Raspberry Tiramisu Recipe

If you’re searching for a vibrant twist on a beloved classic, Raspberry Tiramisu is your new dessert obsession. This gorgeous no-bake treat layers ladyfingers soaked in raspberry syrup, a cloud-like mascarpone cream, and homemade raspberry jam, all topped off with a crown of fresh raspberries and zesty lemon. It’s bright, lively, and full of flavor—perfect for impressing at dinner parties or delighting your own family. Whether you’re a die-hard tiramisu fan or just love fruity desserts, Raspberry Tiramisu will win you over in a single spoonful.

Ingredients You’ll Need

The magic of Raspberry Tiramisu lies in its careful balance of simple, quality ingredients. Each one has a distinct role, whether providing creaminess, tang, tartness, or structure—don’t be tempted to skip any, they all bring something wonderful to the table!

• 500 g frozen raspberries: Nothing beats the punchy, tart flavor these bring—frozen work just as well as fresh here.
• 100 g granulated sugar: For balanced sweetness in your homemade raspberry jam.
• 1 tbsp lemon juice: Lifts the fruitiness and adds that subtle zing in the jam.
• 100 g granulated sugar (again): Used for the syrup that soaks into every ladyfinger.
• 120 g water: Essential for dissolving sugar and helping those raspberries melt down in the syrup.
• 30 g frozen raspberries: These help infuse even more berry flavor into your syrup.
• 3 tbsp limoncello (optional): A playful splash of liqueur—skip it if you prefer, or swap for lemon juice for a booze-free version.
• 450 g mascarpone cheese (cold): The backbone of your creamy filling, so use the good stuff, and keep it cold!
• 120 g powdered sugar: Makes the mascarpone filling velvety and lightly sweet.
• 2 tbsp lemon juice: Gives the mascarpone layer brightness so it doesn’t get too heavy.
• 1 tsp vanilla paste: Adds irresistible depth and warmth—vanilla extract works if you’re in a pinch.
• 480 g heavy cream (cold—about 500 ml): Whips up to lighten the mascarpone into a dreamy mousse texture.
• 25 ladyfinger cookies: Grab a few extra, as pan sizes do vary and you don’t want to run short mid-assembly.
• Fresh raspberries and lemon slices for decoration: These add juicy pops of color and signal that this isn’t your average tiramisu!

How to Make Raspberry Tiramisu

Step 1: Make the Raspberry Jam

Start by making the homemade raspberry jam. Combine your frozen raspberries, granulated sugar, and lemon juice in a saucepan over medium heat. As the raspberries thaw and release their juices, mash them gently with a spatula. Once bubbling, reduce to a simmer and cook for 23 to 25 minutes until thickened. To check if it’s ready, run your finger down the back of a spoon coated with jam; if the line holds, it’s good. Pour the jam into a shallow bowl, cover, and chill in the fridge until it reaches room temperature.

Step 2: Prepare the Raspberry Syrup

While the jam cools, let’s create the syrup for soaking the ladyfingers. In a small saucepan, combine water, granulated sugar, and more frozen raspberries. Bring to a boil, then reduce to a gentle simmer for about 3 minutes, mashing the berries to release their flavor. Strain the syrup using a fine sieve to remove any seeds and stir in the limoncello. Allow it to cool to room temperature—it’ll infuse every biscuit with pure berry deliciousness.

Step 3: Whip Up the Mascarpone Filling

No Raspberry Tiramisu is complete without its signature mascarpone cream. Once both your jam and syrup are cool, use a stand mixer or hand mixer to combine mascarpone, powdered sugar, lemon juice, and vanilla. Beat for about 30 seconds, just until smooth. Scrape down the bowl, add in the cold heavy cream, and whisk until the mixture forms medium-stiff peaks. The result is a luscious, spoonable filling that’s a dream in every bite.

Step 4: Assemble the Layers

Now for the fun part—assembly! Grab your favorite glass or ceramic baking dish (an 8×10.5-inch or 9×9-inch pan is ideal). Start with a little mascarpone cream spread on the bottom. Take each ladyfinger and dip it twice—quickly—on each side in the cooled raspberry syrup. Arrange them snugly in a layer. Spoon on half of the mascarpone cream, carefully spreading it to all corners. Then, add half of your raspberry jam and smooth again. Repeat the process: another layer of dipped ladyfingers, the remaining mascarpone cream, but hold off on the last of the jam until ready to serve!

