Nothing brightens up a gathering quite like a dessert that dazzles the eyes and delights the palate. When I first combined the exotic sweetness of lychee with the tangy burst of fresh raspberries, I knew I had stumbled upon something special. This Lychee & Raspberry Tiramisu is not just another twist on a classic; it’s a celebration of flavors that transforms the familiar into something truly extraordinary.
After a long week filled with the same old dinners, this recipe emerged as the perfect antidote to my cooking fatigue. The contrast of velvety mascarpone, layered with syrup-soaked ladyfingers and luscious fruit, creates an indulgence that feels both refreshing and comforting. With minimal effort, you can impress your friends or indulge in a slice after a long day.
Perfect for summer gatherings or just a cozy night in, this dessert will quickly become a beloved addition to your recipe repertoire. Let’s dive into the magic of making this stunning Lychee & Raspberry Tiramisu!
Why is Lychee & Raspberry Tiramisu a must-try?
Unique Flavor Fusion: This dessert combines the delicate sweetness of lychee with the tartness of raspberries, creating a truly unique taste experience.
Gorgeous Presentation: Layers of vibrant colors make this tiramisu a showstopper at any gathering.
Easy Preparation: With just a few simple steps, you’ll have a stunning dessert without the stress.
Versatile Delight: Perfect for summer barbecues or cozy family nights, this recipe fits any occasion.
Impressive Crowd-Pleaser: Whether you’re hosting friends or treating yourself, everyone will rave about this delightful twist on a classic favorite!
Lychee & Raspberry Tiramisu Ingredients
For the Ladyfinger Base
- Ladyfinger biscuits – 18-20 pieces; these classic cookies soak up the syrup beautifully for that perfect tiramisu texture.
For the Fruit Layer
- Pitted lychees in syrup – 1 can (560 g); adds a sweet, tropical touch to your dessert.
- Freeze-dried powdered raspberries – 1 tbsp; a lovely way to enhance the raspberry flavor and garnish.
- Frozen raspberries – 1 cup; bursting with tanginess, they contrast wonderfully with the sweet lychees.
- Castor/granulated sugar for raspberry puree – 1/4 cup; balances the tartness of the raspberries perfectly.
- Lychee syrup – 2 tbsp (from the can); enhances the fruitiness of our Lychee & Raspberry Tiramisu and adds moisture.
For the Mascarpone Filling
- Mascarpone cheese (or cream cheese) – 250 g; rich and creamy, it’s the heart of our tiramisu filling.
- Castor/granulated sugar for mascarpone filling – 1/3 cup (66 g); sweetens the creamy mixture, ensuring it’s delectable.
- Cold thickened cream/heavy cream – 1 cup (240 ml); beats up beautifully to give the filling its dreamy texture.
- Vanilla extract – 1 tsp; adds warmth and depth of flavor to the mascarpone filling.
Each ingredient plays a vital role in making this Lychee & Raspberry Tiramisu not just a dessert, but an experience!
How to Make Lychee & Raspberry Tiramisu
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Prepare the Lychee Syrup: Pour the syrup from the can of lychees into a shallow dish, setting aside 2 tablespoons for the raspberry puree. Chop the lychees into quarters and keep them handy for layering later.
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Cook the Raspberry Mixture: In a medium saucepan, combine the frozen raspberries, castor sugar, and reserved lychee syrup. Cook over low to medium heat for about 10-12 minutes until the raspberries break down and the mixture thickens. Remove from heat and let it cool.
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Make the Mascarpone Filling: In a bowl, beat together the mascarpone cheese and sugar for about 2 minutes until light and fluffy. Then, pour in the cold heavy cream and vanilla extract. Continue to beat until it forms almost stiff peaks. Cover and refrigerate until ready to use.
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Layer the Ladyfingers: Quickly dip half of the ladyfinger biscuits in the lychee syrup, ensuring they don’t soak too long. Arrange them in a single layer at the bottom of a 9-inch cake pan.
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Add the Raspberry Puree: Spoon half of the raspberry puree over the layer of ladyfingers, spreading it evenly. Then, scatter half of the chopped lychees over the raspberry mixture.
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Add the Mascarpone Filling: Spoon one-third of the mascarpone filling over the layer of lychees, smoothing it out evenly with a spatula.
