Introduction & Inspiration

Get ready for a vibrant and elegant twist on a classic Italian favorite! This Raspberry Tiramisu swaps the traditional coffee and cocoa for the bright, beautiful flavors of raspberries and lemon. Imagine layers of delicate ladyfinger cookies soaked in a sweet raspberry-limoncello syrup, nestled between clouds of creamy, tangy mascarpone filling, and swirled with homemade raspberry jam. It’s pure bliss!

My inspiration for this recipe comes from wanting to create a lighter, fruitier version of tiramisu that’s perfect for spring and summer celebrations, or for those who aren’t coffee fans. The combination of raspberry, lemon, and creamy mascarpone is absolutely divine, creating a dessert that’s both sophisticated and refreshingly light.

This no-bake dessert is perfect for making ahead, as it needs time to chill and allow the flavors to meld beautifully. It’s a showstopper that’s surprisingly straightforward to assemble. It is a perfect dessert for any occasion.

Nostalgic Appeal / Comfort Factor

Tiramisu itself holds a special place in the dessert world, often associated with Italian restaurants, special occasions, and elegant indulgence. Its creamy texture and layered presentation are inherently comforting. Raspberry jam and fresh berries bring their own nostalgic charm, reminiscent of summer fruits and homemade preserves.

This Raspberry Tiramisu beautifully combines the sophisticated structure of tiramisu with the comforting, beloved flavor of raspberries and cream. It feels both classic in its technique and refreshingly modern in its flavor profile.

It’s a dessert that feels special enough for a celebration but comforting enough to simply enjoy with loved ones. A perfect dessert to share.

Homemade Focus

This recipe truly shines with its homemade components, which build layers of authentic fruit flavor and creamy texture. We’re making a vibrant raspberry jam from scratch by reducing frozen raspberries, creating a flavorful raspberry syrup for soaking the ladyfingers, and whipping up a luscious mascarpone cream filling.

While store-bought ladyfingers are a standard and convenient base for tiramisu, the homemade jam, syrup, and mascarpone cream are key to the exceptional taste of this dessert. Mastering the simple jam reduction and the stable mascarpone cream ensures a perfect result.

It celebrates the process of building flavor and texture from scratch using fresh, high-quality ingredients, resulting in a truly impressive and delicious dessert. The homemade taste is incredible.

Flavor Goal

The primary flavor goal is a bright, balanced harmony of sweet-tart raspberry, tangy and rich mascarpone cream, subtle lemon notes, and the optional warmth of limoncello. The raspberry flavor should be prominent, coming from both the jam and the syrup.

The mascarpone filling should be smooth, creamy, luxuriously rich but not heavy, with a pleasant tang balanced by the powdered sugar and vanilla. The ladyfingers, soaked in the raspberry syrup, should be soft and flavorful, providing structure without being soggy.

The overall experience should be light yet decadent, bursting with raspberry flavor, balanced by the creamy mascarpone, with a delightful texture from the layered components. A perfect balance between flavour and texture.

Ingredient Insights

For the Raspberry Jam:

Frozen Raspberries: Convenient and readily available year-round. They break down easily when cooked. Fresh can also be used.
Granulated Sugar: Sweetens the jam and helps it thicken slightly during reduction.
Lemon Juice: Adds brightness and balances the sweetness of the raspberries and sugar.

For the Raspberry Syrup:

Granulated Sugar & Water: Form the simple syrup base.
Frozen Raspberries: Infuse the syrup with raspberry flavor and color.
Limoncello (Optional): Italian lemon liqueur that adds a distinct boozy, citrusy kick to the syrup. Can be omitted or replaced with more lemon juice or raspberry liqueur (like Chambord).

For the Mascarpone Filling:

Mascarpone Cheese (Cold): The key ingredient for authentic tiramisu creaminess. It’s a rich, slightly sweet Italian cream cheese. Using it cold helps the final mixture whip up stably with the cold heavy cream.
Powdered Sugar (Sifted): Sweetens the filling smoothly without graininess.
Lemon Juice: Adds a touch of brightness to the mascarpone filling.
Vanilla Paste: Offers intense vanilla flavor with visible vanilla bean specks. Vanilla extract can substitute (use same amount).
Heavy Cream (Cold): Whipped into the mascarpone base to create a light, airy, yet stable cream filling. Must be cold to whip properly.

