Name: Raspberry Tiramisu Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 9 h
Cuisine: Italian
Ingredients: 500 g frozen raspberries; 100 g granulated sugar; 1 tbsp lemon juice; 100 g granulated sugar; 120 g water; 30 g frozen raspberries; 3 tbsp limoncello (optional); 450 g mascarpone cheese (cold); 120 g powdered sugar; 2 tbsp lemon juice; 1 tsp vanilla paste; 480 g heavy cream (cold, approx. 500 ml); 25 ladyfinger cookies (approximate, depending on pan size); Fresh raspberries and lemon slices for decoration

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Introduction

This Raspberry Tiramisu is a delightful twist on the classic Italian dessert, combining tangy raspberry flavors with creamy mascarpone. It’s a refreshing and elegant treat perfect for summer gatherings or special occasions.

A rectangular white ceramic dish filled with a thick, glossy red raspberry sauce layer evenly spread on top. Around the dish edges, there are fresh raspberries and thin lemon slices placed for decoration. The dish sits on a white marbled surface with a light cloth to the left. Two white plates are placed nearby, one with a lemon slice and a raspberry, the other with several raspberries. Two silver forks rest on the surface to the right of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 g frozen raspberries
100 g granulated sugar
1 tbsp lemon juice
100 g granulated sugar (for syrup)
120 g water
30 g frozen raspberries (for syrup)
3 tbsp limoncello (optional)
450 g mascarpone cheese (cold)
120 g powdered sugar
2 tbsp lemon juice
1 tsp vanilla paste
480 g heavy cream (cold, about 500 ml)
25 ladyfinger cookies (adjust quantity to fit your pan)
Fresh raspberries and lemon slices for decoration

Instructions

Step 1: Make the raspberry jam by combining 500 g frozen raspberries, 100 g sugar, and 1 tbsp lemon juice in a saucepan. Heat until raspberries thaw, break down, and the mixture starts to bubble. Reduce heat and simmer, stirring and mashing occasionally, for 23-25 minutes until thickened. Test by drawing a line on the back of a spoon—if it holds, it’s ready. Transfer to a shallow bowl, cover, and chill in the fridge until cold (about 1 hour).
Step 2: Prepare raspberry syrup by heating 100 g sugar, 120 g water, and 30 g frozen raspberries over high heat until sugar dissolves and mixture boils. Reduce to simmer and cook for 3 minutes, stirring and breaking down berries. Strain through a fine mesh sieve, discard seeds, then stir in 3 tbsp limoncello if using. Let cool to room temperature.
Step 3: For the mascarpone filling, beat 450 g cold mascarpone cheese with 120 g powdered sugar, 2 tbsp lemon juice, and 1 tsp vanilla paste until combined. Scrape the bowl, then add 480 g cold heavy cream and whisk until medium-stiff peaks form.
Step 4: Assemble the tiramisu in a baking dish approximately 27×20 cm or similar. Spread a thin layer of mascarpone cream on the bottom. Dip ladyfingers briefly twice on each side in the raspberry syrup and layer them evenly. Spread half the mascarpone mixture over the ladyfingers, then add half the raspberry jam and smooth it out.
Step 5: Repeat the ladyfinger and mascarpone layer without adding jam this time. Cover with plastic wrap and refrigerate for at least 8 hours or overnight to set.
Step 6: Before serving, spread the remaining raspberry jam evenly on top. Garnish with fresh raspberries and lemon slices as desired.

Tips & Variations

For a boozy kick, add limoncello to the raspberry syrup or soak ladyfingers briefly in it before assembling.
If fresh raspberries are in season, use them instead of frozen for a brighter flavor.
You can substitute lemon juice with orange juice for a different citrus note.
Use a mix of ladyfinger sizes and adjust quantity to fill your chosen dish perfectly.

Storage

Store the assembled tiramisu covered in the refrigerator for up to 3 days. The flavors intensify over time, making it even better the next day. To serve, bring it out of the fridge about 10 minutes before enjoying. Avoid freezing as it may affect texture.

How to Serve

A square slice of layered dessert sits on a white plate on a white marbled surface. The dessert has five main layers: at the bottom is a light tan cake layer, followed by a thick white cream layer, then a bright red raspberry jam layer with visible seeds, another layer of light tan cake, and a smooth white cream layer. The top layer is a shiny, deep red raspberry glaze with a textured surface. On top of the dessert slice, there is a fresh raspberry and a thin lemon slice as decoration. Nearby are a white bowl with fresh raspberries and a silver fork. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this tiramisu is best made at least 8 hours ahead or overnight to allow the layers to set and flavors to meld beautifully.

What can I use instead of limoncello?

If you prefer a non-alcoholic version, simply omit the limoncello or replace it with a little extra lemon juice or lemon extract for flavor without alcohol.