This ultra-chic raspberry tiramisu looks elegant but is surprisingly simple to prepare. It’s an ideal make-ahead dessert—the flavors deepen when it rests overnight and the ladyfingers soften into a tender, cakey texture. Wait until serving to dust it with raspberry sugar for the best presentation and flavor.
The flavor melds beautifully while chilling: the jam and liqueur infuse the ladyfingers, and the whipped mascarpone becomes luxuriously smooth. Serve chilled and enjoy the bright raspberry notes against the rich cream.
Because mascarpone and fresh berries can add up, this dessert is best for special occasions like Valentine’s Day, Easter, or summer gatherings. To lower costs, buy mascarpone when it’s on sale or in larger quantities, and use berries when they’re abundant at farmers’ markets or grocery stores. These simple tips make the dessert more budget-friendly without sacrificing taste.
Soft homemade ladyfingers are excellent if you have time, but a high-quality store-bought soft version works well too. The ladyfingers are dipped in a mixture of raspberry liqueur and sieved raspberry jam, then layered with a lightly sweetened whipped mascarpone. Fresh raspberries are added between layers and arranged on top. Chill the assembled tiramisu for several hours or overnight so the layers meld and the texture becomes perfectly soft. Just before serving, grind freeze-dried raspberries into a powder, mix with confectioners’ sugar, and dust over the top for a bright finish—perfect for serving a crowd.
While the classic coffee-and-cocoa tiramisu remains timeless, this raspberry version is a close second for fans of fruit-forward desserts. Make it for a holiday or celebration and see how your guests respond—the bright, creamy layers are sure to impress.
Raspberry Tiramisu
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- Author: Amanda
- Yield: 10 to 12 servings
Description
This fruity take on classic tiramisu soaks soft ladyfingers in raspberry liqueur and sieved raspberry jam, then layers them with sweet whipped mascarpone and fresh raspberries. Repeat the layers, chill until set, and finish with a dusting of raspberry sugar. It’s an elegant, make-ahead dessert that serves a crowd.
Ingredients
Scale
- 48 soft ladyfingers, homemade or a high-quality store-bought version
- Two 13-ounce jars raspberry preserves
- 1/4 cup warm water
- 1/4 cup Chambord or other raspberry-flavored liqueur
- 4 pints fresh raspberries
Mascarpone-cream mixture:
- 2 pounds (32 ounces) mascarpone cheese, at room temperature
- 1/4 cup Chambord or other raspberry-flavored liqueur
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
Raspberry sugar:
- 1/2 ounce freeze-dried raspberries
- 1/2 cup confectioners’ sugar
Instructions
- Combine the raspberry preserves with 1/4 cup warm water and whisk until smooth. Push the mixture through a fine strainer into a bowl to remove seeds, discarding any solids left in the strainer. Stir in 1/4 cup Chambord and set the jam mixture aside.
- In a large bowl, stir the mascarpone and 1/4 cup Chambord together to loosen the cheese.
- Using a stand mixer fitted with the whisk attachment or a handheld mixer, whip the heavy cream with the granulated sugar and vanilla until soft peaks form. Stir about 1 cup of whipped cream into the mascarpone to lighten it, then gently fold in the remaining whipped cream until combined but still airy.
- Quickly dip each ladyfinger into the jam-liqueur mixture, allowing excess to drip off, and arrange them to line the bottom of a 9 x 13-inch baking dish (about half the ladyfingers). Spread half the mascarpone cream evenly over the layer and scatter half the fresh raspberries on top. Repeat with the remaining dipped ladyfingers, the rest of the mascarpone cream, and the remaining raspberries. Loosely cover and refrigerate for at least 4 hours or overnight to let the layers meld.
- Before serving, grind the freeze-dried raspberries in a food processor to a powder and mix with the confectioners’ sugar. Sift if you prefer a finer dust. Generously sprinkle the raspberry sugar over the tiramisu just before serving.
- Category: Fruit Desserts, Italian