Decadent Raspberry Tiramisu: A Berry-Infused Twist on the Italian Classic
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If you’re a true Tiramisu enthusiast, prepare to discover your new favorite dessert: this exquisite Raspberry Tiramisu. It’s a delightful, vibrant take on the beloved Italian classic, bursting with fresh, tangy raspberry flavor that perfectly complements the creamy sweetness of mascarpone. This luscious treat is not just incredibly delicious but also an ideal make-ahead dessert, allowing you to prepare it in advance and simply enjoy when the occasion calls.
Marrying the rich, smooth texture of homemade raspberry jam, the airy lightness of mascarpone cream, and the delicate, raspberry-infused ladyfingers, this recipe offers a unique symphony of flavors and textures. Each spoonful promises a delightful balance of sweet and tart, making it an irresistible choice for anyone seeking an elegant yet refreshing dessert. It’s truly a must-try for all Tiramisu lovers looking for something new and exciting.
This sensational Raspberry Tiramisu features a velvety smooth mascarpone cream, artfully layered with tender ladyfingers that have been delicately soaked in a homemade raspberry syrup, and generous dollops of intensely flavorful homemade raspberry jam. This isn’t just a dessert; it’s a culinary experience that offers a fun, fresh, and utterly delicious twist on the traditional Tiramisu recipe, inviting you to savor every single bite.
Its vibrant color and sophisticated flavor profile make this raspberry tiramisu perfect for any special gathering. Whether you’re hosting an elegant dinner party, celebrating Valentine’s Day with a romantic touch, or simply looking to impress your guests on any occasion, this dessert is sure to be a showstopper. It’s simple enough for an afternoon treat but refined enough for celebratory events.
For those who appreciate the versatility of Tiramisu and are keen to explore more delightful variations, be sure to try our other popular recipes such as the decadent Tiramisu Cheesecake, the bite-sized Tiramisu Cookies, and the convenient Chocolate Tiramisu Cups. Each offers a unique take on the classic, perfect for satisfying any Tiramisu craving.
WHY THIS RASPBERRY TIRAMISU RECIPE IS A MUST-TRY
- Bursting with Authentic Raspberry Flavor: This raspberry tiramisu distinguishes itself by infusing rich, authentic raspberry notes throughout the entire dessert. It’s a delightful deviation from the classic coffee-soaked Tiramisu, achieved through the clever addition of both a luscious homemade raspberry jam and ladyfingers soaked in a vibrant, fruity raspberry syrup. This dual approach ensures a profound and consistent berry flavor in every single bite, creating a truly unforgettable dessert experience.
- Perfectly Infused Lady Fingers (Savoiardi): The foundation of any great tiramisu lies in its ladyfingers. For this recipe, Italian Savoiardi ladyfingers are carefully dipped into a homemade raspberry syrup. This ensures they absorb just the right amount of liquid, becoming tender and moist without becoming soggy. The raspberry syrup not only adds a beautiful depth of fruit flavor but also contributes to the overall delicate and balanced texture of the dessert.
- An Ideal Make-Ahead Dessert: Tiramisu is renowned for being a dessert that benefits immensely from resting. This raspberry version is no exception. It needs a minimum of 8 hours, and ideally, an overnight chill in the refrigerator to allow the flavors to meld beautifully and the mascarpone cream to set perfectly. This characteristic makes it the ultimate dessert for entertaining, as you can prepare it a day in advance, freeing up valuable time on the day of your event and ensuring a perfectly chilled, flavor-packed treat ready to serve.
ESSENTIAL INGREDIENT NOTES FOR RASPBERRY TIRAMISU
To achieve the perfect Raspberry Tiramisu, understanding the role of each key ingredient is essential. Below are some crucial notes for the main components. For a complete list of all ingredients and precise measurements, please refer to the detailed recipe card at the bottom of this post.
