Name: Raspberry Tiramisu
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: Italian‑Inspired
Ingredients: 1 package ladyfinger cookies (savoiardi); 1 1/2 cups fresh raspberries (plus extra for garnish); 1/2 cup raspberry preserves or syrup; 2 tablespoons water or raspberry liqueur (to thin preserves); 8 oz mascarpone cheese; 1 cup heavy whipping cream; 1/3 cup granulated sugar; 1 teaspoon vanilla extract; Optional: 1 teaspoon lemon zest

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This raspberry tiramisu is a fruity, refreshing twist on the classic Italian dessert. It layers delicate ladyfingers soaked in raspberry syrup with a creamy mascarpone filling and fresh raspberries for a light, elegant treat that’s perfect for spring, summer, or anytime I want something a little different from traditional tiramisu. No coffee, no cocoa—just bright, tangy flavor and luscious texture in every bite.

Why You’ll Love This Recipe

I love how this raspberry tiramisu keeps all the indulgent, creamy elements of the original but adds a fresh and fruity vibe. The raspberries bring a natural tartness that balances the sweetness, while the mascarpone filling stays light and smooth. It’s no-bake, easy to assemble, and even better when made ahead—making it ideal for gatherings or when I just want to prep dessert in advance. And visually, it’s always a stunner on the table. Raspberry Tiramisu

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ladyfinger cookies (savoiardi)
Fresh raspberries (plus extra for garnish)
Raspberry preserves or raspberry syrup
Mascarpone cheese
Heavy whipping cream
Granulated sugar
Vanilla extract
Lemon zest (optional, for brightness)
Water or raspberry liqueur (for thinning the preserves)

Directions

I start by making the raspberry soak: I mix raspberry preserves with a bit of warm water or raspberry liqueur until it’s thin enough to dip the ladyfingers in.
In a large bowl, I whip the heavy cream with sugar and vanilla until soft peaks form.
In another bowl, I mix the mascarpone until smooth, then gently fold in the whipped cream until well combined and fluffy.
I quickly dip each ladyfinger into the raspberry syrup—just a second or two—then arrange them in a single layer in a baking dish.
I spread half of the mascarpone mixture over the soaked ladyfingers and sprinkle with fresh raspberries.
I repeat with another layer of dipped ladyfingers, the rest of the cream, and a final topping of raspberries.
I cover and chill the tiramisu in the fridge for at least 4 hours, or overnight for the best texture and flavor.

Servings and timing

This recipe makes about 6–8 servings. It takes 20 minutes to assemble, and I let it chill for at least 4 hours before serving. That wait is worth it—the flavors blend beautifully, and the texture becomes silky and sliceable.

Variations

Sometimes I mix strawberries or blueberries in with the raspberries for a mixed-berry version. When I want more tartness, I add lemon zest to the mascarpone layer. For a lighter version, I swap part of the mascarpone with Greek yogurt or use low-fat whipped topping. If I want it extra indulgent, I drizzle melted white chocolate between the layers or on top before serving.

Storage/Reheating

I store leftovers in the fridge for up to 3 days, covered tightly. The texture stays smooth and the flavors continue to meld. I don’t freeze this tiramisu—the creamy filling doesn’t hold up well after thawing. Since it’s a chilled dessert, I serve it straight from the fridge—no reheating needed. Raspberry Tiramisu

FAQs

Can I make this tiramisu ahead of time?

Yes, and I actually prefer to. I usually make it the day before and let it chill overnight. That gives the ladyfingers time to absorb the raspberry syrup and the layers to set perfectly.

Do I have to use mascarpone?

Mascarpone gives the most authentic and creamy result, but if I can’t find it, I use a mix of cream cheese and a few tablespoons of sour cream for a similar texture.

Can I use frozen raspberries?

Yes, I thaw and drain them first. They’re great for the sauce layer or even mixed into the filling, but I stick with fresh raspberries for the garnish so it looks nice.

Can I make this alcohol-free?

Absolutely. I just use water or lemon juice to thin the preserves instead of liqueur. The flavor still turns out delicious and fresh.

What size dish should I use?

I use an 8×8-inch baking dish or similar. A trifle dish also works beautifully for presentation if I want to show off the layers.

Conclusion

This raspberry tiramisu is a fruity, fresh take on a beloved classic, and I can’t get enough of it. With its balance of sweet, tart, and creamy layers, it’s the kind of dessert that feels light but still totally satisfying. Whether I’m making it for a special occasion or just to treat myself, it always brings rave reviews—and it’s so easy, I keep coming back to it all year round.

Raspberry Tiramisu

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This raspberry tiramisu is a bright, fruity twist on the classic Italian dessert. Layers of ladyfingers soaked in raspberry syrup are paired with a creamy mascarpone filling and fresh raspberries for a light, elegant no‑bake treat.

Author: Lizaa
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes (including chilling)
Yield: 6–8 servings
Category: Dessert
Method: No‑Bake
Cuisine: Italian‑Inspired
Diet: Vegetarian

Ingredients

1 package ladyfinger cookies (savoiardi)
1 1/2 cups fresh raspberries (plus extra for garnish)
1/2 cup raspberry preserves or syrup
2 tablespoons water or raspberry liqueur (to thin preserves)
8 oz mascarpone cheese
1 cup heavy whipping cream
1/3 cup granulated sugar
1 teaspoon vanilla extract
Optional: 1 teaspoon lemon zest

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Instructions

In a small bowl, whisk together raspberry preserves and water (or raspberry liqueur) until loosened into a pourable syrup.
In a chilled bowl, whip the heavy cream with sugar and vanilla until soft peaks form.
In another bowl, smooth the mascarpone with a spatula, then gently fold in the whipped cream until fully combined.
Quickly dip each ladyfinger into the raspberry syrup (1–2 seconds each) and arrange a single layer in an 8×8‑inch baking dish.
Spread half of the mascarpone mixture over the soaked ladyfingers and sprinkle with fresh raspberries.
Repeat with another layer of dipped ladyfingers, the remaining mascarpone mixture, and a final topping of raspberries.
Cover and refrigerate for at least 4 hours or overnight so the layers set and flavors meld.