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Easy Raspberry Tiramisu Recipe

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4.3 from 77 reviews

This EASY Raspberry Tiramisu recipe offers a delightful twist on the classic Italian dessert, combining creamy mascarpone filling with vibrant homemade raspberry jam and syrup. Perfectly layered with ladyfinger cookies soaked in raspberry syrup, this no-bake treat is refreshing, fruity, and elegantly simple to prepare, making it ideal for special occasions or a decadent everyday dessert.

  • Total Time: 1 hour 50 minutes (including chilling time not counted in active prep/cook)
  • Yield: 12 servings

Ingredients

Raspberry Jam

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

Raspberry Syrup

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

Mascarpone Filling

  • 450 g mascarpone cheese (cold)
  • 120 g powdered sugar
  • 2 tbsp lemon juice
  • 1 tsp vanilla paste
  • 480 g heavy cream (cold, approx. 500 ml)

Assembly

  • 25 ladyfinger cookies (adjust quantity based on baking dish size)
  • Fresh raspberries and lemon slices for decoration

Instructions

  1. Make Raspberry Jam: In a saucepan, combine 500 g frozen raspberries, 100 g sugar, and 1 tbsp lemon juice. Heat until raspberries thaw and begin breaking down, and the mixture starts to bubble. Reduce heat to a simmer, mashing raspberries occasionally. Let simmer for 23-25 minutes until thickened. Test by running a line on the back of a spoon—if it holds, jam is ready. Pour into a shallow dish, cover with plastic wrap, cool to room temperature or colder, about 1 hour, then refrigerate.
  2. Prepare Raspberry Syrup: Meanwhile, in a small saucepan, combine 100 g sugar, 120 g water, and 30 g frozen raspberries. Bring to a boil over high heat, stirring until sugar dissolves. Reduce heat to simmer and cook for 3 minutes, mashing berries occasionally. Strain mixture through a fine mesh sieve to remove seeds, discard solids. Stir in 3 tbsp limoncello if using. Let syrup cool to room temperature.
  3. Make Mascarpone Filling: Using a hand or stand mixer with a whisk attachment, beat 450 g cold mascarpone cheese, 120 g powdered sugar, 2 tbsp lemon juice, and 1 tsp vanilla paste until smooth, about 30 seconds. Scrape bowl sides, add 480 g cold heavy cream, and whisk until mixture forms medium-stiff peaks.
  4. Assemble the Tiramisu: Use a 27×20 cm or 23×23 cm baking dish. Spread a thin layer of mascarpone cream evenly on the bottom. Quickly dip each ladyfinger twice on each side into the raspberry syrup and arrange a layer in the dish. Spread half of the mascarpone cream over ladyfingers evenly, then spoon half of the raspberry jam over the cream and smooth it out. Repeat layering with dipped ladyfingers and mascarpone cream, but reserve the remaining raspberry jam for serving.
  5. Chill: Cover the dish with plastic wrap and refrigerate for a minimum of 8 hours to overnight to let the tiramisu set and flavors meld.
  6. Serve: Before serving, spread the reserved raspberry jam evenly over the top layer. Optionally, decorate with fresh raspberries and lemon slices for a refreshing finish.

Notes

  • Use cold mascarpone and heavy cream for best whipping results and texture.
  • Limoncello is optional but adds a bright, lemony flavor to the raspberry syrup.
  • Dipping ladyfingers twice quickly prevents them from becoming soggy.
  • The raspberry jam can be made a day ahead and stored in the refrigerator.
  • Adjust the quantity of ladyfingers based on your baking dish size.
  • Allow at least 8 hours chilling to let the tiramisu set properly.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/easy-raspberry-tiramisu-recipe/