Raspberry Tiramisu Recipe

If you’re anything like me and adore the classic creamy texture of tiramisu but want to give it a fruity, fresh twist, you’re going to fall head over heels for this Raspberry Tiramisu Recipe. It’s bright, luscious, and smells like summer with tart raspberry jam and a smooth mascarpone filling that’ll have you dreaming of seconds (and thirds!). I’m excited to walk you through this recipe—it’s absolutely fan-freaking-tastic and surprisingly easy to pull off, even if you’re new to tiramisu. So grab your mixing bowls and let’s make some magic happen in the kitchen together!

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Ingredients You’ll Need

Every ingredient here plays a vital role in balancing the tang, sweetness, and creamy richness of this raspberry tiramisu recipe. The mascarpone adds that classic silky texture, while fresh and frozen raspberries anchor the fruity flavor. Look for ripe berries and good quality mascarpone—the better your ingredients, the more your tiramisu sings!

• Frozen raspberries: Using frozen raspberries is great since it helps make the jam and syrup thick and flavorful; plus, they’re usually more affordable and available year-round.
• Granulated sugar: Balances the tartness of the berries and sweetens the mascarpone filling.
• Lemon juice: Adds brightness and enhances the raspberry flavor beautifully.
• Limoncello (optional): For a boozy, zesty kick that pairs wonderfully with the raspberries—if you want to skip it, your tiramisu will still taste amazing.
• Mascarpone cheese: Keep it cold for the best whipping consistency and ultra-creamy texture.
• Powdered sugar: Blends smoothly into the mascarpone without any graininess.
• Vanilla paste: Adds depth and a subtle sweetness—I love the little vanilla bean specks it leaves!
• Heavy cream: Whipped to medium-stiff peaks to fold into the mascarpone for that luscious mousse-like finish.
• Ladyfinger cookies: The sturdy yet light texture soaks up the raspberry syrup without turning mushy—perfect for layering.
• Fresh raspberries and lemon slices: For that picture-perfect garnish and an extra pop of freshness when serving.

Variations

I love how flexible this Raspberry Tiramisu Recipe is—you can totally make it your own with a few tweaks depending on the season or what you have on hand. Don’t be shy to experiment! Here are some of my favorite spins.

• Lemon-Raspberry Version: Add extra lemon zest to the mascarpone filling for a zesty punch that complements the raspberries beautifully. My family goes crazy for this fresh twist!
• Alcohol-Free Option: Simply omit the limoncello and replace the raspberry syrup with a berry juice blend or flavored water—just as delicious and kid-friendly.
• Chocolate Raspberry: Try sprinkling a thin layer of dark chocolate shavings between the mascarpone and raspberry jam layers for a touch of indulgence.
• Gluten-Free: Swap ladyfingers for gluten-free sponge cake or biscuits—you’ll still get the signature layers without gluten worries.

How to Make Raspberry Tiramisu Recipe

Step 1: Make the Raspberry Jam

Start by adding the frozen raspberries, sugar, and lemon juice to a saucepan over medium heat. You’ll notice the raspberries beginning to thaw and soften; this is where the magic starts. Use a rubber spatula to mash the berries gently as they cook—this helps release their juices and create that perfect jammy texture. Once the mixture simmers, keep it low and slow for 23-25 minutes until thickened. I like to test by running a line with my finger on the back of a spoon—if it holds, you’re golden. Pour it into a shallow bowl to cool faster, then cover and chill. This step fills your kitchen with the most amazing aroma—I swear it gets everyone excited!

Step 2: Simmer the Raspberry Syrup

While the jam cools, whip up the raspberry syrup. Combine sugar, water, and frozen raspberries in a small saucepan, bring to a boil, then reduce to simmer for 3 minutes. Stir gently and crush the berries to release their flavor, then strain through a fine mesh to leave behind any seeds. Stir in the limoncello if using—it gives a lovely citrusy undertone that brightens up each bite. Let it cool to room temp before you start dipping ladyfingers.

