If you’re a fan of the classic Italian tiramisu, prepare to fall in love with this fruity twist—Raspberry Tiramisu. This show-stopping dessert layers raspberry-soaked ladyfingers with a cloud-like mascarpone filling and a sweet-tart homemade raspberry jam. It’s rich, refreshing, and perfect for making ahead. Whether you’re hosting a dinner party or want a stunning summer dessert, this no-bake beauty is guaranteed to impress.
With its creamy texture, zesty lemon notes, and bursts of real raspberry flavor, this raspberry tiramisu is everything you didn’t know your dessert table was missing!
Why You’ll Love This Recipe
- No-bake—perfect for hot summer days when you don’t want to turn on the oven.
- Make-ahead friendly—ideal for entertaining or prepping the day before.
- Fresh, fruity twist on a classic Italian dessert.
- Light, creamy texture with sweet and tangy raspberry layers.
- Customizable—can be made alcohol-free or adapted to other berries.
Ingredients You’ll Need
- Frozen raspberries (500 g + 30 g): Used for both the jam and soaking syrup—frozen works great and is budget-friendly.
- Granulated sugar (100 g + 100 g): Sweetens both the jam and soaking syrup.
- Lemon juice (1 tbsp + 2 tbsp): Adds brightness and balance to the raspberries and mascarpone filling.
- Water (120 g): Forms the base of the syrup to soak the ladyfingers.
- Limoncello (3 tbsp, optional): A zesty kick for adult versions—skip for a family-friendly option.
- Mascarpone cheese (450 g): Classic tiramisu ingredient—rich, creamy, and indulgent.
- Powdered sugar (120 g): Blends smoothly into the mascarpone without grittiness.
- Vanilla paste (1 tsp): Adds deep flavor—substitute with vanilla extract if needed.
- Heavy cream (480 g / 500 ml): Whips into a fluffy, luscious filling.
- Ladyfinger cookies (approx. 25): The base and middle layer—use savoiardi for authentic texture.
- Fresh raspberries and lemon slices: For a beautiful, bright garnish.
How to Make Raspberry Tiramisu
1. Make the Raspberry Jam
- In a saucepan, combine 500 g frozen raspberries, 100 g granulated sugar, and 1 tbsp lemon juice.
- Cook over medium heat for about 10–12 minutes until thickened and syrupy.
- Remove from heat, cool slightly, and then refrigerate while you prep the rest.
2. Prepare the Raspberry Soaking Syrup
- In a small pot, combine 120 g water, 100 g granulated sugar, and 30 g frozen raspberries.
- Heat over low until the sugar dissolves, then simmer for 2–3 minutes.
- Stir in 3 tbsp limoncello (if using) and cool completely.
3. Make the Mascarpone Filling
- In a large mixing bowl, whisk together 450 g cold mascarpone, 120 g powdered sugar, 2 tbsp lemon juice, and 1 tsp vanilla paste until smooth and creamy.
- In a separate bowl, whip 480 g cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture in 2–3 batches, keeping the texture airy.
4. Assemble the Tiramisu
- Dip ladyfingers quickly into the cooled raspberry syrup and layer them in a 9×13-inch dish.
- Spread half of the mascarpone cream over the ladyfingers.
- Swirl in half of the raspberry jam on top of the cream layer.
- Repeat with another layer of soaked ladyfingers, the rest of the cream, and remaining jam.
5. Chill and Garnish
- Cover the tiramisu and refrigerate for at least 6 hours or overnight for best texture.
- Before serving, decorate with fresh raspberries and lemon slices.
Recipe Tips & Tricks
- Don’t oversoak the ladyfingers—a quick dip is enough to avoid sogginess.
- Chill thoroughly for clean slices and optimal flavor infusion.
- Use cold cream and mascarpone for a stable whipped filling.
- Homemade jam can be made ahead and refrigerated up to 3 days in advance.
- For sharp slices, freeze the tiramisu for 30 minutes before cutting.
Recipe Variations & Substitutions
- Alcohol-free: Omit limoncello—replace with more raspberry syrup or a splash of lemon extract.
- Berry swap: Try blueberries, blackberries, or strawberries in place of raspberries.
- Dairy-free: Use dairy-free whipped topping and a vegan mascarpone alternative.
- Gluten-free: Substitute with gluten-free ladyfinger cookies.
Serving Suggestions
- Serve chilled as a light yet indulgent summer dessert.
- Garnish with mint leaves, lemon zest, or even white chocolate curls.
- Perfect pairing: Enjoy with sparkling rosé, limoncello spritz, or an espresso.
Storage, Freezing, & Reheating Instructions
- Storage: Keep covered in the refrigerator for up to 4 days.
- Freezing: Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before serving.
- Reheating: Not needed—this dessert is served cold!
Recipe FAQs
Can I use fresh raspberries instead of frozen?
Yes! Fresh raspberries work perfectly for both the jam and syrup. Just watch the cooking time—they may reduce slightly faster than frozen ones.
Can I make this dessert ahead of time?
Absolutely. In fact, it’s best when made 12–24 hours in advance. The flavors develop, and the texture firms up for perfect slicing.
What kind of dish should I use?
A 9×13-inch baking dish works well. You can also use a trifle dish or individual dessert glasses for a fancy twist.
Is it safe to serve to kids if it contains limoncello?
If making for children or non-drinkers, simply leave out the limoncello. The dessert is still full of flavor without it.
Closing Thoughts + Call to Action
This Raspberry Tiramisu is the ultimate no-bake treat that delivers elegance and ease in every bite. With layers of creamy mascarpone, vibrant raspberries, and melt-in-your-mouth ladyfingers, it’s bound to become a favorite for any occasion. Whether you’re prepping ahead for a dinner party or just craving something sweet and fruity, this recipe checks every box.
Did you try this raspberry twist on a classic tiramisu? Leave a rating and review below, and don’t forget to pin it on Pinterest or share it with your dessert-loving friends!