Raspberry Tiramisu

You know those moments when you take one bite of something and instantly think, “Oh wow, I need this recipe”? That’s exactly what happened when I first tried raspberry tiramisu at a little café in Rome. The classic coffee-and-cream layers we all love, but with this incredible pop of tart-sweet raspberries cutting through the richness, it was love at first bite. I came home determined to recreate it, and after many (many!) delicious experiments, this version was born.

My raspberry tiramisu keeps all the magic of traditional tiramisu, those coffee-kissed ladyfingers, that cloud-like mascarpone cream, but adds a vibrant twist with layers of raspberry preserves and fresh berries. It’s still no-bake, still make-ahead, perfect for parties, but with that gorgeous pink ripple running through it. The first time I served this at a dinner party? Let’s just say the empty dish went back to the kitchen with spoon marks scraped clean.

Table of Contents

Why You’ll Love This Raspberry Tiramisu

This isn’t just another dessert, it’s the kind of showstopper that’ll have everyone begging for seconds. Here’s why it’s a forever favorite in my kitchen:

• No oven required: Just layer, chill, and devour. Perfect for hot summer days or when you’re too busy to bake (we’ve all been there).
• Impressively easy: If you can spread jam and whip cream, you’ve got this. The hardest part? Waiting for it to chill!
• Crowd-pleasing magic: Coffee lovers adore it, fruit fans swoon over the raspberries, and that creamy mascarpone? Pure heaven.
• Make-ahead dream: Tastes even better the next day, so you can prep it stress-free for parties.

Trust me, after one bite, you’ll understand why this dessert disappears faster than my willpower near a plate of cookies.

Raspberry Tiramisu Ingredients

Gather these simple ingredients to create this dreamy dessert – I promise every bite is worth it!

• 1 cup (240mL) heavy cream, room temperature (cold cream won’t whip properly)
• 1 teaspoon vanilla extract (the real stuff makes all the difference)
• ⅓ cup (67g) granulated sugar (this is the perfect amount to balance the tart berries)
• 8 ounces (226g) mascarpone cheese, room temperature (this creamy Italian cheese is non-negotiable!)
• 32 ladyfingers (those crisp Italian cookies that soak up coffee like little sponges)
• ¼ cup (60mL) espresso or very strong coffee (cooled – hot coffee makes soggy ladyfingers)
• ⅔ cup (190g) raspberry preserves, preferably seedless (smooth texture here is key)
• 12 ounces (340g) fresh raspberries (save the prettiest ones for topping!)

Ingredient Notes & Substitutions

Don’t stress if you’re missing something – here’s how to improvise like a pro:

• Out of raspberry preserves? Blend fresh raspberries with a bit of sugar into a sauce, then strain to remove seeds.
• Can’t find mascarpone? Use equal parts cream cheese and whipped cream mixed together – not quite the same, but still delicious.
• No ladyfingers? Thin slices of pound cake work in a pinch, though they’ll soak up more coffee.
• Not a coffee fan? Swap the espresso for hot chocolate or chai tea for a different twist.
• Want extra decadence? Add a splash of raspberry liqueur to the coffee or fold chocolate chips into the cream layer.

See? Even if you tweak things, you’ll still end up with something magical. That’s the beauty of this recipe!

Equipment You’ll Need for Raspberry Tiramisu

Don’t worry, you won’t need any fancy gadgets for this one! Just grab these kitchen basics:

• 8″x8″ baking dish (glass or ceramic works best for even chilling)
• Hand mixer or stand mixer (though a whisk and strong arm will do in a pinch)
• Mixing bowls (one for cream, one for mascarpone mixture)
• Pastry brush (to paint those ladyfingers with coffee—a spoon works too!)
• Rubber spatula (for smooth, dreamy layering)

That’s it! Now let’s make some magic.

How to Make Raspberry Tiramisu

Alright, let’s dive into the fun part, building this dreamy dessert layer by layer. Follow these steps, and you’ll have a stunning raspberry tiramisu that’ll wow everyone!

1. Whip the cream: In a large bowl, beat the heavy cream on high speed until it starts to thicken (about 2 minutes). Add the vanilla and sugar, then keep beating until you get soft to medium peaks—when you lift the beaters, the cream should hold its shape but still curl slightly at the tips.
2. Fold in the mascarpone: Gently add the room-temperature mascarpone to the whipped cream. Use a rubber spatula to fold it in until smooth—no streaks! Overmixing can deflate the cream, so be patient. Set aside.
3. Prep the ladyfingers: Quickly dip each ladyfinger into the cooled coffee (or use a pastry brush to lightly coat them). Don’t soak them—just a quick 1-2 second dip per side. Arrange a single layer in your 8″x8″ dish, breaking a few to fill gaps if needed.
4. First raspberry layer: Spread half the raspberry preserves over the ladyfingers. A small offset spatula works great here, but the back of a spoon does the trick too!
5. Creamy magic: Dollop half the mascarpone mixture over the preserves and spread it evenly. Scatter half of the fresh raspberries on top—press some into the cream so they peek through when sliced.
6. Repeat the layers: Add another layer of coffee-dipped ladyfingers, the remaining preserves, the rest of the mascarpone cream, and the rest of the raspberries. Cover with plastic wrap (press it onto the surface to prevent a skin from forming).
7. Chill out: Refrigerate for at least 6 hours, but overnight is even better. This waiting game lets the flavors meld and the ladyfingers soften into pillowy perfection.

