This raspberry tiramisu is one of my go-to no-bake desserts. And it tastes even better the next day! Fresh raspberries bring a bright, sweet-tart flavor that pairs beautifully with creamy mascarpone. Made with just 10 ingredients, it’s easy enough for anyone to whip up, yet impressive enough for any gathering.
A classic tiramisu is pure heaven in every bite. The layers of rich whipped mascarpone cream, cocoa, and espresso are a classic combination I’ve always enjoyed. I wanted to experiment with these flavors by adding tangy raspberries and omitting the coffee for a raspberry tiramisu that is out of this world delicious.
I dip the ladyfingers into a raspberry simple syrup and also add raspberry compote for layers of fruity flavor. Even my kids love this elevated treat, which means it’s all ages approved! It’s guaranteed to be the star of the show at dinner parties!
Be sure to also try my lemon tiramisu, it’s delicious in the spring and summertime.
Table of Contents
Why you’ll love this recipe
- The best make-ahead dessert. The beauty of tiramisu with raspberries is that it needs time to set to achieve the right texture and flavor. Make it the day before, and it’ll be perfect when it’s time to serve.
- Use other fruit if desired. I love the tart sweetness of raspberries, but a mixture of berries is also delicious.
- No need to turn the oven on. This is a no-bake dessert recipe, but it is both gourmet in appearance and taste.
Key Ingredient Notes
- Fresh raspberries bring a bright, sweet-tart flavor that balances the richness of the dessert. You can use frozen raspberries for the syrup and compote. But I recommend choosing plump, vibrant berries for decorating.
- Granulated sugar is used in all layers, from raspberry syrup to compote and cream filling. Superfine sugar dissolves more quickly.
- Fresh lemon juice enhances the raspberry flavor and adds brightness. Freshly squeezed juice is best, as bottled versions can taste flat or slightly bitter.
- Chambord raspberry liqueur adds depth and a luxurious raspberry note. It should complement the dessert rather than overpower it, so a light hand works best. You can substitute another berry liqueur, a splash of rum, or skip it altogether.
- Heavy whipping cream is whipped into a light, airy base that gives the tiramisu its signature texture. For best results, use cold cream straight from the fridge and avoid overwhipping.
- Mascarpone cheese adds richness and classic tiramisu creaminess. Use full-fat mascarpone and let it soften slightly, but still cold, before mixing to ensure a smooth texture.
- Ladyfingers provide the structure of the tiramisu, soaking up the raspberry mixture while staying light. Crisp, savoiardi-style ladyfingers work best because they hold their shape well. Sponge cake or pound cake can be used as alternatives, though they create a softer texture.
- Cornstarch thickens the raspberry compote into a smooth, spoonable sauce. It should be dissolved in a bit of liquid before heating to prevent lumps.
How to make raspberry tiramisu
1. Make raspberry syrup
- Combine 2 cups of raspberries, ½ cup of granulated sugar, water, and lemon juice in a medium saucepan.
- Bring the mixture to a simmer over medium heat and cook for 5–7 minutes, stirring occasionally, until the raspberries break down and the liquid turns deep red.
- Strain the mixture through a fine-mesh sieve. Reserve the strained pulp.
- Stir Chambord into the syrup, if using.
- Cool the syrup completely.
Omit the alcohol if desired
The raspberry liqueur is completely optional; it just deepens the flavor of the syrup.
2. Make the raspberry compote
- Return the strained pulp to the saucepan and add ¼ cup of granulated sugar and a pinch of salt.
- Whisk the cornstarch into 1–2 teaspoons of cold water, then stir it into the compote.
- Simmer over medium-low heat for 3–5 minutes until slightly thickened.
- Remove from heat and cool to room temperature.
Add cornstarch if your compote is thin
Keep in mind that the compote will continue to thicken as it cools, but if it does seem very liquidy or you prefer a thick compote, use the cornstarch to easily thicken.
3. Prepare the mascarpone cream
- Whip the heavy cream and granulated sugar until medium peaks form.
- In a separate bowl, whisk the mascarpone and vanilla extract until smooth and creamy.
- Fold the whipped cream into the mascarpone in two batches, being gentle to maintain volume.
4. Assemble
- Pour the raspberry syrup into a shallow pan or bowl.
- Briefly dip each ladyfinger into the cooled raspberry syrup, turning it quickly so it absorbs flavor without becoming soggy.
- Arrange a full layer of dipped ladyfingers in the bottom of an 8×8-inch glass baking dish.
- Spread half of the mascarpone mixture evenly over the ladyfingers.
- Spoon small pockets of raspberry compote over the cream and scatter a handful of fresh raspberries over top.
- Repeat with another layer of dipped ladyfingers, then finish with the remaining mascarpone cream, smoothing the top.
- Cover the tiramisu with a plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the layers to set.
- Before serving, garnish with fresh berries, shaved white chocolate, a dusting of freeze-dried raspberry powder, or powdered sugar.
- Slice cleanly with a warm knife and serve chilled.
Expert Tips
- When straining the syrup, don’t throw out the raspberry pulp. To avoid waste, we wanted to use the pulp as the base of the compote.
- Cool the compote and syrup before building. You need these to be room temperature to make sure you don’t melt or deflate the whipped mascarpone cream.
