I didn’t set out to reinvent tiramisu. Honestly, I just had a bowl of raspberries staring at me from the fridge and a craving for something creamy, soft, and a little bit indulgent.
Classic tiramisu will always have its place, but this version feels lighter, brighter, and far more suited to slow afternoons or warm evenings when heavy desserts feel like too much.
What I love most is how the tart berries cut through the richness of the mascarpone. Every bite feels balanced, not overly sweet, not overly tangy, just comfortable and satisfying.
This is the kind of dessert you make when you want something impressive without actually working that hard. It looks elegant, tastes like you planned ahead, yet comes together in a surprisingly relaxed way.
A Fresh Twist on a Classic
Traditional tiramisu leans on espresso and cocoa for its deep flavor, but this one takes a completely different direction. Instead of bold and intense, it’s soft, fruity, and almost cloud-like.
The raspberries bring a natural brightness that wakes everything up. Paired with lemon zest and lightly sweetened cream, the result feels refreshing rather than heavy.
It’s also an egg-free version, which makes preparation simpler and less fussy. You don’t need to worry about tempering or cooking anything carefully, just mix, layer, and chill.
I find this version especially nice for gatherings because people who usually skip rich desserts tend to come back for seconds. It feels familiar, yet just different enough to spark curiosity.
Ingredients Needed for the Recipe
- Raspberries – These create the fresh, slightly tart base that defines the dessert’s flavor.
- Sugar – Used to sweeten the raspberry syrup and balance the tanginess of the fruit.
- Water – Helps dissolve the sugar and form a light soaking syrup for the ladyfingers.
- Lemon zest – Adds a subtle citrus note that brightens the entire dish.
- Mascarpone cheese – The heart of the cream layer, giving richness and a smooth texture.
- Heavy whipping cream – Whipped into the mascarpone to create a fluffy, airy consistency.
- Raspberry preserves – Intensifies the berry flavor and adds a slightly jammy layer.
- Ladyfinger cookies – These absorb the raspberry syrup and form the delicate structure.
- Confectioner’s sugar – Used for a light finishing dusting before serving.
- Extra raspberries – Added on top for freshness and visual appeal.
How to make ?
Step 1 – Prepare the Pan
Line a loaf pan with plastic wrap in both directions, leaving extra hanging over the sides. This makes lifting the tiramisu out later incredibly easy.
It may seem like a small detail, but it saves you from struggling when it’s time to serve. A clean release keeps those beautiful layers intact.
Step 2 – Make the Raspberry Syrup
In a saucepan, combine part of the sugar, water, and raspberries over medium heat. Stir gently until the sugar dissolves and the berries begin to release their juices.
Press the fruit lightly to encourage more flavor, then remove from heat and stir in the lemon zest. Let it cool so the flavors settle together.
Step 3 – Separate the Syrup and Berries
Strain the mixture, keeping both the liquid and the softened berries. You’ll use the syrup for soaking and the fruit for layering.
This step gives you control over texture. The syrup keeps things moist, while the berries add bursts of real fruit throughout.
Step 4 – Create the Berry Filling
Stir a little of the syrup into the raspberry preserves to loosen them up. Then fold in the reserved berries for a mixture that’s rich but still fresh tasting.
This layer brings a deeper raspberry note that contrasts nicely with the lighter cream. It’s where most of the flavor lives.
Step 5 – Whip the Mascarpone Cream
Beat the mascarpone gently until smooth, then slowly add the whipping cream and remaining sugar. Continue mixing until thick and fluffy.
Don’t rush this step. You want a texture that holds its shape but still feels soft, almost like whipped clouds.
Step 6 – Soak the Ladyfingers
Quickly dip each ladyfinger into the raspberry syrup, coating both sides without letting them become soggy. A fast dunk is all they need.
They should feel moist but still hold their structure. Too much soaking can make the layers collapse later.
Step 7 – Build the First Layer
Arrange the soaked ladyfingers in the bottom of the lined pan, fitting them snugly together. Break a few if needed to fill gaps.
Spread a generous layer of mascarpone cream over the cookies, smoothing it gently so everything is evenly covered.
Step 8 – Add the Berry Layer
Spoon half of the raspberry mixture over the cream and spread it carefully. Try not to mix the layers together.
This contrast of colors already starts to look beautiful, which makes the final reveal even more satisfying.
Step 9 – Repeat the Layers
Add another layer of syrup-soaked ladyfingers, followed by more cream and the remaining berry mixture. Continue stacking in the same order.
Finish with a final layer of ladyfingers and spread the remaining cream smoothly across the top.
Step 10 – Chill and Set
Cover the tiramisu and refrigerate for at least 6 hours, or overnight if possible. This resting time allows everything to soften and meld together.
Patience really pays off here. The texture transforms into something sliceable yet delicate.
Step 11 – Unmold and Finish
Lift the dessert out using the plastic wrap, invert onto a serving plate, and peel away the wrap carefully.
Dust with confectioner’s sugar and scatter fresh raspberries on top just before serving for a clean, elegant finish.
Serving and Presentation Ideas
This dessert shines when served slightly chilled, not ice cold. Let it sit out for a few minutes so the cream softens and the flavors become more noticeable.