- Heavy Cream: This ingredient is vital for creating the light, airy, and stable mascarpone cream. When whipping heavy cream, aim for a medium-stiff peak. This means the cream should hold its shape, but the peak should gently fold over when the whisk is lifted. Be careful not to over-whip it into a stiff, butter-like consistency, as this can result in a grainy texture and compromise the smooth mouthfeel of the Tiramisu. It typically takes about 1-3 minutes on medium-high speed with an electric mixer.
- Raspberries: Fresh or frozen raspberries are the stars of this dessert! They are used generously in two key elements: the homemade raspberry syrup that soaks the ladyfingers, and the vibrant, tangy homemade raspberry jam layered within the Tiramisu. Using high-quality raspberries will significantly impact the depth of flavor in your final dessert. Frozen raspberries are perfectly acceptable and often more convenient, especially when making jam and syrup off-season.
- Mascarpone Cheese: As a cornerstone of any classic Tiramisu, mascarpone brings an unparalleled richness and creamy texture to this dessert. This Italian cream cheese is incredibly smooth and indulgent, providing the luxurious base for our raspberry-infused layers. Ensure your mascarpone is cold when you begin mixing, as this helps it whip up to the desired consistency without becoming too soft or curdled. It’s what gives Tiramisu its signature smooth, decadent flavor.
- Vanilla Extract/Paste: For the most authentic and robust flavor, I highly recommend using pure vanilla extract or, even better, vanilla paste. Vanilla paste contains vanilla bean specks and offers a more intense, aromatic vanilla presence compared to artificial extracts. It beautifully enhances the sweetness and creaminess of the mascarpone filling, providing a subtle warmth that balances the tartness of the raspberries.
- Lemon Juice: Fresh lemon juice plays a dual role in this recipe. In the raspberry jam, it acts as a natural pectin, helping the jam to thicken and set, while also brightening the overall berry flavor. In the mascarpone cream, a touch of lemon juice helps to cut through the richness of the cheese, adding a delicate tang that perfectly complements the raspberries and prevents the dessert from being overly sweet.
STEP-BY-STEP INSTRUCTIONS: CRAFTING THE RASPBERRY SYRUP AND JAM
Creating this delightful Raspberry Tiramisu involves a few distinct stages, starting with the homemade raspberry jam and syrup. This recipe benefits greatly from the use of an electric mixer for the mascarpone cream, but the jam and syrup require simple stovetop preparation.
You will find the complete, detailed recipe, including all ingredient quantities, conveniently laid out in the recipe card located further down on this page.
STEP 1: Prepare the Raspberry Jam Base. Begin by combining the frozen raspberries, granulated sugar, and fresh lemon juice in a medium-sized saucepan. Place the saucepan over medium heat. Allow the mixture to warm up gradually; as the raspberries thaw, they will release their juices and start to break down. Continue heating until the liquid comes to a gentle boil, indicating that the sugar has dissolved and the flavors are beginning to meld. Once boiling, reduce the heat to a steady simmer to allow the jam to cook slowly and thicken. Stir occasionally with a rubber spatula, pressing down on the berries to help them break apart and release their full flavor.
STEP 2: Thicken and Cool the Raspberry Jam. Let the jam mixture simmer for approximately 23-25 minutes. The precise cooking time may vary slightly depending on your stove and saucepan, so the key is to look for a thickened consistency. To test if your jam is ready, carefully spoon a small amount onto the back of a chilled spoon. Draw a line through the jam with your finger; if the line remains distinct and the jam doesn’t immediately run back together, it’s done. Once thickened, pour the hot jam into a shallow bowl. A shallow bowl helps it cool more rapidly. Cover the bowl with plastic wrap directly touching the surface of the jam to prevent a skin from forming, and place it in the fridge. Allow it to cool completely to at least room temperature, or even colder, which typically takes about 1 hour. Proper cooling is crucial for the jam’s texture in the Tiramisu.
