If you have a soft spot for elegant desserts that are bursting with fresh, fruity flavor, let me introduce you to the Raspberry Tiramisu Recipe. This delightful twist on the classic Italian tiramisu combines the tart sweetness of raspberries with the luscious creaminess of mascarpone and whipped cream, delivering a refreshing and beautiful dessert that’s perfect for any occasion. The layers of raspberry-infused ladyfingers and velvety mascarpone filling create a symphony of flavors and textures that will have everyone asking for seconds. Trust me, this Raspberry Tiramisu Recipe is one you’ll want to make again and again.
Ingredients You’ll Need
Getting started with this Raspberry Tiramisu Recipe is a breeze thanks to a handful of simple but essential ingredients. Each component brings its own magic to the dish, whether it’s the raspberries’ vibrant tartness, the mascarpone’s rich creaminess, or the subtle hints of lemon and limoncello that brighten every bite.
- 500 g frozen raspberries: The star fruit, providing bold color and tart flavor that wakes up the palate.
- 100 g granulated sugar (for jam): Balances the raspberries’ acidity when cooked into jam, creating a luscious layer.
- 1 tablespoon lemon juice (for jam): Adds brightness and enhances the raspberry’s natural tartness.
- 100 g granulated sugar (for syrup): Sweetens the soaking syrup to keep ladyfingers moist and flavorful.
- 120 g water: The base for the syrup, used to dissolve sugar and infuse flavor.
- 30 g frozen raspberries (for syrup): Add fruity depth and color to the soaking liquid.
- 3 tablespoons limoncello: A luscious splash of lemon liqueur for a subtle, aromatic kick.
- 450 g mascarpone cheese: The creamy foundation that makes this tiramisu incredibly decadent.
- 120 g powdered sugar: Sweetens the mascarpone mixture gently, without grittiness.
- 2 tablespoons lemon juice (for mascarpone): Infuses the cream with a fresh citrusy note.
- 1 teaspoon vanilla paste: Adds warmth and depth to the mascarpone blend.
- 480 g heavy cream: Whipped to perfection, it lightens the mascarpone for an airy texture.
- 25 ladyfinger cookies: These spongy biscuits soak up the raspberry syrup, forming tender layers.
- Fresh raspberries and lemon slices (for garnish): Provide a stunning and flavorful finish.
How to Make Raspberry Tiramisu Recipe
Step 1: Prepare the Raspberry Jam
Start by cooking the frozen raspberries with 100 grams of granulated sugar and 1 tablespoon of lemon juice over medium heat. Keep stirring until the mixture thickens into a luscious jam. This jam will add a vibrant, fruity layer to your tiramisu, so make sure to let it cool completely before assembling.
Step 2: Make the Raspberry Syrup
Next, bring 100 grams of sugar, 120 grams of water, and 30 grams of frozen raspberries to a gentle boil. After a few minutes, strain the mixture to remove seeds, chill the syrup, and stir in 3 tablespoons of limoncello. This syrup is what transforms your ladyfingers from dry biscuits to melt-in-your-mouth goodness.
Step 3: Whip the Mascarpone Mixture
In a large bowl, whip together 450 grams of mascarpone cheese, 120 grams of powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of vanilla paste. Once smooth, slowly fold in 480 grams of heavy cream whipped to medium-stiff peaks. This step creates the signature light yet creamy filling that defines the Raspberry Tiramisu Recipe.
Step 4: Build the First Layers
Spread a generous layer of the mascarpone mixture into your serving dish — this creamy base sets the stage for the upcoming layers. Then, quickly dip ladyfinger cookies into the raspberry syrup, making sure they’re soaked but not soggy, and arrange them over the mascarpone. This sets up the perfect balance of flavors and moisture.
Step 5: Add Raspberry Jam and Repeat Layers
Spread a layer of the raspberry jam over the soaked ladyfingers. Then top with another layer of the mascarpone mixture. Repeat the dipping and layering process once more to build those irresistible, multi-textured tiers. Once layered, cover and chill the tiramisu overnight so the flavors can meld beautifully.
Step 6: Final Touches
Before serving, spread any remaining raspberry jam on top and garnish with fresh raspberries and lemon slices for a fresh, elegant finish that will impress your guests and delight your taste buds.
How to Serve Raspberry Tiramisu Recipe
Garnishes
Garnishing your Raspberry Tiramisu Recipe with fresh raspberries and thin lemon slices not only adds a pop of color but also amps up the tart, zesty notes that make this dessert so memorable. You can also dust a little powdered sugar for an extra pretty touch.
Side Dishes
This raspberry tiramisu pairs wonderfully with light, fruity sides like a crisp green salad with citrus dressing or a refreshing glass of sparkling rosé. The idea is to complement the dessert’s bright fruitiness without overpowering it.
Creative Ways to Present
For a stunning presentation, serve the tiramisu in individual glass jars or clear trifle bowls to showcase those gorgeous layers. Alternatively, use edible flowers to elevate the look for special occasions. This Raspberry Tiramisu Recipe shines when its beauty is as evident as its flavor.
