If you love the classic Italian tiramisu, this Raspberry Tiramisu offers a refreshing and fruity twist that is sure to become a new favourite. Featuring layers of raspberry-soaked ladyfingers, rich mascarpone cream, and homemade raspberry jam, this dessert strikes the perfect balance between tangy and creamy. It’s a stunning, make-ahead dessert ideal for entertaining or special occasions.

Why You’ll Love This Recipe

Raspberry Tiramisu is a beautiful fusion of flavour and texture. The tartness of raspberries pairs harmoniously with the smooth mascarpone and lightly sweetened cream. This version requires no baking, and every component can be prepared in advance, making it an excellent option for dinner parties or holidays. Its vibrant colour and luscious layers make it as visually impressive as it is delicious.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Raspberry Jam

frozen raspberries
granulated sugar
lemon juice

Raspberry Syrup

granulated sugar
water
frozen raspberries
limoncello (optional)

Mascarpone Filling

mascarpone cheese, cold
powdered sugar
lemon juice
vanilla paste
heavy cream, cold

Assembling

ladyfinger cookies (approximately 25, depending on dish size)
fresh raspberries and lemon slices for decoration

Directions

Make the Raspberry Jam:

Combine raspberries, sugar, and lemon juice in a saucepan. Heat until the berries break down and the mixture bubbles.
Simmer for 23–25 minutes, stirring occasionally and mashing the berries gently.
Test thickness by running a line through the jam on the back of a spoon—it should stay separated.
Transfer to a shallow bowl, cover, and chill until room temperature or cooler.

Prepare the Raspberry Syrup:

In a small saucepan, combine sugar, water, and raspberries. Heat until boiling.
Simmer for 3 minutes, breaking down the raspberries.
Strain through a fine sieve to remove seeds. Stir in limoncello (if using) and let cool.

Mascarpone Filling:

In a bowl, whisk mascarpone, powdered sugar, lemon juice, and vanilla paste until smooth (about 30 seconds).
Scrape down the bowl, then add heavy cream and whisk until medium-stiff peaks form.

Assemble the Tiramisu:

Spread a thin layer of mascarpone cream on the bottom of a 27×20 cm (8×10.5 inch) or 23×23 cm (9×9 inch) dish.
Dip each ladyfinger into the raspberry syrup briefly on both sides, then place in the dish.
Cover with half the mascarpone mixture, smoothing it out.
Spread half of the cooled raspberry jam on top of the mascarpone.
Repeat the layers, omitting the top layer of jam for now.
Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

To Serve:

Before serving, spread the remaining raspberry jam over the top.
Garnish with fresh raspberries and lemon slices as desired.

Servings and timing

Servings: 12 slices
Prep time: 45 minutes
Total time: 1 hour (plus chilling time)

Variations

Alcohol-free version: Omit limoncello from the syrup for a family-friendly dessert.
Citrus twist: Add lemon zest to the mascarpone mixture for added brightness.
Berry blend: Mix strawberries or blueberries into the jam for a multi-berry flavour.
Chocolate layer: Add a thin layer of grated white chocolate between layers for added richness.
Mini tiramisu cups: Assemble the tiramisu in individual dessert glasses for an elegant presentation.

Storage/Reheating

This raspberry tiramisu should be stored in the refrigerator, tightly covered, for up to 3 days. It is not suitable for freezing, as the mascarpone and cream can lose their texture. For best results, assemble the tiramisu the day before serving to allow the flavours to fully develop.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used for both the jam and syrup. Adjust cooking time slightly as needed.

What can I substitute for mascarpone?

Cream cheese can be used in a pinch, but it has a tangier flavour and firmer texture.

Can I make this tiramisu ahead of time?

Yes, it is best when chilled overnight. This allows the flavours to meld and the dessert to set.

Is the limoncello necessary?

No, it’s optional. You can leave it out or replace it with a little lemon juice for added brightness.

Can I use store-bought raspberry jam?

Yes, but homemade jam offers a fresher taste and better texture for this dessert.

What type of ladyfingers should I use?

Use crisp, Italian-style ladyfingers (savoiardi) for best results, as they absorb the syrup well without becoming mushy.

How long does the mascarpone filling hold its shape?

Once set in the fridge, the filling remains firm and creamy for up to 3 days.

Can I make this dessert in a different size pan?

Yes, any dish around 9×9 inches or similar volume will work.

Is this dessert overly sweet?

No, the tartness of raspberries balances the richness and sweetness of the cream and jam.

What’s the best way to serve this dessert?

Slice with a clean knife dipped in hot water for neat portions. Serve chilled.

Conclusion

Raspberry Tiramisu is a refreshing, fruit-forward version of the beloved classic, offering elegance and ease in every bite. With its layers of creamy mascarpone, tart raspberry jam, and delicate ladyfingers soaked in raspberry syrup, it’s an indulgent yet balanced dessert. Prepare it a day in advance and enjoy a slice of something truly special.

Raspberry Tiramisu

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Author: Mari
Total Time: 1 hour
Yield: 12 slices
Diet: Vegetarian

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Description

This luscious Raspberry Tiramisu is a fruity twist on the classic Italian dessert. Layers of raspberry-soaked ladyfingers, homemade raspberry jam, and a light mascarpone filling create a make-ahead treat that’s refreshing, creamy, and elegant.

Instructions

Make the Raspberry Jam:

Combine raspberries, sugar, and lemon juice in a saucepan. Heat until raspberries break down and begin to bubble.
Simmer for 23–25 minutes, mashing occasionally until thickened. Test by drawing a line through the jam on the back of a spoon—if it holds, it’s ready.
Cool in a shallow bowl in the fridge, covered.

Make the Raspberry Syrup:

Boil sugar, water, and raspberries in a small saucepan until sugar dissolves. Simmer for 3 minutes, mashing berries.
Strain and discard solids. Stir in limoncello. Cool to room temperature.

Prepare the Mascarpone Filling:

Beat mascarpone, powdered sugar, lemon juice, and vanilla until just combined.
Add heavy cream and whip to medium-stiff peaks.

Assemble the Tiramisu:

Spread a thin layer of mascarpone filling in the base of a 27×20 cm or 23×23 cm dish.
Dip ladyfingers twice in raspberry syrup and arrange in a layer.
Spread half the mascarpone mixture, then half the raspberry jam. Repeat with another layer of ladyfingers and mascarpone (reserve the rest of the jam for topping).
Cover and chill for at least 8 hours or overnight.

To Serve:
Top with the remaining raspberry jam, and decorate with fresh raspberries and lemon slices.

Notes

Tiramisu is best after chilling overnight for full flavor and structure.
Substitute limoncello with lemon juice for a non-alcoholic version.
Jam and syrup must be completely cooled before use to avoid melting the filling.

Prep Time: 45 minutes
Category: Dessert
Method: No-Bake
Cuisine: American, Italian