Raspberry Tiramisu Recipe

If you’re ready to fall in love with a fresh twist on an Italian classic, this Raspberry Tiramisu is about to become your next dessert obsession. Imagine lush layers of tangy raspberry jam, perfectly soaked ladyfingers, and billowy mascarpone cream, all brightened with a hint of lemon and the occasional sparkle of Limoncello. The best part? Every bite bursts with the sweet-tart flavor that makes raspberry desserts totally irresistible. Whether you’re hosting a dinner party or just want to impress your family, Raspberry Tiramisu brings a gorgeous pop of color and unforgettable flavor to any table.

Ingredients You’ll Need

This recipe keeps things delightfully simple, yet every ingredient brings something special to the table. With fresh berries, creamy mascarpone, and a hint of lemon, you’ll get layers of dreamy texture and eye-catching color in each slice.

• Frozen Raspberries (500 g): The star ingredient that delivers bright flavor and juicy texture throughout the dish.
• Granulated Sugar (100 g + 100 g): Sweetens both the raspberry jam and syrup, intensifying those fruity notes.
• Lemon Juice (1 tbsp + 2 tbsp): Adds zing and balances the sweetness, making the flavors pop.
• Water (120 g): Helps dissolve sugar for the raspberry syrup, keeping it silky smooth.
• Frozen Raspberries (30 g): Extra berries in the syrup bring an even deeper raspberry essence.
• Limoncello (3 tbsp, optional): A bright, aromatic boost if you want to add a touch of adult elegance.
• Mascarpone Cheese (450 g, cold): The creamy backbone of any great tiramisu, lending rich texture and subtle flavor.
• Powdered Sugar (120 g): Gives the mascarpone filling that signature smoothness and gentle sweetness.
• Vanilla Paste (1 tsp): Rounds out the filling with warm, fragrant notes.
• Heavy Cream (480 g, cold): Whipped into the mascarpone for sturdy yet pillowy layers.
• Ladyfinger Cookies (about 25): Soaks up that luscious raspberry syrup perfectly, creating satisfying structure.
• Fresh Raspberries and Lemon Slices: Vibrant and beautiful for decorating just before serving.

How to Make Raspberry Tiramisu

Step 1: Prepare the Raspberry Jam

Start by combining your frozen raspberries, sugar, and a splash of lemon juice in a saucepan. Let the mixture gently heat until the berries break down and everything begins to bubble. Simmer for 23 to 25 minutes, stirring and mashing the fruit now and then. When your jam coats the back of a spoon and allows you to draw a clean line through it, it’s ready! Spread it into a shallow bowl, cover with plastic wrap, and cool it in the fridge until it’s comfortably cold—about an hour.

Step 2: Make the Raspberry Syrup

While the jam chills, craft your raspberry syrup. Heat sugar, water, and a handful of frozen raspberries in a small saucepan until the sugar dissolves and the syrup comes to a boil. Simmer for 3 minutes, breaking down the berries to extract as much flavor as possible. Pour the mixture through a fine mesh sieve to remove the seeds, then stir in the Limoncello if you’re using it. Let this vibrant syrup cool to room temperature.

Step 3: Whip Up the Mascarpone Filling

Once your jam and syrup are cooled, it’s mascarpone time! With a hand mixer or stand mixer, blend the cold mascarpone with powdered sugar, lemon juice, and vanilla paste until just smooth—about 30 seconds. Scrape down the sides, add the cold heavy cream, and whip until it holds medium-stiff peaks. You’re looking for a texture that’s sturdy but still soft and luscious.

Step 4: Build the Raspberry Tiramisu Layers

Pick your favorite baking dish—something close to 8×10.5 or 9×9 inches. Spread a thin layer of mascarpone cream on the bottom. Quickly dip each ladyfinger twice into the raspberry syrup, coating both sides, and lay them to form your first layer. Top with half the mascarpone mixture, followed by half the cooled raspberry jam. Repeat the process for a second layer, but this time, stop before adding the last layer of jam. Cover and refrigerate for at least 8 hours (or overnight) to let everything meld into pure dessert magic.

Step 5: The Finishing Touches

When you’re ready to serve, spread the remaining raspberry jam over the top and get creative with your garnish—think fresh raspberries and lemon slices for a gorgeous, inviting finish.

How to Serve Raspberry Tiramisu

Garnishes

Your Raspberry Tiramisu is a work of art, so don’t be shy with the adornments! Fresh raspberries, a few thin lemon slices, and even a sprinkle of powdered sugar make each slice look as good as it tastes. You could also add some delicate mint leaves for a hint of green and extra freshness.

Side Dishes

This tiramisu is delightful on its own, but if you’d like to create a little dessert spread, serve it alongside crisp biscotti, simple butter cookies, or even a platter of mixed berries. A scoop of lemon gelato or vanilla ice cream is also a perfect complement to the creamy, tangy flavors.

Creative Ways to Present

If you want to really wow your guests, try building Raspberry Tiramisu in individual glasses or jars—it makes for a portable, elegant treat at picnics and parties. For a playful twist, cut the finished tiramisu into squares and top each with a skewer of fresh berries for a cute, finger-friendly dessert bite.

Make Ahead and Storage

Storing Leftovers

Raspberry Tiramisu keeps beautifully in the fridge for up to three days. Just be sure to cover it tightly with plastic wrap or transfer individual slices to airtight containers to preserve the creaminess and prevent any fridge odors from creeping in.

Freezing

If you want to make Raspberry Tiramisu even further in advance, you can freeze it! Wrap the entire pan well or portion out slices and wrap them individually. Thaw overnight in the refrigerator before serving—this keeps the texture as close to freshly made as possible.

Reheating

There’s no need to reheat Raspberry Tiramisu. In fact, it’s best enjoyed cold straight from the fridge. If you’ve frozen it, just allow ample time for it to thaw in the fridge, and it’ll be perfectly ready to slice and serve.

FAQs

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries work beautifully in both the jam and syrup; just keep an eye on them during cooking—the simmer time may be slightly shorter since there’s no need to defrost them first.

Is there a substitute for Limoncello?

If you’d rather skip the alcohol or don’t have Limoncello on hand, you can use extra lemon juice for brightness or simply increase the water in the syrup for a non-alcoholic version. The flavor will still be lively and delicious!

What if I can’t find mascarpone cheese?

While mascarpone is traditional, a rich, full-fat cream cheese can be used in a pinch. The texture and flavor will be a bit tangier, but your Raspberry Tiramisu will still be wonderfully creamy.

Can I assemble this dessert ahead of time?

Definitely! In fact, Raspberry Tiramisu is even better when made the day before serving, since this allows the flavors and textures to meld beautifully. Just keep it chilled and add garnishes right before serving.

How can I prevent soggy ladyfingers?

The secret is to dip the ladyfingers briefly—just twice on each side—into the syrup rather than letting them soak. This ensures they absorb flavor without turning mushy, giving your tiramisu just the right amount of structure.

Final Thoughts

This cheerful, berry-filled Raspberry Tiramisu is the kind of dessert that makes memories (and disappears quickly at every gathering). Give it a try—you’ll love how simple, stunning, and downright irresistible it is!

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