Go Back

Raspberry Tiramisu

This Raspberry Tiramisu is a light, creamy no-bake dessert layered with mascarpone cream, raspberry sauce, and delicate ladyfingers. It's an elegant make-ahead dessert that's perfect for holidays, dinner parties, or whenever you're craving a fruity twist on classic tiramisu.
Print Recipe
Prep Time 30 minutes
Cook Time 5 minutes
2 hours
Total Time 2 hours 35 minutes
Course Dessert
Cuisine Italian
Servings 6
Calories 345 kcal

Equipment

  • Small saucepan
  • Fine-mesh strainer
  • Two mixing bowls
  • * Electric hand mixer or stand mixer
  • * Rubber spatula
  • Shallow dish
  • 8×8-inch baking dish (or 6 dessert glasses)
  • * Measuring cups and spoons

Ingredients
  

Raspberry Sauce

  • 2 cups fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 2 tablespoons fresh lemon juice
  • ¼ cup water

Mascarpone Filling

  • 8 ounces mascarpone cheese cold
  • 1 cup heavy whipping cream cold
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract

Layers

  • 20 –24 ladyfinger cookies savoiardi
  • 1 cup fresh raspberries for topping
  • 2 tablespoons freeze-dried raspberry powder optional
  • *Fresh mint leaves optional garnish

Instructions
 

  • In a small saucepan, combine the raspberries, granulated sugar, lemon juice, and water. Cook over medium heat for 3–5 minutes until the berries soften.
  • Press the mixture through a fine-mesh strainer to remove the seeds, then allow the raspberry sauce to cool completely.
  • In a chilled bowl, whip the heavy cream until soft peaks form.
  • In a separate bowl, beat the mascarpone, powdered sugar, and vanilla until smooth. Gently fold in the whipped cream until fully combined.
  • Pour the cooled raspberry sauce into a shallow dish. Dip each ladyfinger for 1–2 seconds per side.
  • Arrange a layer of dipped ladyfingers in the bottom of an 8×8-inch dish. Spread half of the mascarpone filling over the top.
  • Repeat with another layer of dipped ladyfingers and the remaining mascarpone filling.
  • Garnish with fresh raspberries and a light dusting of freeze-dried raspberry powder, if desired.
  • Cover and refrigerate for at least 2 hours, or overnight for the best texture.

Notes

* Keep the mascarpone and heavy cream cold for the fluffiest filling.
* Dip the ladyfingers quickly to prevent them from becoming soggy.
* Straining the raspberry sauce creates a silky-smooth dessert.
* Overnight chilling develops the best flavor and texture.
* Store covered in the refrigerator for up to 3 days.