Raspberry Tiramisu

When my Italian grandmother passed down her tiramisu recipe, I never imagined I’d one day be remixing it with bold, juicy raspberries and a splash of limoncello. But that’s the beauty of cooking — it evolves with us. This Raspberry Tiramisu is my tribute to tradition with a vibrant twist. It’s perfect whether you’re hosting a summer garden party or bringing a touch of brightness to a cozy winter meal.

Blending American creativity with European roots, this dessert is fruity, creamy, and just the right amount of indulgent.

Why This Raspberry Tiramisu Will Be Your Go-To Dessert

This raspberry tiramisu is:

• A no-bake, fuss-free delight
• Perfect for making ahead
• Balanced with tart raspberry, creamy mascarpone, and zesty lemon
• Ideal for both summer freshness and winter comfort
• A guaranteed crowd-pleaser at gatherings

Whether you’re new to tiramisu or a seasoned baker, this version brings a refreshing update without losing its comforting charm.

Ingredients (Serves 10)

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)

Assembly

• Approx. 25 ladyfinger cookies (adjust based on pan size)
• Fresh raspberries and lemon slices (for garnish)

How to Make Raspberry Tiramisu

Step 1: Prepare the Raspberry Jam

1. Combine raspberries, sugar, and lemon juice in a saucepan.
2. Heat gently until berries thaw and break down. Bring to a boil, then reduce to a simmer.
3. Stir often and mash berries with a spatula. Simmer for 23–25 minutes.
4. Test for thickness by swiping the back of a spoon — if it holds a clean line, it’s ready.
5. Pour into a shallow dish, cover, and refrigerate for at least 1 hour.

Step 2: Make the Raspberry Syrup

1. Heat sugar, water, and raspberries in a small saucepan until the sugar dissolves and it starts to boil.
2. Reduce to a simmer for 3 minutes, mashing the berries gently.
3. Strain the syrup through a fine mesh sieve. Stir in limoncello and allow to cool.

Step 3: Whip the Mascarpone Cream

1. In a mixing bowl, beat mascarpone, powdered sugar, lemon juice, and vanilla paste for about 30 seconds.
2. Scrape down the bowl and add cold heavy cream.
3. Whip until soft to medium-stiff peaks form.

Step 4: Assemble Your Tiramisu

1. Use a 27×20 cm or 23×23 cm dish.
2. Spread a thin layer of mascarpone cream at the base.
3. Dip each ladyfinger twice (briefly!) in the raspberry syrup, and line the dish.
4. Spread half the mascarpone cream over the ladyfingers.
5. Top with half the raspberry jam.
6. Repeat the layers with more dipped ladyfingers and mascarpone cream (reserve the remaining jam for serving).
7. Cover tightly and refrigerate for at least 8 hours, or overnight.

Step 5: Finish and Serve

1. Spread the remaining raspberry jam over the top.
2. Garnish with fresh raspberries and lemon slices.
3. Serve chilled and enjoy!

Tips for the Best Raspberry Tiramisu

• Use quality mascarpone for the smoothest cream layer.
• Chill overnight for better flavor and structure.
• No limoncello? Substitute with a bit of raspberry juice or skip entirely.
• Need a gluten-free version? Use gluten-free ladyfingers available at most stores.

Perfect For Any Season

This raspberry tiramisu isn’t tied to one time of year. In summer, it’s light and fresh. In winter, it’s a sweet, nostalgic hug. You can easily tweak the garnish or even add a dusting of cocoa powder for warmth during the holidays.

Frequently Asked Questions

Can I use fresh raspberries instead of frozen?
Absolutely! Just reduce the simmer time slightly.

Is this recipe kid-friendly?
Yes, simply omit the limoncello for a delicious, non-alcoholic version.

How long does this keep in the fridge?
Up to 3 days, tightly covered.