Creamy Raspberry Tiramisu

Raspberry Tiramisu showed up during a spring weekend that felt quietly celebratory without anyone naming it. A friend had just moved into a sunlit apartment with tall windows and insisted on a casual dinner to christen the space.

Another friend arrived late from a photography shoot, carrying a box of fresh lemons and stories from the market. Down the hall, someone was testing playlists for an upcoming engagement party, the music drifting softly between rooms.

In the middle of it all, dessert became the anchor. The idea of Raspberry Tiramisu came from wanting something familiar yet clearly different from the classic coffee version everyone knew.

Frozen raspberries simmered on the stove while conversations bounced between travel plans and weekend rituals. The kitchen smelled bright and gently sweet, lemon cutting through the richness in a way that felt refreshing.

Raspberry Tiramisu fit the mood perfectly, layered and calm, a dessert that asked everyone to slow down and stay seated just a bit longer.

Short Description

Raspberry Tiramisu is a fresh twist on the classic Italian dessert, made with layers of raspberry jam, citrus syrup soaked ladyfingers, and a light mascarpone cream.

Key Ingredients

For the raspberry jam

• 500 g frozen raspberries
• 100 g granulated sugar
• 1 tablespoon lemon juice

For the raspberry syrup

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

For the mascarpone filling

• 450 g mascarpone cheese, cold
• 120 g powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon vanilla paste
• 480 g heavy cream, cold

For assembling

• 25 ladyfinger cookies (adjust to dish size)
• Fresh raspberries
• Lemon slices for decoration

Tools Needed

• Medium saucepan
• Fine mesh sieve
• Mixing bowls
• Electric mixer or stand mixer
• Rubber spatula
• Whisk
• 9×9-inch or similar serving dish

Cooking Instructions

step 1: make the raspberry jam
Add frozen raspberries, granulated sugar, and lemon juice to a saucepan over medium heat.

Cook until bubbly, then reduce heat and simmer for about 25 minutes, stirring occasionally, until thick and glossy.

Cool completely, then chill in the refrigerator.

step 2: prepare the raspberry syrup
In a small saucepan, combine sugar, water, and raspberries. Bring to a boil, then simmer for 3 minutes.

Strain through a fine mesh sieve and discard solids. Stir in limoncello if using. Let cool fully.

step 3: whip the mascarpone filling
In a large bowl, whisk mascarpone, powdered sugar, lemon juice, and vanilla paste until smooth.

Add cold heavy cream and whip until medium peaks form. The cream should be airy but stable.

step 4: assemble the tiramisu
Quickly dip ladyfingers into the cooled raspberry syrup, just long enough to coat without soaking through.

Arrange a layer in the bottom of the dish. Spread a layer of mascarpone cream, then spoon raspberry jam over the top.

Repeat layers until ingredients are used, finishing with cream.

step 5: chill and finish
Cover and refrigerate for at least 8 hours or overnight to set. Before serving, top with extra raspberry jam, fresh raspberries, and thin lemon slices. Serve well chilled.

Why You’ll Love This Recipe

Bright berry flavor balanced with creamy mascarpone

No baking required

Make-ahead friendly for gatherings

Lighter feel than traditional tiramisu

Naturally coffee-free

Visually striking layers

Mistakes to Avoid & Solutions

Over-soaking the ladyfingers
This leads to a soggy texture.
Solution: Dip briefly and keep the syrup cool.

Warm mascarpone or cream
This prevents proper whipping.
Solution: Keep all dairy cold until mixing.

Jam too thin
Loose jam can bleed into layers.
Solution: Simmer until thick and chill fully.

Skipping chill time
The layers won’t hold cleanly.
Solution: Chill at least 8 hours for best structure.

Over-whipping the cream
This can cause graininess.
Solution: Stop at medium peaks, not stiff.

Serving and Pairing Suggestions

Serve in chilled bowls or clean slices

Pair with prosecco or sparkling water

Add a side of fresh berries

Ideal for brunch desserts or evening gatherings

Works beautifully for spring and summer events

Storage and Reheating Tips

Store covered in the refrigerator for up to 3 days

Do not freeze, as texture will change

Serve straight from the fridge

Keep garnishes separate until serving

FAQs

1. Can I make this without alcohol?
Yes, simply omit the limoncello from the syrup.

2. Can I use fresh raspberries instead of frozen?
Yes, but frozen raspberries break down more easily for jam.

3. What dish size works best?
A 9×9-inch dish or similar depth works well.

4. Can I make individual servings?
Yes, layer into glasses or jars and chill.

5. Can I reduce the sugar?
Slightly, but keep enough to balance the tart raspberries.

Tips & Tricks

Chill the mixing bowl before whipping cream

Use a spatula to keep layers even

Strain syrup thoroughly for smooth soaking

Let the tiramisu rest overnight for clean slices

Garnish just before serving for freshness

Recipe Variations

Chocolate Raspberry Tiramisu
Add a layer of shaved dark chocolate between cream layers for richness.

Lemon-Forward Version
Increase lemon juice in the filling by 1 tablespoon and add zest.

Mixed Berry Tiramisu
Swap half the raspberries for strawberries or blackberries.

Mini Jar Tiramisu
Assemble in small jars and reduce chill time to 4 hours.

Final Thoughts

Raspberry Tiramisu has a way of fitting into moments that feel gently special rather than formal. It’s the kind of dessert that encourages conversation to slow and plates to stay on the table longer than planned. The balance of tart fruit and soft cream feels thoughtful without being heavy.

Each layer carries intention, from the jam simmered patiently to the cream folded just enough to stay light. Raspberry Tiramisu brings color and calm to the table, finishing a meal with clarity and ease. It’s a dessert that feels just right when shared.