Dessert

Raspberry Tiramisu Recipe

Byluca Carter February 9, 2026February 9, 2026

Introduction

If you love classic tiramisu, this Raspberry Tiramisu offers a fresh, fruity twist that’s sure to become a favorite. Combining homemade raspberry jam, creamy mascarpone, and raspberry-soaked ladyfingers, this dessert is both luscious and elegant, perfect for preparing ahead for any occasion.

A square slice of layered raspberry dessert sits on a white plate, placed on a white marbled texture surface. The dessert has five visible layers, starting from a bottom layer of light brown, crumbly base, followed by a thick creamy white layer. Above that is a bright red layer of raspberry jam or puree, then another thick creamy white layer, and the top layer is a glossy, deep red raspberry jelly spread evenly. A thin slice of lemon and a fresh raspberry rest on the top left corner of the dessert. In the background, there are a white bowl with fresh raspberries and some scattered raspberries and lemon slices on the surface, with a silver fork next to the plate. Photo taken with an iphone --ar 4:5 --v 7

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 tablespoons limoncello (optional)

Mascarpone Filling: 450 g cold mascarpone cheese, 120 g powdered sugar, 2 tablespoons lemon juice, 1 teaspoon vanilla paste, 480 g (500 ml) cold heavy cream
Assembling: 25 ladyfinger cookies (approximate), fresh raspberries and lemon slices for decoration

Instructions

Step 1: Make the raspberry jam by combining the frozen raspberries, sugar, and lemon juice in a saucepan. Heat until the raspberries thaw and the mixture boils. Reduce to a simmer, stirring and mashing occasionally, until thickened (about 23-25 minutes). Test doneness by coating the back of a spoon and drawing a line; if it holds, it’s ready. Transfer to a shallow bowl and refrigerate to cool completely.
Step 2: While the jam cools, prepare the raspberry syrup. In a small saucepan, dissolve sugar in water with raspberries over high heat. Once boiling, reduce heat and simmer for 3 minutes, breaking down berries occasionally. Strain the mixture through a fine sieve, discarding seeds, then stir in limoncello if using. Allow to cool to room temperature.

Step 3: For the mascarpone filling, beat the mascarpone, powdered sugar, lemon juice, and vanilla paste until smooth and combined. Then, add the cold heavy cream and whisk until the mixture holds medium-stiff peaks.
Step 4: To assemble, spread a thin layer of mascarpone cream on the bottom of your baking dish (27×20 cm or similar). Quickly dip ladyfingers twice in the raspberry syrup on each side, and layer them in the dish. Spread half of the mascarpone filling evenly over the ladyfingers, then add half of the raspberry jam on top and smooth it out.
Step 5: Repeat the layering by soaking and arranging remaining ladyfingers, followed by the rest of the mascarpone filling. Cover with plastic wrap and refrigerate for at least 8 hours or overnight to set.

Step 6: Before serving, spread the remaining raspberry jam evenly over the top. Decorate with fresh raspberries and lemon slices if desired.

Tips & Variations

Use fresh raspberries instead of frozen for a brighter flavor in the jam and syrup during raspberry season.
For a non-alcoholic version, omit the limoncello and add a splash of lemon juice or raspberry extract to the syrup.

Allow the tiramisu to chill overnight for the best texture and flavor melding.
Serve with a dusting of powdered sugar or a drizzle of raspberry syrup for extra sweetness.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. Keep it tightly wrapped to prevent it from absorbing other fridge odors. When ready to serve again, bring it to room temperature for about 20 minutes for the best flavor and texture. This dessert is not recommended for freezing as it may affect the texture of the cream and jam.

How to Serve

A square slice of layered dessert sits on a white plate with gently curved edges, placed on a white marbled surface. The dessert has five layers: starting from the bottom, a light brown sponge layer, followed by a thick creamy white layer, next a vibrant red raspberry jam layer, another light brown sponge layer, a smooth creamy white layer, and topped with a shiny, deep red raspberry glaze. On top, there is a fresh red raspberry and a thin round slice of lemon with a yellow rind placed delicately at one corner. Two silver forks lie blurred in the background, along with a bowl of red raspberries and scattered raspberries and a lemon wedge nearby, giving a fresh and inviting look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought raspberry jam instead of homemade?

Yes, you can substitute with good-quality store-bought raspberry jam. However, homemade jam offers fresher flavor and better control over sweetness and texture.

How do I know when the raspberry jam is thick enough?

The jam is ready when you can coat the back of a spoon and draw a line through it that doesn’t immediately fill in. This indicates it has thickened sufficiently to hold its shape in the dessert.