If you love classic tiramisu, then Raspberry Tiramisu will quickly become your new favorite twist on this beloved Italian dessert. This vibrant fruit tiramisu blends layers of raspberry jam, fluffy mascarpone cream, and syrup-soaked ladyfingers into a stunning summer dessert that requires no oven time. Because it’s a true no bake dessert, you can prepare it ahead of gatherings and let the flavors develop overnight. The result tastes bright, creamy, and perfectly balanced with sweet and tangy notes in every slice.

Story

I first made Raspberry Tiramisu for a warm-weather family gathering when I wanted something elegant yet refreshing. Traditional tiramisu felt too heavy for summer, so I created this lighter version filled with fresh berry flavor. Since then, Raspberry Tiramisu has become my go-to ladyfinger dessert for celebrations, brunches, and holiday tables alike.

What makes Raspberry Tiramisu stand out is its balance. The homemade raspberry jam adds deep fruit intensity, while the airy mascarpone filling keeps each bite smooth and luscious. Instead of espresso, ladyfingers soak in raspberry syrup, which creates a cohesive berry flavor from top to bottom. Because Raspberry Tiramisu sets overnight, the texture becomes perfectly sliceable and rich without feeling dense.

Over time, I refined this recipe to highlight the brightness of lemon juice and the creamy texture of raspberry mascarpone filling. Every layer builds flavor. First, you spread a light base of mascarpone cream. Then you add syrup-dipped ladyfingers. After that, jam and cream stack beautifully. When chilled, the dessert transforms into a structured yet soft masterpiece that tastes even better the next day.

If you want a dessert that feels impressive but requires simple techniques, Raspberry Tiramisu delivers every single time.

Ingredients

500 g frozen raspberries
100 g granulated sugar (for jam)
1 tablespoon lemon juice (for jam)
100 g granulated sugar (for syrup)
120 g water
30 g frozen raspberries
3 tablespoons limoncello (optional)
450 g mascarpone cheese, cold
120 g powdered sugar
2 tablespoons lemon juice
1 teaspoon vanilla paste
480 g heavy cream, cold
25 ladyfinger cookies (approximate, depending on pan size)
Fresh raspberries for garnish
Lemon slices for garnish

Step-by-Step Instructions

Preparing the Ingredients

Start by making the raspberry jam. Add frozen raspberries, sugar, and lemon juice to a saucepan. Heat over medium until the berries thaw and begin to break down. Once the mixture bubbles, reduce the heat and simmer for 23 to 25 minutes. Stir occasionally and mash the berries with a spatula. The jam is ready when it thickens and holds a line drawn across the back of a spoon. Transfer to a shallow bowl and chill until fully cooled.

Next, prepare the raspberry syrup. Combine sugar, water, and raspberries in a small saucepan. Bring to a boil until the sugar dissolves. Reduce to a simmer for 3 minutes while gently breaking down the berries. Strain through a fine mesh sieve to remove seeds. Stir in limoncello if using, and allow the syrup to cool completely.

Cooking Instructions

Once the jam and syrup cool, make the mascarpone filling. Using a hand mixer or stand mixer with a whisk attachment, beat mascarpone, powdered sugar, lemon juice, and vanilla paste until smooth. Scrape down the bowl. Add cold heavy cream and whisk until medium-stiff peaks form.

Spread a thin layer of mascarpone cream on the bottom of a 9×9-inch or similar baking dish. Dip each ladyfinger into the raspberry syrup twice per side, then arrange them in a single layer. Spread half of the mascarpone cream evenly over the cookies. Add half of the raspberry jam and smooth it gently.

Repeat the layers of soaked ladyfingers and mascarpone cream. Cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight.

Before serving, spread the remaining raspberry jam over the top. Garnish with fresh raspberries and lemon slices for a bright finish.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid oversoaking the ladyfingers. A quick dip keeps them structured while still absorbing flavor. If you leave them too long in the syrup, they will become overly soft and collapse during layering.

Also, keep mascarpone and heavy cream cold before whipping. Warm dairy prevents proper thickening and results in a loose filling. Finally, always let the dessert chill fully. Cutting too soon causes messy slices.

Pro Tips for Better Flavor

For deeper raspberry flavor, strain the jam if you prefer a seedless texture. Additionally, a splash of limoncello brightens the syrup and complements the berries beautifully.

You can also add a thin layer of finely grated white chocolate between layers for extra richness. However, keep the balance subtle so the raspberry remains the star.

Serving and Storage

How to Serve

Serve Raspberry Tiramisu chilled straight from the refrigerator. Use a sharp knife wiped clean between slices for neat portions. Because it holds its shape well, you can plate it elegantly for dinner parties. Pair it with espresso or sparkling lemonade for contrast.

How to Store Leftovers

Store leftovers covered in the refrigerator for up to three days. The flavor deepens over time, making the second day especially delicious. Do not freeze, as the mascarpone texture may change once thawed.

Conclusion

Raspberry Tiramisu transforms a classic Italian dessert into a bright, refreshing masterpiece perfect for warm days and special gatherings. With layers of homemade jam, airy mascarpone cream, and syrup-soaked ladyfingers, this no bake treat delivers impressive flavor without complicated steps. Prepare it ahead, let it chill, and enjoy a slice of creamy berry perfection.

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Frequently Asked Questions

Can I use fresh raspberries instead of frozen?

Yes, you can use fresh raspberries for both the jam and syrup. However, frozen berries often release more liquid, which helps create a rich, concentrated jam texture.

Can I make this without alcohol?

Absolutely. Simply omit the limoncello. The raspberry syrup will still provide vibrant flavor and moisture to the ladyfingers.

How far in advance can I prepare Raspberry Tiramisu?

You can prepare Raspberry Tiramisu up to 24 hours in advance. In fact, overnight chilling improves structure and flavor.