The first time I made this raspberry tiramisu, I was stunned by how bright fruit and creamy mascarpone danced together.
It feels fancy but is shockingly simple to pull off on a weeknight or for a dinner party.
The coffee-soaked ladyfingers give structure while raspberries cut through the richness for a dessert that never feels heavy.
If you’re looking for a show-stopping, make-ahead dessert that’s different from the classic cocoa-and-mascarpone version, this one is a winner.
It’s also a great recipe to scale up or portion into individual glasses for guests.
For more raspberry ideas that pair well with this dessert, try this quick raspberry overnight oats recipe: raspberry overnight oats.
Why You’ll Love This Recipe
- Bright, summery raspberries balance the lush mascarpone for a clean finish.
- No baking required — it’s mostly assembly and chilling.
- Make-ahead friendly: flavors meld beautifully overnight.
- Elegant enough for guests, forgiving enough for new bakers.
The texture is a study in contrasts: spongy, coffee-kissed ladyfingers give way to a cloudlike mascarpone-whipped cream mixture, while the whole dessert finishes with the bright, slightly tart pop of fresh raspberries. Every spoonful gives you coffee aroma, pillowy cream, and a clean berry lift that prevents the dessert from feeling cloying. The cocoa dusting on top adds a faint bitter edge that rounds every bite.
"Five stars — light, decadent, and the raspberries make it feel fresh. My guests thought I’d spent all day on it!" — reader review
For a chocolate-forward gathering, this raspberry tiramisu also pairs nicely with other raspberry desserts like these chocolate raspberry cupcakes I love: chocolate raspberry cupcakes.
Key Ingredients
Mascarpone cheese
Mascarpone is the backbone of any tiramisu. Its mild, slightly sweet dairy flavor creates that signature creamy richness without overpowering the raspberries. Use full-fat mascarpone and allow it to come to room temperature for smoother folding and fewer lumps.
Heavy cream
Whipped heavy cream gives the filling aeration and lightness so the mascarpone doesn’t feel dense. Chill your bowl and beaters before whipping for faster, more stable peaks; if you want a richer mouthfeel, use 36%+ cream.
Ladyfingers
Ladyfingers are the structural element and their porous nature is what soaks up coffee without disintegrating immediately. Pick a crisp, quality brand or the delicate Italian savoiardi for the best texture; dip them briefly to avoid sogginess.
Raspberries
Fresh raspberries add acidity and a juicy burst that lifts each spoonful. Use ripe but firm berries so they keep shape in the layers; if raspberries are out of season, frozen (thawed and drained) will work but may bleed more into the cream.
Full ingredient list:
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1 cup brewed coffee, cooled
- 1 package ladyfingers
- 1 cup raspberries
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- Cocoa powder for dusting
Step-by-Step Instructions
Step 1: Make the mascarpone base
In a mixing bowl, combine 1 cup mascarpone cheese, 3 tablespoons sugar, and 1 teaspoon vanilla extract. Mix gently until completely smooth and free of lumps.
Pro Tip: Use a rubber spatula or low-speed mixer to avoid overworking the mascarpone, which can become grainy if beaten too long. You’ll know it’s ready when the mixture looks glossy and homogenous.
Step 2: Whip and fold in the cream
In a separate chilled bowl, whip 1 cup heavy cream until stiff peaks form. Fold the whipped cream into the mascarpone mixture carefully, using a broad folding motion to keep the mix airy.
Pro Tip: Stop folding when streaks disappear; over-folding will deflate the cream. The final texture should be light but still hold soft peaks when scooped.
Step 3: Prepare the ladyfingers
Brew 1 cup of strong coffee and cool it to room temperature. Quickly dip each ladyfinger into the coffee for a second or two — just long enough to moisten but not so long that they fall apart.
Pro Tip: Work quickly and dip horizontally to prevent the center collapsing. If you see the ladyfinger bending and sagging, it stayed in the coffee too long.
Step 4: Build the first layer
Arrange half of the soaked ladyfingers in a single layer on the bottom of your serving dish. Spread half of the mascarpone mixture evenly over them, then scatter half of the raspberries across the cream.
