This raspberry tiramisu recipe presents the ultimate quick, make-ahead, and undeniably indulgent dessert. It masterfully balances richness with a light, airy texture, enlivened by the vibrant zest of fresh raspberries and the delicate warmth of amaretto.
Craving a delightful no-cook dessert that saves you time and effort? Explore these refreshing no-bake blueberry cheesecake parfaits or indulge in the luscious layers of this creamy chocolate ripple cake.
❤️ Why You’ll Adore This Raspberry Tiramisu
Prepare to become utterly captivated by this remarkably straightforward, fruity interpretation of a beloved Italian classic. Our raw-egg-free raspberry tiramisu offers a refreshing departure from the traditional, while still delivering that iconic “pick-me-up” experience. Here’s why it’s destined to become a staple in your dessert repertoire:
- Effortlessly Quick and Easy – Forget complex baking. This luxurious dessert requires only about 15 minutes of active preparation, making it ideal for busy schedules or spontaneous cravings.
- Incredibly Fresh and Light, Yet Dreamy and Creamy – Experience a sublime contrast of textures and flavors. The tang of raspberries cuts through the decadent mascarpone cream, creating a dessert that feels both rich and wonderfully refreshing, never heavy.
- No Raw Eggs Involved – Enjoy peace of mind with our raw-egg-free recipe. We achieve that signature airy, creamy texture without using raw eggs, making it a safer and more accessible option for everyone. (Note: Ladyfingers typically contain baked eggs, so check labels for strict egg allergies.)
- A Perfect No-Bake Dessert – Keep your kitchen cool, especially during warmer months. This entirely no-bake treat means you won’t need to turn on your oven, making it perfect for summer entertaining or when you simply prefer a hassle-free approach.
- Ideal for Make-Ahead Preparation – Planning a dinner party or a gathering? This raspberry tiramisu is designed to be made ahead. Its flavors deepen and its texture sets beautifully with time, allowing you to prepare it hours or even a full day in advance.
- Easily Scalable for Any Occasion – Whether you’re serving a cozy family meal or hosting a large celebration, this recipe can be effortlessly scaled up or down to accommodate any number of guests, ensuring you always have enough to share.
This delightful recipe was initially published on August 24th, 2021, and has since been updated with enhanced, clearer step-by-step imagery and detailed instructions to ensure your success.
Table of Contents
Never Miss a Recipe!
Get the latest, most delicious recipes straight to your inbox and elevate your home cooking!
Raspberries are truly a star among fruits, with their jewel-toned brilliance and delightful tart-sweet flavor. It’s hard to resist their allure when you spot plump, ripe berries at the market. However, their delicate nature means they have a fleeting shelf life. This is where a fantastic recipe like raspberry tiramisu comes to the rescue! It’s an ingenious and delicious way to utilize an abundance of fresh raspberries when they are at their peak, ensuring none of their glorious flavor goes to waste.
Beyond its incredible taste, this dessert shines as a make-ahead marvel. Its ability to be prepared in advance makes it the perfect choice for potlucks, family reunions, or any larger gathering where you want to minimize last-minute kitchen stress. You can easily get ahead on your menu planning and present a show-stopping dessert that effortlessly scales up to feed a crowd.
What is Tiramisu? A Fresh Perspective
Tiramisu is one of Italy’s most iconic and beloved desserts, with a name that literally translates to “pick-me-up” or “cheer me up.” Traditionally, this refers to the invigorating kick provided by strong espresso coffee and a hint of Marsala wine or coffee liqueur that infuses the ladyfingers. The classic version typically features layers of coffee-soaked ladyfingers, a rich and creamy mascarpone mixture often enriched with raw egg yolks, and a dusting of cocoa powder.
While our raw-egg-free raspberry tiramisu takes a delightful detour from the coffee-infused classic, it certainly lives up to its “pick-me-up” name. Instead of espresso, it bursts with the bright, invigorating zing of fresh, vibrant raspberries complemented by the sweet, nutty notes of amaretto liqueur. This creates a beautifully balanced flavor profile that is both refreshing and deeply satisfying. If you’re a purist who still craves that coffee element, feel free to incorporate a gentle coffee dip for your ladyfingers, alongside or instead of the amaretto, for an intriguing fusion.
