Add raspberry purée to your tiramisu for a fresh twist on this classic Italian dessert. We also soak the ladyfingers in a lemon syrup to complement the raspberry flavour.

Yield: Serves 10.



  • 1 1/2 cups sugar, divided
  • 1 cup water
  • 1/2 cup fresh lemon juice
  • 1 pkg (12 oz / 340 g) frozen unsweetened raspberries, thawed
  • 12 oz cream cheese, softened
  • 1 tsp vanilla
  • 2 cups whipping cream, whipped
  • 30 - 40 ladyfingers


  1. To prepare lemon syrup, combine 1 cup sugar, water and lemon juice in a saucepan and bring to a boil, stirring until sugar is dissolved. Set aside; cool.
  2. Puree raspberries in a food processor until smooth. Strain through a fine sieve to remove seeds; discard seeds. There should be about 1 cup of puree.
  3. Using medium speed of an electric mixer, beat together cream cheese and remaining 1/2 cup sugar until smooth.
  4. Beat in raspberry puree and vanilla just until blended. Fold in whipped cream.
  5. Dip half of ladyfingers, one at a time, into lemon syrup, turning until thoroughly coated. Placing dipped ladyfingers flat side up, cover bottom of a 9x13 inch glass baking dish.
  6. Spread half of raspberry mixture over ladyfingers. Dip remaining ladyfingers into lemon syrup. Repeat layering procedure with ladyfingers and raspberry mixture.
  7. Cover with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.
Nutritional analysis per serving:

427 calories, 23 g fat, 5.6 g protein, 51.8 g carbohydrate, 2.5 g fibre, 173 mg sodium