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A slice of raspberry tiramisu topped with fresh raspberries and a dusting of cocoa powder, showing layers of sponge cake, creamy filling, and raspberry sauce.

Raspberry Tiramisu

5 from 1 vote
A delightful twist on the classic Raspberry Tiramisu, bursting with fresh raspberry flavors and creamy mascarpone.
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Prep Time 45 minutes
Cook Time 25 minutes
Chill Time 8 minutes
Total Time 1 hour 18 minutes
Servings: 14
Course: Dessert
Cuisine: American, Italian
Calories: 533
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g frozen raspberries For the jam frozen works best for consistency
  • 110 g granulated sugar Slightly increased from original for sweetness
  • 1 tablespoon lemon juice For brightness in the jam
  • 110 g granulated sugar For syrup helps create the right consistency
  • 130 g water For making the syrup
  • 33 g frozen raspberries Adds extra berry flavor to the syrup
  • 3 tablespoons limoncello Optional adds a citrusy kick
  • 495 g mascarpone cheese Cold for the best texture
  • 130 g powdered sugar For sweetness
  • 2 tablespoons lemon juice To balance the sweetness in the mascarpone filling
  • 1 teaspoon vanilla paste For aromatic depth
  • 530 g heavy cream Cold essential for the filling's texture
  • 28 ladyfinger cookies Depends on the dish size estimate a little more for coverage
  • Fresh raspberries For decoration adds color and freshness
  • Lemon slices For decoration optional but enhances the visual appeal

Equipment

  • 1 Baking dish A 27x20 cm (8x10.5 inch) or 23x23 cm (9x9 inch) dish works well.
  • 1 Small saucepan Used for cooking the raspberry jam and syrup.
  • 1 Stand mixer or hand mixer Essential for whipping the mascarpone filling to the right consistency.
  • 1 Fine-mesh sieve Strains out the raspberry seeds from the syrup, ensuring a smooth consistency.

Method
 

  1. Combine frozen raspberries, sugar, and lemon juice in a saucepan. Heat until the raspberries break down and the mixture bubbles. Lower heat to simmer and stir occasionally, mashing berries with a spatula.
  2. Let the jam cook for 23-25 minutes until thickened. To test, run your finger through a spoonful; if the line stays, it’s done. Transfer to a shallow bowl and cool in the fridge.
  3. While the jam cools, combine sugar, water, and frozen raspberries in a small saucepan. Heat over medium-high until the sugar dissolves and the mixture begins to boil. Stir occasionally.
  4. Reduce the heat to a simmer and cook for 3 minutes. Stir and mash the raspberries as they soften. Once done, strain out the solids, discard them, and add the limoncello. Let the syrup cool to room temperature.
  5. Once the jam and syrup have cooled, whip the mascarpone cheese, powdered sugar, lemon juice, and vanilla paste until smooth. Use a hand mixer or stand mixer.
  6. Add cold heavy cream to the mixture and whisk until medium-stiff peaks form.
  7. Start by spreading a small amount of mascarpone cream on the bottom of your dish. Quickly dip ladyfingers into the raspberry syrup on both sides and arrange them in a layer on top of the cream.
  8. Spread half of the mascarpone cream evenly over the ladyfingers, then add half of the raspberry jam and smooth it out. Repeat the layering process, but save the remaining raspberry jam for later.
  9. Cover with plastic wrap and refrigerate for at least 8 hours or overnight to set.
  10. Once ready to serve, add the remaining raspberry jam and spread it evenly. Garnish with fresh raspberries and lemon slices.

Nutrition

Serving: 220gCalories: 533kcalCarbohydrates: 50gProtein: 7gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 133mgSodium: 66mgPotassium: 146mgFiber: 3gSugar: 32gVitamin A: 1312IUVitamin C: 14mgCalcium: 102mgIron: 1mg

Notes

This raspberry tiramisu is the perfect no-bake dessert to make ahead and impress your guests with its rich, creamy layers and vibrant berry flavor.

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