Pin
This dreamy Raspberry Tiramisu is a whole new take on a loved classic. The zingy raspberries and smooth mascarpone together make it a total crowd-pleaser, especially if you want something you can put together early. You get that sweet jam, pillowy cream, and syrup-soaked ladyfingers in every forkful.
When I whipped this up the first time for my crew, folks cleaned out the pan before I even had a chance to sneak a refill. Now it shows up at every summer birthday at our house.
Ingredients List
- Frozen raspberries: Go for juicy, brightly colored ones to amp up the flavor
- Granulated sugar: Sweetens those raspberries and helps turn them into an awesome syrup
- Lemon juice: Use fresh if you can! It makes every bite pop
- Ladyfinger cookies: Choose sturdy ones—the soft kind fall apart fast in syrup
- Mascarpone cheese: If you spot the imported kind, grab it for ultra-creamy texture
- Powdered sugar: Mixes in easily for crazy smooth filling
- Vanilla paste: Adds a deeper flavor—paste is great, but extract still works
- Heavy cream: Make sure it's cold and full-fat for a thick, fluffy cream
- Limoncello: Totally optional but gives a zippy citrus note—just a splash is plenty
- Fresh raspberries and lemon slices for decorating: Ripe, in-season berries make it look next-level gorgeous
Easy Step-by-Step Directions
- Finish and Serve:
- Pile on the rest of that raspberry jam right before you’re ready to dig in Top with lemon slices and fresh raspberries for good looks
- Assemble Everything:
- Scoop a layer of mascarpone over the bottom Ladyfingers get a fast double-dip in syrup and then line the dish Go with half the mascarpone and half the jam over the cookies Add another cookie stack, rest of the mascarpone, and save some jam for topping Wrap it up and pop in the fridge for a solid eight hours or even overnight
- Whip Up the Mascarpone Cream:
- Throw the mascarpone, powdered sugar, vanilla, and lemon juice in a bowl Mix just until smooth (about thirty seconds) using a hand or stand mixer Scrape down sides Pour in the chilled cream and beat just until it looks thick and holds its shape
- Put Together the Raspberry Syrup:
- Mix sugar, water, and raspberries in a saucepan Set to high till sugar melts and it comes to a boil Lower and simmer three minutes Give raspberries a little mash Strain out seeds and mix in limoncello if you want Let it cool some
- Make the Raspberry Jam:
- Toss frozen berries, lemon juice, and sugar into a small pot Heat over medium till berries get soft and bubbly—smash as they cook Simmer low about twenty five minutes until thick Run your finger through a spoonful—if the jam parts and stays apart, it’s done Chill in the fridge flat
Pin
I could eat mascarpone by the spoon—it's so mellow and creamy. It pairs perfectly with tangy raspberries. My youngest always rushes to lick the mixer clean. Every time, it takes me back to making treats in my grandma’s kitchen on weekends.
How to Keep Leftovers Fresh
Just cover leftovers tight and stash them in the fridge. It honestly gets even tastier after sitting overnight. You can keep it chilled for three days. Want to freeze it? Cut it into squares, wrap ’em up, and freeze. Tastes great right out of the freezer when it’s hot outside!
Making Ingredient Swaps
If you’re out of mascarpone, swap in full-fat cream cheese for a little tang but all the creaminess. Grab premade raspberry jam if you’re in a hurry. Skipping limoncello? No problem—it’s still packed with flavor. The syrup alone shines.
Ways to Serve
Chill before you serve—cold is the move for the best flavor and texture. For extra fun, drop a scoop of vanilla ice cream on the side. I love adding some chopped pistachios for color and crunch. That glossy raspberry topping makes it the star at any party.
Where This Tiramisu Comes From
Old-school tiramisu started in Italy, though loads of folks across Europe love mixing in fruits. Raspberries totally brighten things up compared to the usual espresso layers. I first tried berry tiramisu thanks to my aunt at a cookout—it always makes me think of sunny days and laughing with family outside.
Common Recipe Questions
- → Can I use store-bought raspberry jam instead of homemade?
Totally! Grab some store-bought jam if you're short on time, but if you make it yourself, it'll taste a bit fresher and more flavorful.
- → How long should the dessert chill before serving?
Leave it in the fridge for a good eight hours or even overnight. That's when everything sticks together and the flavors really mix.
- → Can I substitute limoncello in the syrup?
Limoncello is just for a little kick, so skip it or use plain lemon juice if you want to leave out the alcohol.
- → What can I use instead of ladyfingers?
If you don't have ladyfingers, try soft biscotti or sponge cake. But honestly, ladyfingers keep the layers nice and light.
- → How should leftovers be stored?
Pop whatever's left in the fridge with a cover on it. It'll stay tasty and fresh for up to three days.