Alcohol-Free Raspberry Tiramisu Without Coffee
If you're looking for a Raspberry Tiramisu recipe that is suitable for everyone, try this Alcohol-Free Tiramisu. This no-bake dessert recipe is packed with the fresh taste of fruit and is also a coffee-free alternative.
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Servings: 8
Calories: 505kcal
Ingredients
- 450 g Fresh Raspberries
- 150 ml Orange Juice
- 100 ml Hot Water
- 80 g Caster Sugar
- 40 Sponge Fingers, approximately, depending on the size
- 3 Egg Yolks
- 1 tsp Vanilla Extract
- 150 ml Double Cream
- 250 g Mascarpone
- Cocoa Powder for Dusting, optional
Instructions
- Place 150g of the fresh raspberries, 20g of the caster sugar, and orange juice into a pan and gently heat until the raspberries break down and the liquid thickens slightly.
- Remove from the heat and strain the sauce through a sieve to remove the seeds.
- Pour the raspberry sauce into a bowl and mix in the water, set aside.
- In a separate pan, place the egg yolks and the rest of the caster sugar and heat over a gentle heat while whisking, until the sugar dissolves.
- Remove from the heat and whisk until cooled, thick and creamy. Do not overcook the eggs, otherwise the mixture will become too stiff. Once ready, place the mixture into a separate bowl to prevent the eggs from cooking further in the hot pan.
- In a separate bowl, whisk the double cream until it becomes thick with medium peaks.
- Add the mascarpone and vanilla extract and whisk again until combined.
- Add the egg yolk mixture to the cream and fold through, whisk a little more until everything comes together and is thick and creamy. Do not over-whisk at this point, otherwise the cream will separate.
- Begin dipping the sponge fingers into the raspberry sauce and create a layer on the bottom of your serving dish, allow each finger to soak up some of the juice, but be careful not to leave them sitting in it for too long, otherwise they will become too soggy.
- Top the dipped sponge fingers with a layer of the cream mixture.
- Top the cream with a layer of fresh raspberries and repeat the process again with another layer of each.
- Finish the tiramisu with a layer of cream, cover with clingfilm and place in the fridge to chill and set for at least 3 hours.
- Once you are ready to serve, dust with the cocoa powder and top with the rest of the raspberries.
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Recipe Notes
- Don't over-whisk the ingredients otherwise, they will curdle.
- Be careful to not overcook the eggs, otherwise, the mixture will be too stiff to mix into the cream. Keep them looking runny, thickened slightly, pale and creamy.
- The sponge fingers will vary in absorbency some may need a little longer to soak up the raspberry juice than others.
- Ideally, chill the tiramisu overnight for the best results.
- Leave the decoration off of the top until you're ready to serve it, otherwise the tiramisu may become soggy.
Nutrition Estimate
Calories: 505kcal | Carbohydrates: 53g | Protein: 10g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 247mg | Sodium: 107mg | Potassium: 213mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1176IU | Vitamin C: 25mg | Calcium: 107mg | Iron: 3mg