This Raspberry Tiramisu layers tangy homemade raspberry jam, creamy mascarpone filling, and soft ladyfingers soaked in sweet raspberry syrup. The bright berry flavor gives the classic Italian dessert a fresh, fruity twist that feels lighter and more summery than the traditional coffee version.I first made this for a spring dinner party when I wanted something elegant but not too heavy, and it's been my go-to make-ahead dessert ever since.The mascarpone stays rich and smooth, the raspberry jam adds bursts of tartness, and the whole thing looks stunning on a plate.
If you love layered desserts, this pairs beautifully with Chocolate Orange Cheesecake or makes a lovely finish alongside Mango Tres Leches Cake for a full dessert spread.
Why You'll Love This Raspberry Tiramisu
This dessert is rich without being too heavy. The mascarpone filling is light and airy, and the raspberry jam cuts through the creaminess with a nice tart edge. The ladyfingers soak up the syrup and turn soft and tender, but they don't fall apart or get mushy.
Making your own raspberry jam is easier than you'd think. You just simmer frozen raspberries with sugar and lemon juice until the mixture thickens, then let it cool. The homemade version tastes so much better than store-bought, and you control the sweetness.
The make-ahead nature of this dessert is a huge plus. You assemble it the night before, let it chill, and it's ready to serve the next day. The flavors have time to meld, and the texture becomes even better as it sits.
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Raspberry Tiramisu ingrediants
Here's everything to make this layered tiramisu with raspberry and mascarpone cream.
See Recipe Card Below This Post For Ingredient Quantities
Raspberry Jam:
- Frozen raspberries : Forms the base of the jam. Frozen berries work perfectly and are often cheaper than fresh. They break down quickly when heated.
- Granulated sugar : Sweetens the jam and helps it thicken as it cooks.
- Lemon juice : Adds brightness and helps the jam set. The acidity balances the sweetness.
Raspberry Syrup:
- Granulated sugar : Sweetens the syrup and helps it thicken slightly.
- Water : Thins the syrup so it soaks into the ladyfingers easily.
- Frozen raspberries : Infuses the syrup with Raspberry Tiramisu flavor.
- Limoncello : Adds a subtle citrus note and a hint of warmth. You can skip it if you prefer, but it does add a nice layer of flavor.
Mascarpone Filling:
- Mascarpone cheese : Forms the creamy base of the filling. Mascarpone is soft, rich, and slightly tangy, which makes it perfect for tiramisu.
- Powdered sugar : Sweetens the filling without adding graininess. It dissolves easily into the mascarpone.
- Lemon juice : Adds a bright note that balances the richness and complements the raspberries.
- Vanilla paste : Adds warmth and depth to the filling. Vanilla extract works too.
- Heavy cream : Whips up and lightens the mascarpone filling. Make sure it's cold for the best whipping results.
Assembling:
- Ladyfinger cookies : Absorbs the Raspberry Tiramisu syrup and forms the layers. Ladyfingers are light and airy, which makes them perfect for soaking.
- Fresh raspberries and lemon slices for decoration: Adds a pop of color and a fresh finish to the top.
How to Make Raspberry Tiramisu
Follow these steps to make your Raspberry Tiramisu jam, syrup, and assemble the tiramisu.
- Cook the raspberries: Combine the raspberries, sugar, and lemon juice in a saucepan. Heat over medium-high until the raspberries break down and the liquid starts to bubble. Reduce the heat to a simmer and mash the raspberries occasionally with a rubber spatula.
- Simmer and thicken: Let the mixture simmer for 23 to 25 minutes, or until it thickens noticeably. To test if it's ready, place a bit of the jam on the back of a spoon and run your finger through it. If the line holds without moving, the jam is done.
- Cool the jam: Pour the jam into a shallow bowl and let it cool to room temperature, about 1 hour. Cover with plastic wrap and refrigerate until you're ready to assemble.
- Simmer the syrup: In a saucepan, combine the sugar, water, and raspberries. Bring the mixture to a boil, then reduce to a simmer for 3 minutes, stirring occasionally and mashing the berries with a spoon or spatula.
- Strain and cool: Strain the syrup through a fine mesh sieve and discard the solids. Stir in the limoncello if using, then let the syrup cool to room temperature.
