There’s something undeniably special about raspberries. Their vibrant color, natural sweetness, and just-right tartness capture the essence of long summer days and cool, breezy evenings. For me, raspberries bring back memories of backyard picnics, family gatherings, and early morning visits to the local farmer’s market. That’s where the idea for this Fresh Raspberry Tiramisu Recipe began—out of a craving for something that blended nostalgia with freshness, indulgence with lightness.
Traditional tiramisu is rich, comforting, and coffee-laden, which makes it perfect for colder months. But when the weather starts to warm up, I find myself reaching for desserts that feel a little more refreshing and fruity. This raspberry version keeps the layered structure we love but swaps out the espresso for bright raspberry purée, making it ideal for spring and summer occasions. Whether you’re hosting brunch, attending a potluck, or just craving something sweet after dinner, this dessert hits all the right notes.
Why You’ll Love This Fresh Raspberry Tiramisu Recipe
Here’s why this variation of tiramisu is quickly becoming a household favorite:
- No baking required: You don’t need to turn on the oven, which is a blessing during warmer months.
- Bright and fruity: The fresh raspberries cut through the richness of the mascarpone cream, adding balance and flavor.
- Elegant presentation: Whether you serve it in a trifle dish or individual glasses, it looks like a showstopper every time.
- Make-ahead friendly: It actually tastes better after chilling for several hours, making it perfect for stress-free entertaining.
- Customizable: You can easily tweak it with additions like white chocolate, liqueur, or even swap in different berries.
This Fresh Raspberry Tiramisu Recipe is more than just a twist on tradition—it’s a refreshing, eye-catching, and crowd-pleasing dessert that’s incredibly easy to make.
Ingredients for Raspberry Tiramisu (With Substitutions & Tips)
Essential Ingredients
To create this luscious raspberry tiramisu, you’ll need a handful of fresh, high-quality ingredients:
- Fresh raspberries (2 cups): These are the star of the show. Fresh raspberries provide bright flavor and vibrant color. Frozen berries can be used in a pinch, but they tend to release more liquid.
- Ladyfinger biscuits (1 pack): Also known as savoiardi, these light, crisp cookies form the base layers. They soak up raspberry purée beautifully while maintaining structure.
- Mascarpone cheese (1 cup): Creamy and mild, mascarpone gives tiramisu its classic texture. Make sure it’s at room temperature for smooth blending.
- Heavy whipping cream (1 cup): Adds lightness to the mascarpone filling when whipped.
- Raspberry preserves or purée (½ cup): Enhances the raspberry flavor in every bite.
- Granulated sugar (⅓ cup): Sweetens the whipped cream and balances tartness.
- Fresh lemon juice (1 tbsp): Adds a touch of brightness to the berry mixture.
- Vanilla extract (1 tsp): Deepens the flavor and complements the berries.
Substitutions You Can Use
If you’re missing an ingredient or want to lighten the dessert:
- Cream cheese: Works as a substitute for mascarpone in a pinch. It has a tangier taste and thicker consistency.
- Greek yogurt: Offers a lighter, protein-rich option. Mix with whipped cream for balance.
- Raspberry jam: Can replace purée, especially when berries are out of season. Warm slightly to make it easier to spread.
Optional Add-ins
If you’re feeling creative, these extras take the dessert up a notch:
- White chocolate shavings: Sprinkle between layers or on top for elegance.
- Chopped pistachios or almonds: Add crunch and a nutty counterpoint to the creaminess.
- Raspberry liqueur (like Chambord): Soak the ladyfingers for added depth.
Step-by-Step: How to Make Fresh Raspberry Tiramisu
This Fresh Raspberry Tiramisu Recipe is as fun to make as it is to eat. Here’s how to layer it like a pro.
Step 1 – Make the Raspberry Mixture
In a blender or food processor, combine 1½ cups of raspberries with lemon juice and a tablespoon of sugar. Blend until smooth. If you prefer a smoother texture, strain the mixture through a fine mesh sieve to remove seeds. This purée is what you’ll use to dip the ladyfingers—bright, sweet, and tangy.
Step 2 – Prepare the Mascarpone Cream
In a large mixing bowl, whip the heavy cream with sugar and vanilla extract until soft peaks form. In a separate bowl, gently beat the mascarpone until smooth. Fold the whipped cream into the mascarpone in stages, being careful not to deflate the mixture. The result is a light, pillowy cream with a hint of sweetness.
Step 3 – Assemble the Layers
Dip each ladyfinger quickly into the raspberry purée—just enough to soak the outside without getting soggy. Arrange a layer in the bottom of your dish. Spread half of the mascarpone cream over the ladyfingers, then drizzle a few spoonfuls of raspberry preserves or extra purée on top. Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.
Step 4 – Chill and Garnish
Cover the dish and refrigerate for at least 4 hours, but overnight is even better. The flavors blend beautifully and the texture firms up. Before serving, top with the remaining raspberries, a dusting of powdered sugar, and your choice of garnish—mint, white chocolate curls, or crushed pistachios all look and taste great.
