Fresh Raspberry Tiramisu Recipe

If dessert had a VIP list, this is on it. It’s creamy, bright, and looks like you hired a pastry chef on retainer. The kicker?

No oven, minimal effort, maximum flex. You’ll layer tart raspberries with velvety mascarpone and espresso-kissed ladyfingers like a pro, then watch people ask for “just a small slice” and come back with a bigger plate. It’s part Italian elegance, part summer fling, and fully irresistible.

Why This Recipe Works

This tiramisu keeps the soul of the classic—coffee-soaked ladyfingers and mascarpone cream—but swaps heavy cocoa vibes for fresh raspberry zing.

The berries cut through the richness, so every bite feels balanced instead of heavy. We stabilize the cream with a touch of whipped cream and optional raspberry jam to keep layers defined, not soupy. A short chill sets the structure; an overnight rest turns it into a sliceable dream.

The flavor payoff is huge for the effort required—basically culinary compound interest.

Shopping List – Ingredients

• Ladyfingers (savoiardi) – 24 to 30 pieces (about 7–8 oz)
• Fresh raspberries – 16 oz (about 4 cups), plus extra for garnish
• Mascarpone cheese – 16 oz, cold
• Heavy whipping cream – 1 cup, cold
• Granulated sugar – 1/3 cup (adjust to taste)
• Pure vanilla extract – 1.5 teaspoons
• Lemon zest – from 1 small lemon (about 1 teaspoon), optional but amazing
• Espresso or strong coffee – 3/4 cup, cooled
• Raspberry jam – 1/3 cup, warmed slightly (optional for extra berry punch)
• Framboise, Chambord, or rum – 1–2 tablespoons (optional, adults-only upgrade)
• Pinch of fine sea salt
• Cocoa powder or shaved dark chocolate – for finishing, optional
• Fresh mint leaves – garnish, optional

Cooking Instructions

1. Brew and cool the coffee. Make strong espresso or coffee. Let it cool completely. If using liqueur, stir it into the cooled coffee.

   Set aside.

2. Prep the raspberries. Rinse gently and pat dry. Reserve a good handful for topping. If using jam, warm it just until spreadable.
3. Whip the cream. In a cold bowl, beat heavy cream with half the sugar and a pinch of salt to medium-soft peaks.

   Don’t go too stiff—you’ll fold it later.

4. Make the mascarpone base. In another bowl, beat mascarpone with remaining sugar, vanilla, and lemon zest just until smooth and fluffy—about 30–45 seconds. Do not overmix; mascarpone can split if bullied.
5. Fold it together. Gently fold the whipped cream into the mascarpone in two additions until silky and unified. Taste.

   Adjust sugar or lemon zest as needed.

6. Dip the ladyfingers. One at a time, dip ladyfingers in the coffee for about 1–2 seconds per side. They should be moist but not soggy. Line the bottom of an 8×8-inch dish (or similar) with a snug layer.
7. Layer like you mean it. Spread half the mascarpone cream over the ladyfingers.

   Dot with half the raspberries and drizzle or brush a little raspberry jam over them if using. Repeat: another dipped-ladyfinger layer, remaining cream, and the rest of the raspberries on top.

8. Chill to set. Cover and refrigerate at least 4 hours, preferably 8–12. The longer it chills, the cleaner your slices and the better the flavor meld.

   Patience = power.

9. Finish and serve. Before serving, dust with cocoa or scatter shaved dark chocolate. Add extra raspberries and a few mint leaves. Slice with a hot, clean knife for tidy squares.

Keeping It Fresh

Store covered in the fridge for up to 3 days.

The raspberries stay perky, and the layers hold if you didn’t over-soak the ladyfingers. For make-ahead, assemble the day before and garnish right before serving. Want to freeze?

You can—wrap tightly and freeze up to 1 month. Thaw overnight in the fridge and add fresh berries on top. FYI, freezing slightly softens the berry texture, but the flavor still slaps.

Why This is Good for You

Raspberries bring fiber, vitamin C, and antioxidants that support immunity and reduce oxidative stress.

The lemon zest adds bright citrus oils for aroma without extra sugar. Compared to many desserts, this has no baking fats like butter-laden crusts. Portion control is simple—clean slices mean you get your treat without going off the rails.

It’s dessert, not a multivitamin, but it’s a smarter sweet that doesn’t feel like a compromise.

Avoid These Mistakes

• Over-soaking the ladyfingers. They’ll disintegrate and turn into coffee pudding. Quick dip, in-and-out. We’re not marinating steaks here.
• Over-whipping mascarpone. It can curdle.

  Keep it gentle and stop once smooth.

• Skipping the chill time. Warm, sloppy tiramisu is chaos. Give it time to set so layers don’t slide like a landslide.
• Watery berries. Wet raspberries can water down the cream. Pat them dry.
• Too much jam. It should enhance, not dominate.

  Think accent, not lead singer.

• Using hot coffee. Heat melts the fat in the cream and collapses structure. Always cool it.

Recipe Variations

• Lemon-Raspberry Tiramisu. Swap vanilla for 2 teaspoons limoncello and increase lemon zest to 2 teaspoons. Finish with lemon curls instead of cocoa.
• Raspberry-White Chocolate Tiramisu. Fold 3 oz melted, cooled white chocolate into the mascarpone base.

  Garnish with white chocolate shavings.

• Kid-Friendly (No Coffee) Version. Use chilled raspberry or pomegranate juice mixed with a splash of lemon instead of espresso. It’s sweet-tart and 100% caffeine-free.
• Gluten-Free Swap. Use certified GF ladyfingers or GF sponge cookies. Dip time may vary—go lighter to avoid mush.
• High-Protein Boost. Whisk 2 tablespoons powdered milk into the heavy cream before whipping.

  Subtle, but it adds body and protein without changing flavor.

• Mixed Berry Edition. Combine raspberries with sliced strawberries and blueberries. Keep the total berry volume the same.

FAQ

Can I use frozen raspberries?

Yes, but thaw and drain very well, then pat dry. Frozen berries can bleed color and moisture; use them inside the layers and keep fresh berries for the top for the best look.

What can I use instead of mascarpone?

Blend cream cheese with a few tablespoons of heavy cream to soften it, but expect a slight tang and firmer texture.

IMO mascarpone is worth it for that silky, neutral luxury.

Do I have to use alcohol?

Nope. It’s optional. The dessert is fantastic with just espresso or even a berry juice mixture.

If using liqueur, keep it to 1–2 tablespoons so it doesn’t overpower the raspberries.

How far ahead can I make this?

Assemble up to 24 hours in advance. The texture improves overnight, and the flavors marry. Add final garnish (cocoa, extra berries, mint) right before serving to keep it fresh and photogenic.

Why is my cream runny?

Likely causes: over-soaked ladyfingers, under-whipped cream, or warm ingredients.

Chill your bowl and cream, whip to medium-soft peaks, and keep the mascarpone cold. Also, don’t skip the chill time after assembly.

Can I make it in individual cups?

Yes, and it looks fancy. Break the ladyfingers to fit, layer in small glasses or jars, and chill.

It sets faster due to smaller volume—2–3 hours often does the trick.

In Conclusion

This Fresh Raspberry Tiramisu recipe gives you five-star dessert energy without turning on the oven. It’s bright, creamy, slightly buzzy from the espresso, and stunning on a table—aka the kind of sweet that makes you look like you know things. Keep the dips quick, the chill long, and the berries fresh.

Serve it cold, accept the compliments, and pretend it was “no big deal.” Your secret’s safe with us.