There’s something magical about the combination of rich mascarpone cream and the tart sweetness of fresh raspberries, all layered together in a delightful dessert.

That’s what makes Fresh Raspberry Tiramisu so special. It’s a fruity twist on the classic Italian dessert, offering a light, refreshing flavor profile while keeping the creamy indulgence we all know and love.

Perfect for gatherings or simply as a treat to brighten your day, this recipe is one you’ll want to make again and again. Trust me, it’s a showstopper that’s surprisingly easy to prepare.

What is Fresh Raspberry Tiramisu?

Fresh Raspberry Tiramisu is a no-bake dessert that combines layers of ladyfingers soaked in a raspberry syrup, a luscious mascarpone filling, and fresh raspberries.

Unlike traditional tiramisu, which features coffee and cocoa, this version swaps in vibrant, tangy raspberries for a summery feel. The result is a dessert that’s light yet decadent, sweet yet slightly tangy a harmonious balance that’s hard to resist.

Raspberry Tiramisu Ingredients

Here’s everything you’ll need to create this heavenly dessert:

For the raspberry syrup:
- 2 cups fresh raspberries
- 1/3 cup granulated sugar
- 1/4 cup water
- 1 tbsp lemon juice
For the mascarpone filling:
- 8 oz mascarpone cheese (room temperature)
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
For assembly:
- 24-30 ladyfingers (savoiardi)
- 2 cups fresh raspberries (for layering and garnish)
- Optional: powdered sugar or white chocolate shavings for garnish

Recommended Equipment

Medium saucepan for making raspberry syrup
Mixing bowls for the filling
Hand mixer or stand mixer for whipping cream
Spatula for spreading layers
8×8-inch baking dish or similar for assembly

How To Make Raspberry Tiramisu

Step 1: Make the Raspberry Syrup

In a medium saucepan, combine 2 cups of fresh raspberries, granulated sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly (about 5-7 minutes). Strain the syrup through a fine mesh sieve to remove seeds and set it aside to cool.

Step 2: Prepare the Mascarpone Filling

In a mixing bowl, beat the mascarpone cheese, heavy whipping cream, powdered sugar, and vanilla extract together until smooth and creamy. The mixture should hold soft peaks, so don’t overbeat.

Step 3: Assemble the Tiramisu

Start by dipping each ladyfinger into the cooled raspberry syrup. Make sure to coat them lightly without soaking too much. Arrange a single layer of dipped ladyfingers at the bottom of your baking dish.

Spread half of the mascarpone filling evenly over the ladyfingers. Scatter fresh raspberries on top of the cream layer. Repeat the process with another layer of ladyfingers, mascarpone filling, and raspberries.

Step 4: Chill and Serve

Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. This chilling time allows the flavors to meld beautifully. Before serving, garnish with additional fresh raspberries, powdered sugar, or white chocolate shavings if desired.

Variations And Substitutions

Strawberries or Mixed Berries: Substitute the raspberries with strawberries, blueberries, or a mix of your favorite berries.
Gluten-Free Option: Use gluten-free ladyfingers to make this dessert suitable for gluten-free diets.
Liqueur Addition: Add a splash of raspberry liqueur or Chambord to the raspberry syrup for a grown-up twist.
Vegan Adaptation: Swap mascarpone with a plant-based cream cheese alternative and use coconut cream instead of heavy cream. Vegan ladyfingers or sponge cake can be used as well.

How to Store Fresh Raspberry Tiramisu

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The dessert stays delicious and creamy, though the ladyfingers may soften further over time. Unfortunately, this recipe doesn’t freeze well due to the cream-based filling, so it’s best enjoyed fresh.

Tips for Success

Chill Time is Key: The longer this dessert chills, the better it tastes. Overnight chilling allows the flavors to fully develop and the layers to set perfectly.
Don’t Over-soak Ladyfingers: A quick dip in the raspberry syrup is enough. Over-soaking can make them soggy and ruin the texture.
Fresh vs. Frozen Raspberries: While fresh raspberries are ideal, frozen raspberries can work for the syrup. Just make sure to thaw and drain them first.
Smooth Cream: Make sure the mascarpone is at room temperature before mixing to avoid lumps in the filling.

Common Questions

1. Can I make this dessert ahead of time?

Absolutely! In fact, Fresh Raspberry Tiramisu is best when made the day before serving. It gives the flavors time to meld and the dessert to firm up.

2. Can I use store-bought raspberry syrup?

Yes, you can use store-bought syrup in a pinch. However, making it fresh adds an extra layer of flavor that’s hard to beat.

3. What if I don’t have mascarpone cheese?

You can substitute mascarpone with cream cheese blended with a bit of heavy cream to achieve a similar texture and taste.

4. How many servings does this recipe make?

This recipe yields about 6-8 servings, depending on portion size. For larger gatherings, you can easily double the recipe.

Final Thoughts

Fresh Raspberry Tiramisu is a delightful dessert that brings a refreshing twist to the beloved classic. The tangy raspberries, creamy mascarpone filling, and delicate ladyfingers create a harmonious balance of flavors and textures.