If you’re looking for a dessert that combines elegance with a refreshing twist, this Raspberry Tiramisu Recipe is a dream come true. This delightful reinterpretation of the classic Italian tiramisu swaps out coffee for tangy raspberries and adds a burst of fruity brightness alongside the creamy mascarpone layers. It’s the perfect balance of silky, sweet, and tart, with a hint of almond liqueur that makes every bite feel indulgent yet light. Whether you’re serving it for a special dinner or just want to impress your friends, this Raspberry Tiramisu brings a burst of summer flavor with every spoonful.
Ingredients You’ll Need
Getting the ingredients just right is the heart of this Raspberry Tiramisu Recipe. Each component plays a key role: from the fluffy whipped cream and rich mascarpone that build the creaminess, to the crisp ladyfingers soaking up the almond liqueur and vibrant raspberries delivering fruity brightness.
- 300 ml thickened cream (heavy / whipping cream): Whipping this to soft peaks creates the light texture that balances the rich mascarpone.
- ⅓ cup caster sugar (superfine sugar): Dissolves smoothly into the mascarpone mixture, adding gentle sweetness.
- 500 g mascarpone cheese: The creamy, dreamy base that makes this tiramisu luxuriously smooth.
- 2 teaspoons vanilla extract: Adds a warm, fragrant layer of flavor that complements the tart raspberries.
- 28 Savoiardi (ladyfinger) biscuits: These light, airy biscuits soak up the amaretto without falling apart, adding structure.
- ½ cup Amaretto (almond liqueur): Soaks the ladyfingers with a nutty aroma that pairs beautifully with raspberries.
- 3 cups fresh raspberries: Provides vibrant color, juicy tartness, and fresh berry bursts in every bite.
- 50 g dark (50%) chocolate, shaved: Adds a touch of bittersweet crunch on top for visual appeal and taste contrast.
How to Make Raspberry Tiramisu Recipe
Step 1: Whip the Cream
Start by beating the thickened cream to soft peaks using an electric beater. This airy cream gives the tiramisu its delightful lightness and is essential to preventing the dessert from feeling too heavy. Be careful not to overwhip; you want it fluffy but still smooth and supple.
Step 2: Combine Mascarpone, Sugar, and Vanilla
In a separate bowl, gently beat the mascarpone cheese with the caster sugar and vanilla extract until just combined. This mixture forms the creamy heart of your tiramisu, and avoiding overbeating ensures it stays smooth without becoming grainy or runny.
Step 3: Fold in the Whipped Cream
Gently fold one-third of the whipped cream into the mascarpone blend, using a light hand to keep as much air as possible for that cloud-like texture. Repeat this with the remaining whipped cream in two more batches. This step creates a luscious filling that’s rich yet beautifully airy.
Step 4: Dip and Layer the Ladyfingers
Quickly dip each Savoiardi biscuit into the Amaretto, making sure they’re moist but not soggy. Arrange about 14 biscuits in a single layer inside a 9-inch square tin, trimming any if necessary to fit snugly. Press down lightly so they form a smooth, even base for the creamy layers.
Step 5: Add the First Cream Layer
Spoon half of the mascarpone cream mixture over the ladyfingers, spreading it out evenly with an offset spatula. This provides a soft cushion for the raspberries to rest on, infusing the dessert with richness.
Step 6: Mash and Layer the Raspberries
Place half of the fresh raspberries in a bowl and gently mash them until just a bit lumpy — this rustic mixture adds juicy bursts without being too watery. Spread the raspberry mash evenly over the cream layer for a fresh, fruity surprise in each bite.
Step 7: Repeat the Layers
Add another layer of dipped ladyfingers, followed by the remaining mascarpone cream. These layers build the tiramisu’s signature texture and flavor, creating that irresistible combination of cream, crunch, and fruit.
Step 8: Finish with Chocolate and Raspberries
Top the final cream layer with the shaved dark chocolate for a slight bitterness that cuts through the sweetness. Scatter the remaining raspberries on top, tearing some and leaving others whole to create an eye-catching, vibrant finish.
Step 9: Chill
Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours or overnight. This rest time allows the flavors to meld and the ladyfingers to soften into that perfect, melt-in-your-mouth texture.
How to Serve Raspberry Tiramisu Recipe
Garnishes
Serve this Raspberry Tiramisu Recipe with a few fresh raspberries on the side to amplify the fruity freshness. A sprig of mint also adds a lovely pop of green and a subtle herbal aroma that brightens each serving.
Side Dishes
Since this dessert is rich and fruity, pairing it with a light glass of sparkling wine or a fruity Rosé complements the flavors wonderfully, making it ideal for a celebratory meal or intimate dinner party.
Creative Ways to Present
For a fun twist, try layering this tiramisu in individual glass jars. It’s perfect for portion control and makes for an elegant presentation that lets the beautiful layers shine through. Another idea is to dust the top lightly with cocoa powder or a sprinkle of crushed pistachios for added texture and color.
Make Ahead and Storage
Storing Leftovers
Store any leftover Raspberry Tiramisu Recipe in the refrigerator, covered tightly with plastic wrap or an airtight container. It stays fresh for up to 3 days, making it perfect for prepping ahead or enjoying leftovers without losing flavor or texture.
