Raspberry Tiramisu

Celebrate the summer with this show-stopping Raspberry Tiramisu, made with luscious layers of raspberry-infused mascarpone, raspberry-soaked ladyfingers, and a silky, smooth raspberry topping, finished with fresh raspberries for the perfect garnish. Perfect for summer gatherings and special occasions.

What can I say about this raspberry tiramisu? It truly blew me away. This recipe feels like summer in dessert form. From the luscious layers to the glossy pink raspberry topping, every element feels light, fresh, and beautiful. I especially love how the raspberries shine against the oval dish. It's elegant, vibrant, and eye-catching. The glossy raspberry topping catches the light beautifully and makes the whole dessert feel even more special.

This is actually one of my most requested tiramisu recipes ever. After sharing my strawberry tiramisu, so many people asked for a raspberry version, assuming the same ingredients and proportions would work as a substitute, but raspberries are softer and more delicate than strawberries, which means the balance of water, sugar, and texture needs to be adjusted carefully to create the right consistency and flavor.

You may also enjoy my No-bake Lemon and Raspberry Cheesecake, No-egg Blueberry Tiramisu and No-bake Raspberry and Pistachio Cheesecake.

Why This Recipe Works

• The vibrant raspberry topping and fresh raspberries make this tiramisu perfect for celebrations, dinner parties, or summer dessert spreads.
• Unlike traditional tiramisu recipes, this raspberry tiramisu version uses cream and mascarpone, so there's no need to worry about raw eggs.
• This raspberry tiramisu tastes even better after chilling overnight, allowing the flavors to meld beautifully while the ladyfingers soften and absorb the raspberry flavor.
• This raspberry tiramisu recipe can easily be scaled to serve more people, and you can decorate it however you like to make it feel extra special and personal.

Raspberry Tiramisu Ingredients

See the recipe card for full information on ingredients and quantities.

• Raspberries: Fresh or frozen raspberries can be used for this raspberry tiramisu recipe. I used frozen raspberries for the filling and topping, then fresh raspberries for the topping. Frozen raspberries release more water than fresh raspberries, so if you're using fresh raspberries instead, I've included notes in the recipe to help adjust the water measurements.
• Heavy/double cream: Make sure the double cream is full-fat and cold before whipping, as this helps create a stable, airy texture.
• Mascarpone: The mascarpone should also be kept cold before mixing to ensure the raspberry tiramisu filling stays smooth and thick.
• Ladyfingers: Avoid soaking the ladyfingers for too long, as they can quickly become overly soft and mushy. You can also use these homemade ladyfingers for tiramisu.

Tips and Substitutions

• Raspberries: Raspberries are such a delicate berry to work with. They are soft, vibrant, and full of flavor, but they do require a little extra care. They spoil more quickly than other berries, stain easily, and can vary quite a bit in sweetness from batch to batch, which is important to keep in mind when baking with them.
• Raspberry juice: Allow the raspberry juice to cool completely before mixing it into the mascarpone filling. If the sauce is still warm, the filling can split, affecting the overall texture of the raspberry tiramisu.
• Swap: Feel free to dip the ladyfingers into brewed coffee instead of raspberry juice. Use 1.5 cups of espresso, and make sure it is cool before dipping to prevent the ladyfingers from softening.
• Filling: Avoid overmixing the raspberry filling, as this can make it too stiff and heavy. The filling should remain light, airy, and fluffy.
• Topping: The raspberry topping should also be fully cooled before pouring it over the raspberry tiramisu to ensure a smooth, glossy finish.
• Add-ins: For a boozy twist, add a shot of Amaretto or Limoncello to the raspberry juice used for dipping the ladyfingers. You may also enjoy this Baileys Tiramisu Recipe.
• Prep: Measure all of your ingredients beforehand for the most accurate and consistent results.

How to Make Raspberry Tiramisu

Step 1: To make the raspberry juice, rinse the fresh raspberries well. Add the raspberries and water to a small pot.

Step 2: Cook over low to medium heat for 3-5 minutes.

Step 3: Once they begin to soften, mash them with a fork.

Step 4: Pour the raspberry mixture through a fine sieve into a bowl, pressing firmly to extract as much juice as possible. Discard the remaining pulp.

Step 5: You should be left with raspberry juice.

Step 6: Add the sugar and lemon juice to the raspberry juice and stir to combine.

Step 7: Return the mixture to the heat and bring it to a boil. Allow it to simmer for an additional 2-3 minutes, or until it thickens slightly. Set aside to cool completely.

Step 8: Pour heavy cream into a bowl.

Step 9: Whip the heavy cream for 3-5 minutes, or until stiff peaks form. Set aside.

Step 10: In a separate bowl, add the mascarpone cheese, sugar, and vanilla extract.

Step 11: Whisk for about 1 minute, or until evenly combined. Do not overmix. Next, gently fold in one-third of the whipped cream. Repeat this step with the remaining whipped cream. Do not overmix.

Step 12: Once the raspberry juice has cooled completely, pour ¼ cup into the mascarpone mixture and gently fold it in.

Step 13: Repeat with another ½ cup of raspberry juice until fully combined and smooth (you should have added ¾ cup in total).

Step 14: Whisk on low or fold gently for 1-2 minutes. Set aside.

Step 15: Pour the remaining raspberry juice into a shallow dish (add alcohol now if adding). Dip a ladyfinger into the juice for 2-3 seconds on each side, then place it into the serving dish.

Step 16: Repeat until the bottom of the dish is fully covered with raspberry-soaked ladyfingers as shown in image 16.

Step 17: Add half of the raspberry mascarpone filling.

Step 18: Smooth evenly over the ladyfingers.

Step 19: Add another layer of raspberry-soaked ladyfingers, followed by the remaining raspberry mascarpone filling.

Step 20: Smooth the top of the raspberry tiramisu evenly. Cover with plastic wrap and refrigerate the raspberry tiramisu for at least 6 hours or overnight.

Step 21: A few hours before serving, prepare the raspberry sauce topping. Add the raspberries and water to a pot.

Step 22: Cook over low to medium heat for 3-5 minutes. Allow the mixture to cool.

Step 23: Then blend the raspberries until smooth using a hand blender or blender.

Step 24: Pour the blended mixture back into the pot along with the sugar and lemon juice.

Step 25: Add the cornstarch and water mixture. Bring to a boil, then reduce heat to low and cook for 2-3 minutes, or until thickened.

Step 26: Add the butter and stir until melted for a glossy finish.

Step 27: Pour the sauce through a fine sieve to remove seeds and any lumps of cornstarch.

Step 28: The sauce should be smooth and silky. Allow the sauce to cool completely. If it is still warm, the raspberry tiramisu may split when the sauce is poured on top.

Step 29: Once cooled, pour the raspberry sauce over the raspberry tiramisu.

Step 30: Smooth the raspberry sauce evenly.

Step 31: Top with fresh raspberries diagonally and garnish with mint leaves.

Step 32: Serve this luxurious, summery raspberry tiramisu for dessert.

Recipe FAQs

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