- Mix the mascarpone: In a stand mixer or with a hand mixer, whisk together the mascarpone, powdered sugar, lemon juice, and vanilla paste until well combined, about 30 seconds. Scrape down the sides of the bowl to make sure everything is evenly mixed.
- Whip the cream: Add the heavy cream to the bowl and whisk until the mixture forms medium-stiff peaks. The filling should be light, fluffy, and hold its shape when you lift the whisk.
- Start with a base layer: In a 27x20 cm (8x10.5 inch) or 23x23 cm (9x9 inch) baking dish, spread a small layer of mascarpone cream on the bottom.
- Dip and layer the ladyfingers: Dip each ladyfinger into the raspberry syrup, two times on each side, then layer them in the dish. They should be moist but not falling apart.
- Add mascarpone and jam: Spread half of the mascarpone mixture on top of the ladyfingers, smoothing it into an even layer. Add half of the Raspberry Tiramisu jam, spreading it evenly over the cream.
- Repeat the layers: Repeat the process with another layer of dipped ladyfingers, then the remaining mascarpone cream. Save the remaining Raspberry Tiramisu jam to add just before serving.
- Refrigerate overnight: Cover the dish with plastic wrap and refrigerate for a minimum of 8 hours, or overnight for the best results. This gives the flavors time to meld and the ladyfingers time to soften completely.
- Top with jam: Before serving, spread the remaining Raspberry Tiramisu jam evenly on top of the tiramisu. Decorate with fresh raspberries and lemon slices if you like.
Substitutions and Variations
Frozen raspberries: Fresh raspberries work too, but frozen are easier and more affordable. You can also use a mix of berries like strawberries or blackberries.
Limoncello: If you don't have limoncello, you can use a splash of orange liqueur, amaretto, or just skip the alcohol entirely. The syrup will still taste great.
Mascarpone: If you can't find mascarpone, you can use a blend of cream cheese and heavy cream, though the flavor will be slightly tangier and less rich.
Ladyfingers: If you can't find ladyfingers, you can use soft sponge cake cut into strips. The texture will be a bit different, but it'll still work.
Lemon juice: You can swap in lime juice for a slightly different citrus note.
EQUIPMENT
27x20 cm (8x10.5 inch) or 23x23 cm (9x9 inch) baking dish: The perfect size for layering. A square or rectangular dish works best for clean slices.
Mixing bowls: You'll need a few for the jam, syrup, and filling.
Hand mixer or stand mixer: Makes whipping the mascarpone filling quick and easy. You can do it by hand, but it'll take longer.
Small saucepan: For simmering the jam and syrup.
Fine mesh sieve: Strains the Raspberry Tiramisu syrup so it's smooth and free of seeds.
Plastic wrap: Covers the dish while it chills and keeps the top from drying out.
How to Store Raspberry Tiramisu
Store the tiramisu in the fridge, covered with plastic wrap or in an airtight container. It'll keep for up to 3 days, though it's best within the first 2 days when the texture is at its peak.
The dessert actually tastes even better the day after you make it. The flavors have time to meld, and the ladyfingers soak up more of the syrup and cream.
You can freeze slices if you want to make this ahead, though the texture will be slightly softer after thawing. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container. They'll keep for up to 1 month. Thaw slices in the fridge for a few hours before serving.
Serving Suggestions
Serve slices cold, straight from the fridge. The contrast between the creamy mascarpone, tart Raspberry Tiramisu jam, and soft ladyfingers is best when it's well chilled.
Garnish each slice with a few fresh raspberries and a thin slice of lemon for a pop of color. A light dusting of powdered sugar on top adds a nice finishing touch if you want to make it look extra fancy.
This dessert pairs beautifully with a cup of hot tea or coffee. The sweetness of the tiramisu balances the bitterness of the coffee, and it's a lovely combination.
For a full dessert recipe spread, serve this alongside lighter options like Malvern Pudding or Baklava Cheesecake. The variety keeps things interesting and gives everyone something to enjoy.
If you're serving this at a party, slice it into smaller pieces. It's rich, so a little goes a long way.
Expert Tips
Let the jam cool completely: If you spread warm jam over the mascarpone, it can melt the cream and make the layers runny. Let it cool to room temperature or chill it before assembling.