Pro Tip: For a neat edge, line up the ladyfingers gently and press them just enough to form an even base. Visual cue: your layer should look structured but slightly cushioned by the cream.
Step 5: Repeat and chill
Repeat with a second layer of soaked ladyfingers, the remaining mascarpone mixture, and the rest of the raspberries on top. Cover the dish tightly and refrigerate for at least 4 hours, preferably overnight, to allow flavors to marry.
Pro Tip: Chilling overnight improves texture and flavor integration; if pressed for time, 4 hours will still give good structure. The tiramisu is ready when the layers hold together and the cream feels set but not firm.
Step 6: Finish with cocoa
Before serving, dust the top lightly with cocoa powder for aroma and a slightly bitter contrast to the sweet cream and fruit.
Pro Tip: Use a fine-mesh sieve to dust cocoa evenly. Visual cue: a light, even brown veil on top signals the perfect cocoa finish.
Expert Tips for Success
- Temperature control: Keep mascarpone at room temperature for smoother integration, but keep heavy cream and mixing tools cold to achieve stable peaks. This contrast makes folding easier and prevents breakage.
- Coffee strength and temperature: Use strong brewed coffee or espresso for flavor depth, and make sure it’s fully cooled to avoid melting the cream. If you prefer a less pronounced coffee note, use half coffee and half water.
- Ladyfinger timing: Dip quickly — think one to two seconds per side. If your fingers are thin or fresh-baked, they will absorb liquid faster; err on the side of dryness.
- Sugar balance: The 3 tablespoons of sugar tamed the mascarpone without making it syrupy. Taste the mascarpone mixture before assembling; if your raspberries are tart, you might add a touch more sugar.
- Layering strategy: Use the freshest raspberries on the top so they retain shape, and place sturdier or slightly underripe berries in the internal layers to avoid bleeding.
- Assembly vessel: Glass dishes or trifle bowls show off layers beautifully, but any shallow baking dish works. If making individual portions, use small jars or glasses for elegant presentation.
- Stabilizing the filling: If you need the filling to hold longer (for transport or longer display), whisk in one tablespoon of mascarpone-stabilizing mascarpone powder or a teaspoon of unflavored gelatin dissolved in a tablespoon of warm water, cool slightly, and fold in.
- Avoid watery berries: If using frozen fruit, thaw and drain thoroughly, and blot with paper towels to prevent the filling from becoming watery.
- Make-ahead timing: Assemble up to 24 hours in advance. The longer it sits (within that window), the more integrated the coffee and raspberry flavors become.
- Troubleshooting: If the filling becomes runny, chill for an additional hour; overworked mascarpone can rebind slightly with time in the fridge.
For a playful tiramisu spin, compare textures with these tiramisu cookies to see how the flavors translate into a biscuit format: tiramisu cookies.
Storage & Freezing
Fridge storage: Cover the tiramisu tightly with plastic wrap or a lid and store in the refrigerator for up to 3 days. The cream will continue to soften over time, so serve within this window for the best texture. Always use a clean serving utensil to avoid introducing bacteria.
Freezer option: You can freeze tiramisu, but quality dips slightly. Freeze in an airtight container for up to 1 month. To prevent freezer burn, press a layer of plastic wrap directly onto the surface before sealing the lid.
Thawing and reheating: Thaw in the refrigerator overnight. Do not microwave. Serve chilled; reheating is not recommended because the cream will separate and the ladyfingers will turn mushy. If you want a warm-cold contrast, gently warm a plate or serve with a warm berry sauce on the side.
Variations & Substitutions
- Chocolate-raspberry tiramisu: Add a thin layer of chocolate ganache between layers or fold 2 tablespoons of unsweetened cocoa into the mascarpone for a mocha edge. This variation pairs well with chocolate-raspberry sandwich cookies for texture inspiration: chocolate raspberry sandwich cookies.
- Alcohol-free vs. boozy: To add an adult note, stir 1–2 tablespoons of raspberry liqueur or Marsala wine into the cooled coffee before dipping. Skip alcohol entirely for a kid-friendly version and boost vanilla instead.
