Raspberry Tiramisu Recipe

If you’re craving a dessert that’s light, fruity, and delightfully creamy, you’re in for a treat with this Raspberry Tiramisu Recipe. I absolutely love how this version takes the classic Italian tiramisu and gives it a fresh raspberry twist that’s perfect for any season. Trust me, whether you’re making it for family dinners, parties, or just because you want something special, this recipe is fan-freaking-tastic and surprisingly easy to whip up. Keep reading, and I’ll walk you through every step with some insider tips to help you nail it perfectly!

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Ingredients You’ll Need

The magic of this Raspberry Tiramisu Recipe is in how these simple, fresh ingredients harmonize beautifully. I always recommend buying good-quality mascarpone and fresh or frozen raspberries to get that authentic, vibrant taste.

• Frozen Raspberries: Using frozen raspberries is convenient and they’re just as tasty when making the jam and syrup.
• Granulated Sugar: For perfectly sweetened jam and syrup without overpowering the tartness of the berries.
• Lemon Juice: Adds a fresh zing that balances the richness of the mascarpone filling.
• Limoncello (Optional): A fun boozy twist that brightens the syrup, but skip if you want it alcohol-free.
• Mascarpone Cheese: Make sure it’s cold for best whipping results and that creamy, luxurious texture.
• Powdered Sugar: Dissolves easily into the filling giving it smooth sweetness.
• Vanilla Paste: Enhances the flavor; you can substitute with vanilla extract if needed.
• Heavy Cream: Cold and fresh for whipping into stiff peaks that give the filling lightness.
• Ladyfinger Cookies: The base of tiramisu – soak just enough in raspberry syrup to keep them moist but not soggy.
• Fresh Raspberries and Lemon Slices: For that pretty, fresh garnish that wows every time.

Variations

I love making this Raspberry Tiramisu Recipe my own depending on the occasion, and I encourage you to do the same! Don’t be shy about swapping things up to fit your taste or diet.

• Boozy Version: Adding limoncello to the raspberry syrup gives a lovely citrus-alcohol bite that adults will adore.
• Non-Alcoholic: Simply leave out the limoncello – the raspberry syrup alone keeps things flavorful and bright.
• Dairy-Free Swap: Use coconut cream and a dairy-free cream cheese substitute to make this tiramisu vegan-friendly.
• Seasonal Twist: Swap raspberries for strawberries or mixed berries during summer for a fresh seasonal spin.

How to Make Raspberry Tiramisu Recipe

Step 1: Make the Raspberry Jam

Start by heating frozen raspberries, sugar, and lemon juice in a saucepan until the berries thaw and start breaking down. When it bubbles, turn the heat to a low simmer, stirring occasionally to mash the raspberries with a rubber spatula. This step took me a couple tries to get right—I found that letting it simmer just long enough to thicken (about 23-25 minutes) but not overcooking keeps that vibrant raspberry flavor brilliant. Test the jam by drizzling a bit on a spoon and running your finger through it—if the line stays, it’s perfect. Pour into a shallow bowl to cool quickly, then cover and chill for at least an hour.

Step 2: Whip Up the Raspberry Syrup

While your jam chills, cook up the syrup by boiling sugar, water, and raspberries together until the sugar dissolves. Then let it simmer gently for 3 minutes, stirring and mashing the berries to infuse flavor. Strain everything through a fine sieve to remove the seeds, then stir in limoncello if you’re using it. Let it cool to room temperature before moving on. I like to taste the syrup here to adjust sweetness—sometimes I add a bit more sugar if my raspberries are particularly tart.

Step 3: Prepare the Mascarpone Filling

Once both jam and syrup are cooled, it’s time for the creamy filling. Use your hand or stand mixer to beat mascarpone, powdered sugar, lemon juice, and vanilla paste until smooth—about 30 seconds is perfect to avoid overworking the cheese. Then scrape down the sides and sprinkle in the cold heavy cream. Whip on medium-high speed until medium-stiff peaks form. This step is crucial for that dreamy texture that holds the tiramisu layers together. If you under-whip, it’ll be runny; over-whip and it might break—take it slow and watch carefully.

Step 4: Assemble Your Raspberry Tiramisu Recipe

I use a 27×20 cm baking dish, but a square 23×23 cm pan works just as well. Start spreading a thin layer of the mascarpone cream on the bottom to keep ladyfingers from sliding. Quickly dip each ladyfinger into the raspberry syrup twice per side (don’t soak too long or they’ll get mushy!) and arrange them in a layer. Spread half the mascarpone cream evenly over the cookies, then dollop on half the raspberry jam and smooth it out. Repeat the layering, leaving the second portion of jam for serving day. Cover tightly with plastic wrap and refrigerate for at least 8 hours, ideally overnight, so all the flavors harmonize beautifully. I promise waiting is worth it!

How to Serve Raspberry Tiramisu Recipe

Garnishes

I swear fresh raspberries and thin lemon slices on top make all the difference — they add brightness and gorgeous color that dresses up this dessert beautifully. Sometimes I also sprinkle a little powdered sugar or a few mint leaves for a fresh herbal touch. It’s these small details that turn simple into spectacular.

Side Dishes

This Raspberry Tiramisu shines on its own but pairs wonderfully with a crisp glass of sparkling rosé or a hot cup of espresso. If you want something extra, a simple mixed berry salad or a light almond biscotti complements it well without overpowering the flavors.

Creative Ways to Present

For special occasions, I love assembling individual tiramisu cups or parfait glasses layered with mascarpone, raspberries, and ladyfingers – it looks elegant and guests can grab and go. You can also try layering in clear glass bowls for a vibrant look or decorate the top with edible flowers for summer parties.

Make Ahead and Storage

Storing Leftovers

Store leftover tiramisu tightly covered in the fridge for up to 3 days. I usually keep it in the same dish covered with plastic wrap to prevent it from absorbing fridge odors. You’ll find the flavors sometimes get even richer the next day!

Freezing

If you want to freeze portions, wrap them individually in plastic wrap and then in foil to protect from freezer burn. When thawed slowly overnight in the fridge, the texture holds up pretty well, though the cream may soften a bit. It’s perfect for planning ahead.

Reheating

I actually prefer to eat Raspberry Tiramisu chilled, but if you want it less cold, just let it sit at room temp for 15-20 minutes before serving. Avoid microwaving as it will ruin the delicate texture and creaminess.

FAQs

Final Thoughts

I’ve made this Raspberry Tiramisu Recipe countless times, and it never fails to impress with its balance of creamy, fruity, and slightly tangy notes. It’s a dessert that feels luxurious yet fresh and approachable—a style I always love to have on hand. If you’re looking for a show-stopping dessert that’s easy enough for weeknight but special enough for company, give this a try. I can’t wait to hear how your family and friends go crazy for it just like mine do!

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