If you’ve been searching for a dessert that beautifully blends exotic fruit flavors with classic Italian charm, then you’re in for a treat with this Lychee & Raspberry Tiramisu Recipe. The delicate floral sweetness of lychees paired with bright raspberries transforms the usual coffee-soaked version into a refreshing and sophisticated delight. Imagine layers of moist ladyfingers drenched in lychee syrup, luscious mascarpone cream enriched with subtle vanilla, and vibrant raspberry puree—all coming together to create a dessert that’s as visually stunning as it is scrumptious. Whether you’re entertaining friends or just want to spoil yourself, this dessert delivers a lovely twist that’s both elegant and irresistibly tasty.
Ingredients You’ll Need
Every ingredient in this Lychee & Raspberry Tiramisu Recipe plays a vital role, from providing texture to delivering balanced sweetness and tang. Don’t worry, the list might look impressive, but these essentials are straightforward and ready to shine.
- Ladyfinger biscuits: The foundation of tiramisu, these spongey cookies soak up flavors without falling apart.
- 1 can pitted lychees in syrup (560 g): Offers juicy sweetness and a tropical twist, plus syrup for soaking.
- 1 tbsp freeze-dried powdered raspberries: Adds intense raspberry flavor and a touch of color.
- Frozen raspberries (1 cup): Ideal for making fresh, vibrant raspberry puree with natural tartness.
- Castor/granulated sugar: Provides the perfect amount of sweetness for both the puree and mascarpone filling.
- Lychee syrup (2 tbsp): Extracted from the canned lychees, this syrup infuses a gentle floral scent into the raspberry puree.
- Mascapone cheese (250 g): Creamy and rich, it gives the tiramisu its classic velvety texture.
- Cold thickened cream (1 cup): Whipped to airy perfection for lifting the mascarpone filling and adding lightness.
- Vanilla extract (1 tsp): Enhances the mascarpone filling with warm aromatic undertones.
How to Make Lychee & Raspberry Tiramisu Recipe
Step 1: Prepare the Raspberry Puree
Start by combining the frozen raspberries, sugar, and lychee syrup in a saucepan over medium heat. Gently cook the mixture, stirring occasionally, until the raspberries break down and the sugar dissolves, about 5 to 7 minutes. Once softened, allow it to cool completely before use. This puree is the vibrant heart of your tiramisu, bringing a lovely balance of tartness and sweetness that complements the lychee beautifully.
Step 2: Create the Mascarpone Filling
In a mixing bowl, beat the mascarpone cheese with the sugar and vanilla extract until smooth and creamy. In a separate chilled bowl, whip the thickened cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture to achieve a light yet luscious filling. This creamy component is key to providing that classic tiramisu texture with a fresh fruity twist.
Step 3: Assemble the Layers
Drain the lychees, reserving the syrup for soaking. Quickly dip each ladyfinger into the lychee syrup to lightly soak them without making them soggy. Arrange a layer of soaked ladyfingers at the bottom of your serving dish. Spread half the mascarpone filling over the biscuits, followed by a generous layer of raspberry puree sprinkled with freeze-dried powdered raspberries for extra flavor and a pop of color. Repeat with another layer of soaked ladyfingers and the remaining mascarpone filling. Finish with a thin layer of raspberry puree on top.
Step 4: Chill and Set
Cover your assembled tiramisu with cling film and refrigerate for at least 4 hours, ideally overnight. This chilling time allows the flavors to meld together beautifully and the ladyfingers to soak up just the right amount of syrup, resulting in a soft, harmonious texture that melts in your mouth.
How to Serve Lychee & Raspberry Tiramisu Recipe
Garnishes
Presentation matters, especially for a dessert this striking. Top your tiramisu with fresh raspberries or delicate lychee halves to enhance the look and add bursts of fresh flavor. A dusting of lightly crushed freeze-dried raspberries or a sprinkle of edible flowers can turn your dish into a true centerpiece at any gathering.
Side Dishes
This tiramisu shines beautifully on its own, but a refreshing mint leaf or a scoop of lemon sorbet served alongside can provide an exciting contrast that brightens each bite. Avoid anything too heavy, as the dessert itself is rich and satisfyingly creamy.
Creative Ways to Present
Consider serving the Lychee & Raspberry Tiramisu Recipe in individual glass jars or clear cups to showcase those luscious layers. You could also try layering it in a trifle bowl for a dramatic look that invites everyone to dive right in. Adding small skewers of lychees and raspberries on the side will give it a playful, elegant touch.
Make Ahead and Storage
Storing Leftovers
Any leftover tiramisu should be tightly covered and stored in the refrigerator. Because of the fresh fruit and cream components, it’s best enjoyed within 2 to 3 days for optimal flavor and texture.
Freezing
While freezing tiramisu isn’t generally recommended due to the delicate texture of mascarpone and fresh fruit, if you must, wrap portions tightly in plastic wrap and then foil before freezing. Expect some texture changes upon thawing, so it’s best eaten within a month. Thaw slowly in the refrigerator for several hours before serving.
