Fresh Raspberry Tiramisu

You know those desserts that feel a little bit fancy but are secretly a breeze to put together? That’s exactly what this Fresh Raspberry Tiramisu is all about. We’re taking the classic Italian dessert and giving it a vibrant, fruity twist that’s perfect for summer potlucks, bridal showers, or when you simply need a stunning treat to brighten your week. Forget the espresso and cocoa powder; we’re diving into a world of sweet mascarpone, fluffy ladyfingers, and the juicy tang of fresh raspberries. It’s a dessert that looks like you spent all day in the kitchen but honestly comes together faster than you can decide what to watch on TV tonight.

Table of Contents

Table of Contents

Why You’ll Love This Fresh Raspberry Tiramisu

This isn’t your nonna’s tiramisu, and that’s a wonderful thing. If you’re looking for a dessert that’s equal parts impressive and low-stress, you’ve found it.

• No Oven Required: Perfect for hot summer days when the last thing you want to do is turn on the oven.
• Incredibly Easy: Layer, chill, and serve. It’s that simple. No complicated techniques required.
• Make-Ahead Magic: Actually, it’s better when made ahead, making it the ultimate stress-free dessert for entertaining.
• Crowd-Pleasing Flavor: The combination of creamy mascarpone and bright raspberries is a total winner for both kids and adults.

Gathering Your Ingredients

Simple recipes call for quality ingredients. Here’s what you’ll need to create this raspberry dream.

Print

• 6 large egg yolks
• 3/4 cup granulated sugar
• 16 oz (about 2 cups) mascarpone cheese, softened
• 1 1/2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1 cup raspberry puree (from about 12 oz fresh raspberries, blended and strained)
• 1/4 cup water
• 24-30 crisp ladyfinger cookies (Savoiardi)
• Extra fresh raspberries and mint leaves for garnish

How to Make Fresh Raspberry Tiramisu

Let’s build our masterpiece! Just follow these simple steps for a foolproof dessert.

1. Create the Zabaglione Base: In a heatproof bowl set over a pot of simmering water (a double boiler), whisk the egg yolks and sugar constantly for about 8-10 minutes. The mixture will become pale, thick, and warm to the touch. Remove from the heat and let it cool slightly.
2. Whip the Cream: In a separate, chilled bowl, whip the heavy cream and vanilla extract until you have stiff peaks.
3. Combine the Filling: Gently fold the softened mascarpone into the cooled egg yolk mixture until smooth. Then, carefully fold in the whipped cream in two additions until no white streaks remain. Be gentle to keep the mixture light and airy.
4. Prepare the Raspberry Dip: In a shallow dish, whisk together the raspberry puree and water.
5. Assemble the Tiramisu: Quickly dip each ladyfinger into the raspberry mixture for just 1-2 seconds per side. You want them moistened but not soggy. Arrange a single layer in the bottom of a 9×13 inch dish.
6. Layer and Chill: Spread half of the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream. Cover with plastic wrap and refrigerate for at least 6 hours, but ideally overnight. This rest time is crucial for the flavors to meld and the cookies to soften perfectly.
7. Serve: Just before serving, garnish with a generous pile of fresh raspberries and a few mint leaves for a pop of color.

My Go-To Tiramisu Tips

I’ve made this dessert more times than I can count, and here are my best tips for success. First, don’t rush the egg yolk and sugar step. Whisking them over the heat is what gives the filling its stable, luxurious texture. Second, when dipping the ladyfingers, think “quick dip,” not “soak.” They absorb liquid fast, and a quick dunk is all you need to avoid a mushy bottom layer. And my secret weapon? A little lemon zest folded into the mascarpone cream adds a wonderful brightness that cuts through the richness. If you’re a fan of no-bake lemon desserts, you’ll love this tweak!

Easy Variations to Try

The beauty of this recipe is its versatility. Feel free to get creative!

• Different Berries: Swap the raspberries for strawberries, blackberries, or a mix of your favorites.
• A Boozy Twist: Add a tablespoon of Chambord, Grand Marnier, or even a little prosecco to the raspberry dipping liquid.
• Individual Servings: Layer the ingredients in individual glasses or jars for a beautiful, portion-controlled presentation.

What to Serve With Your Tiramisu

This Fresh Raspberry Tiramisu is a star on its own, but it pairs beautifully with a cup of strong coffee or a glass of dessert wine. If you’re planning a full Italian feast, it’s the perfect ending to a meal that started with a creamy Tuscan chicken or a simple pasta dish.

Can I use frozen raspberries?

Absolutely! Frozen raspberries work perfectly for the puree. Just make sure to thaw and drain them well before blending to avoid adding too much extra liquid to your dish.

How far in advance can I make this?

This is the ultimate make-ahead dessert! You can prepare it up to 24 hours in advance. In fact, it gets even better as it sits, allowing the flavors to develop fully.

I can’t find mascarpone. What can I use instead?

In a pinch, you can use full-fat, brick-style cream cheese. Let it come to room temperature and whip it until smooth. The flavor will be slightly tangier, but still delicious. For more on ingredient swaps, Bon Appétit has a great guide.

How should I store leftovers?

Cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container. It will keep well in the refrigerator for 2-3 days.

So there you have it—a Fresh Raspberry Tiramisu that’s sure to become a new favorite. It’s the kind of dessert that feels special without being stressful, and I love how the bright fruit makes it feel a little lighter than the traditional version. I hope this recipe brings as much joy to your table as it has to mine. Give it a try and see for yourself how easy it is to create something truly memorable.