Step 3: Whip Up the Mascarpone Filling

With your jam and syrup chilled, it’s time to make the mascarpone filling. Using a hand mixer, beat together mascarpone, powdered sugar, lemon juice, and vanilla paste until smooth and combined. Then fold in the cold heavy cream, whipping until your mixture can hold medium-stiff peaks—this means it should form soft but defined peaks when you lift the whisk. This creamy base is what makes this tiramisu so airy and dreamy, so don’t rush it. Trust me, the effort pays off big-time.

Step 4: Assemble Your Raspberry Tiramisu

Grab a baking dish around 27×20 cm (or close in size) and start by spreading a thin layer of the mascarpone cream on the bottom—that way, the ladyfingers stick nicely. Quickly dip each ladyfinger cookie into the raspberry syrup twice on each side—just a quick dip, you want them soaked but not soggy. Lay them in a single layer. Spread half the mascarpone filling evenly over the cookies, then dollop half the raspberry jam and gently smooth it out. Repeat the layer of dipped ladyfingers and mascarpone cream, then cover with plastic wrap and chill for at least 8 hours or overnight. This part is crucial because it lets the flavors meld and the texture set—patience here will seriously reward you.

Step 5: Finish and Serve

When you’re ready to impress, spread the remaining raspberry jam on top for a gorgeous, glossy finish. Scatter fresh raspberries and lemon slices for a beautiful, fresh garnish that adds color and a burst of flavor. I love how this final touch lifts the dessert visually and taste-wise—it just screams celebration! Slice, serve, and watch everyone’s faces light up.

How to Serve Raspberry Tiramisu Recipe

Garnishes

I always top my raspberry tiramisu with fresh raspberries and thin lemon slices. Not only do they make it look gorgeous and inviting, but the fresh fruit adds just a little extra zing and texture contrast that brightens every bite. Sometimes I also sprinkle a tiny bit of powdered sugar for that classic elegant touch—friends love it!

Side Dishes

This tiramisu stands as the star of the show, but if you’re serving it as part of a larger meal, light sides like a crisp green salad or something citrusy like an orange fennel salad pair beautifully. I also love serving it alongside a cup of freshly brewed espresso or lemon herbal tea to cut through the sweetness.

Creative Ways to Present

For special occasions, try assembling mini individual tiramisu cups in pretty glassware instead of one big dish. Layer each one with jam, mascarpone, and ladyfingers—plus a sprig of mint or edible flower on top. It’s such an elegant yet approachable way to impress guests without the fuss of slicing a big tray.

Make Ahead and Storage

Storing Leftovers

Once assembled, this Raspberry Tiramisu holds up beautifully in the fridge for up to 3 days. I always keep it tightly covered with plastic wrap or a lid to maintain that silky texture and prevent it from absorbing fridge odors. It’s so nice to have a ready dessert waiting—it almost tastes better the next day!

Freezing

I’ve tried freezing Raspberry Tiramisu and while it does freeze okay, I noticed the texture changes slightly. If you freeze it, wrap it tightly with plastic wrap and then foil to protect it well. Thaw in the fridge overnight before serving. For best results, I recommend enjoying it fresh or within a couple days refrigerated.

Reheating

This dessert is best enjoyed cold straight from the fridge. If you prefer it slightly less chilled, just let it sit at room temperature for 10-15 minutes before serving. Heating isn’t recommended because it will melt the cream and change the texture.

FAQs

Final Thoughts

I absolutely love how this Raspberry Tiramisu Recipe takes a beloved classic and brings it into the season of sunshine and berries. The balance of tart raspberry, silky mascarpone, and sweet ladyfingers creates a dessert that feels both indulgent and refreshing. When I first made it, my family couldn’t stop raving—and I’m confident you’ll enjoy making and sharing it just as much. So go ahead, dive in, and let this recipe become your new favorite go-to for celebrating life’s sweet moments.

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