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Repeat the Layers: Repeat the layering process with the remaining ladyfingers, raspberry puree, and chopped lychees. For the final layer, either use a piping bag or a spatula to spread the remaining mascarpone filling on top.
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Chill and Finish: Dust the top of the dessert with freeze-dried raspberry powder for a pop of color. Cover the dish with cling wrap and refrigerate for 4-6 hours, or preferably overnight, to allow the flavors to meld beautifully.
Optional: Garnish with fresh raspberries before serving for an extra twist!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Lychee & Raspberry Tiramisu are perfect for busy home cooks looking to save valuable time during the week! You can prepare the raspberry puree, mascarpone filling, and even dip the ladyfingers in syrup up to 24 hours in advance. Just be sure to store the components separately in airtight containers in the refrigerator to maintain their freshness and prevent sogginess. When you’re ready to assemble and serve, layer the ingredients, dust with raspberry powder, and let it chill for at least 4-6 hours or overnight for the best flavor melding. By preparing ahead, you will create a delightful dessert with minimal effort, ready to impress!
How to Store and Freeze Lychee & Raspberry Tiramisu
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Fridge: Store leftover tiramisu in an airtight container for up to 3 days. This keeps the layers fresh and flavors intact.
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Freezer: You can freeze the tiramisu for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
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Thawing: To serve, transfer the frozen tiramisu to the fridge for about 6-8 hours or overnight. Enjoy chilled for the best experience.
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Reheating: This dessert is best served cold, so reheating isn’t necessary or recommended. Just slice and enjoy as is!
Lychee & Raspberry Tiramisu Variations
Feel free to play around with this delightful dessert to suit your taste and pantry!
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Dairy-Free: Replace mascarpone and heavy cream with coconut cream and dairy-free yogurt for a tropical twist.
Add a hint of lime zest to enhance the tropical vibe while maintaining creaminess. -
Gluten-Free: Use gluten-free ladyfingers or sponge cake to make this treat accessible for everyone at the table.
The layers will still have that delightful texture that keeps you coming back for more! -
Fruit Medley: Swap the raspberries for strawberries or mango for a completely different flavor profile.
Mixing fruits adds a fresh burst and makes each slice a new adventure in taste. -
Chocolate Lover’s Dream: Add cocoa powder to the mascarpone filling for a rich, chocolatey undertone that beautifully complements the fruit.
The contrast of flavors will have your taste buds dancing with delight! -
Nutty Crunch: Fold crushed almonds or pistachios into the mascarpone filling for an unexpected crunch and depth of flavor.
This twist adds a delightful textural element that elevates each bite to gourmet levels. -
Extra Sweet: Drizzle a little honey or agave syrup over each layer for those who love an extra touch of sweetness.
Just the right amount will enhance the natural fruit flavors without overpowering them. -
Zesty Kick: Incorporate some lemon zest into the mascarpone filling for a refreshing citrus note that brightens up the dessert.
This zingy addition can take the flavor profile to a refreshing new level! -
Spicy Surprise: A pinch of chili powder or cayenne pepper mixed into the raspberry puree can create a surprising and delightful heat that contrasts with the sweetness.
A bold move that turns your Tiramisu into a spicy sensation everyone will remember!
Expert Tips for Lychee & Raspberry Tiramisu
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Use Fresh Ingredients: Choose ripe raspberries and high-quality lychees for the best flavor. This makes your Lychee & Raspberry Tiramisu stand out!
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Timing is Key: Don’t rush the refrigeration time; letting it chill overnight is crucial for the flavors to meld and achieve a luscious texture.
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Perfect Ladyfinger Soaking: Dip the ladyfingers swiftly in the lychee syrup. Over-soaking can lead to a mushy texture that won’t hold up in layers.
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Beat Cream Properly: When whipping the cream for the mascarpone filling, stop just before stiff peaks. This keeps the filling light and airy for a delightful bite.
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Layer Thoughtfully: Take care with your layers, ensuring even distribution of raspberry puree and lychees to enhance every slice’s presentation and flavor!
What to Serve with Lychee & Raspberry Tiramisu?
Indulge in a symphony of flavors that complements the delightful layers of your exquisite dessert.
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Fresh Berries: A mix of strawberries and blueberries adds a vibrant freshness, enhancing the fruity notes of the tiramisu.
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Sparkling Wine: Serve with a glass of chilled Prosecco to elevate the elegant dining experience, adding a celebratory fizz to your meal.