Don't over-soak the ladyfingers: Dip them quickly, two times on each side, and they'll absorb just enough syrup without falling apart. If you soak them too long, they'll get mushy.
Chill for the full time: The tiramisu needs at least 8 hours to set properly. If you try to slice it too soon, the layers won't hold together.
Use cold mascarpone and cream: Cold ingredients whip up better and create a lighter, fluffier filling.
Save some jam for the top: Don't use all the Raspberry Tiramisu jam in the middle layers. Save some to spread on top right before serving. It makes the dessert look polished and adds a burst of flavor.
Adjust the sweetness: If you find the jam too tart, add a bit more sugar while it's simmering. If it's too sweet, add a squeeze of lemon juice.
FAQ
Do raspberries go with Raspberry Tiramisu?
Absolutely. Raspberries add a bright, fruity note that balances the richness of the mascarpone beautifully. The tartness of the berries cuts through the creaminess and gives the dessert a lighter, fresher feel than traditional coffee-based tiramisu. My family loves this combination, and it's perfect for spring and summer gatherings.
What are common Raspberry Tiramisu mistakes?
Common mistakes include over-soaking the ladyfingers, which makes them fall apart, using warm ingredients, which can cause the mascarpone to become runny, and not chilling the dessert long enough, which means the layers won't set properly. Also, over-whipping the cream can make the filling grainy instead of smooth. Taking your time with each step helps avoid these issues.
What is a fun fact about tiramisu?
Tiramisu means "pick me up" or "cheer me up" in Italian, which refers to the caffeine from the espresso in the traditional version. The dessert became popular in the 1960s and 70s in Italy and quickly spread around the world. It's now one of the most famous Italian desserts, and there are countless variations, including this fruity raspberry version.
What is raspberry tiramisu?
Raspberry Tiramisu is a fruity twist on the classic Italian dessert. Instead of coffee, it uses homemade Raspberry Tiramisu jam and raspberry syrup to flavor the ladyfingers and layers. The mascarpone filling is lightened with whipped cream and flavored with lemon juice and vanilla, then layered with the jam for a dessert that's creamy, tangy, and absolutely delicious.
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Raspberry Tiramisu
Ingredients
Method
- Add the frozen raspberries, sugar, and lemon juice to a saucepan over medium heat. Stir occasionally, allowing the raspberries to break down and the mixture to bubble. Once it starts bubbling, reduce the heat to a simmer. Mash the raspberries with a spatula while stirring.
- Let it simmer for 23-25 minutes until thickened. To test, spoon a bit of the jam onto the back of a spoon; it should hold a line when you run your finger through it. Pour the jam into a shallow bowl to cool faster. Let it cool to room temperature, about 1 hour.
- While the jam cools, combine the sugar, water, and frozen raspberries in a small saucepan. Heat over high heat until the sugar dissolves and the mixture starts to boil.
- Lower the heat to a simmer and cook for 3 minutes, occasionally stirring and mashing the raspberries. Once done, strain the syrup into a bowl using a fine mesh sieve to remove the raspberry solids. Add the limoncello, if using, and allow the syrup to cool to room temperature.
- In a large bowl, use a hand mixer or stand mixer with the whisk attachment to beat the mascarpone, powdered sugar, lemon juice, and vanilla paste until smooth and combined, about 30 seconds.
- Add the heavy cream to the mascarpone mixture and continue whisking until stiff peaks form. This should take a few minutes.
- Lightly spread a small amount of mascarpone mixture at the bottom of a 27x20 cm (8x10.5 inch) or 23x23 cm (9x9 inch) baking dish.
- Quickly dip each ladyfinger into the raspberry syrup (twice on each side) and layer them in the baking dish. Add half of the mascarpone mixture on top, smoothing it into an even layer.
- Spread half of the raspberry jam over the mascarpone layer, smoothing it out. Repeat the process with the remaining ladyfingers, mascarpone filling, and leave the remaining raspberry jam for later.
- Cover the tiramisu with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to let the flavors meld and the texture set.
- Once ready to serve, spread the remaining raspberry jam evenly over the top. Garnish with fresh raspberries and lemon slices for a bright and fresh touch.
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