Raspberry Tiramisu
Raspberry Tiramisu is a fresh twist on the classic Italian dessert that brings together the creamy layers of mascarpone cheese and ladyfingers with bright, tangy raspberries. The soft texture of…
Tip: save now, cook later.Raspberry Tiramisu is a fresh twist on the classic Italian dessert that brings together the creamy layers of mascarpone cheese and ladyfingers with bright, tangy raspberries. The soft texture of the soaked ladyfingers blends beautifully with the smooth mascarpone, while the raspberries add a burst of color and a little zing that makes this treat feel light and special.
I love making Raspberry Tiramisu when I want something that feels both indulgent and refreshing. The sweet-tart raspberries help keep it from being too heavy, and I find that the combination of creamy mascarpone and fruity raspberry is always a winner with friends and family. My little tip is to let it chill in the fridge for a few hours or even overnight—it really helps the flavors come together and makes it easier to slice and serve.
One of my favorite ways to enjoy this dessert is after a summer dinner party, when the raspberries are nice and ripe. It’s simple to put together, but also feels a bit fancy—perfect for impressing guests without spending hours in the kitchen. Plus, it’s a nice change if you love tiramisu but want to try something a bit different and a little lighter on the palate.
Key Ingredients & Substitutions
Fresh raspberries: They give this tiramisu its bright, tart flavor. If raspberries aren’t available, strawberries or even blackberries can work nicely. Frozen raspberries are an option too—just thaw and drain excess juice.
Mascarpone cheese: This creamy cheese is essential for the classic tiramisu texture. If you can’t find mascarpone, cream cheese mixed with a bit of heavy cream can substitute, though the flavor will be slightly different.
Ladyfingers: These absorb the raspberry liqueur or juice well without falling apart quickly. If unavailable, sponge cake pieces could work, but they soak up liquid faster, so be gentle when dipping.
Raspberry liqueur or juice: This adds fruity moisture to the ladyfingers. If avoiding alcohol, raspberry juice, cordial, or a mix of water and simple syrup can be used instead.
How Do You Get the Mascarpone Mixture Light and Creamy?
The mascarpone layer is the heart of tiramisu. Here’s how to get it just right:
- Beat mascarpone with powdered sugar until smooth. This helps prevent lumps and balances sweetness.
- Whip heavy cream with vanilla until soft peaks form — this adds airiness and lightness.
- Gently fold the whipped cream into the mascarpone mixture. Use a spatula and fold carefully to keep the mixture fluffy, not runny.
Patience here means a creamy, smooth filling that feels light on the tongue but still rich and flavorful.
Equipment You’ll Need
- Medium saucepan – perfect for cooking the raspberry sauce evenly without burning.
- Fine mesh sieve – helps remove raspberry seeds for a smooth sauce.
- Electric mixer or whisk – makes whipping cream and beating mascarpone easy and quick.
- Rectangular or square baking dish (8×8 or similar) – great for layering and slicing the tiramisu.
- Spatula – ideal for folding ingredients gently without deflating the cream mixture.
Flavor Variations & Add-Ins
- Swap raspberries for strawberries or blueberries for a different berry flavor while keeping it fresh and fruity.
- Replace raspberry liqueur with coffee or espresso to add a classic tiramisu coffee taste.
- Add a layer of crushed toasted almonds or hazelnuts between layers for a crunchy texture contrast.
- Mix in a teaspoon of lemon zest to the mascarpone mixture for a bright citrus twist that complements the berries well.
How to Make Raspberry Tiramisu?
Ingredients You’ll Need:
For the Raspberry Sauce:
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
For the Cream Layer:
- 1 cup heavy cream
- 8 ounces mascarpone cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For Assembly:
- 1 package ladyfinger cookies (about 24 pieces)
- ½ cup raspberry liqueur or raspberry juice (optional)
- Fresh raspberries and mint leaves, for garnish
- Extra granulated sugar for dipping (1 tablespoon)
How Much Time Will You Need?
This dessert takes about 20 minutes to prepare, plus 4 hours or overnight chilling time to let the flavors meld together. The chilling step is crucial for a creamy, well-set tiramisu that’s easy to slice and serve.
Step-by-Step Instructions:
1. Make the Raspberry Sauce:
Combine 1 cup raspberries, 2 tablespoons granulated sugar, and lemon juice in a small saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally, until the raspberries soften and the sauce thickens a bit. Strain the mixture through a fine sieve to remove seeds. Let the sauce cool completely before using.
2. Prepare the Cream Mixture:
In a large bowl, whisk the heavy cream with the vanilla extract until soft peaks form. In a separate bowl, beat the mascarpone cheese with powdered sugar until smooth. Gently fold the whipped cream into the mascarpone mixture with a spatula, mixing carefully to keep it light and fluffy.
3. Assemble the Tiramisu:
If using, pour raspberry liqueur or juice into a shallow dish. Quickly dip each ladyfinger into the liquid just long enough to moisten—not soggy—and lay them in a single layer in the bottom of your chosen dish.
Spread half of the mascarpone cream evenly over the ladyfingers. Then, spoon half of the cooled raspberry sauce over the cream layer.
Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone cream and raspberry sauce.
4. Chill and Serve:
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This allows the flavors to meld and the tiramisu to set beautifully.
Before serving, garnish with fresh raspberries and mint leaves. Optionally, sprinkle a little freeze-dried raspberry powder or cocoa powder on top for extra flair. Slice into squares and enjoy this refreshing, creamy dessert!
Can I Use Frozen Raspberries Instead of Fresh?
Yes! Just thaw frozen raspberries completely and drain any excess juice before using. This helps prevent the tiramisu from becoming too watery while still giving you great flavor.
How Long Should I Chill the Raspberry Tiramisu?
Ideally, refrigerate it for at least 4 hours to let the flavors meld and the layers set. Overnight chilling works best for a firmer texture and richer taste.
Can I Make Raspberry Tiramisu Ahead of Time?
Absolutely! This dessert actually tastes better after resting overnight. Just cover it tightly and keep it refrigerated until ready to serve.
What Can I Use Instead of Raspberry Liqueur?
If you want to avoid alcohol, substitute with raspberry juice, a berry-flavored syrup, or a mix of water and simple syrup. This keeps the ladyfingers flavorful without added alcohol.
