If you love classic tiramisu, this Raspberry Tiramisu will become your new fruity favorite! This stunning no-bake dessert is packed with vibrant raspberry flavor, featuring layers of raspberry-soaked ladyfingers, homemade raspberry jam, and a luscious mascarpone cream. It’s the perfect make-ahead treat for any special occasion—from Valentine’s Day to dinner parties.

Why You’ll Love This Recipe

• Bold Raspberry Flavor: Every layer bursts with fresh berry flavor thanks to raspberry syrup, jam, and fresh berries.
• A Refreshing Twist on a Classic: Traditional tiramisu gets a fruity makeover while keeping that creamy, dreamy texture.
• Make-Ahead Friendly: It’s even better after chilling overnight, making it ideal for prepping ahead of time.

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Ingredients You’ll Need

For the Raspberry Jam:

• 500g frozen raspberries
• 100g granulated sugar
• 1 tbsp lemon juice

For the Raspberry Syrup:

• 100g granulated sugar
• 120g water
• 30g frozen raspberries
• 3 tbsp limoncello (optional)

For the Mascarpone Filling:

• 450g cold mascarpone cheese
• 120g powdered sugar
• 2 tbsp lemon juice
• 1 tsp vanilla paste or extract
• 480g (or 500ml) cold heavy cream

To Assemble:

• ~25 ladyfinger cookies (Savoiardi)
• Fresh raspberries and lemon slices for garnish

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How to Make Raspberry Tiramisu

Step 1: Make the Raspberry Jam

1. In a medium saucepan, combine raspberries, sugar, and lemon juice.
2. Cook over medium heat until the mixture bubbles, then reduce to a simmer.
3. Simmer for 23–25 minutes, mashing berries as they break down. The jam is ready when it thickens and holds a line on the back of a spoon.
4. Transfer to a shallow bowl, cover, and chill until room temperature or cooler (about 1 hour).

Step 2: Prepare the Raspberry Syrup

1. In a small saucepan, combine sugar, water, and raspberries.
2. Bring to a boil, then reduce heat and simmer for 3 minutes, mashing the berries as they soften.
3. Strain the mixture into a bowl through a fine mesh sieve to remove seeds.
4. Stir in the limoncello if using, and let cool to room temperature.

Step 3: Make the Mascarpone Cream

1. In a large bowl, beat together mascarpone, powdered sugar, lemon juice, and vanilla until smooth (about 30 seconds).
2. Add the cold heavy cream and whip until medium-stiff peaks form. Don’t overbeat.

Step 4: Assemble the Tiramisu

1. Spread a thin layer of mascarpone cream in the bottom of a 27×20 cm (8×10.5-inch) or 23×23 cm (9×9-inch) dish.
2. Quickly dip each ladyfinger into the raspberry syrup (twice per side), then arrange in a single layer.
3. Top with half the mascarpone cream, smoothing it into an even layer.
4. Spread half the raspberry jam over the cream.
5. Repeat with another layer of dipped ladyfingers and mascarpone cream. Cover and refrigerate for at least 8 hours or overnight.
6. Just before serving, spread the remaining raspberry jam on top and garnish with fresh raspberries and lemon slices.

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Expert Tips

• Use a Kitchen Scale: Measuring by weight ensures accuracy for perfect results.
• Don’t Overwhip the Cream: Medium-stiff peaks are ideal—too stiff, and the cream will be hard to spread.
• Chill Overnight: This allows the flavors to meld and the texture to set properly.

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FAQs

How do I know when the cream is whipped enough?
It should hold medium-stiff peaks that don’t droop but aren’t too firm.

Can I make this a day ahead?
Absolutely! This dessert is best when made a day in advance. Store covered in the fridge (add the final jam layer just before serving).

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Storage

Store the assembled Raspberry Tiramisu covered in the refrigerator for up to 4 days. Wait to add the top layer of jam and garnish until ready to serve.