I recently tried making this Raspberry Tiramisu Recipe, and let me tell you—it was pure magic! From the moment I stirred the mascarpone to the first bite, I was hooked. The combination of fresh raspberries, creamy mascarpone, and soft ladyfingers is simply dreamy.
You can also enjoy a rich dessert like the Blackberry Cheesecake Brownies Recipe for a chocolatey twist. I can’t wait to share this recipe with you so you can enjoy the same decadent dessert at home. It’s easier than it looks and perfect for any occasion.
Ingredients
Here’s what you’ll need to make this luscious Raspberry Tiramisu:
- 1 cup seedless raspberry jam – gives a sweet, tangy flavor
- 6 tablespoons orange liqueur (Grand Marnier recommended) – adds a citrusy depth
- 1 pound mascarpone cheese, room temperature – ensures smooth, creamy texture
- 1 cup whipping cream – for light, fluffy layers
- 1/4 cup sugar – balances tartness of raspberries
- 1 teaspoon pure vanilla extract – enhances overall flavor
- 28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3×1×1½-inch pieces – soaks up the jam beautifully
- 3 (1/2 dry pint) baskets fresh raspberries (about 3¾ cups) – for freshness and natural sweetness
- Confectioners’ sugar, for serving – optional, for a pretty finish
Note: several servings
Variations
Want to mix things up or accommodate dietary needs? Try these alternatives:
- Use coconut cream instead of whipping cream for a dairy-free option
- Swap sugar for a natural sweetener like erythritol for sugar-free tiramisu
- Add a hint of lemon zest to the mascarpone mixture for extra freshness
- Use chocolate shavings or cocoa powder as garnish for a rich touch
Cooking Time
Here’s how long this dessert takes to prepare:
- Prep Time: 20 minutes
- Cooking/Assembly Time: 0 minutes (mostly layering)
- Chill/Set Time: 3 hours
- Total Time: 3 hours 20 minutes
Equipment You Need
- Large mixing bowl – for mascarpone mixture
- Electric mixer – to whip cream to soft peaks
- Rubber spatula – for gentle folding
- 13×9×2-inch glass baking dish – perfect for layering
- Measuring cups and spoons – for precise ingredients
How to Make Raspberry Tiramisu Recipe?
Step 1: Prepare the Jam Mixture
I stirred the raspberry jam with 4 tablespoons of orange liqueur in a small bowl until smooth. This step infuses the dessert with a fruity, slightly boozy flavor.
Step 2: Mix the Mascarpone Cream
Next, I blended mascarpone with the remaining 2 tablespoons of orange liqueur. In another bowl, I whipped cream, sugar, and vanilla to soft peaks and gently folded a quarter into the mascarpone to lighten it, then added the rest for a fluffy, creamy mixture.
Step 3: Layer the Ladyfingers
I lined half the ladyfingers in the baking dish and spread half of the jam mixture on top. Then I layered half of the mascarpone cream, followed by half of the fresh raspberries, repeating for a second layer.
Step 4: Chill Before Serving
Cover the tiramisu and refrigerate for at least 3 hours. Chilling allows the flavors to meld beautifully and the cream to set perfectly.
Additional Tips for Making this Recipe Better
- I always use fresh raspberries instead of frozen—they keep the dessert vibrant and juicy.
- Make sure the mascarpone is at room temperature; cold cheese makes the cream lumpy.
- I gently fold whipped cream to keep it airy, which makes the tiramisu light, not heavy.
- Adding a touch of orange liqueur to both jam and cream layers deepens the flavor beautifully.
How to Serve Raspberry Tiramisu Recipe?
I like to serve this tiramisu chilled in its baking dish or in individual glasses. Dust the top with confectioners’ sugar and garnish with a few fresh raspberries. For a fancy presentation, I sometimes add a mint sprig or a light drizzle of raspberry coulis.
Nutritional Information
Here’s a quick look at what’s in each serving:
- Calories: 507 kcal – indulgent and satisfying
- Protein: 7 g – thanks to mascarpone and cream
- Carbohydrates: 58 g – includes the sweetness from jam and ladyfingers
- Fat: 26 g – creamy, rich layers of mascarpone and whipped cream
Make Ahead and Storage
Storing: I keep the tiramisu covered in the fridge for up to 3 days; it tastes even better as flavors meld.
Freezing: You can freeze portions in airtight containers for up to 1 month. Thaw overnight in the fridge before serving.
Reheating: This dessert is best served cold, so no reheating is needed—just chill and enjoy!
Why You’ll Love This Recipe?
I found so many reasons to make this dessert again:
- Easy to assemble – even beginners can handle it
- Versatile – switch up flavors or make dairy-free easily
- Crowd-pleaser – perfect for parties or family dinners
- Flavorful – the balance of tart raspberries and creamy mascarpone is irresistible
- No baking required – minimal effort, maximum wow factor
This Raspberry Tiramisu recipe is truly a showstopper. I hope you enjoy making it as much as I did, and don’t forget—every bite is a little celebration!
Raspberry Tiramisu Recipe
Ingredients
Method
- I stirred the raspberry jam with 4 tablespoons of orange liqueur in a small bowl until smooth. This step infuses the dessert with a fruity, slightly boozy flavor.
- Next, I blended mascarpone with the remaining 2 tablespoons of orange liqueur. In another bowl, I whipped cream, sugar, and vanilla to soft peaks and gently folded a quarter into the mascarpone to lighten it, then added the rest for a fluffy, creamy mixture.
- I lined half the ladyfingers in the baking dish and spread half of the jam mixture on top. Then I layered half of the mascarpone cream, followed by half of the fresh raspberries, repeating for a second layer.
- Cover the tiramisu and refrigerate for at least 3 hours. Chilling allows the flavors to meld beautifully and the cream to set perfectly.
Notes
- I always use fresh raspberries instead of frozen—they keep the dessert vibrant and juicy.
- Make sure the mascarpone is at room temperature; cold cheese makes the cream lumpy.
- I gently fold whipped cream to keep it airy, which makes the tiramisu light, not heavy.
- Adding a touch of orange liqueur to both jam and cream layers deepens the flavor beautifully.
