This raspberry tiramisu is a gorgeous twist on the Italian classic, layered with creamy mascarpone, espresso-soaked ladyfingers, and fresh raspberries that add a bright, fruity sweetness. The combination of tart raspberries and rich mascarpone is so good, and the whole thing comes together without any baking. I first tried a version of this at a little cafe years ago and couldn't stop thinking about it, so I started making my own at home. It's surprisingly easy to put together, and the hardest part is just waiting for it to chill.
If you love fruity layered desserts like Raspberry Lemonade Cheesecake or Strawberry Cheesecake Cookies, this one will blow you away. Serve it after dinner alongside something light like Chocolate Strawberry Yogurt Clusters and you've got a spread that feels special without any stress.
Why You'll Love This Raspberry Tiramisu
This raspberry tiramisu is a no-bake dessert that looks and tastes impressive without requiring any special skills. The layers are beautiful when you slice into it, and the flavors are perfectly balanced between sweet, tart, and creamy. It comes together in about 20 minutes of hands-on time, then it just needs to chill in the fridge for at least 6 hours. You can make it a day ahead, which makes it ideal for entertaining. Plus, it's easy to customize with different berries or even a splash of liqueur if you want to dress it up.
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Raspberry Tiramisu ingrediants
Here's everything you need to make this light, fruity, and creamy raspberry tiramisu.
See Recipe Card Below This Post For Ingredient Quantities
- Heavy cream, room temperature: Whips up into soft, fluffy peaks that form the base of the mascarpone filling. Room temperature cream whips more easily.
- Vanilla extract: Adds warmth and a subtle sweetness to the cream.
- Granulated sugar: Sweetens the whipped cream and balances the tartness of the raspberries.
- Mascarpone cheese, room temperature: A rich, creamy Italian cheese that makes the filling luxurious and smooth. Make sure it's at room temperature so it blends easily.
- Ladyfingers: Light, spongy cookies that soak up the espresso and create the structure of the tiramisu. The crunchy variety works best.
- Espresso or very strong coffee: Brushed onto the ladyfingers to give them that classic tiramisu flavor. You can use decaf if you prefer.
- Raspberry preserves (seedless preferred): Adds concentrated Raspberry Tiramisu flavor and a touch of sweetness. Seedless makes for a smoother texture.
- Fresh raspberries: The star of the show. They add brightness, color, and a tart contrast to the creamy mascarpone.
How to Make Raspberry Tiramisu
This elegant dessert comes together in just a few simple steps.
- Whip the cream: In a medium-sized bowl, use a handheld mixer or stand mixer with the whisk attachment to beat the heavy cream on high speed until it thickens and is no longer bubbly. Add the vanilla extract, then gradually add the granulated sugar. Continue beating until soft to medium peaks form. The cream should hold its shape but still be a little soft.
- Fold in the mascarpone: Stop the mixer and add the mascarpone cheese. Gently fold it into the whipped cream with a spatula until the mixture is smooth and creamy. If there are still a few lumps, you can use the mixer again on low speed to gently incorporate everything.
- Arrange the ladyfingers: Line the bottom of an 8" x 8" square baking pan with ladyfingers, cutting them to fit as needed using a sharp or serrated knife. You want them snug but not overlapping.
- Brush with espresso: Using a pastry brush, generously brush each ladyfinger with the espresso or strong coffee. Moisten them just enough to soften without soaking them completely. They should absorb the flavor but not fall apart.
- Add raspberry preserves: Spread half of the Raspberry Tiramisu preserves over the ladyfingers layer. If the preserves are too thick to spread easily, thin them with a bit of water or espresso.
- Layer mascarpone and raspberries: Spread half of the mascarpone mixture over the raspberry preserves layer, smoothing it out evenly. Top with about ⅓ of the fresh raspberries, distributing them across the surface.
- Repeat the layers: Add another layer of ladyfingers on top of the raspberries, pressing down gently but firmly. Brush them with espresso, spread the remaining raspberry preserves, add the rest of the mascarpone mixture, and top with the remaining fresh raspberries.
- Chill: Cover the pan tightly with plastic wrap or foil and refrigerate for at least 6 hours before serving. This allows the flavors to meld and the ladyfingers to soften completely. Leftovers can be stored tightly covered in the refrigerator for up to 3 days. This dessert also freezes well for up to 3 months. Just wrap tightly and thaw in the fridge for at least 24 hours before serving.
Ingredient Swaps and Variations
This recipe is easy to customize based on what you have or what you prefer.
Berries: Swap raspberries for strawberries, blueberries, or blackberries. You can also use a mix of berries for a colorful variation.
Preserves: Strawberry or mixed berry preserves work beautifully if you can't find Raspberry Tiramisu.
Coffee: Use decaf espresso or strong decaf coffee if you want to avoid caffeine. You can also add a splash of amaretto or Raspberry Tiramisu liqueur to the coffee for extra flavor.
Ladyfingers: If you can only find soft ladyfingers, they'll work fine, just be more gentle when brushing them with espresso so they don't fall apart.
