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If you love Tiramisu, then this Raspberry Tiramisu is the perfect raspberry version, that will be a new favorite! This raspberry tiramisu is full of delicious raspberry flavor and is the perfect dessert to prepare ahead of time. This luscious treats marries the delicious flavors of homemade raspberry jam, creamy mascarpone, and raspberry soaked lady fingers. This dessert is a must-try for all Tiramisu lovers.
In this delicious Raspberry Tiramisu, is a smooth mascarpone cream that is layered together with raspberry soaked lady fingers and a homemade raspberry jam! This raspberry tiramisu is a fun and fresh twist on the classic Tiramisu!
This raspberry tiramisu is perfect to serve for dinner parties, Valentine’s Day or any other occasion.
For more Tiramisu recipes, try Tiramisu Cheesecake, Tiramisu Cookies and Chocolate Tiramisu Cups.
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WHY THIS RECIPE WORKS
- Full of raspberry flavor: This raspberry tiramisu is a fun twist of the classic tiramisu with adding a homemade raspberry jam and raspberry soaked lady fingers.
- Lady fingers (Savoiardi): The lady fingers are dipped in a homemade raspberry syrup.
- Perfect make ahead dessert: Tiramisu needs to set for overnight which makes it perfect dessert to make ahead of time.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Heavy cream: The heavy cream is whipped up to a medium stiff peak so be careful not to whip it too stiff. It'll take about 1-3 minutes on medium/high speed.
- Raspberries: The raspberries are used in the raspberry syrup and homemade jam.
- Mascarpone: Mascarpone is big part of a classic tiramisu. It gives the most smooth and delicious flavor.
- Vanilla extract: I recommend using pure vanilla extract for the best flavor.
STEP BY STEP INSTRUCTIONS - RASPBERRY SYRUP AND JAM
Here is how to make and bake this Raspberry Tiramisu. This recipe needs an electric mixer.
The full recipe is down below in the recipe card.
STEP 1: Start by making the raspberry syrup and raspberry jam. Add the raspberries, sugar and lemon juice to a saucepan and heat it up, until the resulting liquid has come to a bubble. Once bubbling, turn it down to a simmer.
STEP 2: Let it simmer for 23-25 minutes or until the raspberry jam has thickened. Pour the jam into a shallow bowl, to let it cool down faster, and place it in the fridge. Let it cool down until room temperature or colder. Takes about 1 hour.
STEP 3: For the syrup, place the sugar, water and raspberries in a small saucepan over high heat until the sugar dissolves and starts to boil. Turn down the heat to a simmer and let it simmer for 3 minutes. Stir occasionally and break down the berries with a spatula. Strain the syrup into a small bowl using a fine mesh sieve and discard the raspberry kernels. Let the syrup cool down to room temperature.
STEP BY STEP INSTRUCTIONS - MASCARPONE CREAM AND ASSEMBLING
STEP 1: Once the raspberry jam and raspberry syrup is room temperature/ cold, make the mascarpone filling. With a hand mixer or in a stand mix using the paddle attachment, cream the mascarpone, confectioners' sugar, lemon juice and vanilla paste and with an electric hand mixer, mix until combined, about 30 seconds.
STEP 2: Then add the heavy cream to the mascarpone mixture and whisk it until it can hold a medium-stiff peak.
STEP 3: To a serving dish add a little bit of mascarpone cream to the bottom and even it out. Then dip the lady fingers into the raspberry syrup twice on each side. Lay half of the ladyfingers in a layer in the baking dish. Add half of the mascarpone mixture and even it out into an even layer. Then add half of the jam and even it out. Repeat the process, except for the raspberry jam, that will be added once the tiramisu is ready to be served.
STEP 4: Add plastic wrap over the mascarpone cream and let it set in the fridge for a minimum of 8 hours or preferably overnight. Once ready to serve, add the remaining raspberry jam and spread it out in an even layer. Optionally decorate with fresh raspberries and lemon slices.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
When it can hold a medium-stiff peak.
Yes, it's best to make them a day ahead. Covered the tiramisu (without the last layer of raspberry jam) with plastic wrap and store it in the fridge for up to 4 days.