Step 5: Chill the Dessert

Cover your masterpiece tightly with plastic wrap and refrigerate it for at least 8 hours, or ideally overnight. This patience pays off—the flavors mingle, the biscuits soften, and everything melds beautifully for that authentic Tiramisu experience with a fruity twist.

Step 6: Finish and Decorate

Right before serving, spread on the last of your raspberry jam in an even layer. Top generously with fresh raspberries and lemon slices. It’s a showstopper, radiating the prettiest berry-and-citrus hues, ready for its moment in the spotlight!

How to Serve Raspberry Tiramisu

Garnishes

For extra flair, finish Raspberry Tiramisu just before serving with a tumble of fresh raspberries and thinly sliced lemon rounds. A sprig of fresh mint or a dusting of powdered sugar can make your homemade dessert look like it came straight from a fancy patisserie. These touches not only impress visually, but also add a burst of flavor that highlights the raspberry and citrus notes in every bite.

Side Dishes

While Raspberry Tiramisu holds its own as the star of any table, it pairs delightfully with simple accompaniments. Serve it alongside a tart lemon sorbet, a bowl of fresh berries, or even espresso for a classic Italian-inspired finish. For something truly decadent, offer a drizzle of raspberry coulis or a crisp almond biscotti on the side.

Creative Ways to Present

Change things up by assembling individual Raspberry Tiramisu desserts in glasses or mason jars—the layered effect is irresistibly pretty and perfect for parties. Alternatively, create a “deconstructed” version featuring cubes of tiramisu, fresh fruit, and dollops of cream on a platter as a clever dessert centerpiece. No matter your approach, don’t be afraid to have fun and show off those gorgeous magenta layers!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Raspberry Tiramisu (a rare occurrence!), simply cover the baking dish tightly with plastic wrap or transfer slices to an airtight container. It will keep fresh in the fridge for up to 3 days—the flavors deepen, so it’s just as delightful, if not more so, on the second day.

Freezing

Like classic tiramisu, this raspberry version does well in the freezer. Slice into portions and wrap each in plastic wrap, then place in a zip-top freezer bag. Defrost in the refrigerator overnight before serving. The texture stays surprisingly creamy, and you’ll have a ready-made treat any time a craving strikes.

Reheating

Raspberry Tiramisu is best enjoyed cold, straight from the fridge! There’s no need to reheat—just allow a frozen portion to thaw in the fridge before digging in. Enjoy the contrast of chilled cream and bright berries, just as intended.

FAQs

Can I make Raspberry Tiramisu without alcohol?

Absolutely! The limoncello is entirely optional and mainly adds a hint of citrusy depth. Simply leave it out or swap it for a bit of extra lemon juice in the syrup for a family-friendly dessert.

Can I use fresh raspberries instead of frozen ones?

Definitely—fresh raspberries will work beautifully for both the jam and syrup if they’re in season. You may want to cook them a little less, as fresh berries break down quicker than frozen.

How far in advance can I make this?

Raspberry Tiramisu is ideal for making ahead! Prepare up to two days in advance and refrigerate. The resting time actually helps the flavors meld and the ladyfingers soften for that perfect texture.

Is it possible to make this gluten-free?

Of course! Simply swap in gluten-free ladyfinger cookies, which are available at many specialty shops, and proceed with the rest of the recipe as written. All your gluten-free friends will thank you.

What size dish should I use?

An 8×10.5-inch or 9×9-inch baking dish works perfectly, but any dish close in size will do. Just keep an eye on your ladyfingers—snug layers are key for even soaking and gorgeous stacked portions.

Final Thoughts

If you’re ready to wow your friends and family, this Raspberry Tiramisu is the show-stopping dessert you’ve been waiting for. Don’t let the steps intimidate you—it’s as fun to make as it is to eat, and the results are always spectacular. Give it a try and watch it become a new favorite at your table!

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