers of delicate ladyfingers, creamy mascarpone, and bursts of fresh raspberries create an unforgettable dessert experience. Perfect for making ahead and wowing your guests!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate17 g
-
Cholesterol128 mg
-
Fiber3 g
-
Protein6 g
-
Saturated Fat8 g
-
Sodium57 mg
-
Sugar8 g
-
Fat16 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a small bowl, combine 1 tablespoon of the granulated sugar, lemon juice, and water. Stir until the sugar is dissolved. (5 minutes)
02
Step
5 mins
In a large bowl, combine the mascarpone cheese, egg yolks, and the remaining 3 tablespoons of granulated sugar. Beat with an electric mixer until smooth and creamy. (5 minutes)
03
Step
7 mins
In a clean, grease-free glass, metal, or ceramic bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the mascarpone cream until just combined. Be careful not to overmix. (7 minutes)
04
Step
5 mins
Dip two-thirds of the ladyfingers into the lemon juice mixture. Arrange the soaked ladyfingers, dipped side up, in a rectangular serving dish. (5 minutes)
05
Step
3 mins
Spread half of the crushed raspberries over the ladyfingers, followed by half of the mascarpone cream. (3 minutes)
06
Step
5 mins
Repeat the layers with the remaining soaked ladyfingers, crushed raspberries, and mascarpone cream. (5 minutes)
07
Step
2 hrs
Garnish the trifle with fresh raspberries. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. (2 hours)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Jordi Parkerturcotte
Jun 30, 2025I was a little nervous about using raw eggs, but the trifle turned out perfectly. I used pasteurized eggs just to be safe.
Mathilde Schuster
Jun 29, 2025I followed the recipe exactly and it was delicious! The only thing I would change is to make more of it next time.
Millie Haley
Jun 27, 2025The recipe was easy to follow and the trifle looked beautiful. I added a sprinkle of powdered sugar on top for an extra touch.
Zora Koepp
Jun 23, 2025This trifle was a huge hit at my dinner party! Everyone raved about the fresh raspberry flavor and the creamy mascarpone.
Darien Runolfsdottir
Jun 16, 2025I made this for a summer barbecue and it was the perfect light and refreshing dessert. I will definitely be making this again!