There is something truly magical about a Raspberry Tiramisu—a dessert that takes the classic Italian treat and wraps it in the vibrant, tangy sweetness of fresh raspberries. This luscious, creamy dessert is bursting with layers of rich mascarpone, delicate ladyfingers soaked in raspberry syrup, and a homemade raspberry jam that brings it all together. Every spoonful gives you a perfect balance of tart and sweet flavors, with a velvety texture that will leave you wanting more. Whether you’re serving it at a dinner party or simply craving a decadent homemade dessert, Raspberry Tiramisu will quickly become your go-to indulgence.

Raspberry Tiramisu Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients for Raspberry Tiramisu is a breeze, and each plays a crucial role in building those gorgeous layers of flavor and texture. From the zingy lemon juice that brightens the cream to the luscious mascarpone that gives it that signature richness, every item contributes to the overall magic of this dessert.

Frozen raspberries (500 g): Essential for making the vibrant raspberry jam that infuses the dessert with fresh berry goodness.
Granulated sugar (100 g + 100 g): Twice the sweetness is important—once for the jam and once for the syrup, creating the perfect balance between tart and sweet.
Lemon juice (1 tbsp + 2 tbsp): Adds a delightful tang and helps elevate the flavors throughout the dessert layers.
Water (120 g): Helps create the perfect consistency for the raspberry syrup used to soak the ladyfingers.
Frozen raspberries (30 g): Included in the syrup to intensify the raspberry flavor.
Limoncello (3 tbsp, optional): For an adult twist, this lemon liqueur adds a refreshing depth to the syrup, but feel free to skip if preferred.
Mascarpone cheese (450 g, cold): The creamy heart of the tiramisu—rich and velvety, it binds everything together.
Powdered sugar (120 g): Sweetens the mascarpone filling gently without graininess.
Vanilla paste (1 tsp): Adds warmth and aroma to the mascarpone cream.
Heavy cream (480 g/500 ml, cold): Whipped to soft peaks, it lightens the mascarpone for that perfect creamy fluffiness.
Ladyfinger cookies (approx. 25): The sponge base that soaks up the raspberry syrup and holds the layers together.
Fresh raspberries and lemon slices: Decorative final touches that brighten up the presentation and add fresh texture.

How to Make Raspberry Tiramisu

Step 1: Prepare the Raspberry Jam

Start by tossing the frozen raspberries, granulated sugar, and lemon juice into a saucepan. Heat the mixture until the raspberries begin to thaw and break down, with the liquid coming to a simmering bubble. Stir occasionally and use a rubber spatula to gently mash the berries to release their juices. Keep it simmering for about 23 to 25 minutes—watch for the jam to thicken. You can test by spooning some onto the back of a spoon; if you can draw a line through it without it filling back in, your jam is ready. Pour the jam into a shallow bowl and cover with plastic wrap, chilling it in the fridge until cooled.

Step 2: Make the Raspberry Syrup

While your jam cools, whip up the vibrant syrup. In a small saucepan, combine sugar, water, and a smaller portion of raspberries. Bring to a boil, then reduce heat to simmer for three minutes. Stir frequently and gently mash the berries with your spatula to mix the flavors. Strain the syrup through a fine mesh sieve to remove seeds, then stir in the optional limoncello. Let this cool to room temperature, which will be perfect for dipping your ladyfinger cookies.

Step 3: Whip the Mascarpone Filling

Once both your raspberry jam and syrup are cooled, it’s time to whip up the filling. Using a mixer, cream the mascarpone cheese alongside the powdered sugar, lemon juice, and vanilla paste until smooth and combined. Scrape down the bowl to ensure even mixing, then add the cold heavy cream. Whisk everything together until you achieve medium-stiff peaks—this luscious cream is what makes your Raspberry Tiramisu irresistibly fluffy and delicious.

Step 4: Assemble the Layers

Grab a baking dish roughly 27×20 cm (or similar size) to assemble your dessert. Start by spreading a thin layer of the mascarpone cream on the bottom to help everything stick. Dip each ladyfinger cookie into the raspberry syrup twice on each side for maximum flavor absorption without becoming soggy, then layer them evenly in the dish. Spread half of the mascarpone cream over the cookies, smoothing it out. Next, add half the raspberry jam and even it out gently. Repeat the layering but finish with just mascarpone cream. Cover with plastic wrap and refrigerate for at least 8 hours, or better yet, overnight for the best flavor melding.

Step 5: Final Touches Before Serving

Before serving your Raspberry Tiramisu, generously spread the remaining raspberry jam over the top layer for a jewel-like finish. Garnish with fresh raspberries and bright lemon slices for that extra pop of color and freshness. This final step brings everything full circle, combining tart and sweet flavors in perfect harmony.

How to Serve Raspberry Tiramisu

Garnishes

Nothing elevates the look and flavor of Raspberry Tiramisu like a handful of fresh raspberries scattered on top, paired with thin lemon slices that add a refreshing zing. You can even sprinkle a little powdered sugar for a delicate snowy effect. These simple garnishes make the dessert look stunning and add texture contrast with their fresh bite.

Side Dishes

Serving Raspberry Tiramisu alongside crisp, lightly toasted almond biscotti or a cup of rich espresso makes for a perfect pairing. The nutty crunch or bold coffee notes balance the creamy, fruity sweetness wonderfully, turning your dessert into a memorable dining experience.

