Raspberry Tiramisu Recipe

Introduction

This Raspberry Tiramisu is a fresh and fruity twist on the classic Italian dessert. Layers of creamy mascarpone and tangy raspberry jam combine with light ladyfingers soaked in raspberry syrup for a delightful treat. It’s perfect for summer gatherings or a special occasion.

Ingredients

• 500 g frozen raspberries
• 100 g granulated sugar (for jam)
• 1 tbsp lemon juice (for jam)
• 100 g granulated sugar (for syrup)
• 120 g water
• 30 g frozen raspberries (for syrup)
• 3 tbsp limoncello (optional)
• 450 g mascarpone cheese (cold)
• 120 g powdered sugar
• 2 tbsp lemon juice
• 1 tsp vanilla paste
• 480 g heavy cream (cold, about 500 ml)
• 25 ladyfinger cookies (adjust based on pan size)
• Fresh raspberries and lemon slices for decoration

Instructions

1. Step 1: Make the raspberry jam by combining 500 g raspberries, 100 g sugar, and 1 tbsp lemon juice in a saucepan. Heat until raspberries thaw and start breaking down, then bring to a bubble and reduce to a simmer. Mash occasionally and let simmer 23–25 minutes until thickened. Test by drawing a line on the back of a spoon—if it holds, it’s ready. Cool in a shallow bowl, cover, and refrigerate.
2. Step 2: Prepare the raspberry syrup by heating 100 g sugar, 120 g water, and 30 g raspberries over high heat until sugar dissolves and boils. Reduce to simmer for 3 minutes, stirring and breaking down berries. Strain syrup to remove seeds, add limoncello if using, and cool to room temperature.
3. Step 3: For the mascarpone filling, beat 450 g mascarpone, 120 g powdered sugar, 2 tbsp lemon juice, and 1 tsp vanilla paste until combined. Add 480 g cold heavy cream and whisk until medium-stiff peaks form.
4. Step 4: Assemble the tiramisu in a 27×20 cm or similar dish. Spread a thin layer of mascarpone cream on the bottom. Quickly dip ladyfingers twice per side in raspberry syrup and arrange them in a single layer.
5. Step 5: Spread half the mascarpone cream evenly over the ladyfingers. Add half the raspberry jam and smooth it out. Repeat layering with remaining mascarpone cream. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
6. Step 6: Before serving, spread the remaining raspberry jam over the top. Garnish with fresh raspberries and lemon slices if desired.

Tips & Variations

• Use cold mascarpone and heavy cream to ensure the filling whips up fluffy and stable.
• For a boozy touch, limoncello complements the raspberry flavor well but can be omitted for a non-alcoholic version.
• Adjust sugar quantities in the jam and syrup to match your preferred sweetness level.
• If fresh raspberries aren’t available, frozen raspberries work perfectly when thawed and drained.

Storage

Store the assembled tiramisu covered in the refrigerator for up to 2 days. It is best enjoyed within this time for freshness and texture. If leftover, let it sit at room temperature for 10–15 minutes before serving to soften slightly; do not freeze as the cream may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu dairy-free?

You can try substituting mascarpone and heavy cream with dairy-free alternatives like coconut cream and a vegan cream cheese. Keep in mind the texture and flavor may vary.

How long should I soak the ladyfingers in syrup?

Dip each ladyfinger twice quickly on each side to prevent them from becoming too soggy. They should absorb flavor but remain slightly firm to hold the layers well.

Raspberry Tiramisu Recipe

Print Recipe

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5 from 83 reviews

This Raspberry Tiramisu is a refreshing twist on the classic Italian dessert, featuring layers of mascarpone cream, tangy raspberry jam, and soaked ladyfinger cookies in a homemade raspberry syrup infused with limoncello. Perfectly balanced with fresh lemon and vanilla notes, this no-bake dessert is chilled overnight for a luscious, creamy texture with vibrant raspberry flavors.

• Author: Stella
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 9 hours 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Raspberry Jam

• 500 g frozen raspberries
• 100 g granulated sugar
• 1 tbsp lemon juice

Raspberry Syrup

• 100 g granulated sugar
• 120 g water
• 30 g frozen raspberries
• 3 tbsp limoncello (optional)

Mascarpone Filling

• 450 g mascarpone cheese (cold)
• 120 g powdered sugar
• 2 tbsp lemon juice
• 1 tsp vanilla paste
• 480 g heavy cream (cold, approx. 500 ml)

Assembly

• 25 ladyfinger cookies (estimate depending on pan size)
• Fresh raspberries and lemon slices for decoration

Instructions

1. Make Raspberry Jam: In a saucepan, combine 500 g frozen raspberries, 100 g granulated sugar, and 1 tbsp lemon juice. Heat until raspberries thaw and break down, and the liquid bubbles. Reduce heat to a simmer and cook for 23-25 minutes, stirring occasionally and mashing the raspberries with a spatula. Test thickness by placing some jam on a spoon back; if it holds a line when parted with your finger, it’s done. Transfer to a shallow bowl, cover with plastic wrap, and chill in the refrigerator until cold, about 1 hour.
2. Prepare Raspberry Syrup: In a small saucepan, combine 100 g sugar, 120 g water, and 30 g frozen raspberries. Heat over high until sugar dissolves and mixture boils. Reduce to simmer, cook 3 minutes while stirring and breaking down berries. Strain through a fine mesh sieve to remove seeds, discard the solids, then stir in 3 tbsp limoncello (optional). Let cool to room temperature.
3. Make Mascarpone Filling: In a mixing bowl, beat 450 g cold mascarpone cheese, 120 g powdered sugar, 2 tbsp lemon juice, and 1 tsp vanilla paste with a hand or stand mixer until smooth and combined, about 30 seconds. Scrape down bowl sides. Add 480 g cold heavy cream and whisk until medium-stiff peaks form.
4. Assemble the Tiramisu: Using a 27×20 cm or 23×23 cm dish, spread a thin layer of mascarpone cream on the bottom. Quickly dip each ladyfinger into the raspberry syrup twice on each side and lay them in a single layer. Spread half the mascarpone filling evenly over the ladyfingers. Spoon half the raspberry jam on top and even out. Repeat by layering dipped ladyfingers and remaining mascarpone cream, but do not add jam yet.
5. Chill: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 8 hours or preferably overnight to set and develop flavors.
6. Serve: Before serving, spread the remaining raspberry jam evenly over the top of the tiramisu. Garnish decoratively with fresh raspberries and lemon slices.

Notes

• Use cold mascarpone and cream for better whipping results.
• Dipping ladyfingers twice prevents sogginess while ensuring flavor absorption.
• Chilling overnight enhances flavor meld and texture.
• Limoncello is optional but adds a lovely citrus alcohol note.
• You can adjust sugar amounts to taste depending on the sweetness of raspberries.
• Ladyfinger quantity may vary based on pan size; adjust accordingly.

Keywords: raspberry tiramisu, no-bake dessert, mascarpone dessert, raspberry jam, Italian dessert, layered dessert