Tips for Perfect Raspberry Tiramisu

• Don’t drown the ladyfingers: A quick coffee dip is all they need—soggy cookies mean a mushy tiramisu.
• Room temp is key: Cold mascarpone clumps. Let it sit out for 30 minutes before mixing.
• Chill or weep: Skip the fridge time, and you’ll have a sloppy mess. Patience rewards you with clean slices!
• Taste as you go: Prefer more coffee flavor? Add a splash of Kahlúa to the brew. Love extra fruit? Layer in more fresh berries.

Follow these tips, and your tiramisu will turn out as gorgeous as it is delicious—just like my Roman café inspiration!

Serving and Storing Raspberry Tiramisu

When that long-awaited chilling time is up, here’s how to make your raspberry tiramisu shine even brighter:

• Garnish like a pro: Right before serving, toss a handful of fresh raspberries on top. For extra pizazz, dust with powdered sugar or add mint leaves.
• Slice cleanly: Dip your knife in hot water and wipe it between cuts for picture-perfect portions.
• Storage smarts: Keep leftovers covered in the fridge for up to 2 days—though let’s be real, it never lasts that long in my house!

Pro tip: The flavors get even better after 24 hours, so if you can resist, make it a day ahead. Your future self will thank you!

Raspberry Tiramisu Variations

Once you’ve mastered this version, try these fun twists to keep things exciting! My personal favorite? Swapping half the raspberries for chopped dark chocolate – the slight bitterness plays so nicely with the sweet mascarpone. Here are more ideas that work beautifully:

• Mixed berry magic: Use strawberries or blackberries instead of raspberries for a different fruity kick.
• Chocolate lover’s dream: Dust cocoa powder between layers or add mini chocolate chips to the cream.
• Boozy upgrade: Add a tablespoon of Chambord or amaretto to the coffee for an adult twist.
• Lemon zest: Grate some lemon peel into the mascarpone cream for a bright, citrusy note.
• Nutty crunch: Sprinkle toasted sliced almonds between layers for texture.

The beauty of tiramisu is how easily it adapts – don’t be afraid to make it your own!

Raspberry Tiramisu FAQs

Got questions? I’ve got answers! Here are the most common things people ask me about this dreamy dessert:

Can I freeze raspberry tiramisu?
Technically yes, but I don’t recommend it. The texture changes when thawed – the cream gets a bit grainy and the raspberries turn mushy. If you must freeze it, do so without the fresh berry topping and add those after thawing.

How long does it last in the fridge?
It keeps beautifully for 2-3 days when covered tightly. The flavors actually improve after 24 hours! Just add fresh raspberries right before serving for that perfect pop of color.

Can I make it without alcohol?
Absolutely! The coffee alone gives plenty of flavor. For a kid-friendly version, you could even use decaf or substitute the coffee with raspberry juice.

Why did my tiramisu turn out runny?
Two likely culprits: over-soaked ladyfingers or under-whipped cream. Remember – just a quick dip in coffee, and whip that cream until it holds soft peaks!

Can I double this recipe?
Yes! Use a 9×13″ pan instead and double all ingredients. You might need to chill it an extra hour or two to set properly.

Nutritional Information

Just so you know, these numbers are estimates—your exact counts will vary based on ingredient brands and how generous you are with those raspberry layers! Here’s the breakdown per serving (that’s 1/9th of the pan, if you can resist going back for seconds):

• Calories: 466 kcal
• Sugar: 28g
• Fat: 24g
• Carbs: 52g
• Protein: 6g

Not exactly health food, but hey, life’s too short to skip dessert this good. Everything in moderation, right?

Now that you’ve got this raspberry tiramisu recipe in your back pocket, I want to hear all about your kitchen adventures! Did you stick with the classic version or try one of the fun variations? Snap a photo of your masterpiece and tag me. I live for those “look what I made!” moments. And if this recipe brought a little slice of joy to your table, leave a star rating below. Your feedback makes my day and helps other dessert lovers find this recipe too!

Remember, great cooking isn’t about perfection, it’s about the messy, delicious journey. So grab those ladyfingers, whip up some cream, and most importantly, have fun with it. Can’t wait to see what you create!

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