For those who adore fruity tiramisu variations, be sure to explore my other delightful recipes: if you love the bright burst of citrus, try this zesty lemon tiramisu or the aromatic orange tiramisu. And for a taste of sweet summer, my delightful strawberry tiramisu is an absolute must-try.
Essential Ingredients & Clever Substitutions
Creating this stunning raspberry tiramisu requires just a handful of high-quality ingredients. Choosing the right components ensures that signature rich, creamy texture and vibrant flavor. Below, you’ll find a detailed breakdown of each ingredient and helpful notes on potential substitutions to suit your preferences or what you have on hand.
For precise quantities and step-by-step directions, please refer to the comprehensive recipe card at the bottom of this post.
- Sponge Biscuits / Ladyfingers (Savoiardi): These light, dry, finger-shaped sponge biscuits are the structural backbone of any tiramisu. Their porous texture is perfect for absorbing the flavorful liqueur without becoming soggy. They provide the iconic soft-yet-firm base for the creamy layers. If traditional Savoiardi are unavailable, you can substitute with a plain sponge cake, cut into strips and lightly dried overnight on a wire rack to achieve a similar absorbency.
- Raspberries: For the most vibrant flavor and appealing presentation, opt for fresh raspberries. Their natural tartness is essential for balancing the richness of the cream. While fresh berries are ideal for the top layer, frozen raspberries work perfectly well for the mashed layer within the tiramisu. If only frozen raspberries are available for garnish, consider transforming them into a beautiful raspberry compote or sauce to drizzle over the top. Other fresh berries like blackberries, chopped strawberries, or blueberries (macerated slightly with a touch of sugar) can also be used for delightful variations. Avoid using raspberry jam as a direct substitute, as it will add excessive sweetness and alter the texture.
- Thickened Cream (Heavy / Whipping Cream): This is crucial for achieving the light, airy consistency of the mascarpone cream. Look for a cream with a fat content of at least 35% to ensure it whips up properly and holds its shape. Full-fat cream is essential; light creams will not yield the desired texture.
- Mascarpone Cheese: A cornerstone of authentic tiramisu, mascarpone is a luxurious, thick, Italian cream cheese. Its rich, smooth, and mildly sweet flavor contributes significantly to the dessert’s indulgent character. Always use a full-fat version; lower-fat alternatives may curdle or lack the necessary richness.
- Liqueur (Amaretto): I typically use Amaretto, an almond-flavored liqueur, for its sweet, nutty aroma that pairs beautifully with raspberries. However, you can experiment with other delightful options like Frangelico (hazelnut liqueur) for a more subtle, earthy note, or Limoncello or Cointreau for a citrusy brightness. For a child-friendly or non-alcoholic version, please see the FAQs section below for excellent substitutes.
- Caster Sugar (Superfine Sugar): A small amount of finely granulated caster sugar is preferred over regular white granulated sugar. Its fine texture allows it to dissolve quickly and seamlessly into the cream mixture, preventing a grainy consistency.
- Dark Chocolate: Use a good quality dark chocolate with at least 50% cocoa solids. The slight bitterness of dark chocolate provides a wonderful counterpoint to the sweet and tart elements of the tiramisu, adding depth and sophistication. Shaved chocolate offers a beautiful visual and textural garnish.
- Pure Vanilla Extract: A touch of pure vanilla extract is a must. It enhances all the other flavors, adding a warm, aromatic note to the creamy layers. Avoid artificial vanilla essence for the best results.
Is This Tiramisu Truly Egg-Free? Understanding the Nuances
When we refer to this as an eggless raspberry tiramisu, we are specifically highlighting that it contains no raw eggs. This is a significant advantage for those who prefer to avoid consuming uncooked eggs due to health concerns or dietary preferences, allowing you to enjoy this decadent dessert with complete peace of mind. Our method perfectly bypasses the need for raw eggs while retaining all the desired richness and airiness.
In a classic tiramisu recipe, raw egg yolks are often incorporated to impart a deep, luxurious richness, while whisked egg whites contribute to the light, ethereal texture. In this innovative version, we achieve both the desired richness and that wonderful airy quality by masterfully utilizing whipped cream (much like the technique employed in my delightful raspberry mousse). The whipped cream, when gently folded into the mascarpone, creates a beautifully light and stable cream that rivals the texture of traditional tiramisu.