Freezing
Although freezing tiramisu can sometimes affect texture, you can freeze this raspberry version by wrapping it tightly in plastic wrap and foil. Thaw it overnight in the refrigerator before serving. The texture softens a little but the flavors remain wonderfully intact.
Reheating
Tiramisu is best enjoyed cold, so reheating is not recommended. Instead, let the dessert come to room temperature for about 20 minutes if it’s been in the fridge, to allow the flavors to bloom fully.
FAQs
Can I use frozen raspberries instead of fresh?
Frozen raspberries can be used if fresh ones aren’t available, but be sure to thaw and drain any excess liquid before adding them to prevent the tiramisu from becoming too watery.
Is there a non-alcoholic substitute for Amaretto?
Absolutely! You can replace Amaretto with almond extract diluted in water or a simple almond syrup to keep the flavor without the alcohol content.
How long should the tiramisu chill for best results?
For the best texture and flavor melding, refrigerate the Raspberry Tiramisu Recipe for at least 6 hours, though overnight resting is ideal to allow all the layers to harmonize perfectly.
Can I make this dessert gluten-free?
Yes! Simply substitute the Savoiardi biscuits with gluten-free ladyfingers or a crispy gluten-free biscuit, ensuring the rest of your ingredients are also gluten-free.
What type of chocolate works best for the topping?
Use a good-quality dark chocolate with around 50% cocoa content for a nice balance of bitterness that contrasts the sweet cream and tart raspberries. Shave it finely for an elegant finish.
Final Thoughts
I can’t recommend this Raspberry Tiramisu Recipe enough for those moments when you want to wow your guests or simply treat yourself to something special. Its combination of fresh raspberries, creamy layers, and delicate almond notes truly makes it a standout dessert. Trust me, once you try this recipe, it will quickly become one of your favorite go-to desserts for any occasion.
Print
Raspberry Tiramisu Recipe
- Total Time: 6 hours 30 minutes
- Yield: 9 servings
- Diet: Vegetarian
Description
A luscious and refreshing Raspberry Tiramisu featuring layers of almond-liqueur soaked ladyfingers, mascarpone cream, and fresh raspberries, topped with dark chocolate shavings. This no-bake dessert is perfect for special occasions or a decadent treat and requires refrigeration to set for at least 6 hours.
Ingredients
Mascarpone Cream
- 300 ml thickened cream (heavy / whipping cream) (1 ¼ cups)
- ⅓ cup caster sugar (superfine sugar) (66g / ~2 ⅓ oz)
- 500 g mascarpone cheese (~17 ½ oz)
- 2 teaspoons vanilla extract
Assembly
- 28 Savoiardi (ladyfinger) biscuits
- ½ cup Amaretto (almond liqueur) (125 ml)
- 3 cups fresh raspberries (375g / ~13 ¼ oz)
- 50 g dark (50%) chocolate, shaved (1 ¾ oz)
Instructions
- Whip Cream: In a medium bowl, beat the thickened cream with an electric beater until soft peaks form, ensuring a light and airy texture.
- Prepare Mascarpone Mixture: In a separate bowl, gently beat mascarpone cheese, caster sugar, and vanilla extract together just until combined, avoiding overmixing to maintain smoothness.
- Fold Cream Into Mascarpone: Gently fold one-third of the whipped cream into the mascarpone mixture without deflating the cream. Repeat folding with remaining whipped cream until fully incorporated, maintaining a fluffy consistency.
- Soak Ladyfingers: Quickly dip each Savoiardi biscuit into the Amaretto liqueur, making sure not to soak them to prevent sogginess.
- Layer Ladyfingers: Arrange the dipped biscuits side by side in a 9-inch square tin, approximately 14 biscuits forming the first layer. Press lightly to level and trim any excess if needed.
- Spread Mascarpone Layer: Cover the biscuit layer evenly with half of the mascarpone cream mixture, using an offset spatula for smoothness.
- Prepare Raspberry Sauce: Mash half of the fresh raspberries lightly in a bowl using a fork, leaving the mixture slightly lumpy, then spread it over the mascarpone layer.
- Repeat Layers: Add the second layer of quickly dipped biscuits followed by the remaining mascarpone cream, spreading evenly.
- Top with Chocolate and Raspberries: Sprinkle shaved dark chocolate over the final mascarpone layer, then decorate with the remaining fresh raspberries, tearing some while leaving others whole for texture and visual appeal.
- Chill: Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours or overnight to allow flavors to meld and dessert to set properly before serving.
- Enjoy and Feedback: Serve chilled and take a moment to leave a comment and rating. Your feedback is appreciated and helpful.
Notes
- Use freshly whipped cream at soft peak stage for the best texture.
- Ladyfingers (Savoiardi biscuits) should be dipped quickly in Amaretto to avoid sogginess.
- Use fresh raspberries for optimal flavor and texture.
- Shaving the dark chocolate thinly helps it melt nicely at room temperature.
- Allow sufficient refrigeration time to let the dessert set and flavors blend.
- Amaretto adds a distinct almond flavor but can be substituted with coffee or raspberry liqueur for variation.
- Ensure mascarpone is at room temperature for smooth mixing.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