- Lighter version: Swap half the mascarpone for full-fat cream cheese and reduce the sugar by 1 tablespoon. The result is tangier and a touch leaner, but still luxuriously creamy.
- Dairy-free swap: Use a stable vegan mascarpone alternative and coconut cream whipped to stiff peaks. Use firm frozen raspberries to prevent extra moisture from coconut cream.
- Mini portions: Assemble in individual glasses or jars for portable servings and faster chilling. This is perfect for parties where you want neat single-serve presentation.
Frequently Asked Questions
Q: Can I make raspberry tiramisu ahead of time?
A: Yes — this is one of those desserts that improves after resting. Make it up to 24 hours in advance and keep it tightly covered in the refrigerator. Longer than three days and the texture and flavor begin to degrade.
Q: Do I have to use mascarpone?
A: Mascarpone gives the signature flavor and texture, but you can substitute half mascarpone and half full-fat cream cheese for a slightly tangier, sturdier filling. For best results, let substitutes come to room temperature before mixing.
Q: How do I keep ladyfingers from getting soggy?
A: Dip them for only a second or two and line them so each piece has even exposure to the coffee. Use slightly drier ladyfingers, and assemble chilled bowls to slow absorption. If you see sagging while dipping, that’s a cue to reduce soak time.
Q: Can I use frozen raspberries?
A: Frozen raspberries work in a pinch but they release more juice when thawed, which can water down the filling. Thaw and drain well, blot with paper towels, or gently toss the berries with a teaspoon of sugar and a tablespoon of cornstarch to bind excess juice.
Q: What’s the best dish size to use?
A: A shallow 8×8-inch or similar-size baking dish works well for this recipe. For more layers and a taller presentation, use a narrow trifle bowl. Individual jars are best for controlled portions and elegant plating.
Final Thoughts
This raspberry tiramisu is an easy, elegant dessert that balances rich mascarpone with the bright lift of fresh raspberries.
It’s forgiving, make-ahead friendly, and scales up beautifully for gatherings.
If you loved this recipe, please leave a star rating in the recipe card below or pin this to Pinterest for later.
Conclusion
If you’re curious about other riffed versions, I like this take for a two-person portion as a quick alternative to make when you want dessert in a hurry: Raspberry Tiramisu for Two.
For a pro-level reference on technique and structure, Giada De Laurentiis’s version is a useful comparison: Raspberry Tiramisu Recipe | Giada De Laurentiis.
And for another pantry-friendly, reader-tested riff with tips on layering and presentation, see this detailed write-up: Raspberry Tiramisu – Wood & Spoon.
Raspberry Tiramisu
Ingredients
Main Ingredients
- 1 cup mascarpone cheese Use full-fat mascarpone for best results.
- 1 cup heavy cream 36%+ cream recommended for richer mouthfeel.
- 1 cup brewed coffee, cooled Make sure the coffee is fully cooled.
- 1 package ladyfingers Use a crisp, quality brand.
- 1 cup raspberries Fresh ripe raspberries preferred; use frozen if out of season.
- 3 tablespoons sugar Taste-adjust as needed based on the tartness of raspberries.
- 1 teaspoon vanilla extract
- to taste tablespoons cocoa powder for dusting Use a fine-mesh sieve for even dusting.
Instructions
Preparation
- In a mixing bowl, combine mascarpone cheese, sugar, and vanilla extract. Mix gently until completely smooth and free of lumps.
- In a separate chilled bowl, whip heavy cream until stiff peaks form. Fold the whipped cream into the mascarpone mixture carefully.
- Brew coffee and cool it to room temperature. Quickly dip each ladyfinger into the coffee for a second or two.
- Arrange half of the soaked ladyfingers in a single layer on the bottom of your serving dish. Spread half of the mascarpone mixture evenly over them, then scatter half of the raspberries across the cream.
- Repeat with a second layer of soaked ladyfingers, remaining mascarpone mixture, and rest of the raspberries on top.
- Cover the dish tightly and refrigerate for at least 4 hours, preferably overnight.
Finishing Touches
- Before serving, dust the top lightly with cocoa powder.
