Raspberry Tiramisu Recipe

If you’re craving a showstopping dessert that feels both classic and joyfully fresh, Raspberry Tiramisu is about to become your new favorite treat. This twist on the beloved Italian classic swaps out coffee for tangy raspberry syrup, layers in homemade raspberry jam, and finishes with silky clouds of mascarpone cream. The result is a gorgeous, no-bake masterpiece with vibrant berry flavor and a hint of zesty lemon that’s just made for sharing. Whether you’re planning a dinner party or simply want to treat yourself to something special, Raspberry Tiramisu hits that sweet spot of easy elegance and unforgettable taste.

Ingredients You’ll Need

The beauty of Raspberry Tiramisu is in its combination of simple ingredients that each bring something essential: a pop of color, a burst of flavor, or irresistible creaminess. Take a peek below at what you’ll need, and why each element matters for the dish’s balance.

• Frozen raspberries (500 g): These become both a rich, tangy jam and a sweet syrup, giving the dessert its distinct fruity punch.
• Granulated sugar (100 g + 100 g): Sweetens the jam and syrup, keeping the tartness of raspberries beautifully in check.
• Lemon juice (1 tbsp + 2 tbsp): Adds a lively brightness that elevates both the jam and the mascarpone filling.
• Water (120 g): Forms the base of the syrup, helping to extract every last bit of raspberry flavor.
• More frozen raspberries (30 g): Boosts the color and intensity of the syrup for dipping ladyfingers.
• Limoncello (3 tbsp, optional): Brings a hint of floral complexity and ties together the lemon and berry notes.
• Mascarpone cheese (450 g, cold): The heart of every tiramisu, lending its dreamy smooth richness to each layer.
• Powdered sugar (120 g): Keeps the mascarpone filling delicately sweet and incredibly light.
• Vanilla paste (1 tsp): Adds warmth and depth to the creamy filling—you’ll notice the difference!
• Heavy cream (480 g, cold): Whips into soft peaks with mascarpone, giving the dessert its signature fluffy texture.
• Ladyfinger cookies (about 25): Soak up the raspberry syrup and provide the structure for those beautiful layers.
• Fresh raspberries and lemon slices (for decoration): Take your Raspberry Tiramisu from delicious to absolutely irresistible.

How to Make Raspberry Tiramisu

Step 1: Cook the Raspberry Jam

Start by making a quick raspberry jam: combine frozen raspberries, granulated sugar, and lemon juice in a saucepan. Gently heat until the berries have thawed, broken down, and the mixture begins to bubble. Reduce the heat to a simmer and let it thicken for about 23–25 minutes, stirring and mashing occasionally. The trick for perfect jam? Dip a spoon into the mixture, run your finger down the back: if the channel you create holds, you’re set. Pour into a shallow bowl, cover, and chill until cool (about an hour) while the flavors concentrate and the color deepens.

Step 2: Prepare the Raspberry Syrup

As your jam cools, build the syrup for dipping those ladyfingers. In a small saucepan, combine sugar, water, and a scoop of extra frozen raspberries over high heat. Stir continuously until the sugar dissolves and the syrup starts to bubble. Turn down to a simmer for 3 minutes, smashing the berries to release all their flavor. Strain through a fine mesh sieve, discard the solids, and stir in limoncello if you’re feeling fancy. Let the syrup come to room temperature—the aroma is heavenly!

Step 3: Make the Mascarpone Cream

Once your jam and syrup are cool, it’s time for the cream: in a stand mixer (or with a hand mixer), gently blend together cold mascarpone, powdered sugar, lemon juice, and vanilla paste until just combined—go easy, you want things smooth but not over-mixed. Scrape down the bowl, add cold heavy cream, and beat until you achieve soft-to-medium peaks, creating a fluffy, luscious filling that’s truly the soul of Raspberry Tiramisu.

