Raspberry Tiramisu Recipe

Say hello to your new show-stopping dessert: Raspberry Tiramisu. This twist on the Italian classic skips the coffee and cocoa for sun-bright raspberries, pillowy mascarpone, and just a kiss of lemon. Every creamy, fruity bite melts in your mouth, bursting with the perfect balance of tartness and rich, velvety sweetness. Whether it’s for a summer gathering or a cozy treat on a gray day, Raspberry Tiramisu is pure joy layered in a pan.

Ingredients You’ll Need

Gather these simple, vibrant ingredients to unlock irresistible flavor in every spoonful. From frozen raspberries that offer tang and jewel-like color, to the creamy mascarpone and those trusty ladyfingers, each part plays an essential role in creating a Raspberry Tiramisu your guests will swoon over.

• Frozen raspberries (500 g): The base for both the jam and syrup, these bring vivid color and a punch of bright berry flavor.
• Granulated sugar (100 g + 100 g): Sweetens the berries in both jam and syrup, balancing their natural tartness.
• Lemon juice (1 tbsp + 2 tbsp): Just a hint highlights the raspberries’ freshness and cuts the richness of the cream.
• Water (120 g): Used to make the raspberry syrup light and smooth for soaking ladyfingers.
• Extra frozen raspberries (30 g): Adds even more berry intensity to the syrup.
• Limoncello (3 tbsp, optional): For a delightful citrus-kissed soak—skip or substitute with more lemon juice for zero-alcohol.
• Mascarpone cheese (450 g, cold): This creamy Italian cheese gives our filling that iconic tiramisu cloud-like texture.
• Powdered sugar (120 g): For a smooth, mellow sweetness in the mascarpone layer, easy to blend with no grittiness.
• Vanilla paste (1 tsp): Adds a rich, sweet aroma—vanilla extract works too.
• Heavy cream (480 g, cold): Whips up supreme lightness, making every bite feel indulgent yet delicate.
• Ladyfinger cookies (about 25): Essential for that classic tiramisu structure and delightful contrasting bite.
• Fresh raspberries & lemon slices: For decorating your Raspberry Tiramisu with extra beauty and zing just before serving.

How to Make Raspberry Tiramisu

Step 1: Make the Raspberry Jam

Start by placing 500 g frozen raspberries, 100 g granulated sugar, and 1 tablespoon lemon juice in a saucepan. Heat gently until the fruit is thawed and releasing its juices, then bring the mixture up to a bubbling simmer. Stir and mash the berries with a spatula as they cook down. Allow it to simmer for about 23 to 25 minutes, until it thickens into a soft, spoon-coating jam. To check, run your finger through a spoonful—the line should remain intact. Pour the jam into a shallow bowl, cover with plastic wrap, and chill in the fridge until cold or at least room temperature (about 1 hour).

Step 2: Prepare the Raspberry Syrup

While your jam cools, it’s time to get the syrup going! Combine 100 g granulated sugar, 120 g water, and 30 g frozen raspberries in a small saucepan. Bring to a boil so the sugar melts completely, then reduce to a simmer and mash the berries to infuse all their vibrant flavor. After 3 minutes, strain the syrup through a fine mesh sieve, discarding the raspberry seeds and pulp. Stir in 3 tablespoons of limoncello if using, then let cool to room temp.

Step 3: Whip Up the Mascarpone Filling

Once both your jam and syrup are cooled, get out your hand mixer (or the whisk attachment on a stand mixer). Beat together 450 g cold mascarpone, 120 g powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon vanilla paste until smooth and fully combined, which should only take about 30 seconds. Scrape down your bowl, then pour in 480 g cold heavy cream and whisk until the mixture holds medium-stiff peaks—rich and fluffy, but not dry.