STEP 3: Craft the Raspberry Syrup. While the jam is cooling, prepare your raspberry syrup. In a small saucepan, combine the sugar, water, and 30g of frozen raspberries. Place this saucepan over high heat, stirring continuously until all the sugar has completely dissolved and the mixture begins to boil vigorously. Once it reaches a boil, reduce the heat to a gentle simmer. Allow the syrup to simmer for about 3 minutes, stirring occasionally and gently mashing the raspberries with a spatula to extract all their delicious juices and color. After simmering, strain the syrup into a small bowl using a fine-mesh sieve, pressing firmly on the solids to extract as much liquid as possible. Discard the leftover raspberry kernels (seeds). If using, stir in the optional limoncello at this stage. Let the syrup cool down completely to room temperature before assembling the Tiramisu; it needs to be cool enough not to warm up the mascarpone cream or ladyfingers.
STEP-BY-STEP INSTRUCTIONS: PREPARING THE MASCARPONE CREAM AND ASSEMBLING THE TIRAMISU
With your raspberry jam and syrup prepared and cooled, it’s time to create the creamy heart of the Tiramisu and layer it all together for that spectacular finish.
STEP 1: Combine Mascarpone Base. Once your homemade raspberry jam and raspberry syrup have cooled down to room temperature or even colder, you can begin preparing the mascarpone filling. In a large mixing bowl, using either an electric hand mixer or a stand mixer fitted with the whisk attachment, combine the cold mascarpone cheese, powdered sugar (also known as confectioners’ sugar), fresh lemon juice, and vanilla paste. Mix these ingredients on medium-low speed until they are just combined and smooth, which should take approximately 30 seconds. Avoid overmixing at this stage to keep the mascarpone from breaking down.
STEP 2: Whip in the Heavy Cream. Scrape down the sides of your mixing bowl to ensure all ingredients are well incorporated. Then, add the cold heavy cream directly to the mascarpone mixture. Increase the mixer speed to medium-high and continue whisking until the mixture transforms into a luscious, airy cream that can hold a medium-stiff peak. This means that when you lift the whisk, the peaks should stand up but have a slight curl or tip. Be vigilant not to over-whip, as heavy cream can quickly turn grainy if beaten too long.
STEP 3: Layering the Tiramisu Masterpiece. For assembling your Raspberry Tiramisu, you’ll need a serving dish that is approximately 27×20 cm (8×10.5 inches), or a 23×23 cm (9×9 inch) square dish, or any similar-sized baking dish that accommodates layers well. Start by spreading a thin, even layer of the mascarpone cream mixture on the bottom of your chosen dish. This creates a base and prevents the ladyfingers from sticking. Next, take your ladyfinger cookies and quickly dip each one into the cooled raspberry syrup, turning them over twice to ensure both sides are lightly coated. The goal is to moisten them without making them saturated and soggy. Arrange half of the syrup-dipped ladyfingers in a single, even layer over the mascarpone base in your baking dish. Now, spoon half of the mascarpone cream mixture over the ladyfingers and carefully spread it out into a smooth, even layer. Then, add half of your homemade raspberry jam, spreading it gently over the mascarpone. Repeat this entire process once more, creating a second layer of ladyfingers and mascarpone cream. However, reserve the remaining raspberry jam for later, as it will be added just before serving for maximum freshness and visual appeal. (You can refer to the process photos above in the blog post for visual guidance on layering).
STEP 4: Chill and Serve for Perfect Harmony. Once your layers are complete, lightly cover the top layer of mascarpone cream with plastic wrap, ensuring the wrap directly touches the surface to prevent any crust from forming. Place the assembled Tiramisu in the refrigerator and allow it to set for a minimum of 8 hours. For the absolute best flavor and firmest texture, letting it chill overnight is highly recommended. This crucial resting period allows all the incredible flavors to meld together and the layers to fully set. When you are ready to serve this magnificent dessert, remove it from the fridge, carefully peel off the plastic wrap, and gently spread the remaining raspberry jam over the top in an even, luscious layer. For an optional but highly recommended touch, garnish with fresh raspberries and delicate lemon slices to enhance both the aesthetic and the fresh, fruity essence. Slice and enjoy your homemade Raspberry Tiramisu!
