Name: Raspberry Tiramisu Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 9 h 55 min
Cuisine: Italian
Ingredients: 500 g frozen raspberries; 100 g granulated sugar; 1 tbsp lemon juice; 100 g granulated sugar; 120 g water; 30 g frozen raspberries; 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, approx. 500 ml); 25 ladyfinger cookies (estimate depending on pan size); Fresh raspberries and lemon slices for decoration

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Introduction

Raspberry Tiramisu is a fresh and fruity twist on the classic Italian dessert, combining rich mascarpone cream with vibrant raspberry flavors. This no-bake treat layers raspberry jam, syrup-soaked ladyfingers, and a luscious cream filling for a delightful experience perfect for any occasion.

A square slice of layered cake sits on a white plate with slight scalloped edges, placed on a white marbled surface. The cake has four main layers: the bottom layer is a light beige sponge, followed by a smooth creamy white layer, then a bright red raspberry jam layer studded with fruit bits, and another sponge layer. Above this is another creamy white layer topped with a thick, glossy raspberry jam layer that is vibrant and textured. On top of the cake, there is a fresh raspberry and a thin lemon slice as decoration. A silver fork rests next to the plate, with raspberries and lemon slices scattered softly around on the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Make the raspberry jam by combining 500 g frozen raspberries, 100 g sugar, and 1 tbsp lemon juice in a saucepan. Heat until raspberries thaw and break down, then bring to a bubble. Lower to a simmer, mash raspberries occasionally with a spatula, and cook for 23–25 minutes until thickened. Test by spreading a bit on a spoon and see if it holds a line without running. Transfer to a shallow bowl, cover, and refrigerate until cool (about 1 hour).
Step 2: Prepare the raspberry syrup by heating 100 g sugar, 120 g water, and 30 g frozen raspberries in a small saucepan over high heat until sugar dissolves and boils. Reduce heat to simmer for 3 minutes, stirring and breaking down berries with a spatula. Strain through a fine mesh sieve to remove seeds, stir in 3 tbsp limoncello if using, and cool to room temperature.
Step 3: Make the mascarpone filling by whisking together 450 g cold mascarpone, 120 g powdered sugar, 2 tbsp lemon juice, and 1 tsp vanilla paste until smooth. Gradually add 480 g cold heavy cream and whisk until medium-stiff peaks form.
Step 4: Assemble the tiramisu in a 27×20 cm or similar-sized dish. Spread a layer of mascarpone cream on the bottom. Quickly dip each ladyfinger twice on each side in the raspberry syrup and arrange them in a single layer over the cream. Spread half of the mascarpone filling evenly over the ladyfingers, then top with half of the cooled raspberry jam and spread evenly.
Step 5: Repeat dipping and layering with the remaining ladyfingers and mascarpone cream, smoothing the top. Cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
Step 6: Before serving, spread the remaining raspberry jam evenly over the top. Garnish with fresh raspberries and lemon slices if desired.

Tips & Variations

Use fresh raspberries if available for a brighter flavor.
Substitute limoncello with lemon syrup or omit for a non-alcoholic version.
Chill mascarpone and cream well before whipping to achieve best texture.
Adjust sweetness in the jam and syrup according to your taste.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. The flavors will deepen overnight, making it ideal to prepare a day ahead. When ready to serve, add the topping and garnish fresh. No reheating is needed—serve chilled.

How to Serve

A square layered dessert sits on a white plate with scalloped edges, resting on a white marbled surface. The dessert has five visible layers: a light beige cake layer at the bottom, a creamy white layer above it, followed by a bright red raspberry jam layer, another cake layer, and a smooth white cream layer. The top is covered with a thick, glistening red raspberry glaze, decorated with a single fresh raspberry and a thin slice of lemon on the top left corner. In the background, blurred bowls of fresh raspberries add to the scene, along with a fork placed to the right of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert vegan or dairy-free?

Traditional mascarpone and cream are dairy products, but you can try using vegan cream cheese and coconut cream as substitutes. However, texture and flavor will differ from the original.

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used. They may require less cooking time for the jam since they break down more easily, so keep an eye on the consistency as you simmer.