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Chocolate Drizzle: A light drizzle of melted dark chocolate brings a rich contrast; the bitterness deeply pairs with the tare of the fruits.
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Coconut Macaroons: These chewy bites lend a tropical twist, echoing the tropical notes of the lychees while adding a delightful texture.
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Mint Tea: A refreshing herbal infusion cleanses the palate beautifully, making each bite of the Lychee & Raspberry Tiramisu even more enjoyable.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream offers a cooling sidekick to the tiramisu’s layers. The creaminess complements the dessert without overpowering its unique flavors.
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Lemon Sorbet: A tangy sorbet can balance the sweetness of the tiramisu, refreshing your taste buds and leaving a bright, cheerful finish.
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Almond Biscotti: These crispy cookies provide a satisfying crunch and slight nuttiness—perfect for dipping and enhancing the dessert experience.
Lychee & Raspberry Tiramisu Recipe FAQs
Can I use fresh lychees instead of canned?
Absolutely! If you can find fresh lychees, they can elevate your Lychee & Raspberry Tiramisu with their juicy texture. Just peel and pit them, measuring 1 cup of chopped fresh lychees to use in the layers.
How should I store leftover tiramisu?
Store any leftover tiramisu in an airtight container in the refrigerator for up to 3 days. This helps maintain the freshness of the ingredients, so you can enjoy each delightful layer just as it was meant to be!
Can I freeze Lychee & Raspberry Tiramisu?
Yes! You can freeze your Lychee & Raspberry Tiramisu for up to 2 months. Wrap it tightly in plastic wrap, then cover with aluminum foil to prevent freezer burn. When you’re ready to indulge, simply thaw it in the fridge for 6-8 hours or overnight before serving.
What should I do if my mascarpone filling is too runny?
If your mascarpone filling isn’t thickening as desired, ensure you’re using cold heavy cream and only beating until stiff peaks form without going overboard. If it is already runny, consider adding a tablespoon of powdered sugar and gently folding it into the mixture to help stabilize the cream.
How can I adjust for allergies?
For dairy allergies, you can substitute mascarpone cheese with a non-dairy cream cheese alternative and use coconut cream in place of heavy cream. This will still give you a delectable experience while accommodating dietary restrictions.
What if I can’t find ladyfinger biscuits?
Not a problem! If ladyfinger biscuits aren’t available, you can use sponge cake or store-bought pound cake cut into strips. Just remember to soak them briefly in the lychee syrup to keep that delightful flavor!
These Lychee & Raspberry Tiramisu Recipe FAQs should help you enjoy this delicious dessert to its fullest!
Delightful Lychee & Raspberry Tiramisu for Sweet Moments
Ingredients
Equipment
Method
- Prepare the Lychee Syrup: Pour the syrup from the can of lychees into a shallow dish, setting aside 2 tablespoons for the raspberry puree. Chop the lychees into quarters and keep them handy for layering later.
- Cook the Raspberry Mixture: In a medium saucepan, combine the frozen raspberries, castor sugar, and reserved lychee syrup. Cook over low to medium heat for about 10-12 minutes until the raspberries break down and the mixture thickens. Remove from heat and let it cool.
- Make the Mascarpone Filling: In a bowl, beat together the mascarpone cheese and sugar for about 2 minutes until light and fluffy. Then, pour in the cold heavy cream and vanilla extract. Continue to beat until it forms almost stiff peaks. Cover and refrigerate until ready to use.
- Layer the Ladyfingers: Quickly dip half of the ladyfinger biscuits in the lychee syrup, ensuring they don't soak too long. Arrange them in a single layer at the bottom of a 9-inch cake pan.
- Add the Raspberry Puree: Spoon half of the raspberry puree over the layer of ladyfingers, spreading it evenly. Then, scatter half of the chopped lychees over the raspberry mixture.
- Add the Mascarpone Filling: Spoon one-third of the mascarpone filling over the layer of lychees, smoothing it out evenly with a spatula.
- Repeat the Layers: Repeat the layering process with the remaining ladyfingers, raspberry puree, and chopped lychees. For the final layer, either use a piping bag or a spatula to spread the remaining mascarpone filling on top.
- Chill and Finish: Dust the top of the dessert with freeze-dried raspberry powder for a pop of color. Cover the dish with cling wrap and refrigerate for 4-6 hours, or preferably overnight, to allow the flavors to meld beautifully.