Take a fresh twist on the classic Italian dessert with this Fresh Raspberry Tiramisu! Bright, tangy raspberries replace the traditional coffee-soaked ladyfingers, making it perfect for spring and summer. With layers of raspberry syrup–soaked cookies, creamy mascarpone filling, and homemade raspberry jam, this dessert is both refreshing and indulgent. Whether you’re hosting a dinner party or just want to treat yourself, this tiramisu is a crowd-pleaser!

Why You’ll Love This Recipe

• No baking required! It’s a no-bake dessert, so it’s perfect for warmer days.
• Fresh fruity flavor: The raspberries and lemon add a bright, tangy twist.
• Elegant yet easy: Looks impressive but is surprisingly simple to make.
• Make-ahead friendly: Prepare it in advance for stress-free entertaining.
• Light and creamy: The mascarpone filling is velvety and perfectly balanced with the berries.

Ingredients

Raspberry Jam

• 500 g frozen raspberries
• 100 g granulated sugar
• 1 tablespoon lemon juice

Raspberry Syrup

• 100 g granulated sugar
• 120 g water
• 30 g frozen raspberries
• 3 tablespoons limoncello (optional)

Mascarpone Filling

• 450 g mascarpone cheese, cold
• 120 g powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon vanilla paste
• 480 g heavy cream, cold (about 500 ml)

For Assembling

• 25 ladyfinger cookies (estimate, depends on pan size)
• Fresh raspberries and lemon slices for decoration

Instructions

Raspberry Jam

1. Add raspberries, sugar, and lemon juice to a saucepan. Heat until raspberries break down and liquid bubbles.
2. Reduce to a simmer. Stir and mash raspberries with a spatula.
3. Simmer for 23–25 minutes until thickened. Test by running your finger through a bit of jam on the back of a spoon — if it holds the line, it’s ready!
4. Transfer to a shallow bowl, cover with plastic wrap, and refrigerate until cooled (about 1 hour).

Raspberry Syrup

1. In a small saucepan, combine sugar, water, and raspberries. Heat over high until sugar dissolves and boils.
2. Reduce to simmer for 3 minutes, stirring and mashing the berries.
3. Strain the syrup into a bowl. Stir in limoncello (if using). Let cool.

Mascarpone Filling

1. In a bowl, beat mascarpone, powdered sugar, lemon juice, and vanilla until smooth.
2. In a separate bowl, whip the heavy cream to stiff peaks.
3. Fold the whipped cream gently into the mascarpone mixture until combined.

Assemble

1. Quickly dip ladyfingers into the raspberry syrup and line the bottom of your dish.
2. Spread half the mascarpone filling over the ladyfingers.
3. Spoon half the raspberry jam over the filling.
4. Repeat with another layer of syrup-dipped ladyfingers, mascarpone filling, and raspberry jam.
5. Smooth the top, cover, and refrigerate for at least 4 hours or overnight.
6. Before serving, decorate with fresh raspberries and lemon slices!

Variations

• Strawberry Tiramisu: Swap raspberries for strawberries for a sweeter twist.
• Alcohol-free: Skip the limoncello for a family-friendly version.
• Lemon Mascarpone Boost: Add extra lemon zest to the mascarpone for more zing.
• Chocolate Raspberry: Add a sprinkle of dark chocolate shavings between layers.
• Mixed Berry Tiramisu: Use a blend of berries for a more complex flavor.

FAQs

Can I use fresh raspberries instead of frozen?
Yes! Fresh raspberries work great, especially in season. You may need to adjust simmering time slightly.

How long does it keep?
Store in the fridge, covered, for up to 3 days. It’s best enjoyed within the first 48 hours.

Can I freeze this tiramisu?
Technically yes, but the texture may change once thawed. For best results, enjoy fresh from the fridge.

Is it safe for kids?
Absolutely! Just skip the limoncello in the syrup to make it kid-friendly.

What size pan should I use?
An 8×8 inch pan works well, but any similar-sized dish will do.

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