There are some puddings that just capture the essence of a season, and this raspberry tiramisu is sunshine in a dish. While I have a deep affection for the classic coffee-soaked version, this bright, fruity twist has become a firm favourite in our house. It swaps the rich, deep notes of coffee and cocoa for the sharp, vibrant tang of fresh raspberries and a hint of citrus. The result is a layered dessert that’s both wonderfully creamy and refreshingly light.

What I love most is the visual appeal; the layers of pale cream, pink-soaked biscuits, and ruby-red berries look so striking in a glass dish. This is my go-to recipe when I need something quick but impressive for a weekend gathering or a special family meal. It’s a wonderfully modern take on an Italian classic, transforming it into the ultimate spring dessert. We’re layering soft savoiardi biscuits, a luscious mascarpone cream, and a homemade raspberry coulis that’s bursting with genuine fruit flavour. It’s the kind of dessert that gets appreciative murmurs from the first spoonful.

This raspberry tiramisu recipe is for anyone who enjoys a sophisticated yet straightforward dessert. It’s ideal for Easter lunches, summer garden parties, or simply when you want to treat your family to something special. The balance of sweet cream and tart fruit is just sublime, creating a dessert that feels indulgent without being heavy. It’s a true celebration of fresh ingredients.

Recipe Overview

This fruit tiramisu is all about balance. We create a beautifully rich and stable mascarpone cream without raw eggs, which is then layered with savoiardi biscuits (ladyfingers) dipped in a sharp, zesty raspberry sauce. The final dish needs several hours to chill, which allows the biscuits to soften into a gorgeous cake-like texture and lets the flavours meld together perfectly. From my testing, I found that leaving it overnight yields the best result, so it’s a brilliant make-ahead dessert.

• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Chill Time: 4 hours (minimum), overnight recommended
• Total Time: 4 hours 30 minutes
• Servings: 8 people
• Difficulty: Easy

Why You’ll Love This Raspberry Tiramisu Dessert Recipe

• Vibrant Fruit Flavour: The homemade raspberry coulis provides a genuinely tart counterpoint to the rich, sweet cream. It’s not just a hint of fruit; it’s a bright, zesty sauce that soaks into the biscuits beautifully.
• Comes Together in Under 30 Minutes: The active preparation time is remarkably short. You can have the entire dessert assembled and in the fridge in about 25-30 minutes, leaving you free to focus on other things.
• Wonderfully Adaptable: This recipe works brilliantly with other berries. Try it with a mix of summer berries, strawberries, or even blackberries for a different twist. You can also add a splash of Chambord or Cointreau to the coulis for an adult version.
• Ideal for Entertaining: Because it has to be made in advance, it’s a fantastic choice for a dinner party or family get-together. There’s no last-minute fussing; just pull it out of the fridge and serve. It works beautifully for a light meal finisher after something like a Creamy Garlic Penne Pasta.
• Family Tested: This is one of those puddings that vanishes almost instantly. My kids absolutely devour this every time I make it, often asking for seconds before I’ve even finished my own serving!

Raspberry Tiramisu Dessert Recipe

⏱️ 25 min prep  •  🍳 7 min cook  •  👥 8 servings

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Ingredients You’ll Need

For this recipe, the quality of your mascarpone really matters. A good quality, full-fat one will give you the creamiest, most stable result. I tend to use Galbani as it’s reliably thick and rich. Ensure it’s at room temperature before you start, as it will combine much more smoothly with the other ingredients.

• For the Raspberry Sauce:
• 400g fresh or frozen raspberries
• 50g caster sugar
• 1 tbsp lemon juice
• Zest of 1 lemon
• 50ml cold water
• Optional: 2 tbsp Chambord, Cointreau, or Limoncello
• For the Mascarpone Cream:
• 500g full-fat mascarpone cheese, at room temperature
• 400ml double cream, very cold
• 100g icing sugar, sifted
• 1 tsp vanilla bean paste or pure vanilla extract
• For Assembly:
• Approx. 24 savoiardi biscuits (ladyfingers)
• 150g fresh raspberries, for layering and topping
• Fresh mint leaves, for garnish (optional)

Adam’s Tip: Don’t be tempted to use a low-fat mascarpone. It contains more water and can result in a runny, disappointing cream layer. Full-fat is essential for that signature rich, velvety texture.

