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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.
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)
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.
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.
Find it online: https://allrecipesmade.com/raspberry-tiramisu/