Reheating
Tiramisu is best served chilled and should not be reheated, as warming will alter its creamy texture and flavor profiles. Just pull it out of the fridge about 10 minutes before serving to let it soften slightly for the perfect mouthfeel.
FAQs
Can I use fresh raspberries instead of frozen for the raspberry puree?
Absolutely! Fresh raspberries work wonderfully in this recipe and provide a bright flavor. Just keep in mind that frozen raspberries tend to break down faster when cooked, so adjust cooking time accordingly.
What if I don’t have mascarpone cheese? Is there a substitute?
You can substitute cream cheese for mascarpone if necessary. For a smoother, less tangy result, soften the cream cheese before mixing and add a splash of heavy cream to mimic mascarpone’s richness.
Can this Lychee & Raspberry Tiramisu Recipe be made vegan?
This recipe contains dairy and eggs by nature of the mascarpone and cream, but you can attempt vegan versions using coconut cream and vegan cream cheese alternatives. The texture and flavor will differ, but it’s worth experimenting if you need a dairy-free version.
How long should I soak the ladyfingers in lychee syrup?
Dip each ladyfinger quickly, about 1 to 2 seconds per side, just enough to absorb flavor without becoming mushy. Ladyfingers soak up liquid fast, so a brief dip is all you need.
Can I prepare this dessert for a party in advance?
Definitely! This tiramisu improves with time as the flavors meld together. Prepare it a day ahead and keep it chilled until serving; it’s perfect for impressing guests without last-minute stress.
Final Thoughts
There’s something truly magical about this Lychee & Raspberry Tiramisu Recipe—a perfect blend of exotic fruit and Italian classic that’s sure to capture hearts and taste buds alike. Easy enough to prepare yet impressive enough to serve for special occasions, it invites you to play with flavors and presentation. Next time you want to wow your loved ones or just indulge yourself, give this recipe a try and see how effortlessly it turns ordinary ingredients into an unforgettable dessert experience.
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Lychee & Raspberry Tiramisu Recipe
This Lychee & Raspberry Tiramisu is a refreshing twist on the classic Italian dessert, combining the tropical sweetness of lychees with the tartness of raspberries. Layers of ladyfinger biscuits are soaked and topped with a luscious mascarpone cream and vibrant raspberry puree, creating a delicate, fruity delight perfect for any occasion.
- Total Time: 4 hours 25 minutes (including chilling time)
- Yield: 8 servings
Ingredients
Ladyfinger Base
- 18–20 ladyfinger biscuits, depending on the size of your pan
- 1 can pitted lychees in syrup (560 g)
- 1 tbsp freeze dried powdered raspberries
Raspberry Puree
- 1 cup frozen raspberries (can use fresh too)
- 1/4 cup castor/granulated sugar
- 2 tbsp lychee syrup from the can
Mascapone Filling
- 250 g mascarpone cheese (or cream cheese if mascarpone is not available)
- 1/3 cup (66 g) castor/granulated sugar
- 1 cup (240 ml) cold thickened cream/heavy cream
- 1 tsp vanilla extract
Instructions
- Prepare the Raspberry Puree: In a blender or food processor, combine the frozen raspberries, castor sugar, and lychee syrup. Blend until smooth. If desired, strain the puree through a fine sieve to remove seeds for a smoother texture. Set aside.
- Prepare the Mascarpone Filling: In a mixing bowl, combine mascarpone cheese and castor sugar. In a separate bowl, whip the cold thickened cream with vanilla extract until soft peaks form. Gently fold the whipped cream into the mascarpone mixture until fully incorporated and smooth. Keep chilled.
- Soak the Ladyfingers: Drain the lychees, reserving the syrup. Lightly dip each ladyfinger into the lychee syrup to moisten — do not soak them too long to avoid sogginess.
- Assemble the Tiramisu: In a serving dish, arrange a layer of soaked ladyfinger biscuits to cover the base. Spread a layer of mascarpone filling over the biscuits, followed by a layer of raspberry puree. Repeat the layers—ladyfingers, mascarpone, and raspberry puree—until ingredients are used, finishing with a mascarpone layer.
- Top & Chill: Sprinkle the top with freeze dried powdered raspberries to add a burst of color and tartness. Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
- Serve: Remove from refrigerator, cut into portions, and serve chilled. Garnish with fresh raspberries or whole lychee fruit, if desired.
Notes
- If mascarpone cheese is unavailable, cream cheese can be used as a substitute, though it will alter the flavor slightly.
- Ensure ladyfingers are only lightly dipped in syrup to prevent sogginess and maintain structure.
- This dessert is best made a day ahead to allow flavors to fully develop.
- For a vegan version, substitute mascarpone and cream with plant-based alternatives, and use vegan ladyfingers.
- Freeze dried raspberries enhance the tartness and provide a vibrant color contrast on top.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-Fusion
