Raspberry Tiramisu is a fresh twist on the classic Italian dessert, combining the creamy layers of mascarpone with the bright, tangy sweetness of fresh raspberries. Instead of the usual coffee-soaked ladyfingers, this version often includes a hint of raspberry syrup or juice to keep things light and fruity. The soft textures and vibrant ruby color from the berries make it as pretty as it is delicious.
I love making Raspberry Tiramisu because it feels like a little celebration in every bite. It’s not too heavy, so it’s perfect for warm days or when you want something a bit different from the usual chocolate or coffee flavors. My tip is to let it chill long enough for the layers to fully set—that’s when the flavors really come together and it’s perfect to serve.
This dessert is great for sharing with friends or family, especially when you want to bring something special but easy to prepare. I often pair it with a light cup of tea or a glass of sparkling water. Honestly, it reminds me of summer gatherings where everyone is happy sharing sweet treats and stories around the table. Raspberry Tiramisu makes for a pretty, tasty ending to any meal.
Key Ingredients & Substitutions
Mascarpone Cheese: This is the heart of any tiramisu, giving it that creamy texture. If you can’t find mascarpone, cream cheese mixed with a little heavy cream works in a pinch, but the flavor will be slightly different.
Ladyfingers: These light, crispy cookies soak up the raspberry juice without falling apart. If ladyfingers aren’t available, you can try sponge cake or pound cake slices, but use them quickly before they get too soggy.
Raspberry Jam and Juice: These add the fresh fruit flavor and moisture. When fresh raspberries are out of season, frozen (thawed) can work well. For the soaking liquid, you can substitute raspberry syrup with a mix of raspberry liqueur and water for an adult twist.
Egg Yolks and Sugar: They create a silky base. If you prefer not to use raw eggs, you can try a pasteurized egg product or use whipped cream with extra mascarpone, although the texture might be less rich.
How Do You Avoid Soggy Ladyfingers in Raspberry Tiramisu?
The key is to give the ladyfingers just a quick dip into the raspberry juice or syrup. Here’s how to get it right:
- Use a shallow dish for the liquid so each ladyfinger gets coated quickly.
- Dip each ladyfinger for just 1-2 seconds – fast in and out.
- Place them immediately in the pan without stacking or overlapping to keep their shape.
- Layer the fillings evenly and avoid over-soaking with extra juice during assembly.
Taking your time here makes sure the ladyfingers stay soft but don’t fall apart, keeping that nice layered look and perfect texture. I’ve found that patience is key—rushing this step can turn your tiramisu into a soggy mess.
Equipment You’ll Need
- Mixing bowls – for whipping cream and mixing mascarpone smoothly without mess.
- Whisk or electric mixer – helps you get stiff whipped cream and a smooth mascarpone mix quickly.
- Heatproof bowl – to gently warm egg yolks and sugar over simmering water without cooking them too fast.
- 8×8-inch or similar baking dish – perfect size for assembling layered tiramisu with even layers.
- Spatula or spoon – for spreading creamy layers evenly without breaking the ladyfingers.
Flavor Variations & Add-Ins
- Swap raspberries for strawberries or mixed berries for a different fruity twist that still stays fresh and light.
- Add a splash of raspberry liqueur or Chambord to the soaking syrup for a boozy, richer flavor.
- Try layering white chocolate shavings for a creamy, sweet texture contrast.
- Mix in some lemon zest to the mascarpone cream to brighten the dessert with a citrus hint.
How to Make Raspberry Tiramisu?
Ingredients You’ll Need:
For the Cream and Layers:
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1 cup mascarpone cheese
- 1 1/4 cups heavy cream
- 1 tsp vanilla extract
- 1 cup fresh raspberries, plus extra for garnish
- 3/4 cup raspberry jam or raspberry preserves
- 1 1/2 cups raspberry juice or raspberry syrup (for soaking ladyfingers)
- About 36 ladyfingers
- Powdered sugar, for dusting
How Much Time Will You Need?
Making Raspberry Tiramisu takes about 20 minutes to prepare, plus at least 4 hours (or overnight) of chilling time. The chilling is key to helping the layers set and the flavors to blend beautifully.
Step-by-Step Instructions:
1. Make the Egg and Sugar Base:
Place egg yolks and sugar in a heatproof bowl over simmering water. Whisk gently until the mixture becomes thick, pale, and the sugar dissolves completely — about 5 to 7 minutes. Remove from heat and allow to cool.
2. Add Mascarpone Cream:
Once the egg mixture is cool, fold in the mascarpone cheese gently until you get a smooth cream. In a separate bowl, whip the heavy cream with vanilla until it forms stiff peaks. Carefully fold the whipped cream into the mascarpone mix to keep it light and fluffy.
3. Prepare the Raspberry Jam Layer:
Mix the raspberry jam with a few fresh raspberries, mashing lightly to combine. This will add fresh flavor and texture to your tiramisu layers.
4. Assemble the Layers:
Quickly dip each ladyfinger into the raspberry juice or syrup, making sure not to soak them too long; just a quick dip will do. Arrange a layer of dipped ladyfingers at the bottom of your serving dish.
Spread half the mascarpone cream over the ladyfingers, then spoon on half the raspberry jam mixture.
Add another layer of dipped ladyfingers on top, followed by the remaining mascarpone cream and raspberry jam.
5. Chill and Serve:
Cover your tiramisu and refrigerate for at least 4 hours, or overnight. This resting time helps the dessert set and the flavors meld.
Before serving, garnish generously with fresh raspberries and dust with powdered sugar. Slice into squares and enjoy your fresh, fruity Raspberry Tiramisu!
Can I Use Frozen Raspberries in Raspberry Tiramisu?
Yes! Just make sure to thaw and drain them well before using to avoid adding extra moisture that might make the dessert soggy. Gently pat dry with paper towels if needed.
How Long Can I Store Raspberry Tiramisu?
You can keep it refrigerated in an airtight container for up to 3 days. For the best texture and flavor, enjoy it within the first 2 days.
Can I Make This Dessert Ahead of Time?
Absolutely! In fact, making it the day before and allowing it to chill overnight improves the flavor and helps the layers set perfectly.
What Can I Substitute for Ladyfingers?
If you don’t have ladyfingers, sponge cake or pound cake slices work well. Just be sure to cut them to fit and dip them briefly in raspberry juice to keep the right texture.