Raspberry Tiramisu is a fresh twist on the classic Italian dessert, blending the creamy richness of mascarpone with the bright, tangy pop of raspberries. It layers soft ladyfingers soaked in a gentle coffee or raspberry syrup, fresh raspberries, and a smooth, fluffy mascarpone cream that feels light yet indulgent in every bite.
I love making this dessert when I want something a little special but not too heavy. The raspberries add a lovely zing that balances the sweetness perfectly, and the layers make it feel like a treat everyone will remember. It’s great for sharing because it looks beautiful in a glass dish and always sparks compliments at the table.
My favorite way to enjoy Raspberry Tiramisu is right after a family dinner or a friendly gathering. I like to chill it well so the flavors have time to come together, then serve it with a few fresh raspberries on top for a pretty finish. It’s simple to prepare but always feels like a special celebration on a plate!
Key Ingredients & Substitutions
- Raspberries
- Fresh raspberries give a bright, fresh flavor. If you can’t find fresh, frozen raspberries work well after thawing. You can swap for strawberries or mixed berries for a different but delicious twist.
- Ladyfingers
- These light cookies soak up coffee and keep the dessert airy. If unavailable, you can use sponge cake or pound cake cut into strips, but ladyfingers are best for the authentic texture.
- Mascarpone Cheese
- It’s creamy and mild, perfect for tiramisu. If you need a substitute, try cream cheese mixed with a little heavy cream for softness, though the flavor will change slightly.
- Egg Yolks
- They add richness and help thicken the cream. If you prefer to avoid raw eggs, you can use pasteurized yolks or find recipes using whipped cream and mascarpone only for a safer option.
How Do You Make a Light and Smooth Mascarpone Cream for Tiramisu?
The mascarpone cream is the heart of this dessert, so getting it smooth and light is key. Here’s how:
- Whisk egg yolks and sugar over simmering water until thick and pale. This cooks the eggs gently, making the mixture safe and creamy.
- Beat mascarpone separately until smooth. This avoids lumps and gets a silky texture.
- Whip heavy cream until stiff peaks form for lightness and volume.
- Fold the cooled egg mixture into mascarpone first, then gently fold in whipped cream. Folding keeps the air inside for a fluffy texture without deflating the cream.
Take your time folding and use a gentle hand. This method prevents curdling and gives you the classic creamy tiramisu filling that melts in your mouth.
Equipment You’ll Need
- Mixing bowls – several sizes help keep ingredients separate and make folding easier.
- Whisk – perfect for whipping the egg yolks and sugar smoothly without lumps.
- Electric mixer or hand mixer – makes whipping heavy cream faster and easier to get stiff peaks.
- Spatula – great for gentle folding so you keep the cream light and airy.
- Shallow bowl – ideal for dipping ladyfingers quickly in coffee mixture without soaking.
- Serving dish or individual glasses – to layer and chill the tiramisu attractively.
- Sieve – useful for sifting cocoa powder nicely on top for a clean finish.
Flavor Variations & Add-Ins
- Swap raspberries for strawberries or blueberries to match seasonal fruit or change flavor notes.
- Use orange liqueur instead of coffee liqueur for a citrusy twist that brightens the cream.
- Add a layer of crushed nuts like pistachios or toasted almonds for a crunchy texture contrast.
- Mix in a teaspoon of cinnamon or nutmeg into the mascarpone cream for a warm spice hint.
How to Make Raspberry Tiramisu?
Ingredients You’ll Need:
For the Raspberry Sauce:
- 1 cup fresh raspberries, plus extra for garnish
- 2 tablespoons raspberry jam or preserve
- 1/4 cup water
- 1 tablespoon sugar
For the Coffee Soak:
- 1 cup strong brewed coffee or espresso, cooled
- 2 tablespoons coffee liqueur (optional)
- 24 ladyfinger cookies (savoiardi)
For the Mascarpone Cream:
- 3 large egg yolks
- 1/2 cup granulated sugar
- 8 ounces (225g) mascarpone cheese, softened
- 1 cup heavy cream
- 1 teaspoon vanilla extract
For Topping:
- Unsweetened cocoa powder for dusting
How Much Time Will You Need?
This Raspberry Tiramisu takes about 20 minutes to prepare plus chilling time. Be sure to let it chill in the refrigerator for at least 4 hours, or ideally overnight, so all the flavors come together perfectly and the dessert sets well.
Step-by-Step Instructions:
1. Prepare the Raspberry Sauce:
In a small saucepan over medium heat, combine fresh raspberries, raspberry jam, water, and sugar. Stir occasionally until the raspberries have broken down and the mixture thickens slightly (about 5–7 minutes). Remove from heat and allow to cool completely. For a smoother sauce, strain it through a sieve to remove seeds, then set aside.
2. Make the Coffee Soaking Liquid:
In a shallow bowl, mix the cooled brewed coffee or espresso with coffee liqueur if using. This mixture will be used to quickly soak the ladyfinger cookies.
3. Prepare the Mascarpone Cream:
In a heatproof bowl, whisk together egg yolks and sugar. Place the bowl over simmering water (double boiler) and whisk constantly until the mixture thickens and lightens in color (about 5 minutes). Remove from heat and let cool. Meanwhile, in a separate bowl, beat the mascarpone cheese until smooth and creamy.
In another chilled bowl, whip the heavy cream with vanilla extract until you get stiff peaks. Carefully fold the cooled egg yolk mixture into the mascarpone, then gently fold in the whipped cream until well combined and smooth.
4. Assemble the Tiramisu:
Quickly dip each ladyfinger into the coffee mixture—just a quick dip to avoid sogginess—then line the bottom of your serving dish or individual glasses with soaked ladyfingers.
Spread half of the mascarpone cream evenly over the soaked ladyfingers. Spoon half of the raspberry sauce over the cream layer.
Add another layer of quickly dipped ladyfingers on top of the raspberry sauce. Spread the remaining mascarpone cream on top.
5. Chill and Serve:
Cover the tiramisu and refrigerate for at least 4 hours or overnight to let the flavors meld and the dessert set firmly.
Just before serving, dust the top generously with unsweetened cocoa powder and garnish with fresh raspberries for a bright, fresh finish.
Serve chilled and enjoy the delicious balance of tart raspberry and creamy mascarpone with the classic coffee-soaked ladyfingers!
Can I Use Frozen Raspberries Instead of Fresh?
Yes! Just thaw them completely and drain any excess liquid before making the raspberry sauce to avoid a watery tiramisu.
How Do I Store Leftover Raspberry Tiramisu?
Store leftovers covered in the refrigerator for up to 3 days. Keep it chilled to maintain the creamy texture and fresh flavors.
Can I Make This Dessert Ahead of Time?
Absolutely! In fact, making it the day before allows the flavors to meld beautifully. Just cover and refrigerate until ready to serve.
What Can I Use if I Don’t Want to Use Raw Egg Yolks?
You can substitute the egg yolks with pasteurized egg products or try a no-egg version by increasing the whipped cream and mascarpone, though the texture will be slightly different.