Raspberry Tiramisu

Last summer, my neighbor Maria brought over this stunning dessert after we spent all day gardening in the heat. The tart raspberries cutting through that rich, velvety cream was absolutely transformative.

I served this at my birthday dinner instead of cake, and honestly, nobody missed it. Watching friends go quiet for that first bite, then immediately ask for the recipe, was pretty much the best gift I could have asked for.

Ingredients

• 250 g mascarpone cheese: Bring this to room temperature first, otherwise you will end up with tiny lumps in your cream that nothing can fix
• 200 ml heavy cream: Cold from the fridge is essential here, it needs to whip up properly to give the mixture that airy texture
• 80 g granulated sugar: Split this between the cream and the mascarpone to help both components stabilize
• 1 tsp vanilla extract: Pure vanilla makes such a difference here, the fake stuff tastes noticeably flat in a no bake dessert
• 300 g fresh raspberries: Pick through them carefully and discard any mushy ones, they will make your layers wet and sad
• 2 tbsp raspberry liqueur: Totally optional but it amplifies the fruit flavor in a way that feels sophisticated
• 150 g ladyfingers: The crisp Italian kind work better than the soft cake style, they hold up better to soaking
• 150 ml strong brewed coffee: Brew it extra strong and let it cool completely, hot coffee will melt your mascarpone mixture
• 1 tbsp powdered sugar: Save this for the very end, it makes everything look professional and finished
• Fresh mint leaves: Just a few for color, they make the whole dish pop on the table

Instructions

Whip the cream:

Beat the heavy cream with half the sugar until you have soft, pillowy peaks that barely hold their shape when you lift the whisk

Prepare the mascarpone:

Whisk the mascarpone with the remaining sugar and vanilla until completely smooth, then gently fold in the whipped cream until no white streaks remain

Treat the fruit:

If you are using the liqueur, toss the raspberries with it now and let them hang out while you assemble everything else

Dip the ladyfingers:

Quick and confident is the key here, dip each ladyfinger for just one second per side, they should feel damp but never squishy or waterlogged

Build the first layer:

Arrange half the soaked ladyfingers in your dish, spread half the mascarpone cream over them, then scatter half the raspberries on top

Repeat and rest:

Do it all again with the remaining ingredients, cover the dish, and let it chill for at least 4 hours or overnight

Finish it off:

Dust generously with powdered sugar right before serving and add those fresh raspberries and mint leaves for a restaurant worthy presentation

Save

My aunt claimed she did not like tiramisu until she tried this version, and now she requests it for every family gathering. Something about those bright raspberries just makes it feel more approachable than the traditional chocolate heavy version.

Making It Ahead

This dessert actually gets better after sitting in the fridge overnight, which makes it perfect for dinner parties. The ladyfingers soften just enough and the raspberry flavor really permeates the cream in the best possible way.

Fruit Swaps

I have made this with strawberries when they are in season and with frozen blueberries in winter, and both work beautifully. Just adjust the soaking time based on how juicy your fruit is, frozen berries need less time to release their liquid.

Serving Suggestions

Let the dish sit out for about ten minutes before serving so the cream softens slightly and becomes even more luxurious. The contrast between the cool, creamy layers and the bright, tart berries is absolutely perfect.

• Use a sharp knife and wipe it clean between cuts for the prettiest slices
• Any leftovers will keep for three days in the fridge, though they rarely last that long
• Serve with espresso if you really want to lean into the coffee theme

Save

This recipe has become my go to for bringing to gatherings because it travels well and never fails to impress. Something about that combination of coffee and berries just feels like a little hug.

Recipe FAQs

→ Can I make this dessert ahead of time?

Yes, this dessert actually improves when made ahead. The flavors need time to meld together properly. You can prepare it up to 24 hours in advance and store it covered in the refrigerator until ready to serve.

→ Can I substitute the ladyfingers?

Yes, you can use sponge cake cut into thin slices instead of ladyfingers. However, ladyfingers are traditional and provide the ideal texture that absorbs the coffee without becoming too soggy.

→ Is there a non-alcoholic version?

Absolutely. Simply omit the raspberry liqueur entirely. The fresh raspberries provide plenty of natural flavor, and the dessert remains delicious without the alcohol component.

→ Can I use frozen raspberries?

While fresh raspberries are recommended for the best texture and presentation, you can use frozen raspberries if fresh aren't available. Thaw them completely and pat them dry before using to prevent excess moisture in the layers.

→ How should I store leftovers?

Store any remaining portions in an airtight container in the refrigerator for up to 3 days. The texture will remain excellent, though the powdered sugar garnish may dissolve slightly over time.

→ Can I make this without coffee?

You could substitute the cooled coffee with cooled espresso or even fruit juice for a completely different flavor profile. However, the traditional coffee flavor provides a nice contrast that balances the sweetness and fruitiness.