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Lychee & Raspberry Tiramisu Recipe

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4.2 from 90 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian-Fusion

Find it online: https://allyumcooks.com/lychee-and-raspberry-tiramisu-recipe/