A fruity twist on an Italian classic, this raspberry tiramisu is loaded with fresh raspberries, vanilla, and coffee flavors, and comes together in just 30 minutes.
This raspberry version of the classic tiramisu doesn’t use egg yolks, frozen raspberries, or raspberry syrup.
Gina’s Recipe Rundown:
Texture: Super creamy filling, light raspberry, and incredibly moist lady fingers – all the best from the classic tiramisu in every bite.
Taste: Bright raspberry flavor, refreshing, light, and such a satisfying taste!
Ease: It does take a few steps, but you will be able to nail it even if it’s your first tiramisu ever.
Why I love it: it takes the original recipe to a whole new level, and I love raspberries! I think more desserts should have them.
I will show you how I make the perfect dessert for summer with just fresh raspberries, heavy cream, mascarpone cheese, lady fingers, and a few extra ingredients.
If you love tiramisu, you should try my other takes on this Italian dessert: of course, the classic tiramisu, Pistachio tiramisu, zesty Limoncello tiramisu, beautiful strawberry tiramisu, and creamy Biscoff tiramisu.
Why You’ll Love This Recipe
- Thick, creamy, delicious – absolutely fantastic recipe!
- Even though it is a very creative recipe, it stays really close to the authentic Italian recipe, using mascarpone mixture instead of cream cheese, coffee, and cocoa dusting.
- Perfect dessert for Valentine’s, Mother’s Day, and birthday parties.
Ingredients Notes
For exact quantities, see the recipe card at the bottom of the page.
- Heavy cream (heavy whipping cream) that we will use for both filling and garnish.
- Mascarpone cheese. The cheese should be softened at room temperature so it is easier to mix it well without creating any lumps in the filling.
- Confectionerโs sugar
- Vanilla extract for a light, subtle touch of vanilla flavor. You can easily skip it if you don’t like vanilla and use almond extract instead.
- Fresh raspberries are the star of this dessert.
- Granulated sugar (for the raspberries)
- Coffee, strongly brewed and cooled.
- Raspberry preserves. You can use raspberry jam, too, but I prefer the bits of berries in the preserves. If using jam, buy the seedless version.
- Ladyfingers (Savoiardi). There are regular and gluten-free ladyfingers. The latter don’t have the same flavor, just keep in mind.
- Cocoa powder, for dusting.
Kitchen Equipment
- Stand mixer or electric mixer with whisk attachment
- Mixing bowls
- 9×9 Serving dish (shallow baking dish works too)
- Rubber spatula
How To Make Fresh Raspberry Tiramisu
1: Make Mascarpone Filling
- Using a chilled bowl of a stand mixer, whip the heavy cream until stiff peaks form.
- Beat the mascarpone cheese, confectionerโs sugar, and vanilla extract in a separate bowl until smooth at a medium speed.
- Gently fold the whipped cream into the mascarpone mixture until fully combined.
2: Make Raspberry Filling
- Mash half of the raspberries with 1 tablespoon of granulated sugar in a small bowl. Reserve the rest of the raspberries for garnish.
- You can use a regular fork or a potato masher to mash raspberries.
- Whisk the cooled coffee and raspberry preserves together in a shallow dish.
3: Soak Ladyfingers
Quickly dip half of the ladyfingers into the coffee mixture, making sure not to soak them. Immediately place soaked ladyfingers in a single layer at the bottom of a 9×9-inch dish.
4: Assemble Raspberry Tiramisu
- Add half of the mascarpone mixture over the ladyfingers and spread it evenly.
- Spread half of the mashed raspberries over the mascarpone layer.
- Soak the other half of the lady fingers. Add the remaining ladyfingers on top of the mascarpone.
- Spread the remaining mascarpone mixture into an even layer on top.
5: Garnish
- Finish with a light dusting of cocoa powder.
- Garnish with fresh raspberries, and you can use the remaining whipped cream for topping, too.
- Cover and refrigerate for at least 4 hours or overnight.
- Serve chilled.
Storage
Leftover raspberry tiramisu can be covered and stored in the fridge for 3-4 days.
You can make it 24 hours in advance.
