Raspberry Tiramisu Trifle

Raspberry Tiramisu Trifle
  • PREP TIME
    20 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    20 mins
  • SERVING
    8 People
  • VIEWS
    9

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

  • Carbohydrate
    17 g
  • Cholesterol
    128 mg
  • Fiber
    3 g
  • Protein
    6 g
  • Saturated Fat
    8 g
  • Sodium
    57 mg
  • Sugar
    8 g
  • Fat
    16 g
  • Unsaturated Fat
    0 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)

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.

Lilly Bayer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 3 Ratings)
Total Reviews: (5)
  • Jordi Parkerturcotte

    I was a little nervous about using raw eggs, but the trifle turned out perfectly. I used pasteurized eggs just to be safe.

  • Mathilde Schuster

    I followed the recipe exactly and it was delicious! The only thing I would change is to make more of it next time.

  • Millie Haley

    The 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

    This trifle was a huge hit at my dinner party! Everyone raved about the fresh raspberry flavor and the creamy mascarpone.

  • Darien Runolfsdottir

    I made this for a summer barbecue and it was the perfect light and refreshing dessert. I will definitely be making this again!

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