STORAGE
Store the Raspberry Tiramisu covered with plastic wrap in the fridge. You can store it in the refrigerator for up to 4 days.
Other Fruity Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Raspberry Tiramisu
Equipment
- 27x20 cm (8x10.5 inch) dish or 23x23 cm (9x9 inch) or anything similar in that size
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 tablespoon limoncello optional
MASCARPONE FILLING
- 450 g mascarpone cheese cold
- 120 g powdered sugar
- 2 tablespoon lemon juice
- 1 teaspoon vanilla paste
- 480 g heavy cream cold (500 ml)
ASSEMBLING
- 25 ladyfinger cookies this is an estimate as it depends on the size of you pan
- Fresh raspberries and lemon slices for decoration
Instructions
RASPBERRY JAM
- Add the raspberries, sugar and lemon juice to a saucepan and heat it up until the raspberries are no longer frozen, have started to break down, and the resulting liquid has come to a bubble. Once bubbling, turn it down to a simmer. Stir occasionally and with a rubber spatula mash down raspberries.500 g frozen raspberries, 100 g granulated sugar, 1 tablespoon lemon juice
- Let it simmer for 23-25 minutes or until the raspberry jam has thickened. To test this, add a bit of the raspberry jam to the back of a spoon and if you can make a line down the middle, with your finger, without it moving, it’s done. Pour the jam into a shallow bowl, to let it cool down faster, and place it in the fridge, covered with plastic wrap. Let it cool down until room temperature or colder. Takes about 1 hour.
RASPBERRY SYRUP
- While the jam cools down, make the syrup. Place the sugar, water and raspberries in a small saucepan over high heat until the sugar dissolves and starts to boil.100 g granulated sugar, 120 g water, 30 g frozen raspberries
- Turn down the heat to a simmer and let it simmer for 3 minutes. Stir occasionally and break down the berries with a rubber spatula.
- Once the time has passed, strain the syrup into a bowl using a fine mesh sieve and discard the raspberry kernels. Pour in the limoncello and let the syrup cool down to room temperature.3 tablespoon limoncello
MASCARPONE FILLING
- Once the raspberry jam and raspberry syrup is room temperature/ cold, make the mascarpone filling. With a hand mixer or in a stand mix using the whisk attachment, cream the mascarpone, powdered sugar, lemon juice and vanilla paste until combined, about 30 seconds.450 g mascarpone cheese, 120 g powdered sugar, 2 tablespoon lemon juice, 1 teaspoon vanilla paste
- Scrape down the sides of the bowl and add the heavy cream to the mascarpone mixture and whisk it until it can hold a medium-stiff peak.480 g heavy cream
- To assemble to tiramisu use a 27x20 cm (8x10.5 inch) baking dish or 23x23 cm (9x9 inch) or anything similar in that size.
- Start by add a little bit of mascarpone cream to the bottom and even it out. Then dip the lady fingers into the raspberry syrup twice on each side. Lay the lady fingers in a layer in the baking dish. Add half of the mascarpone cream and even it out into an even layer. Then add half of the raspberry jam and even it out. Repeat the process, except for the raspberry jam, that will be added once the tiramisu is ready to be served. (see process photos above in the blog post)25 ladyfinger cookies
- Add plastic wrap over the mascarpone cream and let it set in the fridge for a minimum of 8 hours or preferably overnight.
- Once ready to serve, add the remaining raspberry jam and spread it out in an even layer. Optionally decorate with fresh raspberries and lemon slices.Fresh raspberries and lemon slices for decoration
Andrew
Great recipe! The lemon raspberry combination works very well!
Karmelle
Made this last night and had a slice today and it was delicious!! The perfect balance of tart and sweet 🙂
Just curious, my ladyfingers were not super soft when I ate it, but they were in no way hard (more like the softness of a dense cake). Is this how it should be and if not, any tips for the future?
Julie Marie
So happy you enjoyed the recipe! For the ladyfingers, they should end up soft but not soaking wet. Try next time soaking them in the raspberry syrup just for a bit more time and they will become softer 🙂