EXPERT BAKING TIPS FOR THE BEST RASPBERRY TIRAMISU
- Utilize a Kitchen Scale for Precision: Achieving consistent and perfect baking results hinges on accurate measurements. My recipes are typically developed using grams for ingredient quantities. I cannot stress enough the importance of using a reliable kitchen scale. Measuring ingredients by weight, especially dry ones like flour and sugar, is far more precise than using volume measurements (cups), which can vary significantly depending on how ingredients are packed. This precision guarantees your Tiramisu will turn out perfectly every time.
- Avoid Overmixing Your Batter/Cream: Overmixing is a common pitfall that can ruin the texture of many baked goods, and creams. For the mascarpone filling, once the heavy cream is added, whisk only until a medium-stiff peak is achieved. Overmixing can cause the cream to become grainy or curdle, losing its smooth, luxurious consistency. After mixing with an electric mixer, I always recommend a final gentle fold with a rubber spatula. This ensures that any ingredients clinging to the bottom or sides of the bowl are fully incorporated without overworking the mixture, resulting in a perfectly light and airy cream.
- Consider Your Baking Pan Color: While Tiramisu isn’t baked, the type of dish you use for setting can still subtly impact the final product, especially if chilling times are extended. For general baking, the color of your pan matters significantly. Aluminum baking pans, which are light in color, reflect heat. This allows for more gentle and even baking, contributing to a softer cake. Conversely, dark or black baking pans absorb more heat, leading to a darker crust and potentially a drier finished product due to faster moisture evaporation. For Tiramisu, a lighter-colored ceramic or glass dish is ideal as it maintains a consistent cool temperature for setting.
- Ensure Ingredients are Cold (Where Specified): For the mascarpone cream, it is crucial that both the mascarpone cheese and the heavy cream are thoroughly chilled. Cold ingredients whip up more effectively and create a more stable, airy cream. If your ingredients are too warm, the cream may become runny or fail to hold its peak, leading to a less desirable texture in your Tiramisu.
FREQUENTLY ASKED QUESTIONS ABOUT RASPBERRY TIRAMISU
You’ll know the heavy cream is whipped sufficiently when it forms what is called a “medium-stiff peak.” This means that when you lift the whisk out of the cream, the peak should hold its shape, but the very tip of it will gently curl or flop over. It should not be completely stiff and upright like a mountain, as this indicates over-whipping. If you achieve a very stiff peak, the cream can become grainy.
Absolutely, making this Raspberry Tiramisu a day ahead is highly recommended! In fact, it’s the preferred method. The flavors have ample time to meld and deepen, and the mascarpone cream has sufficient time to set perfectly, resulting in a more cohesive and delicious dessert. Simply cover the Tiramisu (without the final layer of raspberry jam on top) tightly with plastic wrap, ensuring it touches the cream’s surface, and store it in the refrigerator for up to 4 days.
Yes, you can certainly use fresh raspberries! If using fresh, simply follow the same instructions. Keep in mind that fresh raspberries might break down slightly faster when cooking for the jam and syrup, but the overall process remains the same. Using fresh raspberries, especially when they are in season, can yield an even brighter and more vibrant flavor profile.
Limoncello is an optional ingredient in the raspberry syrup, intended to add an extra layer of zesty citrus flavor and a hint of alcohol. If you don’t have it, or prefer to make an alcohol-free version, simply omit it from the recipe. The syrup will still be incredibly flavorful with just the raspberries, sugar, and water. You could also add a very small splash of fresh lemon juice at the end for an extra citrus kick, if desired.
While it’s generally best enjoyed fresh or after being refrigerated, Tiramisu can be frozen. To freeze, assemble the Tiramisu (without the final raspberry jam topping), cover it tightly with several layers of plastic wrap, and then with aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 1-2 months. Thaw overnight in the refrigerator before serving, then add the fresh raspberry jam and any garnishes.