Make Ahead and Storage
Storing Leftovers
Leftover raspberry tiramisu should be stored in an airtight container in the refrigerator. Due to the freshness of the ingredients, it tastes best within 2 to 3 days, when the textures and flavors remain vibrant and fresh.
Freezing
Freezing isn’t recommended for this Raspberry Tiramisu Recipe as the mascarpone and whipped cream can separate upon thawing, which affects the texture. For best results, enjoy it fresh within a few days.
Reheating
This tiramisu is served chilled and should not be reheated. The refreshing balance of cool creaminess and raspberries is what makes it unmistakably delightful.
FAQs
Can I use fresh raspberries instead of frozen?
Absolutely! Fresh raspberries work wonderfully, especially when in season. Just make sure they’re ripe and flavorful to get the best results in taste and texture.
What can I substitute for limoncello?
If you prefer a non-alcoholic version or can’t find limoncello, substitute it with a mixture of lemon juice and a touch of simple syrup for sweetness. This keeps the citrusy brightness without the alcohol.
How long does the Raspberry Tiramisu Recipe need to chill?
Overnight chilling is ideal because it allows the flavors to meld together and the ladyfingers to soften perfectly, resulting in that classic tiramisu creaminess and balance.
Can I make this dessert gluten-free?
Yes! Simply swap the ladyfinger cookies for a gluten-free variety or use gluten-free sponge cake slices. The rest of the ingredients are naturally gluten-free and this swap won’t sacrifice flavor.
What’s the best way to serve this dessert?
Serve it chilled, straight from the fridge, garnished fully as described. It’s perfect for summer dinners or any time you want a luscious fruity finish to your meal.
Final Thoughts
Making this Raspberry Tiramisu Recipe is like inviting a burst of summertime joy into your kitchen. With its elegant layers and bright, fresh flavors, it’s destined to become one of your favorite desserts to share with friends and family. Go ahead and give it a try — I promise it will bring a big smile to everyone’s face!
Print
Raspberry Tiramisu Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour (including chilling time; overnight chilling recommended)
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Description
A refreshing twist on the classic Italian dessert, Raspberry Tiramisu combines layers of luscious mascarpone cream, tangy raspberry jam, and delicate ladyfinger cookies soaked in a limoncello syrup. This no-bake dessert is perfect for summer gatherings or when you want a light, fruity indulgence.
Ingredients
Raspberry Jam
- 500 g frozen raspberries
- 100 g granulated sugar
- 1 tablespoon lemon juice
Syrup
- 100 g granulated sugar
- 120 g water
- 30 g frozen raspberries
- 3 tablespoons limoncello
Mascarpone Cream
- 450 g mascarpone cheese
- 120 g powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla paste
- 480 g heavy cream
Assembly
- 25 ladyfinger cookies
- Fresh raspberries, for garnish
- Lemon slices, for garnish
Instructions
- Make raspberry jam: In a saucepan, combine 500 g frozen raspberries, 100 g granulated sugar, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally until the mixture thickens to a jam-like consistency. Remove from heat and cool completely.
- Prepare syrup: In a separate saucepan, bring 100 g sugar, 120 g water, and 30 g frozen raspberries to a boil. Reduce heat and simmer briefly. Strain the syrup to remove raspberry seeds and solids, then cool. Once cooled, stir in 3 tablespoons limoncello.
- Prepare mascarpone cream: In a mixing bowl, whip together 450 g mascarpone cheese, 120 g powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon vanilla paste until smooth. In another bowl, whip 480 g heavy cream to medium-stiff peaks, then fold gently into the mascarpone mixture until fully combined and creamy.
- Assemble first mascarpone layer: Spread a portion of the mascarpone cream evenly in the bottom of your serving dish.
- Layer ladyfingers: Quickly dip each ladyfinger into the limoncello syrup, ensuring they are moistened but not soggy. Layer them evenly over the mascarpone cream in the dish.
- Add mascarpone and raspberry jam layers: Spread another layer of mascarpone cream over the ladyfingers, followed by a layer of the homemade raspberry jam.
- Repeat layers and chill: Repeat the ladyfinger, mascarpone, and raspberry jam layers until all ingredients are used, finishing with a layer of mascarpone. Cover and chill the tiramisu overnight to allow flavors to meld and the dessert to set.
- Garnish and serve: Before serving, spread the remaining raspberry jam on top and garnish with fresh raspberries and lemon slices for a bright, elegant presentation.
Notes
- Use chilled heavy cream for best whipping results.
- If limoncello is not available, substitute with lemon extract or omit for a non-alcoholic version.
- The dessert tastes best after chilling overnight to develop rich flavors and texture.
- Handle ladyfingers gently when dipping to avoid oversaturation.
- Leftover raspberry jam can be stored in an airtight container in the refrigerator for up to one week.