How to Make This Raspberry Tiramisu Dessert Recipe

The process is all about three key stages: making the raspberry sauce, whipping the cream, and then carefully assembling the layers. We’ll work methodically to build our beautiful spring dessert.

1. Make the Raspberry Coulis: In a small saucepan, combine the 400g of raspberries, caster sugar, lemon juice, and water. Set it over a medium heat and bring to a gentle simmer, stirring occasionally. Cook for about 5-7 minutes, until the raspberries have completely broken down and the sauce has thickened slightly.
2. Strain and Cool the Sauce: Remove the pan from the heat. Place a fine-mesh sieve over a bowl and push the raspberry mixture through it using the back of a spoon to remove the seeds. This step is a bit of a faff, but it gives you a wonderfully smooth coulis. Stir in the lemon zest and the optional liqueur, if using. Set aside to cool completely.
3. Whip the Cream: While the sauce cools, make the mascarpone cream. Pour the very cold double cream into a large mixing bowl. Using an electric hand whisk, beat the cream until it forms soft peaks. Add the sifted icing sugar and vanilla paste and continue to whisk until it holds stiff peaks. Be careful not to over-whip it, or it will turn grainy.
4. Combine with Mascarpone: In a separate large bowl, briefly beat the room-temperature mascarpone with a spatula just to loosen it. Add about a third of the whipped cream to the mascarpone and gently fold it in to lighten the cheese. I find this prevents the final mixture from becoming lumpy. Gently fold in the remaining whipped cream until you have a smooth, homogenous mixture with no streaks.
5. Begin Assembling: Pour about half of the cooled raspberry coulis into a shallow dish. Take one savoiardi biscuit at a time and dip it into the coulis for just 1-2 seconds per side. Don’t let it get waterlogged! Arrange the dipped biscuits in a single layer in the bottom of a 20x30cm (approx. 8×12 inch) trifle dish or glass baking dish.
6. Create the Layers: Spread half of the mascarpone cream mixture evenly over the layer of biscuits. Scatter half of the fresh raspberries over the cream. Repeat the process: dip the remaining biscuits in the rest of the coulis, arrange them on top of the cream, and finish with the remaining mascarpone cream, smoothing the top with a spatula.
7. Chill and Set: Cover the dish with cling film and place it in the refrigerator to chill for at least 4 hours, but preferably overnight. This is the crucial step where the magic happens – the biscuits soften, and the flavours meld into a cohesive, delicious whole.
8. Garnish and Serve: Just before serving, decorate the top of the raspberry tiramisu with the remaining fresh raspberries and a few fresh mint leaves, if you like. A light dusting of icing sugar also looks lovely.

Tips From My Kitchen

• Temperature Control is Key: For the fluffiest, most stable cream, your double cream must be fridge-cold, and your mascarpone should be at room temperature. Cold mascarpone is stiff and will create lumps when you try to fold it into the whipped cream.
• The Secret to Perfect Biscuits: The biggest mistake is over-soaking the savoiardi. They are like little sponges. A very quick dip is all they need. I learned that if they absorb too much liquid, the bottom layer can become soggy. You want them to be soft, not mushy.
• Make-Ahead Magic: This dessert is at its best when made the day before you plan to serve it. The extra chilling time allows the biscuits to soften perfectly into a cake-like consistency. You can prepare it up to 2 days in advance, keeping it covered in the fridge.
• Storage: Leftovers can be stored, covered, in the fridge for up to 3 days. The texture will soften further over time but it remains absolutely delicious. I don’t recommend freezing this dessert as the cream can split upon thawing.

Equipment You’ll Need

You don’t need any highly specialised kit for this recipe, just a few kitchen basics.

• 20x30cm (8×12 inch) trifle dish or glass baking dish
• Electric hand whisk or stand mixer
• Large mixing bowls
• Small saucepan
• Fine-mesh sieve
• Spatula

What to Serve With This Raspberry Tiramisu Dessert Recipe

This layered dessert is a complete showstopper on its own, but a few simple accompaniments can elevate it further.

• A Dusting of White Chocolate: Grate a little white chocolate over the top just before serving. The creamy sweetness works wonderfully with the tart raspberries.
• Dessert Wine: A glass of chilled Moscato d’Asti or a light Prosecco cuts through the richness of the cream and complements the fruit beautifully.
• Fresh Mint Tea: For a non-alcoholic option, a pot of fresh mint tea is incredibly refreshing and cleanses the palate between bites.