Creative Ways to Present

For a fun twist, try making individual Raspberry Tiramisu parfaits in stemmed glasses or clear jars. Layer the components one by one, so each serving looks like a beautiful rainbow of textures and colors. This presentation is both elegant and practical, perfect for parties or casual gatherings.

Make Ahead and Storage

Storing Leftovers

Raspberry Tiramisu tastes even better the next day as the flavors continue to meld. Store your leftovers in an airtight container in the fridge for up to 3 days to keep the cream fresh and the ladyfingers perfectly soaked but not soggy.

Freezing

This dessert does not freeze well due to its delicate creaminess and fresh fruit. Freezing can cause the mascarpone to separate and the texture of the ladyfingers to become unpleasantly soft. It’s best to enjoy Raspberry Tiramisu fresh or within a few days refrigerated.

Reheating

Unlike typical baked goods, Raspberry Tiramisu is served chilled and should not be reheated. Warming it will melt the cream and destroy the beautifully set layers, so keep it cold and ready to enjoy straight from the fridge.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work beautifully for this recipe. However, frozen raspberries create a thicker jam and are easier to cook down. If using fresh, you might need to simmer the jam a little longer to reach the desired thickness.

Is limoncello necessary?

Limoncello adds a lovely citrus kick to the syrup, enhancing the raspberry flavor, but it is entirely optional. If you prefer an alcohol-free dessert, simply omit it, and your Raspberry Tiramisu will still be delicious.

What can I substitute for ladyfinger cookies?

If you can’t find ladyfingers, sponge cake or pound cake cut into strips works well too. Just make sure to soak them gently in the raspberry syrup so they absorb flavor without falling apart.

Can I make this dessert gluten-free?

Absolutely! Use gluten-free ladyfinger cookies or a gluten-free sponge as your base, and all other ingredients are naturally gluten-free. This makes Raspberry Tiramisu a versatile treat for those with dietary restrictions.

How long does Raspberry Tiramisu need to chill?

For the best texture and melding of flavors, chilling for at least 8 hours is recommended, preferably overnight. This allows the mascarpone filling to set perfectly and the raspberry syrup to soak into the layers.

Final Thoughts

Raspberry Tiramisu is a delightful twist on a beloved classic that brings fresh, vibrant flavor to any occasion. From the fruity homemade jam to the creamy mascarpone layers, every bite feels like a celebration of summer berries and rich Italian tradition. If you’re looking for a dessert that’s as beautiful as it is delicious, give this recipe a try—you might just find your new favorite indulgence.

Raspberry Tiramisu Recipe

★★★★★

5 from 19 reviews

Author: Zoe
Total Time: 9 hours (including chilling time)
Yield: 8–10 servings 1x
Diet: Vegetarian

Print Recipe

Description

A luscious Raspberry Tiramisu that layers a creamy mascarpone filling with fresh raspberry jam and syrup, soaked ladyfingers, and a hint of lemon and limoncello. This refreshing twist on classic tiramisu combines the tartness of raspberries with the silky texture of mascarpone, making it a perfect dessert for any occasion.

Instructions

Make Raspberry Jam: Add the frozen raspberries, sugar, and lemon juice to a saucepan and heat over medium until raspberries thaw and start breaking down. Bring to a gentle bubble, then reduce heat and simmer for 23-25 minutes, mashing occasionally, until thickened and jam-like. Test by spreading some on the back of a spoon; if a line can be drawn without it running, it’s ready. Transfer to a shallow bowl, cover with plastic wrap, and chill in the fridge for about 1 hour until cool.
Prepare Raspberry Syrup: While the jam cools, combine sugar, water, and raspberries in a small saucepan over high heat. Bring to a boil, then simmer for 3 minutes, breaking up berries gently. Strain syrup through a fine mesh sieve to remove seeds, discard solids, stir in limoncello if using, and cool to room temperature.
Make Mascarpone Filling: Using a hand mixer or stand mixer with whisk attachment, combine chilled mascarpone, powdered sugar, lemon juice, and vanilla paste. Whip until smooth and combined, about 30 seconds. Scrape down sides, then add cold heavy cream and whisk until medium-stiff peaks form.
Assemble the Tiramisu: Use a baking dish approximately 27×20 cm (8×10.5 inches) or similar size. Spread a thin layer of mascarpone cream on the bottom. Quickly dip ladyfingers twice on each side in the raspberry syrup and layer them to cover the bottom. Spread half the mascarpone filling evenly over the ladyfingers, then spread half the raspberry jam over the cream. Repeat layering with remaining dipped ladyfingers and mascarpone cream (reserve jam for topping). Cover with plastic wrap and refrigerate for at least 8 hours or overnight to set.
Serve: Once set, spread the remaining raspberry jam evenly on top of the tiramisu. Decorate with fresh raspberries and lemon slices. Serve chilled.

Notes

Ensure the mascarpone and heavy cream are well chilled for best whipping results.
Dipping ladyfingers quickly prevents sogginess while absorbing enough syrup flavor.
Limoncello is optional but adds a lovely citrusy kick to the syrup.
Raspberry jam can be made ahead and refrigerated for up to 2 days.
Use fresh lemon slices and raspberries for an attractive garnish when serving.
Tiramisu tastes best after resting overnight for flavor melding.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: No-bake, layering
Cuisine: Italian-inspired