Fresh Raspberry Tiramisu is a bright and delightful twist on the classic Italian dessert. It layers fluffy mascarpone cream with ladyfinger biscuits soaked just right, and fresh, juicy raspberries that add a burst of fruity flavor and a lovely pop of color. The combination feels light and refreshing, perfect for those times when you want a sweet treat without it being too heavy.
I love making this dessert when raspberries are in season because their natural freshness makes the tiramisu taste extra special. One of my favorite little tricks is to gently mash some of the raspberries to mix in a bit of tartness throughout the creamy layers while leaving plenty of whole berries on top for a pretty presentation. It’s such a simple way to brighten up the flavors and make every bite fun.
When I serve this at gatherings, it always gets people’s attention because it’s both eye-catching and delicious. I usually put it in a clear glass dish so you can see all the layers, which adds to the excitement before the first spoonful. If you’re sharing this with friends or family, you’ll find it’s a great way to end a meal with something sweet but not too heavy, and everyone always asks for the recipe!
Key Ingredients & Substitutions
Fresh Raspberries: These add a fresh, tart burst that balances the creamy layers. If raspberries are hard to find, strawberries or blueberries work well. I like mixing some mashed berries into the cream for extra flavor.
Mascarpone Cheese: This is the star for that smooth, rich texture. If you can’t find mascarpone, cream cheese mixed with a bit of heavy cream can work as a substitute, though it’s a little tangier.
Ladyfinger Biscuits: They soak flavors without getting mushy. If you can’t get ladyfingers, sponge cake or pound cake cut into thin slices is a good alternative.
Raspberry Juice: Soaking ladyfingers in raspberry juice keeps everything fruity and fresh. You can swap with coffee or liqueur for a more traditional tiramisu taste if preferred.
How Do You Make a Light and Creamy Mascarpone Layer?
The mascarpone cream is what gives tiramisu its signature silky feel, so getting this right is important. Here’s how I make sure mine turns out smooth and fluffy:
- Warm egg yolks and sugar gently over simmering water, whisking until thick and pale. This cooks the eggs lightly and sweetens smoothly.
- Cool the mixture before adding mascarpone cheese to avoid lumps.
- Whip the heavy cream separately to stiff peaks, then fold it gently into the mascarpone mix. The folding keeps the cream airy and light—don’t overmix!
This method gives the dessert a lovely balance of richness and fluffiness, making each bite smooth and creamy without heaviness.
Equipment You’ll Need
- Mixing bowls – I use these to prepare the cream, mash the berries, and assemble the layers easily.
- Fine sieve – helps strain the raspberry juice smoothly, removing seeds and pulp for a clean soak.
- Whisk or hand mixer – makes whipping the heavy cream and whisking egg yolks quick and effortless.
- Double boiler or heatproof bowl over a pot – keeps the eggs from overheating while thickening the yolk mixture.
- 8×8 inch dish – perfect for layering the ladyfingers, cream, and berries evenly and serving in slices.
- Rubber spatula – for gentle folding of whipped cream and mascarpone, without deflating the mixture.
- Sifter – for dusting cocoa powder neatly on top for finishing presentation.
Flavor Variations & Add-Ins
- Stir in a splash of berry liqueur or coffee into the soaking juice for extra flavor: it enhances the berry taste or adds a mocha note.
- Replace raspberries with sliced strawberries or blueberries for a different seasonal twist – each adds its own tartness and color.
- Add a layer of chopped dark chocolate or white chocolate shavings between the cream layers for a sweet crunch.
- Squeeze a little lemon juice over the berries before layering to brighten the overall flavor profile.
Fresh Raspberry Tiramisu
Ingredients You’ll Need:
For The Raspberry Juice:
- 1 ½ cups fresh raspberries, plus extra for garnish
For The Mascarpone Cream:
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1 cup mascarpone cheese, softened
- 1 ¼ cups heavy cream
- 1 teaspoon vanilla extract
For Assembly:
- 24 ladyfinger biscuits
- ½ cup raspberry juice or mixed berry juice (or coffee/liqueur as substitute)
- Unsweetened cocoa powder, for dusting
Time You’ll Need:
This recipe takes about 25 minutes to prepare, plus at least 4 hours (or overnight) chilling time to let the flavors blend and the dessert set properly.
Step-by-Step Instructions:
1. Prepare the Raspberry Juice:
Gently mash about 1 cup of fresh raspberries in a bowl to get their juice. Strain the mashed berries through a fine sieve into another bowl, catching the juice and leaving seeds and pulp behind. Set this juice aside for soaking the ladyfingers.
2. Make the Mascarpone Cream:
In a heatproof bowl, whisk the egg yolks and sugar together. Place the bowl over simmering water (creating a double boiler) and whisk continuously until the mixture thickens and lightens in color, about 5 to 8 minutes. Remove from the heat and allow it to cool slightly.
Next, gently fold the mascarpone cheese and vanilla extract into the cooled egg mixture until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then carefully fold the whipped cream into the mascarpone mixture, keeping it light and fluffy.
3. Assemble the Tiramisu:
Briefly dip each ladyfinger into the raspberry juice — just enough to soak the surface but not too long so they don’t become soggy. Arrange a layer of dipped ladyfingers at the bottom of an 8×8 inch dish.
Spread half of the mascarpone cream evenly over the ladyfingers. Sprinkle half of the fresh raspberries over the cream layer.
Repeat with another layer of dipped ladyfingers, the remaining mascarpone cream, and the rest of the fresh raspberries.
4. Chill and Finish:
Smooth the top layer evenly, cover the dish with plastic wrap, and refrigerate for at least 4 hours or overnight to help the dessert set and the flavors marry.
Before serving, dust the top generously with unsweetened cocoa powder and garnish with extra fresh raspberries for a beautiful finish. Serve chilled and enjoy the refreshing, creamy delight!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, but thaw them completely and drain any excess liquid before using to avoid making the tiramisu watery. Fresh raspberries work best for the best texture and flavor.
How Long Can I Store Leftover Raspberry Tiramisu?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors may intensify, but the ladyfingers can become soggy the longer it sits.
Can I Substitute the Egg Yolks in the Mascarpone Cream?
If you prefer to avoid raw eggs, use a pasteurized egg product or try a no-egg mascarpone cream recipe using whipped cream and mascarpone sweetened with powdered sugar.
What’s the Best Way to Serve This Dessert?
Serve chilled straight from the fridge. It pairs wonderfully with a cup of coffee or a light, fruity dessert wine to complement the fresh raspberry flavor.
