Fresh Raspberry Tiramisu

When Nora asked me to help plan her baby shower last spring, I volunteered for dessert duty without hesitation. She wanted something light but celebratory something that looked as joyful as she felt waiting for her little one. That afternoon, tucked beneath pink streamers and paper lanterns swaying on her porch, I brought out the Raspberry Tiramisu.

No one even waited for the coffee to be poured. Plates filled, then emptied, and by the time her mother-in-law came for seconds, the top layer of jam had already disappeared into whispers of compliments and surprised hums.

Later that month, we made Raspberry Tiramisu again during a Sunday lunch at my neighbor Janine’s. She had extra mascarpone from a lasagna night and wanted to try “that pink dessert everyone’s been talking about.”

Her daughter, only ten, helped dip ladyfingers in raspberry syrup and giggled when her fingers turned pink. That version never made it to the fridge for the full chill time half was gone before dinner even ended.

And just last weekend, my youngest grandchild insisted we decorate the top with “as many raspberries as stars in the sky,” so we carefully placed them in spirals while she counted aloud.

From baby showers to weeknight dinners to quiet afternoons at home, this Raspberry Tiramisu seems to follow me into the moments that matter most. Tart berries, creamy filling, a kiss of lemon every spoonful delivers a kind of joy that’s easy to share.

Short Description

Raspberry Tiramisu is a no-bake dessert that layers bright raspberry jam, syrup-soaked ladyfingers, and lemony mascarpone cream for a fresh, fruity twist on a classic favorite.

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 based on dish size)
• Fresh raspberries and lemon slices (for decoration)

Tools Needed

• Medium and small saucepans
• Rubber spatula
• Mesh sieve
• Hand mixer or stand mixer with whisk attachment
• Shallow bowl
• Baking dish (approx. 27×20 cm or 23×23 cm)
• Plastic wrap

Cooking Instructions

Step 1: Make the raspberry jam
In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until bubbly. Lower heat and simmer for 23–25 minutes, stirring and mashing occasionally, until thickened.

Check doneness by dragging a finger through jam on the back of a spoon if it holds a line, it’s ready. Cool in a shallow bowl, cover with plastic wrap, and refrigerate until chilled (about 1 hour).

Step 2: Prepare the raspberry syrup
In a small saucepan, boil sugar, water, and raspberries until sugar dissolves. Simmer 3 minutes, mash berries, then strain out seeds. Stir in limoncello if using. Let cool to room temperature.

Step 3: Whip the mascarpone filling
With a mixer, blend mascarpone, powdered sugar, lemon juice, and vanilla until smooth (about 30 seconds). Scrape down the bowl. Add cold heavy cream and whisk until medium-stiff peaks form.

Step 4: Assemble the tiramisu
Spread a spoonful of mascarpone cream at the bottom of your dish. Dip ladyfingers briefly in raspberry syrup (once per side), then arrange in a single layer.

Spread half the mascarpone cream, then half the jam. Repeat layers, ending with mascarpone. Cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight.

Step 5: Garnish and serve
Top with the remaining raspberry jam. Decorate with fresh raspberries and lemon slices. Serve chilled and enjoy every fruity, creamy bite.

Why You’ll Love This Recipe

No baking required—perfect for warm days

Bursting with fresh raspberry flavor

Light, creamy, and balanced

Great for make-ahead entertaining

A fresh take on a classic dessert

Kid-friendly to make and eat

Looks stunning on any table

Sweet and tart in every bite

Mistakes to Avoid & Solutions

Watery jam
If the jam isn’t cooked long enough, it can make the tiramisu soggy.
Solution: Simmer the jam until visibly thickened and the spoon test confirms it’s ready.

Over-whipped cream
Too much mixing can cause the filling to curdle or become grainy.
Solution: Stop whipping once soft peaks start to firm—don’t go past medium-stiff.

Soaking ladyfingers too long
They’ll fall apart and make the layers mushy.
Solution: A quick dip (once on each side) is all you need.

Warm jam or syrup
This can melt the cream and ruin the layers.
Solution: Let both cool completely before assembling.

Skipping the chill
Without enough time to set, the layers won’t hold together.
Solution: Refrigerate for at least 8 hours for clean slices and perfect texture.

Serving and Pairing Suggestions

Serve chilled in squares or scoops

Garnish with extra berries and lemon zest

Pair with espresso, herbal tea, or sparkling wine

Ideal for brunch tables or summer dinner parties

Try individual cups for easy grab-and-go dessert

Storage and Reheating Tips

Store covered in the fridge for up to 3 days

Do not freeze—cream may separate

No reheating needed; serve straight from the fridge

Refresh toppings with fresh fruit before serving again

Use a cold, clean knife for neat slices

FAQs

1. Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries work just fine. You may need to reduce the simmering time slightly.

2. Is limoncello necessary in the syrup?
It’s optional, but adds a lovely citrus depth. Feel free to skip or replace with orange juice.

3. Can I make this gluten-free?
Yes—use gluten-free ladyfingers or sponge cake for the same structure without the gluten.

4. What’s the best dish size to use?
A rectangular 27×20 cm or square 23×23 cm dish works well. Any pan close to that will do.

5. Can I prep parts ahead of time?
Absolutely. Make the jam and syrup a day in advance, then assemble when ready.

Tips & Tricks

Chill your mixing bowl and cream for faster whipping

Use a piping bag for cleaner mascarpone layers

Taste the syrup before using—adjust sweetness if needed

Use wide shallow bowls for dipping ladyfingers

Add lemon zest to the cream for extra brightness

Recipe Variations

Strawberry Tiramisu: Replace raspberries in both jam and syrup with strawberries. Use orange juice instead of lemon for a softer citrus note.

Chocolate Raspberry Tiramisu: Add 2 tablespoons cocoa powder to the mascarpone filling. Layer in chopped dark chocolate between cream layers for a bittersweet bite.

Lemon Raspberry Tiramisu: Boost lemon flavor with extra lemon zest in the cream and a touch of lemon curd swirled into the jam layer.

Almond Raspberry Tiramisu: Add 1 teaspoon almond extract to the mascarpone and top with slivered almonds for crunch.

Mini Tiramisu Cups: Layer in small dessert glasses or jars for individual servings—great for parties or picnics.

Final Thoughts

Raspberry Tiramisu always brings a gentle surprise to the table. Familiar in its creamy, layered comfort yet brightened with the sparkle of fruit, it fits beautifully into any gathering from baby showers to quiet evenings at home. The tang of raspberry, the silk of mascarpone, and a whisper of lemon create something that lingers longer than just flavor.

It’s a dessert that invites little hands to help, makes ordinary moments feel a touch more special, and offers a new favorite even for those who don’t normally like tiramisu. And that’s enough reason for me to keep it close ready to whip up again the next time someone says, “Bring dessert.”