Raspberry Tiramisu Recipe

If you’re looking for a dessert that’s both elegant and bursting with fresh, fruity flavor, this Raspberry Tiramisu Recipe is absolute gold. I love how the tartness of raspberries cuts through the richness of mascarpone cream—resulting in a light, refreshing twist on the classic Italian tiramisu that’s perfect for any occasion. Stay with me because I’m going to walk you through everything you need to make your own show-stopping raspberry tiramisu that your family and friends will rave about!

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Ingredients You’ll Need

Each ingredient in this Raspberry Tiramisu Recipe plays a starring role—from the vibrant raspberries to the silky mascarpone. Here’s a quick rundown of what to look for and how to make sure you get the best results.

• Frozen Raspberries: Using frozen raspberries here is actually ideal since they break down nicely for both jam and syrup, saving you from spending extra time mashing fresh ones.
• Granulated Sugar: Balances the tartness of raspberries and helps to create that luscious jam and syrup consistency.
• Lemon Juice: Adds brightness and just the right amount of acidity to enhance all those raspberry flavors.
• Limoncello (optional): I like this boozy touch—it brings a subtle lemon aroma— but you can omit it and still have a fantastic dessert.
• Mascarpone Cheese: Make sure it’s cold and fresh for the best creamy texture.
• Powdered Sugar: Dissolves smoothly into the mascarpone without any graininess, giving a silky sweetness.
• Vanilla Paste: Adds warmth and depth; vanilla extract works if you don’t have paste.
• Heavy Cream: Also cold, so it whips up nicely to give that airy richness that makes tiramisu magical.
• Ladyfinger Cookies: These are perfect for soaking up the raspberry syrup without falling apart.
• Fresh Raspberries and Lemon Slices: For garnish, they make your tiramisu as beautiful as it tastes.

Variations

I enjoy playing around with this Raspberry Tiramisu Recipe to suit different moods and occasions—sometimes adding a fresh mint garnish or swapping limoncello for a splash of elderflower liqueur. Don’t hesitate to make it your own!

• Alcohol-Free Version: When serving kids or guests who prefer no alcohol, just skip the limoncello and replace it with a little lemon zest in the syrup—still delicious.
• Mixed Berry Twist: I’ve tried adding blueberries or blackberries to the jam with raspberries for a richer berry profile—I love how the colors pop!
• Vegan Adaptation: Use coconut cream whipped instead of heavy cream and a dairy-free mascarpone alternative; though I’ll admit it’s not quite the same, it’s a nice option.

How to Make Raspberry Tiramisu Recipe

Step 1: Make the Raspberry Jam

Start by combining the frozen raspberries, granulated sugar, and lemon juice in a saucepan. Heat gently until the raspberries thaw and begin to release their juices. Once the mixture bubbles, reduce the heat and let it simmer for about 23-25 minutes, stirring occasionally and mashing the raspberries with a spatula. You’ll know it’s ready when a line made on the back of a spoon stays put. Pour into a shallow dish to cool quickly, then pop it in the fridge. This step brings out a deep raspberry flavor that really elevates your tiramisu.

Step 2: Prepare the Raspberry Syrup

While the jam cools, whip up the syrup by boiling sugar, water, and raspberries. Let it simmer for 3 minutes to concentrate the flavor, then strain out the seeds for a silky smooth syrup. Stir in limoncello if you’re using it, and let everything come down to room temperature. This syrup is the perfect soak for the ladyfingers, balancing sweetness with fruity tartness.

Step 3: Whip the Mascarpone Filling

Now for the creamy goodness! Beat mascarpone, powdered sugar, lemon juice, and vanilla paste until smooth. Then fold in the cold heavy cream, whisking until you get those beautiful medium-stiff peaks. This light yet rich filling is the heart of your Raspberry Tiramisu Recipe.

Step 4: Assemble Your Raspberry Tiramisu

In your chosen baking dish (I like a 27×20 cm pan), spread a little mascarpone cream on the bottom to keep things in place. Then quickly dip each ladyfinger twice on each side into the raspberry syrup—don’t soak too long or they’ll get soggy! Arrange the soaked cookies in a layer, spread half the mascarpone filling over them, and gently spoon on half of the raspberry jam. Repeat with another ladyfinger layer and mascarpone, but hold off on the jam topping till the very end. Cover tightly with plastic wrap and refrigerate for at least 8 hours—overnight is best. This chilling time is key for all the flavors to meld beautifully.

Step 5: Add the Finishing Touches

Right before serving, spread the remaining raspberry jam evenly on top and tuck some fresh raspberries and lemon slices around for garnish. The color contrast always impresses and makes this dessert feel extra special.

How to Serve Raspberry Tiramisu Recipe

Garnishes

I’m a big fan of fresh raspberries and thin lemon slices as a garnish— they add a lovely contrast and a hint of brightness right at the first bite. Sometimes, I sprinkle a dusting of powdered sugar or add a few mint leaves to freshen it up even more. It just makes the dessert feel that much more festive.

Side Dishes

This Raspberry Tiramisu Recipe pairs wonderfully with a light cup of espresso, a chilled glass of Prosecco, or even a fruit salad for a brunch spread. It’s rich enough to stand alone but versatile enough to be part of a larger dessert table.

Creative Ways to Present

For a special occasion, I love dividing the tiramisu into individual clear glasses or jars—you can see the beautiful layers of raspberry and cream, which always wows guests. Another fun idea is making mini versions in ramekins or using edible flowers as part of the decoration to add a delicate touch.

Make Ahead and Storage

Storing Leftovers

I keep leftover raspberry tiramisu tightly covered in the fridge—usually it lasts beautifully for up to 2-3 days. The flavors actually deepen, but be sure to store it in an airtight container or cover well with plastic wrap to prevent it from drying out or absorbing fridge odors.

Freezing

I’ve frozen this tiramisu a couple of times with decent results—just make sure to freeze it uncovered initially, then cover it tightly. Thaw overnight in the fridge before serving. The texture can soften a bit, so I recommend fresh for the best creaminess, but it’s a handy option when you need to prep early.

Reheating

This dessert really shines cold, so heating it isn’t necessary or recommended. If you prefer it less chilled, simply let it sit at room temperature for 10-15 minutes before serving—that way the flavors open up nicely.

FAQs

Final Thoughts

This Raspberry Tiramisu Recipe holds a special place in my heart because it’s a refreshing twist on a beloved classic that’s both simple and sophisticated. I love how the tart raspberries brighten the creamy layers, making it light enough to enjoy anytime. Trust me, once you try it, you’ll want to make it again and again—whether for a family gathering or just a fancy treat for yourself. So grab those raspberries, and let’s get to work—your taste buds will thank you!

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