Slice with a sharp knife wiped clean between cuts to keep the layers neat. Even imperfect slices still look charming and homemade.
For gatherings, I like placing extra berries around the base of the plate. It adds color and makes the whole dessert feel abundant without extra work.
You can also serve it family-style straight from the pan if you want something more relaxed. It’s just as delicious, just a little less formal.
Tips
- Use room temperature mascarpone so it blends smoothly without lumps.
- Do not over-soak the ladyfingers – a quick dip prevents sogginess.
- Allow enough chilling time so the layers set properly and slice cleanly.
- Choose ripe raspberries for the best balance of sweetness and tartness.
- Whip the cream just until thick – overmixing can make it dense.
- Taste the berry mixture before layering and adjust sweetness if needed.
- Line the pan generously to make removing the tiramisu stress-free.
- Assemble the dessert a day ahead for deeper flavor and easier serving.
Raspberry tiramisu is one of those desserts that feels special without asking for complicated steps. It’s soft, creamy, a little tangy, and endlessly comforting.
Every time I make it, I’m reminded that simple ingredients can still create something memorable. And sometimes, that’s exactly the kind of recipe worth keeping close.
Raspberry Tiramisu Recipe
Description
This raspberry tiramisu is a summery take on classic tiramisu, made with a whipped mascarpone cheese and berry-soaked ladyfingers. Featuring tart raspberries, zesty lemon, and cloud-like mascarpone whipped cream, this no-egg dessert comes together easily and feeds a crowd. Perfect for summer gatherings, brunches, or whenever you crave a bright, elegant treat without the fuss.
ingredients
Instructions
-
Prepare the pan
Line an 8×4" loaf pan with plastic wrap in two directions with the wrap extending over the sides on all directions. Set aside. -
Make raspberry syrup
In a medium saucepan over medium heat, combine ¼ cup sugar with the water and 2 cups of raspberries. Stirring regularly, allow the sugar to dissolve completely and then remove immediately from heat. Gently press down on the raspberries to release some of the juices. Stir in the lemon zest and set aside. -
Whip mascarpone cream
In a medium-sized bowl with a hand mixer, beat the mascarpone gently just to smooth out. Slowly stream in the whipping cream and the remaining ¼ cup of sugar and continue to beat on medium speed until thickened to a fluffy consistency. Set aside. -
Prepare berry mixture
Strain the raspberries from the syrupy mixture, reserving both the berries and the syrup. Stir 2 tablespoons of the syrupy liquid into the preserves and then stir in the berries as well. Now that you have the mascarpone whipped cream, the berry preserve mixture, and the raspberry syrup, it's time to begin assembling! -
Layer the tiramisu
Quickly dunk a ladyfinger into the syrup, saturating both sides before placing into the bottom of the pan. Layer soaked ladyfingers in the bottom of your pan, spoon a heaping cup-ful of the whipped cream on top and spread to smooth. Spread half of the berry preserve mixture on top of the whipped cream and repeat: soaked ladyfingers, whipped cream, and then berry preserves. Finish with a final layer of ladyfingers and whatever whipped cream is leftover. Smooth to finish.See blog post photos for assembly reference -
Chill
Cover with plastic wrap to rest in the fridge for about 6 hours or overnight.Essential for flavors to meld and texture to set -
Serve
To serve, invert the tiramisu onto a plate and remove the plastic wrap. Garnish with raspberries and a dusting of confectioner's sugar, if desired.
Nutrition Facts
Servings 8
Serving Size 1 slice (1/8 of recipe)
- Amount Per Serving
- Calories 324kcal
- % Daily Value *
- Total Fat 18gg28%
- Saturated Fat 11gg56%
- Trans Fat 0gg
- Cholesterol 58mgmg20%
- Sodium 45mgmg2%
- Potassium 142mgmg5%
- Total Carbohydrate 39gg13%
- Dietary Fiber 3gg12%
- Sugars 32gg
- Protein 5gg10%
- Calcium 9% mg
- Iron 4% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make ahead friendly: This tiramisu actually improves when made a day ahead—flavors deepen and texture sets perfectly.
- Ladyfinger tip: Don't oversoak! A quick dip (1-2 seconds per side) keeps them tender but not soggy.
- Substitution: No fresh raspberries? Use frozen (thawed and drained) or substitute with strawberries or blackberries.
- Dairy-free option: Try coconut cream whipped with dairy-free mascarpone-style spread for a plant-based version.
- Serving suggestion: Dust with extra lemon zest or add a sprig of mint for an elegant finish.
Frequently Asked Questions
Can I make this tiramisu without eggs?
Yes! This recipe is intentionally egg-free, using whipped mascarpone and heavy cream for a safe, stable, and luxuriously creamy texture without raw eggs.
How long does raspberry tiramisu last in the fridge?
Store covered in the refrigerator for up to 3 days. For best texture and flavor, enjoy within 48 hours. Note: ladyfingers will continue to soften over time.
Can I freeze this dessert?
While not traditional, you can freeze tiramisu for up to 1 month. Thaw overnight in the fridge before serving. Texture may be slightly softer after freezing.
What can I use instead of raspberry preserves?
Strawberry jam, seedless raspberry jam, or even a thick berry compote work beautifully. Just ensure it's thick enough to hold its shape between layers.