To freeze, wrap the tiramisu tightly in two layers of plastic wrap and foil. It can be stored in a freezer for up to 2 months.
Substitutions & Variations
- Raspberry Lemon tiramisu. You can add some lemon zest and lemon juice to the raspberry mixture. Sweet and citrusy is one of my favorite flavor combinations.
- Cream cheese is an easy substitute for mascarpone cheese.
- Boozy raspberry tiramisu. Add a splash of raspberry liqueur (Framboise or Chambord), limoncello, or Grand Marnier to the filling. Traditionally, rum is used in tiramisu, you can do without or use a different liqueur.
- Lemon slices and chocolate curls add a nice touch and make a great extra garnish, just like mint leaves. If you have any leftover jam or preserves, you can use them for topping, too.
- You can cook raspberry syrup or curd from scratch using fresh or frozen raspberries. Simply cook berries down with some sugar in a medium saucepan (if making curd, add lemon juice and egg yolks) over medium heat.
Expert Tips To Make The Best Raspberry Tiramisu
- You can strain the cooked syrup (if using) or jam mixture through a fine mesh sieve to remove all the kernels.
- Use plastic wrap to cover the dessert, and if you don’t want it to stick to the top of the tiramisu, you can insert a few toothpicks to lift the wrap up.
- Chill the tiramisu for at least 4-6 hours, but preferably overnight.
- Using a glass dish is always best – you can see all the layers of tiramisu! Don’t use metal pans for tiramisu, as they affect the flavor.
- If it tastes too sweet, you can add a pinch of salt to balance out the sweetness.
- Be careful with the ladyfingers. Don’t oversoak them, as it will make them soggy and they will fall apart.
Popular Questions
What Is The Secret To Good Tiramisu?
The secret to a delicious tiramisu lies in using fresh, high-quality ingredients. Make sure your mascarpone cheese is smooth and creamy, and your coffee is strong and flavorful. Also, be sure to let the tiramisu chill in the fridge for at least 6 hours or overnight.
What Not To Do When Making Tiramisu?
First, don’t oversoak the ladyfingers in coffee, as they can become too soggy and fall apart. Second, don’t skip the chilling time; it’s important to let the tiramisu set in the fridge for several hours or overnight so the flavors meld together.
What Flavor Goes Well With Tiramisu?
Tiramisu pairs well with flavors like raspberry, strawberry, lemon, and chocolate. Something that is sweet but not overpowering.
If you love this tiramisu recipe, youโre going to love these other recipes for tiramisu too. Please click each link below to find the easy, printable recipe!
More Great Tiramisu-Inspired Recipes
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Raspberry Tiramisu
Ingredients
- 1 ยฝ cups heavy cream
- 8 oz mascarpone cheese softened
- ยฝ cup confectionerโs sugar
- 1 tsp vanilla extract
- 1 cup raspberries – fresh
- 1 tbsp granulated sugar for the raspberries
- 1 cup coffee strongly brewed and cooled
- ยผ cup raspberry preserves
- 7 ounces ladyfingers 1 package
Cocoa powder, for dusting
Additional whipped cream for garnish
Instructions
- Using a chilled bowl of a stand mixer, whip the heavy cream until stiff peaks form.
- Beat the mascarpone cheese, confectionerโs sugar, and vanilla extract in a separate bowl until smooth.
- Gently fold the whipped cream into the mascarpone mixture until fully combined.
- Mash half of the raspberries with 1 tablespoon of granulated sugar in a small bowl. Reserve the rest of the raspberries for garnish.
- Whisk the cooled coffee and raspberry preserves together in a shallow dish.
- Quickly dip the ladyfingers into the coffee mixture, making sure not to soak them. Immediately place the dipped ladyfingers in the bottom of a 9×9-inch dish.
- Spread half of the mascarpone mixture over the ladyfingers.
- Spoon half of the mashed raspberries over the mascarpone layer.
- Add a second layer of dipped ladyfingers on top.
- Spread the remaining mascarpone mixture into an even layer on top.
- Finish with a light dusting of cocoa powder.
- Garnish with fresh raspberries and/or additional whipped topping.
- Refrigerate for at least 4 hours or overnight.
- Serve chilled.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Created by Gina Kleinworth
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