However, it’s important to clarify for those with severe egg allergies or sensitivities: while there are no raw eggs in the mascarpone cream, the commercially produced ladyfingers (Savoiardi) typically contain baked eggs as a standard ingredient. If you have a strict egg allergy, you will need to actively seek out and confirm the use of specifically egg-free Savoiardi or ladyfingers to ensure this recipe is suitable for your dietary needs.
Crafting Your Raspberry Tiramisu: A Step-by-Step Guide
Assembling this incredibly simple berry tiramisu is surprisingly straightforward, requiring minimal equipment and just a couple of bowls. You’ll need an electric mixer (handheld or stand mixer), a spatula, and a 9-inch square baking pan or a similar-sized serving dish that’s at least 2 inches deep. Follow these steps for a perfect, layered dessert every time.
Refer to the detailed recipe card below for complete measurements and specific instructions.
Step 1: Prepare the Velvety Creamy Filling
- Begin by whipping your cold heavy cream in one mixing bowl until it reaches soft peaks. The cream should be fluffy and hold its shape loosely.
- In a separate mixing bowl, combine the cold mascarpone cheese with the superfine sugar and pure vanilla extract. Beat this mixture gently with your electric mixer until it is just smooth and fully combined. Be careful not to overbeat the mascarpone, as it can become grainy if worked too much.
- Now, it’s time to marry the two creams. Add about one-third of the whipped cream to the mascarpone mixture. Using a rubber spatula, gently fold it in with a light hand. The goal is to incorporate the whipped cream without deflating the air you’ve just whipped into it. Repeat this process two more times with the remaining whipped cream, folding gently until the entire mixture is smooth, homogenous, and beautifully airy.
Step 2: Mastering the Layers
- The First Ladyfinger Layer: Take half of your ladyfingers and quickly dip each one individually into the amaretto liqueur. It’s crucial not to soak them, just a swift dip on both sides, ensuring they absorb flavor without becoming mushy. Arrange these dipped ladyfingers in a single, even layer at the bottom of your chosen baking tin. If necessary, lightly press them down to create a level base, and don’t hesitate to trim some biscuits to fit snugly.
- First Cream Layer: Gently spread half of the prepared mascarpone cream mixture evenly over the ladyfingers. An offset spatula works wonders for achieving a smooth, consistent layer.
- First Raspberry Layer: In a small bowl, lightly mash half of the fresh raspberries with a fork. You want a consistency that’s somewhat mushy but still retains some small lumps for texture. Distribute this mashed raspberry mixture evenly over the mascarpone cream layer.
- Second Layering Round: Repeat the process for the second layer. Dip the remaining ladyfingers in amaretto and arrange them over the mashed raspberries. Follow this with the remaining mascarpone cream mixture, spreading it smoothly to cover the biscuits.
- Final Touches and Chill: To finish, use a vegetable peeler to create elegant shavings of dark chocolate and scatter them generously over the top layer of cream. Finally, artfully arrange the remaining fresh raspberries, using both whole berries and some torn in half, for a beautiful and inviting presentation. Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld and the dessert to set perfectly.
Top Tips and Tricks for Tiramisu Perfection
Achieving a flawless raspberry tiramisu is easy with these expert tips. Pay attention to these details, and you’ll create a dessert that is not only delicious but also boasts the perfect texture and presentation.
- Ensure Your Cream is Perfectly Chilled: This is a golden rule for successful whipping! Both your thickened/heavy cream and your mascarpone cheese must be thoroughly chilled before you begin. Cold cream whips faster and achieves a more stable, voluminous soft peak, which is essential for the airy texture of your tiramisu. Warm cream, on the other hand, struggles to whip and may remain loose or even curdle.
- Do Not Overwhip the Mascarpone: Mascarpone is naturally a very thick and rich Italian cream. Unlike heavy cream, it doesn’t require extensive beating. Once combined with sugar and vanilla, beat it just enough until it’s smooth and homogenous. Over-beating mascarpone can quickly cause its delicate fat molecules to separate, resulting in a grainy, unappetizing texture.
- Master the Art of Folding Creams Together: When combining the whipped cream with the mascarpone mixture, resist the urge to vigorously beat or stir. Instead, use a gentle folding motion with a rubber spatula. This technique is crucial for preserving the airy volume of the whipped cream. If you mix too harshly, you risk deflating the cream, which will lead to a dense, heavy filling and potentially soggy biscuits. Gradually fold in the whipped cream in three separate additions for best results.
