This fresh raspberry tiramisu recipe is the lemon-kissed, berry-loaded twist on the classic Italian dessert you didn’t know you needed — no coffee, no bitterness, just pure creamy bliss layered with homemade raspberry jam and fluffy mascarpone filling.
Okay, real talk — I made this for a summer dinner party and it disappeared before I could even grab a second slice. This raspberry tiramisu is basically what happens when classic Italian elegance meets a farmers market berry haul, and honestly? It’s a love story worth telling.
Table of Contents
What Makes This Raspberry Tiramisu So Special
This isn’t your grandma’s tiramisu (though we love her for it). Instead of espresso and cocoa, we’re working with bright, jammy raspberries, a limoncello-spiked soaking syrup, and a mascarpone filling that’s so light and creamy it practically floats. It’s the kind of raspberry mascarpone dessert that looks ridiculously impressive but is secretly very beginner-friendly.
No baking. No fuss. Just layers of joy. If you’ve been looking for a show-stopping no-bake dessert that works for everything from date nights to potlucks, you’ve found your person.
Fresh Raspberry Tiramisu
Equipment
- Saucepan
- Mixing bowl
- Hand mixer or stand mixer
- Fine-Mesh Sieve
- spatula
- baking dish
Ingredients
Raspberry Jam
- 500 g Frozen raspberries
- 100 g Granulated sugar
- 1 tbsp Lemon juice
Raspberry Syrup
- 100 g Granulated sugar
- 120 g Water
- 30 g Frozen raspberries
- 3 tbsp Limoncello optional
Mascarpone Filling
- 450 g Mascarpone cheese cold
- 120 g Powdered sugar
- 2 tbsp Lemon juice
- 1 tsp Vanilla paste
- 480 g Heavy cream cold
Assembly
- 25 Ladyfinger cookies approximate
- Fresh raspberries for decoration
- Lemon slices for decoration
Instructions
- Prepare the raspberry jam by cooking raspberries, sugar, and lemon juice over medium heat until thickened, about 23–25 minutes. Cool completely in the refrigerator.
- Make the raspberry syrup by boiling sugar, water, and raspberries. Simmer for 3 minutes, strain, stir in limoncello, and let cool.
- Prepare the mascarpone filling by beating mascarpone, powdered sugar, lemon juice, and vanilla. Add heavy cream and whip until medium-stiff peaks form.
- Assemble by spreading a thin layer of cream, dipping ladyfingers quickly in syrup, and layering with mascarpone filling and half the jam. Repeat layers.
- Refrigerate for at least 8 hours or overnight. Before serving, spread remaining jam on top and decorate with raspberries and lemon slices.
Notes
Ingredients
| Component | Ingredient | Amount |
|---|---|---|
| Raspberry Jam | Frozen raspberries | 500 g |
| Granulated sugar | 100 g | |
| Lemon juice | 1 tablespoon | |
| Raspberry Syrup | Granulated sugar | 100 g |
| Water | 120 g | |
| Frozen raspberries | 30 g | |
| Limoncello (optional) | 3 tablespoons | |
| Mascarpone Filling | Mascarpone cheese, cold | 450 g |
| Powdered sugar | 120 g | |
| Lemon juice | 2 tablespoons | |
| Vanilla paste | 1 teaspoon | |
| Heavy cream, cold | 480 g (500 ml) | |
| Assembly | Ladyfinger cookies | ~25 (depends on pan size) |
| Fresh raspberries | For decoration | |
| Lemon slices | For decoration |
Quick tip: Keep your mascarpone and heavy cream cold right up until you need them. Cold dairy = fluffier, more stable whipped filling. Trust me on this one.
Step-by-Step Instructions
Step 1: Make the Raspberry Jam (Start Here!)
Add the frozen raspberries, granulated sugar, and lemon juice to a medium saucepan over medium heat. You’re basically coaxing those frozen berries back to life — let them melt down, break apart, and start bubbling away. Once it hits a boil, turn the heat down to a gentle simmer.