Step 4: Assemble the Layers

Now the magic happens. Use a medium-size baking dish—something close to 27×20 cm or 23×23 cm is perfect. Start with a thin spread of mascarpone cream to anchor your ladyfingers. Dip each ladyfinger into the raspberry syrup twice per side, giving them just enough soak to absorb the flavor but stay intact. Lay half of them in a single layer, cover with half the mascarpone cream, then swirl on half the chilled raspberry jam. Repeat with another layer of soaked ladyfingers and remaining mascarpone cream. Hold off on the last layer of jam until serving.

Step 5: Chill and Finish the Raspberry Tiramisu

Wrap your assembled tiramisu securely with plastic wrap and let it rest in the fridge for at least 8 hours—or overnight, if patience allows! This is where all the flavors meld and the dessert takes shape. When ready to serve, spread the last of your raspberry jam on top, then decorate with heaps of fresh raspberries and delicate lemon slices for an eye-catching finish.

How to Serve Raspberry Tiramisu

Garnishes

To really make your Raspberry Tiramisu pop, scatter fresh raspberries and a few thin lemon slices just before serving. A light dusting of powdered sugar is lovely, and in springtime, an edible flower or two makes things extra charming. The garnish not only ups the wow factor but adds extra freshness and sparkle to every forkful.

Side Dishes

This dessert is spectacular solo, but it also pairs well with light, citrus-infused teas or a simple glass of chilled Prosecco. If you’re aiming for a complete spread, serve it alongside a platter of crisp almond biscotti or a dish of lemon sorbet for a contrast in temperature and texture.

Creative Ways to Present

While a classic casserole is always elegant, Raspberry Tiramisu shines in mini trifle glasses or mason jars for individual servings—ideal for parties or picnics. Another fun twist? Layer ingredients in a clear glass bowl for a dramatic tableside reveal. Mini tartlet shells also turn this into tempting, hand-held bites for brunch or buffets.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extra Raspberry Tiramisu, cover it tightly with plastic wrap and store in the refrigerator for up to 3 days. The flavors deepen, the ladyfingers soften beautifully, and every spoonful stays deliciously moist—just what you want from a chilled dessert.

Freezing

Yes, you can freeze Raspberry Tiramisu! Cut into portions and wrap each tightly, or seal the whole dish with plastic wrap and aluminum foil. Freeze for up to one month. Thaw in the refrigerator overnight; the texture will be slightly softer, but the taste remains swoon-worthy.

Reheating

This is a no-bake, chilled dessert, so reheating isn’t necessary (or recommended). For best eating experience, always enjoy Raspberry Tiramisu straight from the fridge, nice and cool.

FAQs

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries work beautifully for the jam and syrup—just keep an eye on them as they’ll break down a bit faster during cooking. The result is just as vibrant and flavorful.

What can I use instead of mascarpone cheese?

If mascarpone is hard to find, try a full-fat cream cheese blended until smooth and loosened with a bit of heavy cream. The flavor will be slightly tangier, but still creamy and delightful.

Is there a non-alcoholic substitute for limoncello?

Definitely! Simply use more lemon juice or add a splash of orange juice to keep the raspberry syrup bright. You’ll maintain the zesty notes without any alcohol content.

Can Raspberry Tiramisu be made gluten-free?

Yes! Just substitute your ladyfinger cookies for gluten-free ones—there are several good brands out there, or you can bake your own if you’re feeling ambitious. The rest of the recipe remains unchanged and just as delicious.

How long does Raspberry Tiramisu need to chill before serving?

Plan for at least 8 hours of fridge time, but overnight chilling delivers the best flavor and texture. This ensures every layer has time to meld beautifully, and your tiramisu slices neatly with every scoop.

Final Thoughts

If you’re looking to treat yourself or wow your friends, Raspberry Tiramisu is a crowd-pleaser that never disappoints. It’s equal parts creamy, fruity, and refreshingly tangy—giving you that perfect spoonful every time. Trust me, try it once and you’ll be hooked!

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