Raspberry Tiramisu is a fresh and fruity twist on the classic Italian dessert. It layers creamy mascarpone cheese and fluffy ladyfingers soaked in a bright raspberry sauce, creating a perfect balance of sweet and tart. The raspberries add a lovely pop of color and a burst of juicy flavor that makes this dessert feel light and inviting.
I love making this raspberry version because it feels a little lighter and more refreshing than the traditional coffee version. I usually keep a stash of fresh or frozen raspberries on hand to whip up this dessert whenever I want something special but simple. It’s always a hit, especially on warm days when something rich but fruity hits the spot.
One of my favorite ways to enjoy Raspberry Tiramisu is by serving it chilled in pretty glasses or small jars. It looks so charming and really makes each serving feel like a little treat. Plus, you can easily make it ahead of time, so it’s perfect for sharing with friends or family without a lot of fuss.
Key Ingredients & Substitutions
Raspberries: Fresh raspberries bring a bright, tart flavor and beautiful color. If raspberries are scarce, frozen work well too—just thaw and drain before use. You can also try strawberries or mixed berries for a fun twist.
Ladyfingers: These light, airy cookies soak up the raspberry sauce perfectly. If you can’t find ladyfingers, sponge cake or pound cake slices work as a substitute, but soak them briefly to avoid sogginess.
Mascarpone Cheese: This cream cheese gives tiramisu its rich, silky texture. If you don’t have mascarpone, cream cheese mixed with a touch of heavy cream can be a good alternative, though the flavor will be slightly different.
Heavy Cream & Powdered Sugar: Whipped heavy cream sweetened with powdered sugar is key to that fluffy, smooth filling. For a lighter option, try using half-and-half or coconut cream, but the texture might change a bit.
How Do You Make the Perfect Raspberry Sauce Without Seeds?
Getting a smooth, seed-free raspberry sauce helps keep the tiramisu silky and pretty. Here’s how I do it:
- Cook raspberries gently with sugar, lemon juice, and a bit of water until the fruit breaks down and the sauce thickens.
- Pour the warm mixture through a fine mesh sieve, pressing with a spoon or spatula to extract all the juice while leaving the seeds behind.
- Let the sauce cool completely before using. This step is crucial to avoid soggy ladyfingers.
This technique makes the sauce both flavorful and smooth, giving the tiramisu an elegant finish without crunchy seeds.
Equipment You’ll Need
- Mixing bowls – a few sizes help for whipping cream and mixing mascarpone smoothly.
- Whisk or hand mixer – makes whipping the cream easy and quick for a light texture.
- Fine mesh sieve – great for straining raspberry sauce and removing seeds for a smooth finish.
- Medium saucepan – to gently cook the raspberry sauce without burning.
- Spatula or wooden spoon – perfect for folding cream into mascarpone without deflating it.
- Serving dish or individual dessert glasses – choose depending on how you want to serve your tiramisu.
Flavor Variations & Add-Ins
- Swap raspberries with strawberries or blueberries for a different berry twist and color variation.
- Add a splash of raspberry liqueur or amaretto to the raspberry sauce for a boozy kick.
- Mix in a handful of chopped dark chocolate or chocolate chips between layers for some texture and richness.
- Top with toasted almonds or pistachios for a crunchy contrast to the creamy layers.
How to Make Raspberry Tiramisu
Ingredients You’ll Need:
For the Raspberry Sauce:
- 1 cup fresh raspberries (plus extra for garnish)
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- ½ cup water
For the Cream Layer:
- 8 ounces mascarpone cheese, room temperature
- 1 cup heavy cream
- ⅓ cup powdered sugar (plus extra for dusting)
- 1 teaspoon vanilla extract
Other Ingredients:
- 1 package ladyfinger cookies (about 24 pieces)
- Fresh mint leaves for garnish (optional)
Time Needed
This dessert takes about 20 minutes to prepare and assemble. Then, you’ll need at least 4 hours of chilling in the fridge so the layers can set and the flavors come together perfectly. Overnight chilling works great, too!
Step-by-Step Instructions:
1. Make the Raspberry Sauce:
In a small saucepan, mix together fresh raspberries, sugar, lemon juice, and water. Cook over medium heat, stirring now and then, until the raspberries break down and the mixture thickens—about 7 to 10 minutes. Pour the sauce through a fine mesh sieve to remove the seeds, then let it cool completely.
2. Whip Up the Mascarpone Cream:
In a bowl, whisk the mascarpone cheese until smooth and creamy. In another bowl, whip the heavy cream with powdered sugar and vanilla extract until it forms medium to stiff peaks. Gently fold the whipped cream into the mascarpone until everything is evenly blended and fluffy.
3. Assemble Your Tiramisu:
Quickly dip each ladyfinger into the raspberry sauce—just a brief dip so they don’t get soggy. Lay a layer of soaked ladyfingers at the bottom of your serving dish or individual glasses. Spread half of the mascarpone cream over the ladyfingers, then spoon some raspberry sauce on top. Repeat with another layer of dipped ladyfingers, spread over the remaining cream, and finish with a layer of raspberry sauce on top.
4. Chill and Garnish:
Cover your tiramisu and place it in the fridge for at least 4 hours, though overnight is best for the flavors to meld together. When ready to serve, dust the top with powdered sugar, add fresh raspberries, and a few mint leaves for a pretty garnish. For a special touch, you can add small dots of raspberry sauce around the dessert on the plate.
Can I Use Frozen Raspberries for the Sauce?
Yes! Just thaw them completely and drain any excess liquid before cooking to avoid a watery sauce. Frozen raspberries work well and keep the flavor fresh.
How Long Can I Store Raspberry Tiramisu?
Store it covered in the refrigerator for up to 3 days. It’s best enjoyed within this time to keep the ladyfingers from becoming too soggy and to maintain the fresh flavor.
Can I Make This Dessert Ahead of Time?
Absolutely! Raspberry tiramisu actually tastes better after chilling overnight as the flavors have more time to meld. Just keep it covered in the fridge until you’re ready to serve.
What Can I Use Instead of Mascarpone Cheese?
If you can’t find mascarpone, you can substitute with cream cheese mixed with a little heavy cream to get a similar creamy texture. The flavor will be slightly different but still delicious!
