Name: Raspberry Tiramisu Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 9 h
Cuisine: Italian
Ingredients: 500 g frozen raspberries; 100 g granulated sugar; 1 tbsp lemon juice; 100 g granulated sugar; 120 g water; 30 g frozen raspberries; 3 tbsp limoncello (optional); 450 g mascarpone cheese (cold); 120 g powdered sugar; 2 tbsp lemon juice; 1 tsp vanilla paste; 480 g heavy cream (cold); 25 ladyfinger cookies; Fresh raspberries and lemon slices for decoration

Jump to Recipe

Meet your new showstopping dessert: Raspberry Tiramisu. This berry-filled twist on the Italian classic layers juicy raspberry jam, fluffy mascarpone cream, and tender ladyfingers for an irresistible combination that’s as gorgeous as it is delicious. A hint of limoncello and a tangle of fresh raspberries take it truly over the top, making this the ideal treat when you want to wow your guests—or just yourself!

Raspberry Tiramisu Recipe - Recipe Image

Ingredients You’ll Need

Raspberry Tiramisu comes together with a handful of staples and a couple of star players. Each ingredient has a special role, from the sweet-tart brightness of raspberries to the pillowy richness of the mascarpone, making every bite burst with color and flavor.

Frozen Raspberries (500 g): Using frozen berries makes it easy to enjoy bold flavor and vibrant color, whatever the season.
Granulated Sugar (100 g + 100 g): Sweetens both the jam and syrup, balancing out the tartness of raspberries.
Lemon Juice (1 tbsp + 2 tbsp): Adds a bright, zesty kick that makes the berries pop and keeps the dessert refreshing.
Water (120 g): The base for your raspberry syrup, infusing each ladyfinger with juicy flavor.
Frozen Raspberries (30 g): A quick burst of berry goodness in the syrup for even more depth of raspberry flavor.
Limoncello (3 tbsp, optional): A cheeky splash for a grown-up twist; skip or substitute if you prefer alcohol-free.
Mascarpone Cheese (450 g, cold): Essential for classic tiramisu creaminess—be sure it’s cold for the best texture.
Powdered Sugar (120 g): Blends perfectly into the mascarpone filling, keeping it smooth and sweet.
Vanilla Paste (1 tsp): A subtle background note that ties the creamy and fruity elements together.
Heavy Cream (480 g / 500 ml, cold): Gives the filling structure and luscious mouthfeel; cold cream works best for whipping.
Ladyfinger Cookies (25, approximate): Soaks up the syrup and forms those signature layered bites; the exact number depends on your pan size.
Fresh Raspberries and Lemon Slices: For a final flourish—these add punchy color and freshness to the finished Raspberry Tiramisu.

How to Make Raspberry Tiramisu

Step 1: Cook the Raspberry Jam

Start by tossing your frozen raspberries, a portion of the sugar, and a splash of lemon juice into a saucepan. Let it all heat up until the berries soften and break down, then simmer away for about 25 minutes. Stir occasionally and mash with a spatula so you get a thick, glossy jam. You’ll know it’s ready when you can drag a line through a spoonful without it running back together. Transfer to a bowl, cover, and chill—it should be room temperature or even cooler before you use it in your Raspberry Tiramisu.

Step 2: Make the Raspberry Syrup

While your jam chills, whip up a tangy syrup that’ll soak into every ladyfinger. Combine sugar, water, and another handful of raspberries in a small pot. Bring it to a boil, then simmer for three minutes, breaking up the berries as you go. Strain out the seeds for a silky finish, stir in the limoncello if you like, and let the syrup cool to room temp while the flavors meld together.

Step 3: Whip the Mascarpone Filling

In a large bowl, blend the cold mascarpone, powdered sugar, lemon juice, and vanilla paste just until combined. Scrape the sides of the bowl, then add the heavy cream and whisk (by hand or mixer) until the mixture holds medium-stiff peaks. You’re aiming for something cloud-like that will hold its shape but still feels airy and creamy—the heart of this Raspberry Tiramisu!

Step 4: Assemble the Raspberry Tiramisu

Now comes the fun part! Smear a little mascarpone cream over the base of your baking dish—it helps anchor everything. Dip each ladyfinger into the raspberry syrup twice, quickly on each side, then lay them down in a single snug layer. Smooth on half the mascarpone filling, followed by half of the chilled raspberry jam. Repeat with another layer of syrup-soaked ladyfingers and the rest of the mascarpone cream. Don’t add the second half of the jam just yet; that’s for serving!

Step 5: Chill It Overnight

Cover your tiramisu with plastic wrap and slide it into the fridge for at least 8 hours (overnight is even better). This patience pays off—the cookies absorb all that syrup and cream, the flavors meld together, and each layer gets a dreamy, sliceable texture that’s so worth the wait.