- A Quick Dip, Not a Soak, for the Biscuits: Ladyfingers are designed to absorb liquid, but there’s a fine line between a perfectly moistened biscuit and a mushy one. You want to quickly dip both sides of each Savoiardi biscuit into the liqueur (or chosen liquid). A mere second or two per side is usually sufficient. If you allow them to soak for too long, they will become oversaturated, compromising the structural integrity of your tiramisu and resulting in an unpleasant, soggy texture.
- Choosing the Right Baking Tin: For this recipe, I typically use a 9-inch square baking tin that is at least 2 inches deep. However, flexibility is key! You can easily adapt this recipe to any similar-sized tin or serving dish. Round dishes, loaf pans, or even individual ramekins (for mini tiramisus) work beautifully. You might just need to get a little creative with how you arrange and trim your Savoiardi biscuits to fit the shape.
- Don’t Hesitate to Trim Biscuits: It’s perfectly normal for ladyfingers not to fit perfectly into your chosen pan. If they are too long or wide to lay flat and snug, feel free to trim them with a sharp knife. This ensures an even base and a neater presentation, which is especially important for the overall structure of the tiramisu.
- Chill Thoroughly and Serve Cold: The chilling process is not just about cooling; it’s essential for allowing the flavors to meld and the tiramisu to properly set. Refrigerate your raspberry tiramisu for a minimum of 6 hours, but for the absolute best results and optimal firmness, chilling it overnight is highly recommended. Serve it directly from the fridge, as it will slice cleanly and hold its shape beautifully when cold.
Exciting Variations to Customize Your Tiramisu
This raspberry tiramisu recipe is wonderfully versatile, allowing you to easily adapt it to different tastes or dietary needs. Here are some fantastic ideas to put your own spin on this delightful dessert:
- Delicious Alcohol-Free Options: If you’re preparing this dessert for children, abstainers, or simply prefer to avoid alcohol, there are several excellent substitutes for the liqueur. You could simply dilute a good quality raspberry cordial with a little water for a fruity, non-alcoholic dip. Alternatively, use plain milk infused with a dash of raspberry syrup or even a small amount of vanilla extract to moisten the ladyfingers. For a more sophisticated non-alcoholic option, create a simple raspberry syrup: combine ½ cup sugar with ½ cup water in a saucepan over low-medium heat until the sugar dissolves. Add 1 cup of fresh or frozen raspberries and gently cook, mashing occasionally, for about 5 minutes. Strain the mixture to remove seeds, then use the cooled syrup as your dipping liquid. This provides intense raspberry flavor without the alcohol.
- A Hint of Classic Coffee Flavor: While this is a berry-focused tiramisu, you can certainly infuse it with a touch of traditional tiramisu flavor. In addition to (or instead of) the amaretto, consider dipping the ladyfingers into strong, cooled coffee or espresso. This creates a fascinating depth of flavor, marrying the classic with the contemporary. For a family-friendly version, use a good quality decaffeinated instant coffee for the dip.
- Charming Mini Tiramisus: For individual servings that are perfect for parties, picnics, or portion control, divide the entire tiramisu mixture among 9-12 small ramekins or dessert glasses (approximately 4oz/120ml size). Layer the biscuits, cream, and raspberries as described, but in smaller portions. These mini tiramisus look incredibly elegant and are a delightful way to serve individual portions.
Frequently Asked Questions (FAQs)
Savoiardi, commonly known as sponge fingers or ladyfingers, are a distinctive type of sweet, dry Italian biscuit. They are characterized by their light, airy, sponge-like interior and a slightly crusty, sugar-dusted exterior. Typically, they are long and slender, resembling fingers, measuring about 1 inch wide and 4-5 inches in length. Their unique texture makes them perfect for absorbing liquids without falling apart, making them a staple in tiramisu and charlottes.
While Savoiardi are ideal, they can sometimes be a bit challenging to locate depending on your grocery store. You might find them in the biscuit/cookie aisle, often on a top shelf, or in the international foods section. If you’re having trouble, a suitable homemade substitute can be a plain sponge cake. Simply cut the sponge cake into finger-sized strips and let them dry uncovered on a wire rack overnight. This drying process helps them achieve a similar absorbency to Savoiardi, preventing your tiramisu from becoming overly soggy.
