Move over, traditional tiramisu—this Raspberry Tiramisu steals the spotlight with its vibrant layers of coffee-soaked ladyfingers, velvety mascarpone cream, and bursts of fresh raspberries. Perfect for entertaining, this no-bake dessert balances tangy fruit, rich chocolate, and a hint of liqueur for a sophisticated yet easy-to-make crowd-pleaser. Plus, it’s gluten-free adaptable and even better when made ahead!
Move over, coffee and cocoa—there’s a new star in town, and she’s wearing a bold raspberry glaze. Raspberry Tiramisu takes the beloved Italian dessert and gives it a vibrant, tangy-sweet makeover that’s as eye-catching as it is delicious. While classic tiramisu reigns supreme in dessert halls of fame, this berry-infused version has been stealing hearts (and forkfuls) at dinner parties and potlucks alike. Perfect for summer soirées or cozy winter dinners, it’s a versatile crowd-pleaser that balances rich, creamy layers with the bright punch of fresh raspberries. But what really sets this recipe apart? Let’s just say it involves a sneaky splash of raspberry liqueur, a jammy surprise, and a chocolatey finish that’ll make you want to lick the plate. Ready to dive into the layers?
Why This Raspberry Tiramisu Outshines the Rest?
This isn’t your nonna’s tiramisu—though she’d probably beg for the recipe. Here’s why this Raspberry Tiramisu stands out:
- Triple Raspberry Impact: Fresh berries, jam, and liqueur create a fruity depth without overpowering the mascarpone.
- Make-Ahead Marvel: Assemble 8+ hours ahead for stress-free hosting—the flavors meld beautifully overnight.
- Texture Heaven: Silky cream, juicy berries, coffee-kissed ladyfingers, and dark chocolate shavings in every bite.
- Diet-Friendly Swaps: Gluten-free, dairy-free, and alcohol-free options included (without sacrificing flavor).
- Visually Stunning: Insta-worthy layers dusted with cocoa and piled with ruby-red raspberries.
Ingredients Notes
Let’s geek out over the essentials for this Raspberry Tiramisu:
The Essentials
- Mascarpone Cheese: Room temperature ensures smooth blending. For dairy-free, use coconut cream.
- Fresh Raspberries: Avoid frozen (they bleed!). Swap with blackberries or strawberries if needed.
- Savoiardi Ladyfingers: Use gluten-free varieties if required. Hard ones prevent sogginess.
- Raspberry Liqueur (Chambord): Substitute with raspberry syrup or reduced juice for a kid-friendly version.
- Dark Chocolate (70%+): Adds bitterness to balance sweetness.
Secret Weapons
- Almond Extract: A dash in the coffee dip adds intrigue.
- Seedless Raspberry Jam: Strain regular jam if needed, or embrace the seeds for texture.
(Full measurements in the printable recipe card below.)
How To Make Raspberry Tiramisu
Let’s break down the process without inducing a panic attack:
WANT TO SAVE THIS RECIPE?
- Whip the Yolk Base: Whisk egg yolks and sugar over a simmering water bath until thick (5–7 mins). Mix in raspberry liqueur and salt.
- Mascarpone Fusion: Gently fold room-temp mascarpone into the yolk mixture until silky. No lumps allowed!
- Cloud-Like Cream: Whip chilled heavy cream + powdered sugar to soft peaks. Fold into mascarpone mix.
- Coffee-Chocolate Bath: Combine hot coffee, melted dark chocolate, vanilla, and almond extract. Dip ladyfingers quickly (1 sec per side).
- Layer Like a Pro:
- Top: Dust with cocoa, add berries, and refrigerate 8+ hours.
- Layer 1: Ladyfingers → raspberry jam → mascarpone cream → fresh berries.
- Repeat: Build 2–3 layers.
(Full instructions in the printable recipe card below.)
Pro Tips for Flawless Results
- Avoid Soggy Layers: Pat berries dry and use hard ladyfingers.
- Boozy Boost: Add 1 tbsp raspberry liqueur to the mascarpone cream.
- Slicing Hack: Use a hot knife dipped in water for clean cuts.
- Air-Tight Storage: Press plastic wrap directly onto the cream layer to prevent drying.
Storage and Reheating Options
Once assembled, this tiramisu thrives in the fridge. Cover it tightly with plastic wrap, and it’ll stay fresh for up to 3 days. Freezing? Technically possible, but the texture might get weepy—like a rom-com protagonist. Serve it straight from the fridge; reheating is a hard no. Cold, creamy, and caffeinated is the vibe here.