STORAGE GUIDELINES FOR RASPBERRY TIRAMISU
To maintain the exquisite taste and creamy texture of your Raspberry Tiramisu, proper storage is key. After assembling the Tiramisu and allowing it to set, ensure it is covered securely with plastic wrap. For best results, place the plastic wrap directly onto the surface of the mascarpone cream to prevent it from drying out or absorbing any odors from the refrigerator. Store your Raspberry Tiramisu in the refrigerator, and it will remain fresh and delicious for up to 4 days. Always keep it chilled until just before serving to ensure optimal flavor and consistency.
Other Delicious Fruity & Sweet Recipes To Try
- Red Velvet Cookies with Cream Cheese Frosting
- Cranberry Orange Coffee Cake
- Gooey Pecan Pie Brownies with Brown Butter
- Giant Cinnamon Rolls (Soft, Gooey Tangzhong Milk Bread Rolls)
If you adored this recipe and treated yourself to a slice of this heavenly dessert, please make sure to leave a STAR REVIEW to let us know your thoughts! Your feedback is incredibly valuable. Don’t forget to share your creations and tag me on Instagram @juliemarieeats. For more culinary inspiration and delightful dessert ideas, be sure to follow me on Pinterest.
Raspberry Tiramisu
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Equipment
- A sturdy 27×20 cm (8×10.5 inch) or 23×23 cm (9×9 inch) baking dish or a similar sized rectangular serving dish is ideal for layering.
- Medium saucepan for making the jam.
- Small saucepan for preparing the syrup.
- Fine mesh sieve for straining the raspberry syrup to remove seeds.
- Electric hand mixer or stand mixer with a whisk attachment for making the mascarpone cream.
- Large mixing bowl for the mascarpone filling.
- Rubber spatula for stirring and scraping.
- Shallow bowl for cooling the jam quickly.
Ingredients
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 tablespoon limoncello optional, adds a delightful citrus note
MASCARPONE FILLING
- 450 g mascarpone cheese ensure it is cold for best whipping results
- 120 g powdered sugar
- 2 tablespoon lemon juice
- 1 teaspoon vanilla paste or high-quality vanilla extract
- 480 g heavy cream cold, about 500 ml, essential for light and airy cream
ASSEMBLING
- 25 ladyfinger cookies This is an estimate; adjust based on the exact size and shape of your pan and cookies.
- Fresh raspberries and lemon slices for decoration for an elegant and refreshing garnish
Instructions
RASPBERRY JAM PREPARATION
- To make the delectable raspberry jam, combine the 500g of frozen raspberries, 100g of granulated sugar, and 1 tablespoon of fresh lemon juice in a medium-sized saucepan. Place the saucepan over medium heat. Allow the mixture to gently heat until the raspberries are no longer frozen, have begun to soften and release their juices, and the entire liquid starts to bubble. As it bubbles, reduce the heat to a low simmer. Stir the mixture occasionally with a rubber spatula, gently mashing the raspberries against the sides of the pan to help them break down and create a smoother consistency.500 g frozen raspberries, 100 g granulated sugar, 1 tablespoon lemon juice
- Continue to let the raspberry jam simmer for 23-25 minutes, or until it has noticeably thickened. A reliable way to test the jam’s readiness is the “cold spoon test”: place a small spoonful of jam on the back of a chilled spoon, wait a few seconds, then draw a line through it with your finger. If the line holds its shape and the jam doesn’t immediately flow back together, it’s perfectly set. Once thickened, immediately pour the hot jam into a shallow bowl. Using a shallow bowl helps the jam cool down much faster. Cover the bowl with plastic wrap, ensuring the wrap directly touches the surface of the jam to prevent a skin from forming, and place it in the fridge. Allow it to cool completely until it reaches room temperature or is even colder, which will take approximately 1 hour.