Stir occasionally and use a rubber spatula to mash the berries down as they soften. Let it simmer for 23–25 minutes, until the jam thickens up nicely. Here’s the classic spoon test: drop a little jam on the back of a spoon and draw a line through it with your finger. If the line holds and the jam doesn’t flood back in, you’re done!
Pour the jam into a shallow bowl — this helps it cool down faster. Cover with plastic wrap and refrigerate for about an hour, until it’s room temperature or cold. Don’t skip this step or your mascarpone filling will weep, and nobody wants sad tiramisu.
Step 2: Make the Raspberry Syrup
While the jam is chilling out in the fridge (literally), get started on your soaking syrup. Combine the sugar, water, and frozen raspberries in a small saucepan over high heat. Stir until the sugar dissolves and the mixture comes to a boil.
Turn the heat down and let it simmer for 3 minutes, breaking down the berries with your spatula as you go. Then strain it through a fine mesh sieve into a bowl — press the berries to get every last drop of flavor out, then discard the seeds.
Stir in the limoncello while it’s still warm, then let the whole thing cool to room temperature. The limoncello is technically optional but honestly adds this gorgeous citrusy depth that pairs so well with the raspberry. If you love lemon-forward desserts, you might also want to try these lemon crumb bars — same sunny vibes.
Step 3: Make the Mascarpone Filling
Now the fun part. Once both your jam and syrup are cooled down, it’s mascarpone filling time! Using a hand mixer or stand mixer with the whisk attachment, beat together the cold mascarpone, powdered sugar, lemon juice, and vanilla paste for about 30 seconds until just combined.
Scrape down the sides of the bowl, then pour in the cold heavy cream. Whisk everything together until it reaches a medium-stiff peak — it should hold its shape but still feel light and airy, not dense. Don’t overwhip or you’ll end up with something closer to butter (been there, learned from it).
“The filling should look like the fluffiest cloud you’ve ever seen. If it makes you want to eat it straight from the bowl with a spoon — that’s how you know it’s right.”
Step 4: Assemble Your Raspberry Mascarpone Cake
Grab a 27×20 cm (about 8×10.5 inch) baking dish, or a 23×23 cm (9×9 inch) square dish — anything in that ballpark works great.
Here’s how to layer it:
Start by spreading a thin layer of mascarpone cream across the bottom of the dish. This acts like glue and keeps your ladyfingers from sliding around. Next, quickly dip each ladyfinger into the raspberry syrup — twice on each side, so they’re soaked but not soggy. Lay them out in a single even layer.
Spread half the mascarpone filling over the ladyfingers in a smooth, even layer. Then spoon over half the raspberry jam and gently spread it out. Repeat with another layer of soaked ladyfingers and the remaining mascarpone cream.
Important: Hold back the second half of the raspberry jam! It goes on right before serving, not during assembly. This keeps the top layer looking vibrant and fresh instead of seeping in overnight.
Cover with plastic wrap and refrigerate for a minimum of 8 hours — overnight is even better. I know, I know. The waiting is genuinely painful. But that rest time is what turns good tiramisu into great tiramisu, as the layers meld together into something magical.
Step 5: Serve and Decorate
When you’re ready to serve, remove the plastic wrap and spread the remaining raspberry jam evenly across the top. Decorate with fresh raspberries and a few thin lemon slices for that gorgeous, polished look. Slice and serve cold — the clean layers will make everyone think you’re a professional pastry chef.
Pair this with something light and refreshing on the side, like frozen Greek yogurt blueberry bites if you’re doing a full dessert spread.
Expert Tips, Variations & Troubleshooting
Tips for the Best Results
Cold ingredients are everything. Both the mascarpone and heavy cream should be straight from the fridge. Room temperature dairy won’t whip up properly and you’ll lose that beautiful airy texture in your filling.
Don’t over-soak the ladyfingers. A quick double dip on each side is all they need. If they sit too long in the syrup, they’ll turn mushy and the whole structure collapses. Think of it as a dip, not a soak.
Plan ahead. This fresh raspberry tiramisu recipe genuinely needs that overnight rest. Make it the evening before and you’ll be rewarded with perfectly set, sliceable layers.