Step 6: Finish and Serve

Just before serving, spread the remaining raspberry jam over the top in a luscious, ruby-red layer. Scatter fresh raspberries and cheery lemon slices for extra flair, and get ready for the big reveal—your Raspberry Tiramisu is ready to steal the show!

How to Serve Raspberry Tiramisu

Garnishes

The crowning touch for Raspberry Tiramisu is all about freshness and color. Go generous with fresh raspberries and delicate curls of lemon zest or thin lemon slices. A light shower of powdered sugar adds elegant contrast. These finishing touches don’t just make it look stunning—they also add pops of brightness in every forkful!

Side Dishes

This dessert is showy enough to stand alone, but if you want to serve it as part of a larger spread, keep it light and simple. Think lemon sorbet, a bowl of crisp biscotti, or a selection of herbal teas. These mild, citrusy accompaniments won’t overshadow the creamy, fruity wonder of your Raspberry Tiramisu and will let it shine.

Creative Ways to Present

Raspberry Tiramisu is gorgeous in a big family-style dish, but you can easily fancy it up. Layer it in individual glass cups for personal portions, or use a trifle bowl for a dramatic display of all those berries and cream. Small mason jars or stemless wine glasses work beautifully too—perfect for parties or picnics!

Make Ahead and Storage

Storing Leftovers

Leftover Raspberry Tiramisu keeps beautifully in the fridge for up to three days. Simply cover the dish tightly with plastic wrap or transfer slices to an airtight container. The flavors deepen and mingle over time—just be sure it’s chilled, as the mascarpone and cream filling are perishable.

Freezing

For longer storage, you can freeze Raspberry Tiramisu, though be aware that the texture may become slightly softer once thawed. Wrap the assembled (but undecorated) tiramisu securely in plastic wrap and foil. Thaw overnight in the refrigerator. Add the fresh fruit garnishes only after it’s fully defrosted for best appearance and taste.

Reheating

Since this is a chilled dessert, reheating isn’t necessary. Serve Raspberry Tiramisu directly from the refrigerator for best texture. If it’s been in the freezer, let it come back to fridge temperature slowly before enjoying.

FAQs

Can I make Raspberry Tiramisu without alcohol?

Absolutely! Just skip the limoncello in the syrup, and your dessert will be perfectly delightful—still packed with all the berry and lemon flavor you love.

What’s the best way to get clean layers when slicing?

For the neatest slices, use a sharp knife dipped in hot water, wiping it clean between cuts. Chilling the Raspberry Tiramisu overnight really helps the layers hold together.

Can I use fresh raspberries instead of frozen?

Yes, you can swap in fresh raspberries for the jam and the syrup if they’re in season—just keep the quantities the same. Frozen berries are perfect for that out-of-season pop of flavor, though!

Is there a substitute for mascarpone cheese?

If mascarpone is hard to find, try blending equal parts cream cheese and heavy cream until smooth. The flavor will be tangier but still delicious in your Raspberry Tiramisu.

How far in advance can I assemble Raspberry Tiramisu?

You can assemble the dessert up to 24 hours in advance, which makes it perfect for entertaining. The longer it chills, the better those flavors meld together for a seamless, luscious treat!

Final Thoughts

If you’re ready to wow your friends and treat yourself, Raspberry Tiramisu is the perfect make-ahead dessert. The bold berry flavor, creamy layers, and playful twist on a classic guarantee it’ll become a new favorite—don’t wait for a special occasion to give it a try!

Raspberry Tiramisu Recipe

★★★★★

5.2 from 6 reviews

Author: Zoe
Total Time: 9 hours
Yield: 8–10 servings 1x
Diet: Vegetarian

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Description

A delightful twist on the classic tiramisu, this Raspberry Tiramisu features layers of mascarpone cream, raspberry jam, and ladyfinger cookies soaked in a raspberry syrup. Perfect for a special dessert or gathering.

Instructions

Raspberry Jam: Add raspberries, sugar, and lemon juice to a saucepan. Heat until raspberries break down and liquid thickens. Cool in fridge.
Raspberry Syrup: Boil sugar, water, and raspberries. Strain, add limoncello, and cool.
Mascarpone Filling: Cream mascarpone, sugar, lemon juice, and vanilla. Whip in heavy cream until stiff peaks form.
Assembly: Layer mascarpone cream, soaked ladyfingers, raspberry jam. Chill for at least 8 hours.
Serve: Top with remaining raspberry jam, raspberries, and lemon slices.

Notes

For best results, allow the tiramisu to set in the fridge overnight to let the flavors meld together.
Adjust the sweetness of the raspberry jam and syrup according to your preference.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Italian