Raspberry Tiramisu

Raspberry tiramisu layered with mascarpone cream, tender cake soaked in raspberry syrup, and fresh raspberries throughout. Chilled until softly set, it’s light, creamy, and balanced with just enough tartness from the berries.

Course Dessert

Cuisine Italian

Keyword berry tiramisu, individual no bake desserts, mascarpone dessert, mascarpone tiramisu, raspberry tiramisu, Valentine's dessert

Prep Time 30

Chilling 8

Total Time 8 30

Servings

Calories 520kcal

Author Cathy Pollak

Equipment

Saucepan (medium). For cooking down the raspberries into syrup.
large fine mesh sieve Essential for removing seeds and keeping the purée smooth.
mixing bowls For the mascarpone cream and whipping the cream.
Stand Mixer or hand mixer. For making the mascarpone cream and the whipped cream.
rubber spatula For folding the whipped cream without deflating it.
baking dish 9x13 For assembling the layers. 11×7 can work with slightly thicker layers.

Ingredients

Raspberry Syrup and Purée:

4½ cups (630 g) fresh or frozen raspberries
½ cup (100 g) granulated sugar
3 tbsps (45 ml) fresh lemon juice
1 cup (240 ml) water
1 tbsp cornstarch plus 2 tbsps (30 ml) water

Mascarpone Cream:

16 oz (454 g) cold mascarpone cheese
8 oz (226 g) full-fat cream cheese softened
1 cup (120 g) confectioners' sugar
1 tsp (5 ml) vanilla extract
4 tbsps (60 ml) raspberry purée divided
3 cups (720 ml) cold heavy whipping cream

Assembly:

40-48 ladyfingers cookies
fresh raspberries for topping

Optional Garnishes:

confectioners' sugar
mint sprigs
any leftover raspberry purée

Instructions

Combine the raspberries, granulated sugar, lemon juice, and 1 cup (240 ml) of water in a medium saucepan set over medium heat. Cook for 8 to 10 minutes, stirring occasionally and gently mashing the berries as they soften, until the mixture becomes syrupy. Strain the mixture through a fine mesh sieve, pressing firmly with the back of a spoon and scraping the underside of the sieve to extract as much liquid as possible. Discard the seeds. Measure out 1 cup (240 ml) of the raspberry syrup and set it aside for dipping the ladyfingers. Allow all syrup to cool completely.
4½ cups (630 g) fresh or frozen raspberries, ½ cup (100 g) granulated sugar, 3 tbsps (45 ml) fresh lemon juice, 1 cup (240 ml) water
In a small bowl, whisk together the cornstarch and remaining 2 tablespoons (30 ml) of water until smooth. Transfer the remaining raspberry syrup to a heat-safe bowl and whisk in the cornstarch slurry. Microwave in 30-second intervals, stirring well between each interval, until the mixture reaches a gentle boil and thickens, about 2 to 4 minutes total. Stir well and allow the raspberry purée to cool completely.
1 tbsp cornstarch
In a large mixing bowl, beat the cold mascarpone cheese and softened cream cheese together until smooth and creamy. Add the confectioners’ sugar, vanilla extract, and 2 tablespoons (30 ml) of the cooled raspberry purée and mix until fully combined and uniform in color.
16 oz (454 g) cold mascarpone cheese, 8 oz (226 g) full-fat cream cheese, 1 cup (120 g) confectioners' sugar, 1 tsp (5 ml) vanilla extract, 4 tbsps (60 ml) raspberry purée
In a separate bowl, whip the cold heavy whipping cream with the remaining 2 tablespoons (30 ml) of raspberry purée until stiff peaks form. Gently fold 1½ cups (360 ml) of the whipped cream into the mascarpone mixture until light, fluffy, and smooth. Set the remaining whipped cream aside for topping.
3 cups (720 ml) cold heavy whipping cream
Briefly dip each ladyfinger into the cooled raspberry syrup for 1 to 2 seconds, just long enough to absorb flavor without becoming soggy. Arrange a full layer of dipped ladyfingers in the bottom of a 9×13-inch (23×33 cm) baking dish. Spread half of the mascarpone cream evenly over the ladyfingers, then spoon or swirl half of the raspberry purée over the cream.
40-48 ladyfingers cookies
Repeat with a second layer of dipped ladyfingers, the remaining mascarpone cream, and the remaining raspberry purée. Smooth the top, then spread or pipe the reserved whipped cream evenly over the surface.
Refrigerate for at least 4 to 6 hours, but overnight is best, to allow the layers to set and the flavors to meld. Just before serving, top generously with fresh raspberries. Garnish with mint sprigs if you want, a light dusting of confectioners’ sugar, or a drizzle of reserved raspberry purée if desired. Serve chilled.
fresh raspberries, confectioners' sugar, mint sprigs, any leftover raspberry purée

Notes

Dip the ladyfingers quickly. They absorb more liquid as the tiramisu chills.
Let the raspberry purée cool fully before layering so it stays where you put it.
Overnight chilling gives the best flavor and texture.

If you’re making this raspberry tiramisu recipe, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition