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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.

Ingredients

  • 1 package ladyfinger cookies (savoia​rdi)
  • 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

Instructions

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

Notes

  • Use thawed, drained frozen raspberries if fresh aren’t available.
  • Add lemon zest to the mascarpone for extra brightness.
  • Serve in a trifle dish for a beautiful layered presentation.
  • Make the night before to let the ladyfingers soften perfectly.
  • Drizzle melted white chocolate between layers for extra indulgence.

Nutrition

Find it online: https://recipesbyliza.com/raspberry-tiramisu/