Name: Raspberry Tiramisu
Prep time: 30 min
Cook time: 8 h 30 min
Total time: 9 h
Cuisine: Italian
Ingredients: 4½ cups (630 g) fresh or frozen raspberries; ½ cup (100 g) granulated sugar; 3 tbsps (45 ml) fresh lemon juice; 1 cup (240 ml) water; 1 tbsp cornstarch plus 2 tbsps (30 ml) water; 16 oz (454 g) cold mascarpone cheese; 8 oz (226 g) full-fat cream cheese softened; 1 cup (120 g) confectioners' sugar; 1 tsp (5 ml) vanilla extract; 4 tbsps (60 ml) raspberry purée divided; 3 cups (720 ml) cold heavy whipping cream; 40-48 ladyfingers cookies; fresh raspberries for topping; confectioners' sugar; mint sprigs; any leftover raspberry purée

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Raspberry Tiramisu is a delightful twist on the classic Italian dessert that combines creamy mascarpone with the tart sweetness of fresh raspberries. This dessert is not only visually appealing with its vibrant hues but also incredibly satisfying. The layers of ladyfingers soaked in raspberry syrup comfortably cradle the velvety mascarpone mixture, creating a harmonious blend of flavors and textures that makes every bite a taste of summer.

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I first stumbled upon this recipe during a family gathering, where a close friend served it after dinner. The bright notes of raspberry perfectly complemented the richness of the mascarpone, and I knew I had to recreate it. Since then, this raspberry tiramisu has become a staple in my dessert repertoire. It’s easy to prepare ahead of time, making it a fantastic option for potlucks or dinner parties. I can’t wait for you to give this indulgent treat a try!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Raspberry Tiramisu
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Raspberry Tiramisu

Why You’ll Love This Recipe

Simple & Quick: With just 30 minutes of prep time, you’ll have a stunning dessert ready to chill.
Irresistible Flavor: The combination of tart raspberries and creaminess creates a dream-like flavor profile.
Eye-Catching Appeal: Its beautiful layers and vibrant colors make it an impressive centerpiece for any gathering.
Flexible Serving: Perfect for any occasion — whether it’s a summer BBQ, a holiday feast, or simply a snack to satisfy your sweet tooth.
Diet-Friendly Options: Easily adaptable for gluten-free diets by using gluten-free ladyfingers!

Ingredients You’ll Need

4½ cups fresh or frozen raspberries: If you can find fresh raspberries, they offer a burst of flavor and a lovely texture. Frozen raspberries work just as well; just thaw and drain them.
½ cup granulated sugar: This sweetens the raspberry syrup, balancing the tartness of the berries.
3 tablespoons fresh lemon juice: Brightens the syrup’s flavor and enhances the raspberries’ natural tang.
1 cup water: Used to simmer with the raspberries, helping to create a syrupy consistency.
1 tablespoon cornstarch plus 2 tablespoons water: The cornstarch thickens the raspberry mixture, giving it a luscious texture.
16 oz cold mascarpone cheese: Essential for that signature creamy richness characteristic of tiramisu. Make sure it’s chilled for easy mixing.
8 oz full-fat cream cheese, softened: Enhances the creaminess and stability of the filling.
1 cup confectioners’ sugar: This sugar dissolves easily, providing sweetness without added texture.
1 teaspoon vanilla extract: For an aromatic touch that enhances the overall flavor.
4 tablespoons raspberry purée: Adds depth of flavor throughout the dessert; reserve some for garnishing!
3 cups cold heavy whipping cream: Whipping this creates a light, airy texture for the dessert.
40-48 ladyfingers cookies: These can be found in most grocery stores and are crucial for forming the layers in tiramisu.
Fresh raspberries for topping: A beautiful garnish that adds a pop of color.
Confectioners’ sugar: For dusting before serving.
Mint sprigs: Optional garnish for a touch of freshness.
Any leftover raspberry purée: Drizzle on top for an extra flavor boost!