Mascarpone: If you can't find mascarpone, you can substitute cream cheese, but the texture will be a bit tangier and less silky.
EQUIPMENT
Here's the basic gear that makes this dessert come together smoothly.
Handheld mixer or stand mixer: For whipping the cream and folding in the mascarpone.
8" x 8" square baking pan: The perfect size for layering this tiramisu.
Pastry brush: For brushing the espresso onto the ladyfingers evenly.
Sharp or serrated knife: For cutting the ladyfingers to fit the pan.
Spatula: For folding and spreading the mascarpone mixture.
How to Store Raspberry Tiramisu
This dessert keeps beautifully and actually tastes better after it's had time to chill.
Refrigerator: Cover tightly with plastic wrap or foil and store for up to 3 days. The flavors deepen and the layers soften as it sits.
Freezer: Wrap the entire pan tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator for at least 24 hours before serving.
Individual Portions: If you want to freeze individual slices, cut the tiramisu into portions, wrap each one separately, and freeze. This makes it easy to thaw just what you need.
Serving Suggestions
This raspberry tiramisu is stunning on its own, but here are a few ways to make it even more special.
Garnish each slice with a few extra fresh raspberries and a light dusting of powdered sugar. Add a sprig of fresh mint for a pop of color. Serve with a small cup of espresso or coffee on the side. For a boozy twist, drizzle a little Raspberry Tiramisu liqueur over the top before serving.
Expert Tips
Here are a few tricks to make sure your raspberry tiramisu turns out creamy, flavorful, and perfectly layered.
Bring ingredients to room temperature: Cold mascarpone and cream don't blend as smoothly, so let them sit out for about 30 minutes before you start.
Don't over-whip the cream: Stop at soft to medium peaks. Over-whipped cream can become grainy and won't fold smoothly into the mascarpone.
Don't oversoak the ladyfingers: A quick brush of espresso is enough. If they get too wet, they'll turn mushy and the layers won't hold together.
Use seedless preserves: They spread more easily and give you a smoother texture without the little seeds getting in the way.
Let it chill overnight: If you have time, make this the day before and let it sit in the fridge overnight. The flavors develop even more and the texture gets incredibly creamy.
Cut with a sharp knife: When you're ready to serve, use a sharp knife and wipe it clean between cuts for neat, beautiful slices.
FAQ
Do raspberries go with tiramisu?
Absolutely. Raspberries add a bright, tart flavor that balances the richness of the mascarpone beautifully. The combination of creamy, sweet, and fruity makes this version of tiramisu lighter and more refreshing than the traditional chocolate one. I actually think the raspberries make it feel more special, especially in the summer when fresh berries are at their peak. My mom always says fruit and cream are a match made in heaven, and she's right.
What is a trivia about Raspberry Tiramisu?
Tiramisu, which means "pick me up" or "cheer me up" in Italian, was invented in the 1960s in the Veneto region of Italy. It's traditionally made with espresso-soaked ladyfingers layered with a mixture of mascarpone, eggs, and sugar, then dusted with cocoa powder. The dessert became popular worldwide in the 1980s and has inspired countless variations, including this fruity Raspberry Tiramisu version.
Can I freeze Raspberry Tiramisu for later?
Yes, tiramisu freezes really well. Wrap the entire pan tightly in plastic wrap and then aluminum foil, and it will keep for up to 3 months. When you're ready to serve it, thaw it in the refrigerator for at least 24 hours. The texture stays creamy and the flavors hold up beautifully. I like to make a double batch and freeze one for later so I always have a special dessert on hand.
What are the best ladyfingers for Raspberry Tiramisu?
The crunchy, dry Italian ladyfingers (also called savoiardi) work best for tiramisu because they hold up well when soaked with espresso and won't turn mushy. Softer ladyfingers can work, but you need to be more gentle when brushing them with coffee. A standard package usually contains 24 cookies, but this recipe calls for 32, so you'll need to grab two packages to have enough for both layers.
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Raspberry Tiramisu
Ingredients
Method
- Whip the heavy cream in a medium bowl using a handheld mixer or stand mixer with the whisk attachment. Beat on high speed until it begins to thicken, then add the vanilla extract. Gradually add the granulated sugar and continue beating until soft to medium peaks form.
- Gently fold the mascarpone cheese into the whipped cream until smooth, ensuring no lumps remain. If necessary, use the mixer on low speed to finish blending.
- Arrange the ladyfingers in the bottom of an 8" x 8" square baking pan, cutting to fit as needed.
- Brush each ladyfinger with the coffee using a pastry brush. Aim to moisten them without soaking them completely.
- Spread half of the raspberry preserves evenly over the ladyfinger layer. If the preserves are too thick, add a small amount of water or more coffee to help spread them.
- Top the preserves with half of the mascarpone mixture, smoothing it out evenly. Scatter about a third of the fresh raspberries on top.
- Place another layer of ladyfingers over the raspberries, pressing gently. Repeat the layering process with the remaining preserves, mascarpone mixture, and raspberries. Finish by covering the top with raspberries.
- Cover the tiramisu and refrigerate for at least 6 hours to allow it to set. For best results, chill overnight.
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