Storage Tips: How to Keep Raspberry Tiramisu Fresh
This dessert stores like a dream. Keep it covered in the refrigerator for up to 4 days. Use an airtight glass container if you’re transferring leftovers—it helps maintain structure and makes for a lovely presentation. While you can technically freeze tiramisu, the texture may change once thawed. If freezing, wrap tightly and consume within one month. Thaw in the refrigerator overnight before serving.
Tips for Perfecting Your Raspberry Tiramisu
Here are some of my go-to tips that ensure this dessert turns out perfect every time:
- Use room-temperature mascarpone: Cold mascarpone can turn grainy when mixed.
- Whip cream to soft peaks only: Over-whipping can cause the mixture to curdle when folded.
- Don’t oversoak ladyfingers: A quick dip is enough—they absorb moisture as they sit.
- Chill long enough: This step is crucial for the dessert to set and flavors to meld.
- Layer raspberries in the middle: For a pop of texture and color between the cream.
Serving Suggestions for Raspberry Tiramisu
Presentation makes a difference, especially with such a beautiful dessert.
When to Serve It
This recipe shines at:
- Spring and summer parties
- Easter, Mother’s Day, bridal showers
- Casual weekend brunches or afternoon teas
How to Present It
- Serve in a glass trifle dish for dramatic effect
- Create individual servings in mason jars or coupe glasses
- Garnish with edible flowers or freeze-dried raspberries for a chef’s touch
Fresh Raspberry Tiramisu Recipe: FAQs
Can I make fresh raspberry tiramisu ahead of time?
Yes, and it’s actually better that way! Letting it chill overnight gives the layers time to firm up and the flavors to blend, resulting in a more cohesive and flavorful dessert.
What’s the best substitute for mascarpone in this fresh raspberry tiramisu recipe?
Cream cheese is the most common alternative. It’s thicker and tangier, so use slightly less and mix with a bit of whipped cream for a smoother consistency.Can I use frozen raspberries instead of fresh?
You can, but fresh raspberries yield the best texture and color. If using frozen, thaw completely and drain excess juice to avoid watery layers.
How do I keep the tiramisu from getting soggy?
The key is to dip the ladyfingers very briefly and use a thick enough mascarpone mixture. Don’t add too much raspberry purée directly to the cream layers.
Conclusion: A Dessert You’ll Want to Make Again and Again
This Fresh Raspberry Tiramisu Recipe is the kind of dessert that instantly lifts your mood. It’s the perfect balance of creamy, fruity, and light—something you’ll crave all year, especially when raspberries are in peak season. It’s simple enough for weeknight indulgence yet impressive enough to serve at a party.
I love how this recipe brings people together. It always sparks conversations and ends with guests asking for the recipe. Whether you’re a tiramisu lover looking to try something new, or someone who prefers fruity desserts over chocolate-heavy ones, this variation will hit the spot.
Give it a try and let me know how it turns out. I’d love to hear your twist on it or see your final result!
Print
Fresh Raspberry Tiramisu Recipe
- Total Time: 4 hours 20 minutes (including chill time)
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
This Fresh Raspberry Tiramisu is a fruity twist on the classic Italian dessert, made with layers of raspberry-soaked ladyfingers, rich mascarpone cream, and fresh raspberries. It’s a light, no-bake treat perfect for summer gatherings or a romantic dessert.
Ingredients
- 2 cups fresh raspberries (bright flavor and vibrant color)
- 1 pack ladyfinger biscuits (savoiardi)
- 1 cup mascarpone cheese (room temperature)
- 1 cup heavy whipping cream (for airy filling)
- ½ cup raspberry preserves or purée (enhances raspberry flavor)
- ⅓ cup granulated sugar (balances tartness)
- 1 tablespoon fresh lemon juice (adds brightness)
- 1 teaspoon vanilla extract (complements berries)
Instructions
- In a bowl, gently mash 1 cup of raspberries with the lemon juice and raspberry preserves to create a chunky purée. Set aside.
- In a separate bowl, whip the heavy cream with sugar and vanilla extract until stiff peaks form.
- In another bowl, stir the mascarpone cheese until smooth. Gently fold in the whipped cream to form a light, airy filling.
- Dip each ladyfinger into the raspberry purée briefly, then layer them in a serving dish.
- Spread half of the mascarpone mixture over the ladyfingers, then top with a layer of the remaining raspberries.
- Repeat the layers with more dipped ladyfingers and the remaining mascarpone cream.
- Finish with extra raspberries on top. Cover and refrigerate for at least 4 hours or overnight for best results.
- Serve chilled, optionally garnished with mint or powdered sugar.
Notes
- Use fresh raspberries for best texture and flavor; frozen ones may be too watery.
- Mascarpone should be at room temperature for smooth blending.
- Letting the tiramisu chill overnight enhances the flavor and texture.
- Ladyfingers should be dipped quickly to avoid getting soggy.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 95mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 90mg
Keywords: Fresh Raspberry Tiramisu, No Bake Dessert, Raspberry Mascarpone Dessert, Summer Tiramisu, Fruit Tiramisu Recipe
