Raspberry Tiramisu

Last weekend, I decided to surprise my family with a twist on the classic Italian tiramisu, and it turned out to be a huge hit! Instead of the traditional coffee flavor, I infused the dessert with a vibrant raspberry theme. The combination of tart raspberry sauce and creamy mascarpone filling delighted everyone. It was a perfect balance of flavors that even my usually dessert-averse uncle couldn’t resist. The dessert not only tasted divine but also looked stunning, making it a fantastic centerpiece for our family dinner.


For the Raspberry Sauce:

  • 2 cups fresh raspberries
  • 1/4 cup white sugar
  • 1 tablespoon lemon juice

For the Mascarpone Filling:

  • 1 cup heavy cream
  • 1/2 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 8 ounces mascarpone cheese, room temperature

For the Assembly:

  • 1 package of ladyfingers (savoiardi biscuits)
  • 1/2 cup raspberry liqueur or raspberry syrup
  • Fresh raspberries for garnish
  • Powdered sugar for dusting


  1. Prepare the Raspberry Sauce: In a saucepan over medium heat, combine 2 cups raspberries, white sugar, and lemon juice. Cook until the berries break down and the sauce thickens, about 10 minutes. Strain the sauce to remove seeds and set aside to cool.
  2. Make the Mascarpone Filling: In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the mascarpone cheese until the mixture is smooth.
  3. Assemble the Tiramisu: Briefly dip half of the ladyfingers in raspberry liqueur or syrup and lay them in a single layer in a rectangular serving dish. Spread half of the mascarpone filling over the ladyfingers. Drizzle with half of the raspberry sauce. Repeat with the remaining ladyfingers, mascarpone filling, and raspberry sauce.
  4. Garnish: Decorate the top with fresh raspberries and dust with powdered sugar.
  5. Chill: Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the ladyfingers to soften.
  6. Serve: Cut into squares and serve chilled. Enjoy the delightful layers of creamy mascarpone, tangy raspberry sauce, and soaked ladyfingers that make up this delicious twist on the classic Italian dessert.

Nutrition Facts

Servings: Approximately 8 servings

Calories per Serving: Approximately 350-400 calories

Preparation Time

Total Time: About 5 hours (including chilling time)

Active Preparation Time: 30 minutes

Additional Tips

Serving Suggestions: Serve this dessert as a show-stopping finale to a special dinner. Pair it with a light sparkling wine or a cup of espresso for a complete experience.

Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Note that the ladyfingers will continue to soften over time.

FAQ Section

  1. Can I use frozen raspberries for the sauce? Yes, frozen raspberries can be used but let them thaw completely before cooking.
  2. Is there a non-alcoholic alternative to raspberry liqueur? Absolutely, you can use raspberry syrup or a mixture of raspberry juice and sugar syrup as a non-alcoholic alternative.
  3. Can I make this dessert in advance? Yes, it’s actually recommended to make it at least 4 hours in advance or overnight to allow the flavors to meld.
  4. How do I know when the raspberry sauce is ready? The sauce is ready when it has thickened and the berries have broken down, which typically takes about 10 minutes.
  5. Can I use a different type of cheese instead of mascarpone? Mascarpone is preferred for its creamy texture, but in a pinch, you could use a mixture of cream cheese and heavy cream as a substitute.