How to Make Raspberry Tiramisu

Make the Raspberry Syrup: In a medium saucepan set over medium heat, combine 4½ cups raspberries, ½ cup granulated sugar, 3 tablespoons lemon juice, and 1 cup water. Cook for 8 to 10 minutes, stirring occasionally, and gently mash the berries as they soften. Once it thickens, strain through a fine mesh sieve into a bowl, pressing out as much liquid as possible. Discard the seeds and set 1 cup of syrup aside for the ladyfingers. Allow the syrup to cool.
Thicken the Raspberry Purée: In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water until smooth. Transfer the remaining raspberry syrup to a heat-safe bowl and whisk in the cornstarch slurry. Microwave it in 30-second intervals, stirring well until it gently boils and thickens, approximately 2 to 4 minutes. Once thickened, let cool completely.
Prepare the Mascarpone Mixture: In a large mixing bowl, beat 16 oz mascarpone cheese and 8 oz softened cream cheese together until smooth. Add 1 cup confectioners’ sugar, 1 teaspoon vanilla extract, and 2 tablespoons cooled raspberry purée, mixing until uniform in color and texture.
Whip the Cream: In a separate bowl, whip 3 cups cold heavy whipping cream with the remaining 2 tablespoons raspberry purée until stiff peaks form. Gently fold 1½ cups whipped cream into the mascarpone mixture until light and fluffy. Reserve the remaining whipped cream for topping.
Layer the Tiramisu: Quickly dip each ladyfinger into the cooled raspberry syrup for 1 to 2 seconds, ensuring they absorb flavor without becoming soggy. Arrange a full layer of dipped ladyfingers in a 9×13-inch baking dish. Spread half of the mascarpone cream evenly over the layer, then spoon half of the raspberry purée over the cream.
Repeat Layers: Add a second layer of dipped ladyfingers, followed by the remaining mascarpone cream, and top with the remaining raspberry purée. Smooth the top layer and spread or pipe the reserved whipped cream over it.
Chill: Refrigerate the tiramisu for at least 4 to 6 hours, but overnight is even better for optimal flavor melding. Just before serving, decorate with fresh raspberries on top, a dusting of confectioners’ sugar, or a drizzle of raspberry purée if you desire.

Storing & Reheating

To store your raspberry tiramisu, cover it tightly with plastic wrap or store it in an airtight container in the refrigerator for up to 2 days. If you want to keep it longer, you can freeze it; it will last up to 3 months in the freezer. When ready to consume, simply thaw in the fridge overnight. The texture may slightly change upon thawing, but a gentle whip of the cream layer can help refresh it.

Chef’s Helpful Tips

Be gentle when dipping ladyfingers; a quick dip prevents sogginess.
Ensure your mascarpone and cream cheese are at room temperature to mix smoothly.
You can swap the raspberries for other berries, like strawberries or blueberries, for a different flavor profile.
For an even more decadent version, consider adding a splash of raspberry liqueur to the dipping syrup.
If you’re preparing this dessert for a special occasion, try making it a day in advance; it only gets better as it sits.

This luscious raspberry tiramisu is a delightful way to finish off any meal, brimming with flavor and flair. I encourage you to have fun with the recipe, perhaps adding your personal special touch to the layers. Enjoy the sensational blend of creamy and tart as you indulge in this dessert!

Recipe FAQs

Can I use frozen raspberries for this recipe?

Absolutely! Frozen raspberries work just as well as fresh. Just allow them to thaw and drain excess liquid before using. They still deliver great flavor and color that will make your tiramisu delicious!

How long should I refrigerate the tiramisu before serving?

For the best results, refrigerate your raspberry tiramisu for at least 4 to 6 hours, but overnight is ideal. This gives the flavors time to meld beautifully, resulting in a more harmonious dessert.

Can I make this recipe gluten-free?

Definitely! Simply substitute regular ladyfingers with gluten-free ladyfingers, which are widely available in stores. The rest of the ingredients are naturally gluten-free.

How can I make this dessert dairy-free?

To create a dairy-free version, you can use dairy-free cream cheese and coconut cream as a substitute for mascarpone. Just make sure to adjust the sugar level to your taste, as some dairy-free products can vary in sweetness.

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