RASPBERRY SYRUP CREATION
- While your raspberry jam cools, proceed with making the raspberry syrup. In a separate small saucepan, combine the 100g of granulated sugar, 120g of water, and 30g of frozen raspberries. Place this saucepan over high heat and stir continuously until the sugar crystals have completely dissolved and the mixture begins to boil vigorously.100 g granulated sugar, 120 g water, 30 g frozen raspberries
- Once boiling, reduce the heat to a gentle simmer. Allow the syrup to simmer for precisely 3 minutes. During this time, continue to stir occasionally and use a rubber spatula to gently press down on the berries, helping them release their vibrant color and rich flavor into the syrup.
- After the 3 minutes have passed, carefully strain the warm raspberry syrup into a clean small bowl using a fine-mesh sieve. Press firmly on the collected raspberry solids in the sieve to extract every last drop of flavorful liquid, then discard the raspberry kernels (seeds). If you are using limoncello, stir in the 3 tablespoons now. Allow the prepared syrup to cool down completely to room temperature before proceeding with the assembly of your Tiramisu.3 tablespoon limoncello
MASCARPONE FILLING AND TIRAMISU ASSEMBLY
- Once both the homemade raspberry jam and raspberry syrup have reached room temperature or are thoroughly chilled, it’s time to prepare the luxurious mascarpone filling. In a large mixing bowl, using either an electric hand mixer or a stand mixer fitted with the whisk attachment, gently cream together the 450g of cold mascarpone cheese, 120g of powdered sugar, 2 tablespoons of fresh lemon juice, and 1 teaspoon of vanilla paste. Mix until all ingredients are just combined and smooth, which should take approximately 30 seconds. Be cautious not to overmix at this stage.450 g mascarpone cheese, 120 g powdered sugar, 2 tablespoon lemon juice, 1 teaspoon vanilla paste
- Scrape down the sides of the bowl to ensure no unmixed ingredients remain. Then, add the 480g of cold heavy cream directly to the mascarpone mixture. Increase the mixer speed to medium-high and whisk the mixture until it becomes thick, creamy, and can hold a medium-stiff peak. Be vigilant and avoid over-whipping, as this can make the cream grainy.480 g heavy cream
- To begin assembling your stunning Raspberry Tiramisu, select a suitable serving dish. A 27×20 cm (8×10.5 inch) or a 23×23 cm (9×9 inch) baking dish works perfectly, or any similar-sized rectangular or square dish that allows for neat layering.
- Start by spreading a small amount of the prepared mascarpone cream mixture evenly over the bottom of your chosen dish. This base layer helps prevent the ladyfingers from sticking. Next, take your 25 ladyfinger cookies and quickly dip each one into the cooled raspberry syrup. Dip them twice on each side, just enough to moisten them without making them soggy. Arrange half of these syrup-soaked ladyfingers in a single, even layer over the mascarpone base in the baking dish. Follow this with half of the remaining mascarpone cream mixture, carefully spreading it out into an even layer. Then, add half of your homemade raspberry jam, spreading it gently over the mascarpone. Repeat this entire process for a second layer of ladyfingers and mascarpone cream. Note that the remaining raspberry jam will be added later, once the Tiramisu is ready to be served, for a fresh finish. (Refer to the process photos provided earlier in the blog post for visual guidance.)25 ladyfinger cookies
- Once all layers are assembled, carefully cover the baking dish with plastic wrap. Ensure the plastic wrap makes direct contact with the top layer of mascarpone cream to prevent any crust from forming and to keep it fresh. Place the Tiramisu in the fridge to set for a minimum of 8 hours, or ideally, allow it to chill overnight. This crucial chilling period is essential for the flavors to meld together and for the dessert to achieve its perfect, firm texture.
- When your Raspberry Tiramisu is perfectly set and you are ready to serve, remove it from the refrigerator. Gently spread the remaining raspberry jam evenly over the top layer. For a beautiful and refreshing presentation, optionally decorate with fresh raspberries and delicate lemon slices. Slice and enjoy this delightful berry-infused take on Tiramisu!Fresh raspberries and lemon slices for decoration