Raspberry Tiramisu is a bright and refreshing twist on the classic Italian dessert. It features layers of light ladyfingers soaked in a raspberry-infused syrup, creamy mascarpone cheese, and fresh, juicy raspberries that add a pop of color and flavor. The result is a dessert that’s both rich and fruity, with just the right amount of sweetness and a hint of tang from the berries.
What I love about this version is how the raspberries bring a fresh, summery feel to tiramisu, making it perfect for warm days or when you want something that feels special but not too heavy. I usually like to let it chill in the fridge for a few hours so the flavors meld together beautifully and the dessert sets up nicely.
Whenever I serve Raspberry Tiramisu, it’s always a hit! I like to top it with a few extra fresh raspberries and a light dusting of cocoa powder or powdered sugar to make it pretty. It’s a sweet ending that feels both classic and a little playful, and it never fails to get smiles around the table.
Key Ingredients & Substitutions
Fresh Raspberries: These bring natural tartness and vibrant color. If fresh aren’t available, frozen raspberries work well—just thaw and drain excess juice first.
Mascarpone Cheese: This creamy cheese is key for tiramisu’s smooth texture. For a lighter option, blend cream cheese with a little heavy cream, though the taste will be less rich.
Ladyfingers (Savoiardi): They soak up the coffee mix while staying firm. If you can’t find ladyfingers, use sponge cake or pound cake slices, but soak gently to avoid mushiness.
Espresso with Raspberry Liqueur: The coffee-soaked flavor is classic, but the raspberry liqueur adds a lovely fruit note. You can skip the liqueur or swap for raspberry juice if preferred.
How Do You Make the Tiramisu Cream Rich Yet Light?
The creamy filling is a mix of mascarpone, eggs, sugar, and whipped cream. The key is folding the whipped cream gently into the mascarpone mixture to keep it light and airy.
- Beat egg yolks and sugar over simmering water to thicken and sweeten safely.
- Mix in mascarpone slowly until smooth and creamy without overmixing.
- Whip the heavy cream to stiff peaks—don’t overwhip or it will turn grainy.
- Fold whipped cream into mascarpone mix gently with a spatula, using sweeping motions to keep air in.
This technique creates a balanced texture that’s indulgent but not heavy, perfect for layering with juicy raspberries and coffee-soaked ladyfingers.
Equipment You’ll Need
- Mixing bowls – Use a few so you can whip cream, mix mascarpone, and beat eggs separately without mess.
- Whisk – Perfect for beating egg yolks and sugar until thick and smooth.
- Electric hand mixer or stand mixer – Makes whipping cream to stiff peaks easy and fast.
- Spatula – Great for folding whipped cream into mascarpone gently without deflating it.
- Shallow dish or bowl – Helps quickly dip ladyfingers into coffee evenly without sogginess.
- 8×8 inch or similar sized baking dish – Works well for layering the tiramisu and chilling it.
- Sifter or fine mesh strainer – Useful for dusting cocoa powder smoothly on top.
Flavor Variations & Add-Ins
- Swap raspberries for strawberries or blueberries for a different berry twist that still pairs well with mascarpone.
- Add a splash of orange liqueur or orange zest to the mascarpone mix for a bright citrus note.
- Replace coffee with chilled chai tea or hibiscus tea for a caffeine-free, floral flavor.
- Stir in finely chopped dark chocolate or shaved chocolate between layers for extra richness and texture.
How to Make Raspberry Tiramisu
Ingredients You’ll Need:
For The Layers:
- 1 cup fresh raspberries, plus extra for garnish
- 1/4 cup raspberry jam or preserves
- 1 cup strong brewed espresso or coffee, cooled
- 2 tablespoons raspberry liqueur (optional)
- 24 ladyfinger biscuits (savoiardi)
For The Cream:
- 3 large egg yolks
- 1/2 cup granulated sugar
- 8 ounces mascarpone cheese, softened
- 1 cup heavy cream
- 1 teaspoon vanilla extract
For Garnish:
- Unsweetened cocoa powder, for dusting
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This recipe takes about 25 minutes to prepare all the layers and the cream. Then, you’ll need to chill the tiramisu for at least 4 hours, or ideally overnight, to let all the flavors come together and the dessert set perfectly.
Step-by-Step Instructions:
1. Make the Coffee-Raspberry Soaking Liquid:
In a shallow bowl, mix the cooled espresso or coffee with raspberry liqueur if using. This will soak into the ladyfingers to give them a delicious raspberry coffee flavor.
2. Prepare the Raspberry Mixture:
In a small bowl, combine the fresh raspberries and raspberry jam. Lightly mash some raspberries to release their juice, but leave some whole for nice texture in the dessert.
3. Whisk Egg Yolks and Sugar:
Place egg yolks and sugar in a heatproof bowl and set it over a pot of simmering water (double boiler). Whisk constantly until the mixture thickens and turns pale, about 5–7 minutes. Remove from heat and let it cool slightly.
4. Make the Mascarpone Cream:
Gently fold the softened mascarpone cheese into the cooled egg yolk mixture until smooth. Then, in a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form. Carefully fold the whipped cream into the mascarpone mixture to keep it light and creamy.
5. Build the Tiramisu Layers:
Quickly dip each ladyfinger into the coffee-raspberry liquid just long enough to soak but not get soggy. Arrange an even layer of soaked ladyfingers in your serving dish. Spread half of the mascarpone cream over them. Spoon half of the raspberry mixture on top, spreading gently.
6. Add More Layers:
Add another layer of dipped ladyfingers, spread the rest of the mascarpone cream on top, then add the remaining raspberry mixture evenly over it.
7. Chill and Finish:
Cover the tiramisu and refrigerate for at least 4 hours, or overnight for the best flavor and texture. Before serving, dust the top lightly with cocoa powder and powdered sugar (if using), and garnish with fresh raspberries.
8. Serve and Enjoy:
Slice, serve chilled, and enjoy this fresh, fruity twist on a classic favorite!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, frozen raspberries work well—just thaw them completely and drain any excess liquid to prevent the tiramisu from becoming too watery.
How Long Should I Let the Tiramisu Chill?
Chilling for at least 4 hours is necessary to let the flavors meld and the dessert set properly, but overnight chilling is best if you have the time.
Can I Make Raspberry Tiramisu Ahead of Time?
Absolutely! This dessert is perfect for making a day in advance. Just keep it covered in the fridge until you’re ready to serve.
What Can I Substitute for Raspberry Liqueur?
If you prefer to skip alcohol, simply omit the liqueur and add a little extra raspberry juice or a splash of water to the coffee mixture for soaking the ladyfingers.
