I appreciate how simple and impressive this dessert is at the same time. Since it’s completely no-bake, I can prepare it ahead of time and let the refrigerator do the work. The raspberry syrup adds a bright, fruity contrast to the smooth mascarpone filling. I also enjoy how customizable it is, whether I keep it classic or add white chocolate and fresh mint for extra flair.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Raspberry Syrup: 1 1/2 cups fresh raspberries 1/2 cup sugar 1/2 cup water 1 tablespoon lemon juice
For the Mascarpone Cream: 8 oz mascarpone cheese 1 cup heavy cream 1/4 cup powdered sugar 1 teaspoon vanilla extract
For the Layers: 24 ladyfingers 1 cup fresh raspberries 1/4 cup white chocolate shavings (optional) 2 tablespoons fresh mint (optional)
Directions
Make the raspberry syrup: I combine the raspberries, sugar, water, and lemon juice in a saucepan over medium heat. I let the mixture simmer for 5–7 minutes until the berries break down and the syrup slightly thickens. I strain it to remove the seeds and allow it to cool completely.
Prepare the mascarpone cream: I whip the heavy cream until stiff peaks form. In a separate bowl, I mix the mascarpone cheese, powdered sugar, and vanilla extract until smooth. I gently fold the whipped cream into the mascarpone mixture until fully combined and creamy.
Assemble the tiramisu: I quickly dip each ladyfinger into the cooled raspberry syrup, making sure not to soak them too long. I arrange a layer of dipped ladyfingers in the bottom of a dish. I spread half of the mascarpone cream evenly over them and scatter fresh raspberries on top. I repeat the layers with the remaining ladyfingers and cream.
Chill: I cover the dish and refrigerate for at least 4 hours, allowing the flavors to meld and the dessert to set properly.
Garnish and serve: Before serving, I sometimes add white chocolate shavings and fresh mint for an elegant finish.
Servings and Timing
Servings: 8 Prep time: 20 minutes Chill time: 4 hours Total time: 4 hours 20 minutes Calories: Approximately 320 kcal per serving
Variations
I sometimes mix a bit of raspberry liqueur into the syrup for a more grown-up flavor. If I want a chocolate twist, I add a thin layer of melted white chocolate between the cream layers. For a lighter version, I reduce the sugar slightly or use a mix of mascarpone and Greek yogurt. I also enjoy making individual servings in small glasses for a beautiful presentation.
Storage/Reheating
I store raspberry tiramisu covered in the refrigerator for up to 3 days. Since it’s a chilled dessert, I do not reheat it. If I want to prepare it ahead for an event, I make it the night before so it has enough time to set and develop flavor. I do not recommend freezing it, as the texture of the mascarpone cream can change after thawing.
FAQs
Can I use frozen raspberries?
Yes, I can use frozen raspberries for the syrup. I simmer them directly from frozen and strain as usual.
How long should I dip the ladyfingers?
I dip them very quickly, just a second on each side. If I soak them too long, they become too soft and fall apart.
Can I make this dessert ahead of time?
Yes, I actually prefer making it several hours in advance or the day before serving so the layers set perfectly.
What can I use instead of mascarpone?
If I cannot find mascarpone, I sometimes use a blend of cream cheese and heavy cream for a similar texture and richness.
How do I know when it’s ready to serve?
After at least 4 hours of chilling, the layers should be firm enough to slice cleanly while still creamy and soft.
Conclusion
I find this raspberry tiramisu to be a beautiful balance of creamy richness and bright berry flavor. It feels elegant enough for celebrations yet simple enough to prepare anytime I crave something sweet and refreshing. With its no-bake simplicity and vibrant layers, it’s a dessert I return to again and again.
Raspberry tiramisu is a refreshing no bake dessert layered with mascarpone cream, homemade raspberry syrup, and soft ladyfingers. A fruity twist on classic Italian tiramisu that’s perfect for holidays and special occasions.
Author:Sarah
Prep Time:20 minutes
Total Time:4 hours 20 minutes
Yield:8 servings
Category:Dessert
Method:No-Bake
Cuisine:Italian
Diet:Vegetarian
Ingredients
For the Raspberry Syrup:
1 ½ cups fresh raspberries
½ cup sugar
½ cup water
1 tablespoon lemon juice
For the Mascarpone Cream:
8 oz mascarpone cheese
1 cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
For the Layers:
24 ladyfingers
1 cup fresh raspberries
¼ cup white chocolate shavings (optional)
2 tablespoons fresh mint (optional)
Instructions
1. Make the Raspberry Syrup
In a small saucepan, combine raspberries, sugar, water, and lemon juice. Simmer over medium heat for 5–7 minutes until berries break down. Strain through a fine sieve to remove seeds. Allow syrup to cool completely.
2. Prepare the Mascarpone Cream
In a mixing bowl, whip heavy cream until stiff peaks form.
In a separate bowl, mix mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy.
3. Assemble the Tiramisu
Quickly dip each ladyfinger into the cooled raspberry syrup (do not soak). Arrange a layer in a serving dish.
Spread half of the mascarpone cream over the ladyfingers. Scatter fresh raspberries on top.
Repeat with another layer of dipped ladyfingers and remaining mascarpone cream.
4. Chill
Cover and refrigerate for at least 4 hours to allow flavors to meld and the dessert to set.
5. Garnish and Serve
Before serving, top with white chocolate shavings and fresh mint if desired.
Notes
Do not oversoak the ladyfingers to prevent a soggy texture.
The dessert can be made up to 24 hours in advance.
Frozen raspberries can be used for the syrup (thaw first).
For a richer flavor, add a tablespoon of raspberry liqueur to the syrup.
