Raspberry Tiramisu

Why You’ll Love This Recipe

I love how this dessert takes the richness of traditional tiramisu and brightens it with fresh berries and a hint of lemon. It’s lighter, more summery, and ideal for entertaining because I can make it ahead of time. The raspberry and espresso flavors complement each other beautifully, making every bite creamy, sweet, and just a little tangy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 1 ½ cups fresh raspberries (plus more for garnish)
• ¼ cup raspberry jam
• 1 tablespoon lemon juice
• 1 ¼ cups heavy cream
• ½ cup powdered sugar
• 8 oz mascarpone cheese, softened
• 1 teaspoon vanilla extract
• 1 cup strong brewed espresso or coffee, cooled
• 2 tablespoons raspberry liqueur (optional)
• 18–20 ladyfinger cookies
• Fresh mint leaves, for garnish (optional)

directions

1. In a small bowl, I combine the raspberries, raspberry jam, and lemon juice. I gently mash them and set aside.

2. In a large mixing bowl, I whip the heavy cream with powdered sugar until soft peaks form.

3. I add mascarpone and vanilla extract, then beat the mixture until it’s smooth and fluffy—being careful not to overmix.

4. In a shallow dish, I stir together the cooled espresso and raspberry liqueur (if using).

5. I dip each ladyfinger into the espresso mixture for just 1–2 seconds per side—just enough to soak without becoming soggy.

6. I arrange a layer of the dipped ladyfingers in the bottom of an 8×8-inch dish or a trifle bowl.

7. I spread half of the mascarpone mixture over the ladyfingers, then spoon on half of the raspberry mixture and gently swirl or spread.

8. I repeat the layers with the remaining ladyfingers, mascarpone, and raspberry mix.

9. I cover the dish and refrigerate for at least 4 hours or overnight.

10. Before serving, I top it with extra fresh raspberries and mint leaves if I want to dress it up.

Servings and timing

I get 6 servings from this recipe.
Prep Time: 20 minutes
Cooking Time: 0 minutes
Total Time: 20 minutes + chilling time
Calories: 310 kcal per serving

Variations

• I swap in strawberries or mixed berries for a different fruit profile.

• I skip the liqueur if I’m serving kids or want a non-alcoholic version.

• I add lemon zest to the mascarpone for extra brightness.

• I use chocolate-dipped ladyfingers for a rich, indulgent variation.

• I top it with shaved white chocolate for extra elegance.

storage/reheating

I store leftovers in the fridge, tightly covered, for up to 3 days. It’s best eaten chilled. I don’t recommend freezing this dessert since the texture changes too much when thawed.

FAQs

Can I make this ahead of time?

Yes—I actually prefer making it the night before so it sets fully and the flavors meld together.

What can I use instead of mascarpone?

I sometimes mix softened cream cheese with a bit of heavy cream to mimic mascarpone if it’s not available.

Can I use frozen raspberries?

I can, but I thaw and drain them well before using to avoid excess liquid in the layers.

Do I have to use espresso or coffee?

No—I’ve also made it with raspberry juice or chocolate milk for a kid-friendly version.

How long does it need to chill?

At least 4 hours, but overnight gives the best texture and flavor.

Conclusion

I love how this Raspberry Tiramisu brings a fresh, vibrant twist to a beloved classic. The layers of juicy berries, creamy filling, and just-soaked ladyfingers make every bite irresistible. It’s no-bake, make-ahead, and beautiful enough for any occasion—I hope you enjoy it as much as I do!