Small batch raspberry tiramisu with a super light and creamy eggless tiramisu filling, raspberry preserves, and orange-soaked ladyfingers.
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small batch raspberry tiramisu
If you couldn’t tell by the amount of tiramisu and tiramisu-adjacent recipes on my blog already, I love tiramisu. It’s such an easy dessert to make, especially my version which is filled with a light and airy mascarpone whipped cream so there’s no eggs involved. This here is a tiramisu that’s perfect for the summer, it’s made with three layers of orange-soaked ladyfingers, three layers of fluffy vanilla bean mascarpone whipped cream, and two layers of raspberry preserves (storebought, to make it even easier).
This recipe is super easy to make, is super delish, it’s no-bake, and it’s small batch yielding just 1 delicious loaf pan of tiramisu. So let’s get into it! ☺︎
expert baking tips
WEIGH YOUR INGREDIENTS:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Dip the ladyfingers quickly:
You’re not going to want the ladyfingers to sit in the orange mixture, just quickly dunk them on both sides then take them out. Otherwise, they’ll start to fall apart.
ingredients for raspberry tiramisu –
mascarpone filling:
- Mascarpone: the base of tiramisu.
- Vanilla: I use and love vanilla bean paste because of the little speckles, but any vanilla extract will work.
- Granulated sugar: we’ll use a little bit of sugar to sweeten the mascarpone cream.
- Heavy whipping cream: we’ll be replacing the bulk that comes from using egg whites with heavy whipping cream.
ladyfingers & Preserves:
- Orange juice: for dipping the ladyfingers into, fresh is best.
- Granulated sugar: for a touch of sweetness
- Ladyfingers: make sure you have the hard, crunchy ladyfingers rather than the cakey ones, which will fall apart. If you’re able to get them, Savoirardi are generally regarded as the best brand of ladyfingers for tiramisu (I find them at Jewel Osco)
- Raspberry preserves: I prefer preserves since they have whole fruit pieces in them, but a raspberry jam would work here as well! I used store-bought bonne maman preserves to make the process easier.
how to make raspberry tiramisu
Here are a few images of what the process of making this tiramisu looks like. You can find the full recipe at the end of this blog post.
- Beat together the mascarpone cream ingredients.
- Dip the ladyfingers one by one into the orange juice and place them into a single layer at the bottom of a loaf pan.
- Layer with mascarpone cream and raspberry preserves and repeat.
- Chill the tiramisu in the fridge for at least 4 hours, then slice, serve, and enjoy!
raspberry tiramisu recipe q&a
what size loaf pan do I need?
I used an 8×4″ loaf pan for this, you can use a 9×5″ loaf pan just note that you may need a few more ladyfingers and your tiramisu won’t be as tall as the one pictured.
can I double this recipe?
Yes! You can double the recipe and assemble it in two loaf pans, or in an 8″ or 9″ square pan.
how to store tiramisu
You’ll need to store this in the fridge in an airtight container, where it will keep well for up to 4 days.
can i use different preserves?
Definitely! Swap out the raspberry for blueberry, strawberry, cherry, blackberry, apricot, peach; whichever preserves you’re feeling. You can also swap the orange juice for lemon or lime juice depending on the fruit & citrus combo you’re looking for.
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Raspberry Tiramisu (Small Batch)
Ingredients
Mascarpone Cream
- 226 g mascarpone (1 c.)
- 75 g granulated sugar (¼ c. + 2 tbsp.)
- 1 tsp. vanilla
- ¼ tsp. salt
- 410 g heavy whipping cream divided (13 ⅔ oz.)
Ladyfingers & Preserves
- 120 g orange juice freshly squeezed (4 oz.)
- 25 g granulated sugar (2 tbsp.)
- 18 ladyfingers*
- 240 g raspberry preserves (¾ c.) + extra for topping (optional)
- fresh raspberries for topping (optional)
Instructions
Mascarpone Cream
- In a medium-sized mixing bowl with a hand or stand mixer, beat together the mascarpone, sugar, vanilla bean paste, and salt just until combined.
- Add 330g (11 oz.) of the heavy whipping cream into the mascarpone mixture. Beat until the mixture reaches stiff peaks. Set aside.
Ladyfingers & Preserves
- Line an 8×4" loaf pan with parchment paper or plastic wrap to form a hammock for the tiramisu so it's easier to pull out later on.
- Add the orange juice and sugar to a shallow bowl. Heat in 10-second intervals, stirring after each, until the sugar has dissolved.
- Quickly dip the ladyfingers into the orange mixture on both sides, then layer them into a single layer, longways (2 rows of 3), on the bottom of the loaf pan. (You may need to slice a little off of three of the ladyfingers for them to fit.)
- Top with ⅓ of the mascarpone cream mixture and smooth it out into an even layer. Dollop ½ of the preserves on top and smooth it out into an even layer.
- Dip more of the ladyfingers into the orange mixture, and layer them on top of the preserves.
- Spread ½ of the remaining mascarpone cream over the ladyfingers, then add the remaining preserves. Top it off with another layer of orange-soaked ladyfingers.
- Add the remaining 80g (2 ⅔ oz.) of heavy whipping cream into the mixing bowl with the mascarpone cream and beat it until soft peaks form.
- Transfer the cream to a piping bag fitted with your tip of choice, and pipe the remaining cream on top of the ladyfingers. Dollop with additional preserves and fresh raspberries (optional).
- Cover the tiramisu with plastic wrap, and set it in the fridge to chill and firm up for at least 4 hours.
- Lift the tiramisu out of the pan, then slice, serve, and enjoy!
