Raspberry Tiramisu Recipe

Have you ever craved a dessert that’s like a little cloud of happiness on your plate? If you’re nodding your head (or even if you’re not), let me introduce you to Raspberry Tiramisu. This delightful twist on the classic Italian dessert will have you dancing around your kitchen. Think of it as the love child of tiramisu and a raspberry parfait – it’s creamy, fruity, and oh-so-decadent. Perfect for those who like their desserts with a bit of a zing!

History of the Recipe

Ah, tiramisu! This legendary dessert traces its roots back to the charming city of Treviso in Italy during the 1960s. Traditional tiramisu, with its luscious layers of coffee-soaked ladyfingers, mascarpone cheese, cocoa, and a hint of rum, quickly became a beloved staple in Italian cuisine. But what if you’re not a coffee aficionado? Enter the Raspberry Tiramisu – a modern twist that swaps out the coffee for a vibrant raspberry puree.

The idea behind Raspberry Tiramisu isn’t just about flavor but also about versatility and innovation. Imagine a hot summer day when you need a refreshing dessert but still crave something rich and creamy. That’s where this fruity version comes in. The sweet yet tangy raspberries add a burst of flavor that complements the creamy mascarpone perfectly, making it an instant crowd-pleaser.

Most Important Ingredients

When it comes to Raspberry Tiramisu, the stars of the show are, of course, the raspberries and the mascarpone cheese. Let’s not forget the ladyfingers – these spongy biscuits soak up all the goodness of the raspberry puree and the creamy layers. And then there’s the vanilla extract – just a touch to elevate all the flavors and bring everything together. Simple ingredients, yes, but when combined, they create pure magic.

All Ingredients to Make the Recipe

  • 2 cups of fresh raspberries (plus extra for garnish)
  • 1/2 cup of sugar
  • 1 tablespoon of lemon juice
  • 1 cup of heavy cream
  • 1/2 cup of mascarpone cheese
  • 1 teaspoon of vanilla extract
  • 24 ladyfingers
  • 1/4 cup of raspberry liqueur (optional)
  • Cocoa powder for dusting


  1. Prepare the Raspberry Puree: In a blender, combine raspberries, sugar, and lemon juice. Blend until smooth. Strain to remove seeds if desired.
  2. Whip the Cream: In a large bowl, beat the heavy cream until it forms stiff peaks. Gently fold in the mascarpone cheese and vanilla extract.
  3. Assemble the Layers: Dip each ladyfinger in the raspberry puree, coating well. Arrange a layer of dipped ladyfingers in the bottom of your serving dish.
  4. Add Cream: Spread a layer of the mascarpone mixture over the ladyfingers. Repeat the layers until all ingredients are used, ending with a layer of mascarpone mixture.
  5. Chill: Refrigerate for at least 4 hours, preferably overnight.
  6. Serve: Dust with cocoa powder and garnish with fresh raspberries before serving.


  • For a non-alcoholic version, simply omit the raspberry liqueur.
  • If fresh raspberries aren’t available, frozen ones work just as well.

Serving and Storage Tips

Serve your Raspberry Tiramisu chilled. It’s a fantastic make-ahead dessert for parties and gatherings. Store it in the refrigerator, tightly covered, for up to 3 days.


  • Chocolate Raspberry Tiramisu: Add a layer of chocolate ganache between the ladyfingers and the mascarpone.
  • Lemon Raspberry Tiramisu: Incorporate lemon zest into the mascarpone mixture for an extra zing.
  • Vegan Raspberry Tiramisu: Use dairy-free alternatives for the cream and mascarpone.

What is the Best Thing About This Recipe?

The best thing about Raspberry Tiramisu is its versatility and the balance of flavors. The tangy raspberries perfectly cut through the richness of the mascarpone, creating a harmonious blend that’s neither too sweet nor too tart. It’s a dessert that feels light and refreshing yet indulgent at the same time. Plus, it’s easy to make ahead, making it a stress-free option for entertaining. And let’s be honest, who can resist the beautiful layers of red and white, making it a feast for the eyes as well as the palate?

Storing Tips

Keep your Raspberry Tiramisu refrigerated. Make sure it’s tightly covered to prevent it from drying out or absorbing other odors from the fridge. If you’re planning to make it ahead, it’s best enjoyed within three days for the freshest taste.


Q: Can I use frozen raspberries?
A: Absolutely! Just thaw and drain them well before using.

Q: Can I make this dessert gluten-free?
A: Yes, you can use gluten-free ladyfingers without compromising the taste.

Q: How far in advance can I make Raspberry Tiramisu?
A: It’s best made the day before to allow the flavors to meld, but it can be made up to 2 days in advance.

Do’s and Don’ts


  • Do chill the tiramisu well before serving for the best texture.
  • Do use fresh, high-quality ingredients for the best flavor.
  • Do experiment with different fruits and flavors to make the recipe your own.


  • Don’t skip the chilling step – it’s crucial for setting the layers.
  • Don’t over-soak the ladyfingers; a quick dip is enough.
  • Don’t use low-fat mascarpone; full-fat gives the best creamy texture.


Raspberry Tiramisu is a delightful fusion of traditional Italian charm and fresh, fruity innovation. It’s a dessert that brings smiles to faces and leaves taste buds tingling with joy. Whether you’re a tiramisu purist or someone who loves to experiment with flavors, this recipe is sure to become a favorite in your dessert repertoire. So, roll up your sleeves, grab those fresh raspberries, and let’s make some sweet memories!

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Raspberry Tiramisu Recipe

Raspberry Tiramisu Recipe

  • Author: Marie Lavigne
  • Total Time: 4 hours 20 minutes (includes chilling)
  • Yield: 8 servings


  • 2 cups fresh raspberries (plus extra for garnish)
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1 cup heavy cream
  • 1/2 cup mascarpone cheese
  • 1 teaspoon vanilla extract
  • 24 ladyfingers
  • 1/4 cup raspberry liqueur (optional)
  • Cocoa powder for dusting


  • Prepare the Raspberry Puree: Blend raspberries, sugar, and lemon juice until smooth. Strain if desired.
  • Whip the Cream: Beat heavy cream until stiff peaks form. Fold in mascarpone cheese and vanilla extract.
  • Assemble the Layers: Dip ladyfingers in raspberry puree and layer in a dish. Add a layer of mascarpone mixture. Repeat layers, ending with mascarpone mixture.
  • Chill: Refrigerate for at least 4 hours or overnight.
  • Serve: Dust with cocoa powder and garnish with fresh raspberries before serving.


  • Omit raspberry liqueur for a non-alcoholic version.
  • Frozen raspberries can be used if fresh ones are unavailable.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
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