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Raspberry Tiramisu Recipe
Ash Tyrrell

Raspberry Tiramisu Recipe

I recently tried making this Raspberry Tiramisu, 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.
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Total Time 3 hours 20 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.