For Assembling:

Ladyfinger Cookies: Crisp, dry, finger-shaped sponge cookies specifically designed for tiramisu, as they absorb liquid well without disintegrating immediately. Savoiardi is the traditional Italian name. Estimate needed depends on pan size/arrangement.
Fresh Raspberries & Lemon Slices: For decoration, adding freshness and visual appeal.

Essential Equipment

Medium Saucepan: For making the raspberry jam.
Small Saucepan: For making the raspberry syrup.
Fine-Mesh Sieve/Strainer: For straining the raspberry syrup (and optionally the jam if you want it completely seedless, though recipe doesn’t specify straining jam).
Shallow Bowl: For cooling the jam quickly.
Bowl: For cooling the syrup.
Electric Mixer (Stand Mixer with Whisk Recommended or Hand Mixer): Essential for properly whipping the mascarpone filling to medium-stiff peaks.
Large Mixing Bowl: For the mascarpone filling.
Rubber Spatula: For folding (if needed) and spreading layers.
Baking Dish (Approx. 8×10.5 inch or 9×9 inch specified): The vessel for assembling the tiramisu. Glass is nice for seeing layers.
Plastic Wrap: For covering the tiramisu during chilling.
Measuring Cups & Spoons:

Ingredients

(Metric weights provided first per recipe author’s preference, US Customary estimates in parentheses) Recipe author strongly recommends weighing ingredients in grams for precise results.

RASPBERRY JAM:

▢ 500 g frozen raspberries (approx. 4 cups)
▢ 100 g granulated sugar (approx. 1/2 cup)
▢ 1 tablespoon lemon juice

RASPBERRY SYRUP:

▢ 100 g granulated sugar (approx. 1/2 cup)
▢ 120 g water (approx. 1/2 cup)
▢ 30 g frozen raspberries (approx. 1/4 cup)
▢ 3 tablespoon limoncello (optional)

MASCARPONE FILLING:

▢ 450 g mascarpone cheese (approx. 2 cups), cold
▢ 120 g powdered sugar (approx. 1 cup), sifted
▢ 2 tablespoon lemon juice
▢ 1 teaspoon vanilla paste (or extract)
▢ 480 g heavy cream (approx. 2 cups), cold

ASSEMBLING:

▢ ~25 ladyfinger cookies (Savoiardi)
▢ Fresh raspberries and lemon slices for decoration

Step-by-Step Instructions

1. Make the Raspberry Jam:

Add the frozen raspberries, 100g granulated sugar, and 1 tablespoon lemon juice to a medium saucepan.
Heat over medium heat, stirring occasionally, until the raspberries thaw, break down, and the mixture comes to a bubble.
Once bubbling, reduce the heat to maintain a steady simmer. Let it simmer for 23-25 minutes, stirring occasionally and mashing down the raspberries with a rubber spatula, until the jam has thickened significantly.
Test for thickness: Dip a cold spoon into the jam, then run your finger through the jam on the back of the spoon. If the line holds and doesn’t immediately run back together, it’s done.
Pour the thickened jam into a shallow bowl to help it cool faster. Cover with plastic wrap (press it onto the surface to prevent a skin) and place it in the fridge to cool completely (at least 1 hour, or until room temperature or colder).

2. Make the Raspberry Syrup:

While the jam cools, make the syrup. Place 100g granulated sugar, 120g water, and 30g frozen raspberries in a small saucepan.
Bring to a boil over high heat, stirring until the sugar dissolves.
Turn down the heat to a simmer and let it simmer for 3 minutes. Stir occasionally and gently break down the berries with a spatula.
Strain the syrup through a fine-mesh sieve into a bowl, pressing gently on the solids to extract liquid. Discard the solids (seeds/pulp).
If using, stir the 3 tablespoons of limoncello into the warm syrup.
Let the syrup cool completely to room temperature.

3. Make the Mascarpone Filling:

Ensure mascarpone cheese and heavy cream are cold, and jam/syrup are cooled.
In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer and large bowl), combine the cold mascarpone cheese, sifted powdered sugar, 2 tablespoons lemon juice, and vanilla paste.
Whisk on medium speed until just combined and smooth, about 30 seconds. Scrape down the sides.
With the mixer on low speed, slowly pour in the cold heavy cream.
Once all cream is added, increase the speed to medium-high and whip until the mixture thickens and holds medium-stiff peaks (the peak holds its shape but the tip might curl slightly). Be careful not to overwhip into grainy territory.

