Go Back
–+ servings
Fresh Raspberry Tiramisu

Luscious Fresh Raspberry Tiramisu to Sweeten Your Gatherings

A delightful twist on a classic dessert, this Fresh Raspberry Tiramisu combines rich mascarpone with vibrant raspberries for a perfect summer treat.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Chill Time 8 hours
Total Time 9 hours 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Raspberry Jam
  • 500 g Frozen Raspberries Substitute with fresh raspberries if desired.
  • 100 g Granulated Sugar Consider coconut sugar for a less refined alternative.
  • 1 tablespoon Lemon Juice Fresh lemon juice is preferred.
For the Raspberry Syrup
  • 120 g Water
  • 30 g Frozen Raspberries Fresh raspberries can also be used.
  • 3 tablespoons Limoncello Optional for a non-alcoholic version.
For the Mascarpone Filling
  • 450 g Mascarpone Cheese Cold, no substitute recommended.
  • 120 g Powdered Sugar Sugar alternatives can reduce sweetness.
  • 2 tablespoons Lemon Juice Balances the flavors.
  • 1 teaspoon Vanilla Paste Can substitute with vanilla extract.
  • 480 g Heavy Cream Cold, lower fat options will change texture.
For the Tiramisu Assembly
  • 25 pieces Ladyfinger Cookies Can use alternative sponge cakes if needed.
  • Fresh Raspberries and Lemon Slices For decoration.

Equipment

  • medium saucepan
  • Large mixing bowl
  • Baking dish

Method
 

Step-by-Step Instructions for Fresh Raspberry Tiramisu
  1. In a medium saucepan, combine 500 g of frozen raspberries, 100 g of granulated sugar, and 1 tablespoon of lemon juice. Heat over medium heat until it bubbles, then simmer for 23-25 minutes until thickened. Cool and refrigerate.
  2. In another saucepan, mix 120 g of water, 30 g of frozen raspberries, and 100 g of granulated sugar. Boil, stir until sugar dissolves, then simmer for 3 minutes. Strain and stir in limoncello if using. Cool completely.
  3. In a large bowl, beat 450 g of cold mascarpone cheese with 120 g of powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of vanilla paste until blended. Gradually add 480 g of cold heavy cream while whisking until medium-stiff peaks form.
  4. In a baking dish, layer mascarpone filling, dip ladyfingers in raspberry syrup, layer half dipped ladyfingers, then half raspberry jam. Repeat layers and finish with mascarpone. Chill for at least 8 hours or overnight.
  5. Before serving, spread remaining raspberry jam over the top and garnish with fresh raspberries and lemon slices. Slice and enjoy.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 5gFat: 30gSaturated Fat: 18gCholesterol: 100mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 10IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Cover and refrigerate leftover Tiramisu for up to 4 days. The longer it sits, the more the flavors meld beautifully.

Tried this recipe?

Let us know how it was!