Step 4: Assemble the Raspberry Tiramisu

Let the layering adventure begin! Grab a baking dish about 27×20 cm (8×10.5 inch) or 23×23 cm (9×9 inch). Spread a thin base of mascarpone cream across the bottom. Quickly dunk each ladyfinger in the raspberry syrup—just a swift double-dip on each side—and line up in a single layer. Now spread half the mascarpone mixture over the cookies, smoothing it all the way to the edges. Dollop on half your raspberry jam and gently spread. Build a second layer of syrup-dipped ladyfingers and top with the remaining mascarpone. Gently cover with plastic wrap and refrigerate for at least 8 hours, or overnight if you can wait.

Step 5: Finish and Decorate

Just before serving, spread the chilled tiramisu with a generous layer of that glorious, ruby raspberry jam you reserved. If you’re feeling fancy, crown your Raspberry Tiramisu with fresh raspberries and a scattering of lemon slices for a truly elegant touch. Slice and serve right from the dish—watch those smiles appear!

How to Serve Raspberry Tiramisu

Garnishes

Garnishing is where you let your Raspberry Tiramisu shine! After spreading the final jam layer, gently tumble a handful of fresh raspberries over the top, nestle in a few artfully thin lemon slices, and maybe even zest some lemon for an extra pop of color. A dusting of powdered sugar right before serving adds an irresistible snowy finish.

Side Dishes

Pair this dreamy dessert with something refreshing and simple, like a big bowl of fresh mixed berries or a pitcher of sparkling lemonade. If you’re serving Raspberry Tiramisu after a meal, offer espresso or herbal tea to round out the experience and let the berry flavors truly shine.

Creative Ways to Present

Want to give this classic a playful twist? Layer all the components in individual glasses or mini jars for the prettiest parfait-style Raspberry Tiramisu. Or, use a springform pan for a “cake” presentation you can slice into wedges. Even a trifle bowl shows off all those gorgeous layers—let your imagination run wild!

Make Ahead and Storage

Storing Leftovers

Any leftover Raspberry Tiramisu is a delicious treat waiting for tomorrow (and it might be even better after a day in the fridge!). Just cover tightly with plastic wrap or transfer to an airtight container, and refrigerate for up to 3 days. The ladyfingers will soften further, creating an even creamier, more luscious dessert.

Freezing

If you need to make Raspberry Tiramisu well in advance, freezing is absolutely possible! Assemble the tiramisu but stop before adding any fresh fruit topping. Wrap the whole dish securely in both plastic wrap and foil, then freeze for up to one month. Thaw overnight in the fridge, finish with jam and fresh raspberries, and serve as usual.

Reheating

No reheating needed here—Raspberry Tiramisu is best served ice cold, straight from the fridge. If serving from frozen, just allow several hours in the refrigerator to thaw gently and restore all those luscious, creamy textures.

FAQs

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries work beautifully when they’re in season—the flavor will be even brighter and the color just as stunning. Adjust the cooking time slightly when making the jam and syrup, as fresh berries may break down faster.

How do I make a non-alcoholic version of Raspberry Tiramisu?

Skip the limoncello and simply add a bit more lemon juice or a splash of orange juice to the syrup. This will keep the flavor lively and family-friendly with zero compromise on taste.

Can I prepare Raspberry Tiramisu in advance?

Yes, and it’s even better that way! Raspberry Tiramisu needs at least 8 hours in the fridge to set up—overnight is perfect. This makes it a stress-free, make-ahead dessert for parties or holiday gatherings.

What if my mascarpone mixture looks runny?

Don’t worry! Be sure both the mascarpone and heavy cream are very cold when you start. If the mixture is still loose, continue whipping until it thickens to medium-stiff peaks, but stop before it turns grainy. It should be rich yet fluffy.

Is there a gluten-free option?

Definitely—look for gluten-free ladyfingers (many stores have them or you can make your own) and simply substitute them 1:1 in the recipe. All the other components of Raspberry Tiramisu are naturally gluten free!

Final Thoughts

No matter the season, Raspberry Tiramisu is guaranteed to spread smiles and spark joy around your table. Its layers of tart berries, whipped mascarpone, and syrup-soaked cookies are as cheerful as they are decadent. Try this recipe once and it just might become the dessert you crave on repeat!

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