4. Assemble the Tiramisu:

Choose your assembly dish (approx. 8×10.5 inch or 9×9 inch).
Spread a very thin layer of the mascarpone cream on the bottom of the dish (this helps anchor the ladyfingers).
Briefly dip each ladyfinger into the cooled raspberry syrup – just a quick dip on each side (about 1-2 seconds total). Do not oversaturate them.
Arrange the dipped ladyfingers in a single layer covering the bottom of the dish. Break cookies as needed to fit snugly.
Spread half of the remaining mascarpone cream evenly over the ladyfinger layer.
Dollop half of the cooled raspberry jam over the mascarpone cream and gently swirl or spread it slightly (it doesn’t need to be perfectly even).
Arrange another layer of quickly-dipped ladyfingers over the jam/cream layer.
Spread the remaining half of the mascarpone cream evenly over the second layer of ladyfingers, smoothing the top.

5. Chill Overnight:

Cover the dish tightly with plastic wrap, pressing it gently onto the surface of the cream to prevent a skin.
Refrigerate for a minimum of 8 hours, or preferably overnight. This chilling time is crucial for the ladyfingers to soften perfectly and the flavors to meld.

6. Finish and Serve:

Once ready to serve, uncover the tiramisu.
Gently spread the remaining half of the cooled raspberry jam over the top mascarpone layer in an even layer.
Optionally, decorate with fresh raspberries and thin lemon slices.
Slice into portions using a sharp knife, wiping the blade clean between cuts. Serve chilled.

Troubleshooting

Jam Too Thin/Thick: Adjust simmer time. If too thin after cooling, simmer longer. If too thick, thin with a tiny bit of water or lemon juice. Test thickness on a cold plate.
Syrup Too Thick: Simmered too long or sugar ratio high. Add a splash of water to thin slightly if needed after straining.
Mascarpone Filling Runny/Curdled: Mascarpone or cream too warm, overwhipped, or mascarpone brand potentially unstable. Use cold ingredients, whip just to medium-stiff peaks. If slightly curdled from overwhipping, sometimes gently folding by hand can smooth it slightly.
Ladyfingers Too Soggy: Dipped too long in the syrup. A very brief dip (1 second per side) is all that’s needed.
Ladyfingers Too Dry: Didn’t dip long enough, or syrup wasn’t fully absorbed during chilling. Ensure brief but definite contact with syrup. Overnight chilling helps soften them.

Tips and Variations

Cold Ingredients for Cream: Mascarpone and heavy cream must be cold for the filling to whip properly.
Cool Jam/Syrup: Ensure the jam and syrup are fully cooled to room temperature or colder before using in assembly, otherwise they can melt the mascarpone cream.
Limoncello Substitute: Use raspberry liqueur (like Chambord), orange liqueur (like Cointreau), or simply omit for non-alcoholic (maybe add 1 tbsp extra lemon juice to syrup).
Different Berries: Use strawberries or mixed berries for the jam and syrup.
Vanilla: Use vanilla extract if you don’t have vanilla paste.
Assembly Dish: Any dish of similar volume will work (loaf pan, square pan). Clear glass shows off the layers best.
Make Ahead: Tiramisu is ideal for making the day before serving.

Serving and Pairing Suggestions

Serve Chilled: Essential for the dessert to hold its shape and for best flavor/texture.
Elegant Dessert: Perfect after a nice dinner, for parties, or special occasions.
With Coffee or Tea: Classic pairings.
With Prosecco: A light sparkling wine complements the fruity flavors.

Nutritional Information

(Note: Estimated, per serving, assuming 8-10 servings. Rich dessert.)

Calories: 500-650+
Fat: 35-50g+ (High due to mascarpone and cream)
Saturated Fat: 20-30g+
Cholesterol: 150-200mg+
Sodium: 100-150mg+
Total Carbohydrates: 40-55g+
Dietary Fiber: 2-4g+
Sugars: 30-45g+
Protein: 6-9g+

Refreshing Raspberry Tiramisu (No-Bake!)

Make a stunning Raspberry Tiramisu! This no-bake dessert features layers of raspberry-limoncello soaked ladyfingers, creamy mascarpone filling, and homemade raspberry jam.

Author: Grace