I love making this Fresh Raspberry Tiramisu when I want a light, elegant dessert with a fruity twist. It keeps all the creamy comfort I enjoy from classic tiramisu, but the fresh raspberries add brightness and balance that make it feel refreshing and special.
Why You’ll Love This Recipe
I like this recipe because it’s no-bake, beautiful, and easy to assemble. I enjoy how the tart raspberries cut through the creamy layers, making each bite feel light rather than heavy. It’s perfect for gatherings, holidays, or anytime I want a dessert that looks impressive without much effort.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1½ cups fresh raspberries
2 tablespoons sugar
1 teaspoon lemon juice
8 ounces mascarpone cheese
1 cup heavy cream
⅓ cup powdered sugar
1 teaspoon vanilla extract
1 cup brewed coffee or espresso, cooled
24 ladyfinger cookies
Directions
I start by gently mashing half of the raspberries with sugar and lemon juice until slightly saucy. I set this aside to let the flavors blend.
In a large bowl, I whip the heavy cream until soft peaks form. In another bowl, I mix the mascarpone, powdered sugar, and vanilla until smooth. I gently fold the whipped cream into the mascarpone mixture until creamy and light.
I quickly dip each ladyfinger into the cooled coffee, making sure not to soak them too long. I arrange a layer of dipped ladyfingers in the bottom of a serving dish.
I spread half of the mascarpone cream over the ladyfingers, spoon some of the raspberry sauce on top, and scatter a few whole raspberries. I repeat the layers once more, finishing with cream and raspberries on top.
I cover the tiramisu and refrigerate it for at least 4 hours so it can set properly.
Servings And Timing
This recipe makes about 6–8 servings.
Prep time: 20 minutes
Chilling time: 4 hours
Total time: about 4 hours 20 minutes
Variations
I sometimes swap coffee for raspberry juice when I want a caffeine-free version. When I want extra richness, I add a thin layer of white chocolate shavings. I also enjoy using mixed berries for a more colorful dessert.
Storage/Reheating
I store the tiramisu covered in the refrigerator for up to 3 days. I serve it cold and never reheat it.
FAQs
Can I make this dessert ahead of time?
I usually make it the day before serving because it tastes even better after chilling.
Do I need to use mascarpone?
I prefer mascarpone for authenticity, but cream cheese works if softened well.
Is this tiramisu very sweet?
I find it lightly sweet, and I adjust the sugar depending on how tart the raspberries are.
Can I make this without coffee?
I replace the coffee with raspberry juice or milk when needed.
Can I freeze raspberry tiramisu?
I don’t recommend freezing it because the texture changes once thawed.
Conclusion
I keep coming back to this Fresh Raspberry Tiramisu because it’s creamy, fruity, and beautifully balanced. It’s a refreshing twist on a classic dessert that feels light, elegant, and always satisfying.