Variations and Substitutions
- Berry Swap: Blackberries or strawberries can sub for raspberries if you’re feeling rebellious.
- Non-Alcoholic: Replace raspberry liqueur with reduced raspberry juice or syrup.
- Gluten-Free: Use gluten-free ladyfingers (they exist, and they’re fabulous).
- Dairy Hack: Swap mascarpone for full-fat coconut cream, but whisper an apology to Italy first.
- Jam Jar Joy: No seedless raspberry jam? Strain regular jam or embrace the crunch (we won’t judge).
Serving Suggestions
- Pairings: Espresso martinis, Prosecco, or vanilla bean ice cream.
- Garnish: Mint leaves, edible flowers, or white chocolate curls.
- Occasions: Bridal showers, holiday dinners, or summer BBQs.
If tiramisu and a raspberry cheesecake had a love child, this dessert would be it. It’s luxurious without being fussy, impressive without requiring a pastry degree, and strikes that perfect balance between “I need another bite” and “I should save some for others.” Whether you’re wooing dinner guests, celebrating a Tuesday, or just really into raspberries, this recipe is a guaranteed hit. Plus, any dessert that lets you procrastinate slicing it for 8 whole hours is a winner in our book. Now go forth, layer like a boss, and prepare for the “oohs” and “aahs.” 🍷🍴
FAQs
Can I use frozen raspberries?
No—they release too much water. Fresh only!
How long does it keep?
Up to 3 days refrigerated. Do not freeze—texture turns grainy.
Gluten-free option?
Yes! Use gluten-free ladyfingers (like Schär).
Can I skip the alcohol?
Swap liqueur with 2 tbsp raspberry syrup + 1 tsp lemon juice.
Why is my cream runny?
Overwhipped mascarpone or undercooked yolks. Ensure yolks thicken properly.
Raspberry Tiramisu
Ingredients
- 9 large egg yolks
- ½ cup 99g granulated sugar
- ¼ cup 57ml raspberry liqueur (e.g., Chambord)
- ¼ tsp salt
- 2 cups 16oz/454g mascarpone cheese, room temperature
- 2 cups 454ml heavy whipping cream, chilled
- 2 tbsp 28g confectioners’ sugar
- 2 cups 454ml strong hot coffee, freshly brewed
- 2 oz 57g dark chocolate (70% cocoa), finely chopped
- 2 tsp pure vanilla extract
- ½ tsp almond extract optional
- 48 hard ladyfingers Savoiardi
- 1 cup 275g seedless raspberry jam, divided
- 4 6oz containers fresh raspberries
- Unsweetened cocoa powder for dusting
- Chocolate shavings for garnish (optional)
Instructions
- Prepare the Zabaglione Base: Fill a saucepan with 3 inches of water and bring to a simmer over medium heat. In a heatproof bowl, whisk egg yolks and granulated sugar with an electric mixer on high speed until thick and pale (3–4 minutes). Reduce speed to low; mix in raspberry liqueur and salt.
- Cook the Egg Mixture: Place the bowl over the simmering water (ensure it does not touch the water). Continuously beat the mixture on medium speed until thickened and the temperature reaches 145°F (63°C), about 10 minutes. Remove from heat.
- Incorporate Mascarpone: Gradually fold room-temperature mascarpone into the egg mixture, mixing until smooth. Let cool at room temperature for 15 minutes.
- Whip the Cream: In a chilled bowl, beat heavy cream and confectioners’ sugar to soft peaks. Gently fold the whipped cream into the mascarpone mixture until fully combined. Set aside.
- Prepare Coffee-Chocolate Dip: Combine hot coffee and chopped dark chocolate in a bowl; whisk until melted. Stir in vanilla and almond extracts.
- Assemble the First Layer: Quickly dip 24 ladyfingers into the coffee mixture (1–2 seconds per side) and arrange in a 9×13-inch dish. Spread ½ cup raspberry jam over the ladyfingers. Top with half the mascarpone cream, then scatter 2 cups fresh raspberries evenly.
- Repeat Layers: Dip remaining ladyfingers and layer as before. Spread remaining jam and mascarpone cream. Arrange final 2 cups raspberries on top.
- Chill: Cover with plastic wrap and refrigerate for at least 8 hours (up to 24 hours).
- Serve: Before serving, dust with cocoa powder and garnish with chocolate shavings. Slice and serve chilled.
