Raspberry Tiramisu

I developed this recipe when I was looking for a summer version of tiramisu that still had the richness and layered beauty of the original, but with more tang and berry flavor. The result is a refreshing, vibrant dessert that’s as light as it is decadent. It’s perfect for entertaining, especially because it can (and should) be made ahead of time.

The flavors are layered in every sense—jammy raspberries, silky mascarpone cream, and syrup-soaked ladyfingers come together for a dessert that looks stunning and tastes even better.

If you love traditional tiramisu but want something fruitier and more vibrant, this recipe is going to become a new favorite.

Nostalgic Appeal

Even though this isn’t the classic coffee-soaked version, tiramisu always brings up a sense of nostalgia for me. Growing up, it was one of the first “fancy” desserts I tried at a family gathering—and I remember being so impressed by the soft layers and how it practically melted in my mouth.

This raspberry version keeps that comforting texture but introduces flavors that feel fresh and summery. It reminds me of fruit tarts my mother used to make and the scent of berries simmering on the stove for jam. It’s that mix of tradition and reinvention that makes this recipe so special.

There’s also something inherently cozy about a layered dessert made with care. Each spoonful carries a bit of effort and thoughtfulness—homemade jam, a silky cream, and syrup made from scratch. It feels personal, warm, and worth savoring.

Whether you grew up with tiramisu or you’re just discovering it, this version will stir up some of that same sentimental sweetness in a whole new way.

Homemade Focus

Every element of this dessert is made from scratch, and that’s what makes it shine. From the raspberry jam to the lemon-kissed mascarpone filling, it’s crafted with ingredients you likely already have in your kitchen.

The jam is made by simmering frozen raspberries with sugar and lemon juice until it thickens into a glossy, vibrant spread. It’s tart, sweet, and far more flavorful than anything you’ll find in a jar.

Next is the raspberry syrup, which soaks into the ladyfingers. It’s infused with berries, sugar, and water, and if you want to take it to the next level, a little limoncello adds a beautiful floral note.

Then comes the mascarpone filling. Instead of raw eggs, we use whipped cream and powdered sugar to keep it light and stable. The addition of lemon juice and vanilla paste gives it a luxurious flavor without making it heavy.

Layer by layer, this dessert builds into something rich, balanced, and beautifully bright. And since it needs to chill overnight, it’s a wonderful make-ahead dish for special occasions or weekend get-togethers.

Flavor Goal

The main goal for this raspberry tiramisu was to strike a balance between sweet, tart, creamy, and light. I didn’t want it to be overly rich or too tangy—just the right mix of comforting mascarpone and vibrant berries.

The raspberry jam brings concentrated flavor and texture. It’s thick and slightly sticky, so it clings to the creamy layer without sliding or soaking in too much.

The syrup, especially with the hint of lemon or limoncello, brightens the whole dish. It seeps into the ladyfingers and softens them, creating that signature tiramisu bite that’s soft but structured.

The mascarpone filling is the heart of it all. It’s smooth, slightly tangy, and perfectly sweet. When whipped with heavy cream and vanilla, it takes on a light, mousse-like consistency that feels luxurious but not dense.

Altogether, the flavor is elegant and refreshing. Each layer enhances the next, and the finished dish is delicate yet full of personality.

Ingredient Insights

Frozen raspberries are ideal for the jam and syrup. They’re easy to find year-round and break down beautifully when simmered. The jam is made with sugar and lemon juice, creating a vibrant, thick texture that sets beautifully once chilled.

Granulated sugar is used in both the jam and syrup. It sweetens and helps thicken, but it also allows the berry and lemon flavors to stand out without becoming cloying.

Lemon juice brings brightness and acidity. It enhances the flavor of the raspberries and cuts through the richness of the mascarpone. It’s also used in the filling and syrup for consistency in flavor.

Limoncello is optional, but it adds a floral, citrusy punch that elevates the syrup. It’s subtle but makes the whole dessert feel a little more special.

Mascarpone cheese is the key to that classic tiramisu texture. Cold, full-fat mascarpone whips into a creamy base that blends seamlessly with powdered sugar and cream.

Powdered sugar sweetens the mascarpone without making it grainy. It also helps stabilize the filling so it holds its shape when sliced.

Vanilla paste adds depth and richness. You can use extract if that’s what you have, but paste gives little flecks and a more robust flavor.

Heavy cream adds volume and airiness to the mascarpone filling. Make sure it’s cold before whipping for the best results.

Ladyfinger cookies absorb the syrup beautifully. They soften as they chill and provide just enough structure to support the layers.

Fresh raspberries and lemon slices are used for garnish. They enhance the look and give a hint of what’s inside.

Essential Equipment

You’ll need a saucepan for the jam and syrup, plus a fine mesh sieve to strain out raspberry seeds from the syrup.

A hand mixer or stand mixer with a whisk attachment will help you whip the mascarpone filling quickly and evenly.

Use a rubber spatula to gently fold and spread the layers without deflating them.

You’ll also need a rectangular baking dish—around 27×20 cm or 23×23 cm works well. Clear glass pans are great for showing off the layers.

Plastic wrap will help cover the tiramisu while it chills in the fridge, ensuring the top stays fresh and undisturbed.

List of Ingredients with Measurements

Raspberry Jam:

• 500 g frozen raspberries
• 100 g granulated sugar
• 1 tablespoon lemon juice

Raspberry Syrup:

• 100 g granulated sugar
• 120 g water
• 30 g frozen raspberries
• 3 tablespoons limoncello (optional)

Mascarpone Filling:

• 450 g mascarpone cheese, cold
• 120 g powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon vanilla paste
• 480 g heavy cream, cold

Assembling:

• About 25 ladyfinger cookies (depending on pan size)
• Fresh raspberries and lemon slices for garnish