Traditional tiramisu does not contain cream cheese, and mascarpone possesses a unique richness and creamy texture that differs significantly from cream cheese. Mascarpone is milder and less tangy than typical cream cheese. However, if you’re open to a dessert with a cheesecake-like flavor profile that resembles a berry-infused cheesecake tiramisu, you can certainly experiment. Simply swap an equal amount of full-fat cream cheese for the mascarpone in the recipe. Be aware that the flavor and texture will be noticeably different from a classic tiramisu.
Amaretto offers a lovely almond note, but you have several delicious options to customize the flavor of your berry tiramisu. Popular choices include Cointreau or Grand Marnier (both orange liqueurs) for a citrusy hint, Frangelico (a hazelnut liqueur) for a warm, nutty undertone, or Limoncello for a brighter, more pronounced lemon zest. For a more traditional Italian touch, you could also use Marsala wine, which is often found in classic tiramisu recipes.
Absolutely! Making this raspberry tiramisu suitable for children or adults who prefer non-alcoholic desserts is very simple. Instead of alcohol, you can dip the ladyfingers in milk, perhaps enhanced with a dash of raspberry syrup or raspberry cordial for extra fruity flavor. Alternatively, a homemade raspberry simple syrup (as described in the “Variations” section) is an excellent choice, providing moisture and a concentrated raspberry essence.
Yes, to transform this into a gluten-free berry tiramisu, the key is sourcing gluten-free ladyfingers. As the popularity of gluten-free products grows, many specialty stores and larger supermarkets now offer gluten-free Savoiardi or similar sponge biscuits. Be sure to check labels carefully to ensure all ingredients meet your gluten-free requirements.
Storage and Make-Ahead Strategies
One of the many benefits of this quick no-bake raspberry tiramisu is its excellent make-ahead potential, making it a dream dessert for entertaining. Once assembled, this tiramisu will keep beautifully in the fridge for 2-3 days when properly covered with plastic wrap. In fact, many find that the flavor actually improves on the second day as the various components have more time to meld and deepen.
As it sits, the ladyfingers will continue to soften, absorbing more of the liqueur and the delicious raspberry juices, becoming even more tender. The cream layers will firm up further, resulting in a perfectly set and sliceable dessert. Serving it the day after preparation is often ideal for optimal texture and flavor development.
It’s important to note that this tiramisu is not suitable for freezing. Freezing and then thawing cream-based desserts like this will significantly alter the texture of the mascarpone cream. It can become grainy, watery, and lose its luxurious smoothness, detracting from the overall enjoyment of the dessert. For best results, always store it in the refrigerator.
More Irresistible No-Cook Desserts You’ll Love
If you’re a fan of desserts that are both impressive and effortless, our collection of no-cook recipes is perfect for you. Here are more delightful options that require no oven time, ensuring you can whip up something spectacular without breaking a sweat:
- Homemade Raspberry Sorbet: A refreshingly light and intensely fruity frozen treat, bursting with natural raspberry flavor.
- Tiramisu Cups: Individual portions of classic tiramisu, perfect for elegant serving and easy portion control at gatherings.
- No-Churn Raspberry Chocolate Chip Ice Cream: A dreamy, creamy ice cream packed with raspberries and chocolate chips, made without an ice cream maker.
- Lemon Curd Mousse: A light, tangy, and silky-smooth mousse with the vibrant zest of lemon curd.
- Mini No-Bake Lime Cheesecakes: Zesty and creamy individual cheesecakes that are quick to assemble and bursting with lime flavor.
- Eggless Easy Chocolate Mousse: A rich, velvety chocolate mousse that’s incredibly simple to make and completely raw-egg-free.
- Tiramisu Tartlets: Bite-sized versions of tiramisu presented in delicate tart shells, ideal for dessert platters.
- Speculoos Tiramisu (Biscoff Tiramisu): A warm, spiced twist on tiramisu featuring the irresistible flavor of Biscoff cookies.
⭐⭐⭐⭐⭐
Did you try this berry tiramisu recipe?
Show it some love with a comment and rating below.
Hungry for more? Subscribe to the newsletter for free recipes straight to your inbox. Also, follow along on Facebook, Pinterest and Instagram.
