I love how this version of tiramisu feels lighter and more refreshing than the traditional one. The raspberries add a bright, slightly tart flavor that pairs beautifully with the creamy mascarpone. I also enjoy that it can be made ahead of time, which makes it perfect for gatherings or special occasions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
500 g frozen raspberries 100 g granulated sugar 1 tablespoon lemon juice 100 g granulated sugar 120 g water 30 g frozen raspberries 3 tablespoons limoncello (optional) 450 g mascarpone cheese 120 g powdered sugar 2 tablespoons lemon juice 1 teaspoon vanilla paste 480 g heavy cream (500 ml) 25 ladyfinger cookies Fresh raspberries and lemon slices for decoration
Directions
I start by making the raspberry jam. I heat raspberries, sugar, and lemon juice in a saucepan until the fruit softens and begins to bubble.
I reduce the heat and let it simmer for about 23 to 25 minutes, stirring and mashing until thickened.
I transfer the jam to a shallow bowl, cover it, and let it cool in the fridge until room temperature or colder.
For the raspberry syrup, I combine sugar, water, and raspberries in a saucepan and bring it to a boil until the sugar dissolves.
I let it simmer for 3 minutes, then strain it to remove seeds and stir in the limoncello. I let it cool.
To make the mascarpone filling, I mix mascarpone, powdered sugar, lemon juice, and vanilla until smooth.
I add the heavy cream and whip until medium-stiff peaks form.
To assemble, I spread a thin layer of mascarpone cream at the bottom of the dish.
I dip the ladyfingers briefly in the raspberry syrup and arrange them in a layer.
I spread half of the mascarpone cream over the ladyfingers, followed by half of the raspberry jam.
I repeat the layers, ending with mascarpone cream.
I cover and refrigerate for at least 8 hours or overnight.
Before serving, I spread the remaining raspberry jam on top and decorate with fresh raspberries and lemon slices.
Servings and timing
I make 12 servings with this recipe.
The total preparation time is about 1 hour, plus at least 8 hours of chilling time for the best texture.
Variations
I sometimes replace raspberries with strawberries or mixed berries for a different flavor. When I want a more traditional taste, I skip the limoncello. I also like adding a light dusting of powdered sugar on top for a softer finish.
Storage/reheating
I store the tiramisu in the refrigerator, covered, for up to 3 days. I keep it chilled until serving since it holds its structure best when cold. I do not reheat it, as it is meant to be enjoyed cold.
FAQs
Can I make raspberry tiramisu ahead of time?
Yes, I prefer making it the day before so the layers can set properly.
Can I skip the alcohol?
Yes, I simply leave out the limoncello and the recipe still tastes great.
How do I prevent soggy ladyfingers?
I dip them quickly in the syrup instead of soaking them too long.
Can I use fresh raspberries?
Yes, I use fresh raspberries when available, and they work just as well.
What size dish should I use?
I use a medium baking dish around 8×10 or 9×9 inches for best layering.
Conclusion
Raspberry Tiramisu is a refreshing and elegant dessert I love preparing when I want something creamy with a fruity twist. The layers of soft cookies, rich cream, and tangy raspberry create a perfect balance of flavors. It is a dessert that always feels special and worth the effort.
The Best Raspberry Tiramisu with rich mascarpone cream, homemade raspberry layers, and a refreshing citrus touch.
Author:Ella
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour (plus chilling)
Yield:12 servings
Category:Dessert
Method:No-Bake / Layered
Cuisine:Italian-inspired
Diet:Vegetarian
Ingredients
Raspberry Jam:
500 g frozen raspberries
100 g granulated sugar
1 tbsp lemon juice
Raspberry Syrup:
100 g granulated sugar
120 g water
30 g frozen raspberries
3 tbsp limoncello (optional)
Mascarpone Filling:
450 g mascarpone cheese (cold)
120 g powdered sugar
2 tbsp lemon juice
1 tsp vanilla paste
480 g heavy cream (cold / 500 ml)
Assembly:
~25 ladyfinger cookies (depending on pan size)
Fresh raspberries (for garnish)
Lemon slices (for garnish)
Instructions
Raspberry Jam
In a saucepan, combine raspberries, sugar, and lemon juice. Heat until berries thaw and begin to break down.
Bring to a boil, then reduce to a simmer. Cook for 23–25 minutes, stirring and mashing occasionally, until thickened.
Transfer to a shallow bowl, cover, and chill until cooled (about 1 hour).
Raspberry Syrup
In a saucepan, combine sugar, water, and raspberries. Heat until boiling and sugar dissolves.
Reduce heat and simmer for 3 minutes, mashing berries.
Strain through a sieve, discard seeds, and stir in limoncello (optional). Let cool.
Mascarpone Filling
Beat mascarpone, powdered sugar, lemon juice, and vanilla until smooth (about 30 seconds).
Add heavy cream and whip until medium-stiff peaks form.
Assemble the Tiramisu
Spread a thin layer of mascarpone cream on the bottom of your dish.
Dip ladyfingers briefly in raspberry syrup (both sides) and layer them in the dish.
Spread half the mascarpone cream over the layer, then add half the raspberry jam.
Repeat layers (ladyfingers + mascarpone cream).
Cover and refrigerate for at least 8 hours or overnight.
Finish & Serve
Before serving, spread the remaining raspberry jam on top.
Garnish with fresh raspberries and lemon slices. Slice and enjoy chilled.
Notes
Do not oversoak ladyfingers or they will become too soggy.
Chilling overnight improves structure and flavor.
Limoncello adds a subtle citrus kick but can be omitted.
Use high-quality mascarpone for best texture.
Can be made a day in advance for convenience.
