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If you love tiramisu, this Raspberry Tiramisu is an irresistible fruit-forward twist that may become your new favorite. It combines a silky mascarpone cream with homemade raspberry jam and ladyfingers briefly soaked in raspberry syrup. This make-ahead dessert is full of fresh raspberry flavor while retaining the creamy texture of classic tiramisu.
Smooth mascarpone cream is layered with raspberry-soaked ladyfingers and a bright homemade raspberry jam for a light, lively variation on the traditional dessert. The balance of sweet jam and tangy lemon makes this an elegant finish to any meal.
This raspberry tiramisu is ideal for dinner parties, Valentine’s Day, or any special occasion where a make-ahead dessert is welcome.
WHY THIS RECIPE WORKS
- Full of raspberry flavor: Homemade raspberry jam and a raspberry syrup soak infuse the layers with bright berry flavor.
- Ladyfingers (Savoiardi): Ladyfingers are briefly dipped in the raspberry syrup so they stay tender without becoming soggy.
- Perfect make-ahead dessert: The tiramisu needs time to set in the fridge, so it’s an excellent option to prepare the day before serving.
INGREDIENT NOTES
Key ingredients to note for success with this recipe. For the complete list, see the recipe card below.
- Heavy cream: Whip cold heavy cream to medium-stiff peaks—stop once it holds shape but remains smooth.
- Raspberries: Use frozen or fresh raspberries for the jam and syrup; both work well.
- Mascarpone: Mascarpone gives the filling its classic creamy richness—keep it cold until mixing for best texture.
- Vanilla: Pure vanilla paste or extract adds depth to the mascarpone filling.
STEP BY STEP INSTRUCTIONS – RASPBERRY SYRUP AND JAM
The recipe requires a mixer for the filling. The condensed steps below explain how to prepare the jam and syrup before making the mascarpone cream.
STEP 1: Make the raspberry jam by combining raspberries, sugar, and lemon juice in a saucepan. Heat until the raspberries thaw and begin to break down, then bring to a gentle simmer. Stir and mash the berries with a spatula as they soften.
STEP 2: Simmer for about 23–25 minutes, until the jam thickens. Test by spooning a little jam onto the back of a spoon—if a line you draw with your finger stays distinct, it’s ready. Transfer to a shallow bowl and chill covered until cool, about 1 hour.
STEP 3: For the syrup, bring sugar, water, and raspberries to a boil in a small saucepan. Reduce heat and simmer 3 minutes, breaking down the berries. Strain through a fine mesh sieve to remove seeds, add limoncello if using, and cool to room temperature.
STEP BY STEP INSTRUCTIONS – MASCARPONE CREAM AND ASSEMBLING
STEP 1: When the jam and syrup are cooled, make the mascarpone filling. In a mixing bowl, lightly beat mascarpone with powdered sugar, lemon juice, and vanilla until smooth, about 30 seconds.
STEP 2: Whip the cold heavy cream separately to medium-stiff peaks, then fold it gently into the mascarpone mixture until combined and airy.
STEP 3: Prepare a baking dish approximately 27×20 cm (8×10.5 in) or a square 23×23 cm (9×9 in). Spread a thin layer of mascarpone on the bottom. Quickly dip ladyfingers into the raspberry syrup (two quick dips per side), arrange a layer in the dish, then spread half the mascarpone mixture over them. Spoon half the raspberry jam on top and smooth.
STEP 4: Repeat with another layer of dipped ladyfingers and the remaining mascarpone. Cover with plastic wrap and chill at least 8 hours or overnight for best texture. Before serving, spread the remaining raspberry jam evenly on top and garnish with fresh raspberries and lemon slices, if desired.
EXPERT BAKING TIPS
- Use a kitchen scale: Measuring in grams is precise and consistent—recommended when possible.
- Don’t overmix the filling: Fold gently to keep the mascarpone and whipped cream light and airy.
- Choose the right pan: A light-colored aluminum pan heats evenly. Dark pans can brown the edges faster.
FAQ
When is the heavy cream whipped enough? When it forms medium-stiff peaks that hold shape but remain smooth.
Can this be made a day ahead? Yes. Cover the tiramisu (without the final top layer of jam) and refrigerate. It keeps well for up to 4 days.
STORAGE
Store the tiramisu covered in the refrigerator for up to 4 days. Add fresh jam and garnishes just before serving for the best visual appeal and texture.
Other Fruity Recipes To Try
-
Peaches and Cream Layer Cake (Light & Fluffy)
-
Bakery-Style Double Chocolate Muffins (One-Bowl)
-
Everyday Bakes (Easy pantry-friendly recipes)
-
Mixed Berry Sheet Cake with Mascarpone Cream
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Raspberry Tiramisu
Equipment
- 27×20 cm (8×10.5 in) dish or 23×23 cm (9×9 in) dish (or similar)
Ingredients
Raspberry Jam
- 500 g frozen raspberries
- 100 g granulated sugar
- 1 tablespoon lemon juice
Raspberry Syrup
- 100 g granulated sugar
- 120 g water
- 30 g frozen raspberries
- 3 tablespoons limoncello (optional)
Mascarpone Filling
- 450 g mascarpone cheese, cold
- 120 g powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla paste
- 480 g heavy cream, cold (approx. 500 ml)
Assembling
- 25 ladyfinger cookies (estimate; depends on pan size)
- Fresh raspberries and lemon slices for decoration
Instructions
Raspberry Jam
- Combine raspberries, sugar, and lemon juice in a saucepan. Heat until berries break down and mixture begins to bubble. Reduce to a simmer and mash the berries occasionally.
- Simmer 23–25 minutes until thickened. Cool in a shallow bowl, cover, and chill until cold.
Raspberry Syrup
- Bring sugar, water, and raspberries to a boil in a small saucepan. Reduce heat and simmer 3 minutes, breaking down the berries.
- Strain through a fine mesh sieve to remove seeds. Stir in limoncello if using and cool to room temperature.
Mascarpone Filling & Assembling
- When jam and syrup are cool, beat mascarpone with powdered sugar, lemon juice, and vanilla until smooth, about 30 seconds.
- Whip cold heavy cream to medium-stiff peaks and fold into the mascarpone mixture.
- Spread a little mascarpone on the bottom of the dish. Quickly dip ladyfingers twice per side in the raspberry syrup and arrange a layer. Spread half the mascarpone and half the jam. Repeat with remaining ladyfingers and mascarpone.
- Cover and chill a minimum of 8 hours or overnight. Add remaining jam and garnish with fresh raspberries and lemon slices just before serving.