- Dip the ladyfingers quickly in the syrup. As with a traditional tiramisu recipe, it’s important not to “soak” them or else the texture can easily become mushy.
- Be sure to use cold mascarpone cheese. Overmixing or using room temperature mascarpone can cause it to curdle.
- Avoid stirring the mascarpone cream too much. If you do, you could deflate the cream.
- Giving the tiramisu enough time to chill is key to the best flavor and easy slicing. Warm a knife under hot water, wipe it dry, then slice for clean results.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing the raspberry tiramisu, as it can become watery once thawed.
FAQs
Can I use frozen raspberries?
You can use frozen raspberries for the syrup and the compote, but not for the topping to garnish.
Is there coffee in raspberry tiramisu?
Not usually, the coffee syrup is replaced with a raspberry simple syrup instead.
Why is my tiramisu watery?
You probably soaked the ladyfingers for too long, or didn’t chill the dessert until it was fully set.
More No-Bake Dessert Recipes
Raspberry Tiramisu
This raspberry tiramisu is one of my go-to no-bake desserts. And it tastes even better the next day! Fresh raspberries bring a bright, sweet-tart flavor that pairs beautifully with creamy mascarpone. Made with just 10 ingredients, it’s easy enough for anyone to whip up, yet impressive enough for any gathering.
Ingredients
For raspberry syrup:
- 2 cups (250 g) raspberries fresh or frozen
- ½ cup (100 g) granulated sugar
- 2 cups (480 ml) water
- 2 tablespoons (30 ml) fresh lemon juice
- 1 tablespoon (15 ml) Chambord raspberry liqueur optional Note 1
For raspberry compote:
- Reserved raspberry pulp from raspberry syrup
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon coarse kosher salt
- 1 tablespoon (8 g) cornstarch
For mascarpone cream:
- 1 ½ cups (360 ml) heavy whipping cream
- 16 ounces (475 g) mascarpone cheese cold, but slightly softened Note 2
- ¼ cup (50 g) granulated sugar
- 2 teaspoons vanilla extract
For assembly:
- 30-32 (250 g) ladyfingers Note 3
- 2 cups (250 g) fresh strawberries
Optional garnishes:
- Freeze-dried raspberry powder, shaved white chocolate, fresh mint leaves
Instructions
To make the raspberry syrup:
- In a medium saucepan, combine raspberries, granulated sugar, water, and lemon juice.
- Bring the mixture to a simmer over medium heat and cook for 5–7 minutes, stirring occasionally, until the raspberries break down and the liquid turns deep red.
- Strain the mixture through a fine-mesh sieve. Reserve the strained pulp.
- Stir in Chambord into the syrup, if using.
- Transfer the raspberry syrup to a shallow bowl and cool completely.
To make raspberry compote:
- Return the strained pulp to the saucepan and add the granulated sugar and salt.
- Whisk the cornstarch with 1 tablespoon of cold water and add it to the raspberry pulp mixture.
- Simmer over medium-low heat for 3–5 minutes until slightly thickened. Remove from heat and cool to room temperature.
To make mascarpone cream:
- Whip the heavy whipping cream and ¼ cup of granulated sugar until medium peaks form.
- In a separate bowl, whisk the mascarpone and vanilla until smooth and creamy.
- Fold the whipped cream into the mascarpone in two batches, being gentle to maintain volume.
To assemble:
- Briefly dip each ladyfinger into the cooled raspberry syrup, turning it quickly so it absorbs flavor without becoming soggy.
- Arrange a full layer of dipped ladyfingers in the bottom of an 8×8-inch glass dish.
- Spread half of the mascarpone cream evenly over the ladyfingers.
- Spoon small pockets of raspberry compote over the cream and scatter a handful of fresh raspberries over top.
- Repeat with another layer of dipped ladyfingers, then finish with the remaining mascarpone cream, smoothing the top.
- Cover the tiramisu and refrigerate for at least 4 hours, preferably overnight, to allow the layers to set.
- Before serving, arrange fresh raspberries on top. Garnish with shaved white chocolate, a dusting of freeze-dried raspberry powder, or powdered sugar.
- Slice cleanly with a warm knife and serve chilled.
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Tips & Notes
Note 1: Chambord raspberry liqueur adds depth and a luxurious raspberry note. It should complement the dessert rather than overpower it, so a light hand works best. You can substitute another berry liqueur, a splash of rum, or skip it altogether.
Note 2: Let the mascarpone soften slightly, but use it while it’s still cold to prevent curdling. Also, overmixing mascarpone cheese can cause it to curdle.
Note 3: Crisp, savoiardi-style ladyfingers work best because they hold their shape well. Sponge cake or pound cake can be used as alternatives, though they create a softer texture.
Storing Tips:
– Store any leftovers in an airtight container in the fridge for up to 4 days.
– I don’t recommend freezing the raspberry tiramisu since it can become watery in texture once thawed.
– Store any leftovers in an airtight container in the fridge for up to 4 days.
– I don’t recommend freezing the raspberry tiramisu since it can become watery in texture once thawed.
Nutrition
Servings: 1 serving
Calories: 463kcal
Carbohydrates: 40g
Protein: 7g
Fat: 31g
Sugar: 20g
Sodium: 121mg
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