Raspberry Tiramisu

Introduction & Inspiration

Tiramisu is one of those classic desserts that I never get tired of reinventing. While I love the traditional version with espresso and cocoa, there’s something magical about taking those creamy, layered textures and giving them a fruity twist.

That’s exactly what inspired this Raspberry Tiramisu. It’s light, fresh, and the kind of dessert that feels elegant but isn’t difficult to make. With homemade raspberry jam, a hint of lemon, and velvety mascarpone cream, this recipe brings a whole new energy to the beloved Italian classic.

The first time I made it was for a summer dinner party, and it disappeared before I could even grab a second piece. Since then, it’s become one of my most-requested desserts.

Nostalgic Appeal

Growing up, tiramisu always felt like the ultimate celebration dessert. It would show up at holidays, birthdays, and family reunions. Layers of soaked cookies, mascarpone, and whipped cream—it was perfection in every bite.

But I also remember my grandmother’s homemade raspberry jam and how she would spread it over everything from toast to cakes. That bright, slightly tangy flavor is forever imprinted in my memory.

This Raspberry Tiramisu combines those two nostalgic foods into one stunning dessert. The layered ladyfingers mimic the structure of classic tiramisu, while the raspberry jam reminds me of the sweet-sour preserves I used to sneak spoonfuls of as a kid.

It feels both comforting and refreshing—like wrapping yourself in a familiar memory with a new twist.

Homemade Focus

Everything about this dessert tastes homemade, because most of it is. That’s part of what makes it so special. I start by making a quick raspberry jam from frozen berries, sugar, and lemon juice. It takes less than half an hour and the difference in flavor is noticeable.

The raspberry syrup for dipping the ladyfingers is also homemade. You can add a splash of limoncello if you’d like to elevate the flavor, or leave it out for a non-alcoholic version.

The mascarpone filling is whipped with lemon juice and vanilla, then folded with heavy cream. It’s rich, creamy, and spreads beautifully.

Layering the ingredients in a dish is honestly the most satisfying part. Watching the layers come together, knowing how delicious it’ll be after a night in the fridge—it’s the kind of dessert that builds anticipation and never disappoints.

Flavor Goal

My goal with this Raspberry Tiramisu was to keep all the things I love about the original: creaminess, soft layers, and a chilled, luxurious texture. But I wanted something brighter—something fruity, tangy, and refreshing.

The raspberry jam provides a rich, berry base with just the right amount of sweetness and acidity. The lemon juice and zest cut through the richness of the mascarpone and make every bite feel light, not heavy.

The ladyfingers soften in the raspberry syrup, adding moisture and depth. And when everything is layered together, the flavors balance out perfectly—sweet, tart, creamy, and fresh.

It’s not just a tiramisu with raspberries—it’s a whole new take that stands on its own.

Ingredient Insights

Frozen raspberries are a great choice here because they’re available year-round and break down easily into jam. They’re cooked with sugar and lemon juice to create a thick, ruby-red filling.

Granulated sugar sweetens both the jam and the syrup. It also balances the tartness of the berries without overpowering them.

Lemon juice brightens the flavor of the jam, syrup, and mascarpone filling. It keeps the dessert from feeling too rich and adds a fresh citrus note.

Water is added to the syrup to make it thin enough to soak into the ladyfingers.

Limoncello is optional, but it gives the syrup a grown-up twist. I love the way it enhances the citrus and berry notes.

Mascarpone cheese is the heart of the filling. It’s smooth, creamy, and slightly sweet, with a mild flavor that blends beautifully with lemon and vanilla.

Powdered sugar dissolves quickly and sweetens the mascarpone filling without any grittiness.

Vanilla paste or extract gives the cream depth and warmth. I prefer paste for the little specks of vanilla bean, but extract works just as well.

Heavy cream is whipped into the mascarpone to create a light, fluffy texture. It makes the filling airy and easy to spread.

Ladyfinger cookies are the base of the tiramisu layers. They absorb the raspberry syrup and soften into cake-like perfection.

Fresh raspberries and lemon slices are optional decorations that make the finished dessert look as beautiful as it tastes.

Essential Equipment

You’ll need a medium saucepan to cook the raspberry jam and syrup. A rubber spatula is ideal for mashing and stirring the berries.

A mesh sieve helps strain the syrup and remove the raspberry seeds, ensuring a smooth, pourable liquid.

A stand mixer or hand mixer is key for whipping the mascarpone and heavy cream until light and fluffy.

You’ll also need a baking dish, ideally around 8×10.5 or 9×9 inches, to layer the dessert. A spoon or offset spatula will help spread the cream evenly.

Plastic wrap is important to cover the tiramisu while it sets in the fridge overnight.