Fun Variations to Try
Make it booze-free: Skip the limoncello entirely — the syrup is still delicious and flavorful without it. Great for kids’ parties or alcohol-free gatherings.
Swap the berries: Love strawberries? You can use the same method to make a strawberry version of this raspberry mascarpone cake. Mixed berry also works beautifully.
Individual servings: Instead of a big dish, layer everything into individual glasses or mason jars for a cute dinner party presentation. No slicing, no mess, maximum charm.
For more no-bake dessert inspiration, the no-bake chocolate orange cheesecake is another crowd-pleaser worth bookmarking.
Troubleshooting
Filling too runny? Your cream or mascarpone was probably too warm, or you under-whipped it. Pop the whole assembled dish in the freezer for 20 minutes before refrigerating — it can help firm things up.
Jam too thin? Just simmer it longer! The thickness varies depending on how much liquid your raspberries release. Keep doing the spoon test until it holds.
Ladyfingers turned out soggy? They were soaked too long. Next time, dip quickly and move on — the syrup continues to absorb as the tiramisu sets overnight.
Storage Guide
| Method | Duration | Notes |
|---|---|---|
| Refrigerator (covered) | Up to 3 days | Keep covered with plastic wrap; best within 48 hours |
| Freezer | Up to 1 month | Freeze without the top raspberry jam layer; add fresh before serving |
| Individual portions | Up to 3 days | Store in sealed containers for easy grab-and-go |
Reheating: This raspberry mascarpone dessert is served cold — no reheating needed! Just pull it from the fridge about 10 minutes before serving to take the chill off slightly.
No-waste tip: Got leftover raspberry jam? Swirl it into yogurt, spread it on toast, or use it as a filling for lemon poppy seed cupcakes. Leftover mascarpone filling can be piped onto fruit or used as a dip for strawberries. Waste nothing!
Nutritional Information (Per Serving, Approx. 12 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~380 kcal |
| Carbohydrates | 38 g |
| Protein | 5 g |
| Fat | 23 g |
| Saturated Fat | 14 g |
| Sugar | 26 g |
| Fiber | 2 g |
| Sodium | 75 mg |
Nutritional values are estimates and will vary based on exact ingredients and portion sizes.
Fresh Raspberry Tiramisu Recipe FAQs
Can I use fresh raspberries instead of frozen for the jam and syrup?
Yes, absolutely! Fresh raspberries work just as well — they just tend to cook down a little faster since there’s no extra water from freezing. Keep an eye on the consistency and do the spoon test a few minutes earlier than the recipe suggests.
Can I make this fresh raspberry tiramisu recipe ahead of time?
It’s actually better made ahead! The minimum is 8 hours, but overnight (or even 24 hours in advance) gives you the most perfectly set, flavorful layers. Just hold off on adding the top raspberry jam layer until right before serving.
Do I need to use limoncello in the syrup?
Nope, it’s completely optional. The syrup is flavorful and delicious without it. You could also substitute with a splash of lemon juice if you want that citrusy brightness without the alcohol.
Can I use store-bought raspberry jam instead of making my own?
You can, but homemade really does make a difference here — it’s fresher, less sweet, and the flavor is much more vibrant. That said, if you’re short on time, a good quality store-bought jam works in a pinch. Just make sure it’s thick enough to spread without running everywhere.
How do I know when the mascarpone filling is whipped enough?
You’re looking for a medium-stiff peak — when you lift the whisk, the filling should hold its shape with a slight curl at the tip. It should look fluffy and hold a spoon impression without collapsing. If it starts looking grainy or curdled, you’ve gone too far.
Time to Make Some Magic
This fresh raspberry tiramisu recipe is honestly one of those desserts that looks like it took you all day but really just needs your patience and the fridge to do most of the heavy lifting. It’s creamy, fruity, perfectly balanced, and absolutely gorgeous on the table. If you’re into easy yet elegant dinner party desserts, this is your new go-to.
Give it a try this weekend, and if you make it — I would love to see it! Save this recipe on Pinterest and share a photo in the comments below. Did you add limoncello? Try it with a different berry? Tell me everything. Happy layering!