Raspberry Tiramisu
9
serves
15
minutes
0
minutes
6
hours
6
hours
15
minutes
Rate Recipe
Pin Recipe
Ingredients
-
300
ml
thickened cream (heavy / whipping cream)
(1 ¼ cups) -
⅓
cup
caster sugar (superfine sugar)
(66g/ ~2 ⅓oz) -
500
g
mascarpone cheese
(~17 ½oz) -
2
teaspoons
vanilla extract -
28
Savoiardi (ladyfinger) biscuits
(notes 2-4) -
½
cup
Amaretto (almond liqueur)
(125ml) (notes 6&7) -
3
cups
fresh raspberries
(375g / ~13 ¼) (notes 5) -
50
g
dark (50%) chocolate, shaved
(1 ¾oz)
For best results, always weigh ingredients where a weight is provided
Equipment
-
mixing bowls
-
electric mixer or stand mixer
-
rubber spatula
-
2 inch deep, 9 inch square baking pan or similar sized serving dish
Instructions
-
In a medium bowl, beat the cold heavy cream with an electric beater to soft peak stage. Ensure cream is very cold for best results.
-
In a separate bowl, beat the cold mascarpone cheese, caster sugar, and vanilla extract until just combined and smooth. Be careful not to overbeat the mascarpone to avoid a grainy texture.
-
Gently fold one-third of the whipped cream into the mascarpone mixture using a rubber spatula. Repeat two more times with the remaining whipped cream until all is incorporated, being careful to maintain the airiness.
-
Quickly dip each Savoiardi biscuit into the amaretto liqueur (do not soak them for too long, just a quick dip on both sides). Arrange half of the dipped biscuits in a single layer at the bottom of a 9-inch square tin (approximately 14 biscuits for the first layer). Lightly press them down to level, and trim biscuits if needed to fit.
-
Spread half of the mascarpone cream mixture evenly over the layer of biscuits using an offset spatula.
-
Place half of the fresh raspberries in a bowl and gently mash them with a fork until slightly mushy with some small lumps. Spread this mashed raspberry mixture evenly over the mascarpone cream layer.
-
Repeat the layering: arrange the remaining dipped biscuits over the raspberries, followed by the remaining mascarpone cream mixture.
-
Garnish the top with shaved dark chocolate (using a vegetable peeler works well), followed by the remaining fresh raspberries, using a mix of whole and torn berries for visual appeal.
-
Cover the tiramisu tightly with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, before serving. This chilling time is crucial for the dessert to set and for the flavors to fully develop.
-
Please take a moment to leave a comment & rating if you tried this recipe. Your feedback is greatly appreciated and helpful to other home cooks!
Notes
- I find that a vegetable peeler is the easiest tool for creating elegant chocolate shavings along the edge of a block of dark chocolate.
- The exact number of Savoiardi biscuits you’ll need can vary slightly based on their brand and size. For reference, I use biscuits that are just over an inch wide, and I typically fit two layers of 14 biscuits into a standard 9-inch square baking tin.
- Savoiardi are sweet, dry Italian biscuits, usually around 1 inch wide and 4 inches long, characterized by a crispy sugar coating on one side. You’ll often find them on the top shelf of the biscuit/cookie aisle or in the international foods section of larger supermarkets.
- If Savoiardi are unavailable, a good substitute is a plain sponge cake. Cut it into finger-like strips and leave them uncovered on a wire rack overnight to dry out slightly. This mimics the absorbency of traditional ladyfingers.
- You can certainly use frozen raspberries for the mashed layer inside the tiramisu. However, for a visually appealing top garnish, fresh raspberries are recommended. If only frozen raspberries are available for the top, consider gently cooking them into a quick compote or sauce to drizzle over, which will look more attractive than thawed, whole frozen berries.
- For varied flavor profiles, Frangelico (hazelnut liqueur), Cointreau (orange liqueur), or Marsala wine all work wonderfully as alternatives to Amaretto.
- For a delightful non-alcoholic version, replace the Amaretto with milk, a dash of caramel syrup, or a fruity raspberry cordial. A homemade raspberry simple syrup also works beautifully.
DISCOVER MORE NO-BAKE DESSERTS!
614
kcal
Marie Roffey
Dessert
Italian
Have you tried this recipe?
Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
Calories from Fat 387