List of Ingredients (With Measurements)

Raspberry Jam
500 g frozen raspberries
100 g granulated sugar
1 tablespoon lemon juice

Raspberry Syrup
100 g granulated sugar
120 g water
30 g frozen raspberries
3 tablespoons limoncello (optional)

Mascarpone Filling
450 g mascarpone cheese, cold
120 g powdered sugar
2 tablespoons lemon juice
1 teaspoon vanilla paste or extract
480 g heavy cream, cold (about 500 ml)

Assembling
25 ladyfinger cookies (approximate)
Fresh raspberries, for garnish
Lemon slices, for garnish

Step-by-Step Instructions

Step 1: Make the Raspberry Jam
In a saucepan, combine the raspberries, sugar, and lemon juice. Heat over medium until the raspberries break down and the mixture begins to bubble.

Reduce to a simmer and cook for 23–25 minutes, stirring and mashing occasionally, until thickened. The jam should hold its shape on the back of a spoon.

Transfer to a shallow dish, cover with plastic wrap, and chill until room temperature or cooler.

Step 2: Prepare the Raspberry Syrup
In another saucepan, combine sugar, water, and raspberries. Bring to a boil, then simmer for 3 minutes while breaking down the berries.

Strain the syrup through a fine mesh sieve and discard the seeds. Stir in limoncello (if using), and set aside to cool.

Step 3: Make the Mascarpone Filling
In a large bowl, whisk together mascarpone, powdered sugar, lemon juice, and vanilla until smooth—about 30 seconds.

Add the cold heavy cream and beat until the mixture holds medium-stiff peaks. Be careful not to overmix.

Step 4: Assemble the Tiramisu
Spoon a thin layer of mascarpone cream into the bottom of your baking dish.

Quickly dip each ladyfinger into the raspberry syrup—twice on each side—and place in the dish in a single layer.

Spread half of the mascarpone mixture over the ladyfingers. Smooth the top with a spatula.

Spoon half of the raspberry jam over the mascarpone layer and spread it gently.

Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.

Cover with plastic wrap and refrigerate for at least 8 hours, or overnight.

Step 5: Finish and Serve
Just before serving, spread the remaining raspberry jam over the top.

Decorate with fresh raspberries and thin slices of lemon if desired.

Slice with a clean knife and serve chilled.

Troubleshooting

Mascarpone filling too loose? Make sure the cream and mascarpone are cold before whipping. You may have overmixed or undermixed—stop at medium-stiff peaks.

Jam too runny? Simmer it a little longer until it thickens. Test by dragging your finger through the back of a coated spoon.

Ladyfingers too soggy? Dip them quickly. If you leave them in the syrup too long, they’ll fall apart and make the dessert mushy.

Tiramisu not set? Always chill for at least 8 hours. Overnight is best for clean layers and texture.

Jam not spreading? Let it sit at room temperature for 10–15 minutes to soften before adding to the top layer.

Tips and Variations

Add a touch of lemon zest to the mascarpone cream for extra brightness.

Use homemade ladyfingers or soft sponge cake slices if you don’t have store-bought ones.

Try using other berries like strawberries or blackberries to make a different version of the jam and syrup.

Omit the limoncello for a kid-friendly version.

Add a layer of whipped cream on top for an extra pillowy finish.

Serving and Pairing Suggestions

Serve this tiramisu at brunches, showers, or summer picnics. It’s perfect for warm-weather gatherings.

Pair with a glass of sparkling rosé or a lemony mocktail for a refreshing combination.

Add a sprig of mint or edible flowers for a fancy touch at dinner parties.

Scoop into individual jars or glasses for a portable, party-friendly version.

Enjoy with espresso or black tea for an Italian-style dessert course.

Nutritional Information (Approx. Per Serving)

Calories: 420
Sugar: 25g
Sodium: 60mg
Fat: 30g
Saturated Fat: 18g
Carbohydrates: 32g
Fiber: 2g
Protein: 5g
Cholesterol: 110mg

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Recipe Summary and Q&A

This Raspberry Tiramisu is a bright, fruity twist on the classic Italian dessert. Made with homemade raspberry jam, a lemon-mascarpone cream, and soft ladyfingers soaked in raspberry syrup, it’s elegant, refreshing, and surprisingly easy to make.

Can I make this in advance?
Yes—this dessert is best made a day ahead. The longer it chills, the better the texture.

Can I use store-bought raspberry jam?
You can, but the homemade version has a fresher, more vibrant flavor and is worth the extra step.

Can I freeze it?
I don’t recommend freezing, as it may affect the texture of the mascarpone cream.

What’s a good substitute for limoncello?
Omit it or use raspberry juice or lemon-flavored water for a non-alcoholic version.

How long does it keep?
It stays fresh in the fridge for up to 3 days, covered tightly.

This dessert is rich yet light, sweet yet tart, and absolutely beautiful from the first spoonful to the last. One taste, and I know you’ll fall in love.