No-Bake Raspberry Tiramisu Cups
Mascarpone cream, milk-dipped ladyfingers and sweet-tart raspberry jam layered in cups, with no coffee and no oven. Chill, then top with fresh berries.
A note on this recipe
These raspberry tiramisu cups layer rich, smooth mascarpone cream with soft milk-dipped ladyfingers and sweet-tart raspberry jam. The recipe uses no coffee or alcohol and needs no oven or stove. Assemble the cups ahead, chill for at least 4 hours, then add jam and fresh berries before serving.
Why you should try it
- Sweet-tart raspberry jam pairs with the rich mascarpone cream.
- No coffee or alcohol; the ladyfingers are dipped in milk.
- Individual cups are easy to serve, with no slicing.
- You can assemble the cups ahead, then add jam and fruit before serving.
Before you start
A quick read of the key points before you cook.
Ladyfingers left in milk too long turn soggy and release liquid into the cup. Just touch both sides to the milk; they keep absorbing moisture from the cream as they chill.
The whipping cream needs to be cold and whipped until the beater marks stay visible. If the mascarpone cream softens during assembly, chill the piping bag for a while before continuing.
Spread the final jam only after the full chilling time, once the surface is firm. Use cooled jam, as warm jam melts the cream.
Damp berries thin out the jam. Pat them dry and decorate shortly before serving.
Instructions
Whip the yolks and mix in mascarpone
7 minPut 2 pasteurized egg yolks and 15 g caster sugar in a clean bowl.
Whip until the yolks turn pale and thick, and the mixture falls back in folds when you lift the beaters.
Add 250 g mascarpone and beat until the beater marks are clear and stay visible.
Refrigerate the mixture while you whip the cream.
Whip the cream and finish the mascarpone cream
6 minPut 250 g cold whipping cream and 10 g caster sugar in another bowl.
Whip until the beater marks are clear and stay visible.
Take the yolk and mascarpone mixture out of the fridge, add the whipped cream and fold gently until evenly mixed with no white streaks.
Spoon the mascarpone cream into a piping bag.
Add the cream base and milk-dipped ladyfingers
5 minPipe a little mascarpone cream into the bottom of 2 clean cups.
Pour the milk into a shallow dish.
Dip each ladyfinger quickly on both sides and lift it out right away.
Arrange the ladyfingers in a single layer over the cream, breaking or trimming them to fit if needed.
Add jam, cover with cream and chill
4 hr 4 minPipe or spoon cooled raspberry jam over the ladyfingers in each cup.
Pipe another layer of mascarpone cream over the jam, leaving some space at the top for the jam and fruit.
Smooth the surface with a spoon or small palette knife.
Cover and refrigerate for at least 4 hours; overnight is best.
Top with jam and berries
5 minAfter chilling, spread a thin layer of raspberry jam over each cup.
Arrange patted-dry raspberries around the edge, adding blueberries or blackberries if you like.
If you like, add edible flowers and a few herb sprigs.
Serve cold; cover any cups you are not serving and keep them in the fridge.
Storage
Refrigerate Cover each cup and keep it in the fridge; add the fruit topping shortly before serving.
Ingredients
0/13Servings 2 cups
Yolk and mascarpone mixture
Whipped cream
Ladyfingers and jam for assembly
Berries and decoration
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