Frequently Asked Questions

Can I use frozen raspberries?

Absolutely. Frozen raspberries work perfectly for the coulis as they break down easily when cooked. I would, however, recommend using fresh raspberries for the layering and decoration, as they hold their shape and have a better texture.

My mascarpone cream seems a bit runny. What went wrong?

This usually happens for one of two reasons. Either the double cream wasn’t whipped to stiff peaks, or the mixture was over-mixed when combining the mascarpone and cream, which can knock the air out. To fix it, ensure your cream is very firm before you start folding, and use a gentle hand when combining the two elements. Also, ensure your mascarpone is full-fat.

How do I store leftovers?

Cover the dish tightly with cling film or transfer slices to an airtight container and store in the fridge. It will keep well for up to 3 days. The biscuits will continue to soften over this time.

Can I make this dessert without alcohol?

Yes, this recipe is fantastic without any alcohol. The lemon juice and zest in the coulis provide plenty of brightness. Just omit the optional liqueur from the recipe instructions, and it will be delicious and suitable for all ages.

Is this recipe a traditional Tiramisu?

This is a modern, fruity twist on the classic. A traditional Tiramisu uses raw egg yolks, coffee, and marsala wine. My recipe omits the raw eggs for ease and food safety peace of mind, and swaps the coffee for a vibrant raspberry coulis to create a completely different, but equally delightful, spring dessert. It’s more of an inspired tiramisu recipe than a classic one. If you fancy another great dessert, why not try this simple Moist Banana Bread Recipe?

Raspberry Tiramisu Dessert Recipe

A bright and fruity no-bake twist on the classic Italian dessert, featuring layers of raspberry-soaked ladyfingers, luscious mascarpone cream, and a vibrant raspberry coulis. It's an elegant dessert that's perfect for any occasion.

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Prep Time 25 minutes mins

Cook Time 7 minutes mins

Total Time 32 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: Italian

Calories: 685

Ingredients Method Notes

Ingredients

  

For the Raspberry Sauce

• 400 g fresh or frozen raspberries
• 50 g caster sugar
• 1 tbsp lemon juice
• Zest of 1 lemon
• 50 ml cold water
• Optional: 2 tbsp Chambord Cointreau, or Limoncello

For the Mascarpone Cream

• 500 g full-fat mascarpone cheese at room temperature
• 400 ml double cream very cold
• 100 g icing sugar sifted
• 1 tsp vanilla bean paste or pure vanilla extract

For Assembly

• Approx. 24 savoiardi biscuits ladyfingers
• 150 g fresh raspberries for layering and topping
• Fresh mint leaves for garnish (optional)

Method

 

1. Make the Raspberry Coulis: In a small saucepan, combine the 400g of raspberries, caster sugar, lemon juice, and water. Set it over a medium heat and bring to a gentle simmer, stirring occasionally. Cook for about 5-7 minutes, until the raspberries have completely broken down and the sauce has thickened slightly.
2. Strain and Cool the Sauce: Remove the pan from the heat. Place a fine-mesh sieve over a bowl and push the raspberry mixture through it using the back of a spoon to remove the seeds. This step is a bit of a faff, but it gives you a wonderfully smooth coulis. Stir in the lemon zest and the optional liqueur, if using. Set aside to cool completely.
3. Whip the Cream: While the sauce cools, make the mascarpone cream. Pour the very cold double cream into a large mixing bowl. Using an electric hand whisk, beat the cream until it forms soft peaks. Add the sifted icing sugar and vanilla paste and continue to whisk until it holds stiff peaks. Be careful not to over-whip it, or it will turn grainy.
4. Combine with Mascarpone: In a separate large bowl, briefly beat the room-temperature mascarpone with a spatula just to loosen it. Add about a third of the whipped cream to the mascarpone and gently fold it in to lighten the cheese. I find this prevents the final mixture from becoming lumpy. Gently fold in the remaining whipped cream until you have a smooth, homogenous mixture with no streaks.
5. Begin Assembling: Pour about half of the cooled raspberry coulis into a shallow dish. Take one savoiardi biscuit at a time and dip it into the coulis for just 1-2 seconds per side. Don't let it get waterlogged! Arrange the dipped biscuits in a single layer in the bottom of a 20x30cm (approx. 8x12 inch) trifle dish or glass baking dish.
6. Create the Layers: Spread half of the mascarpone cream mixture evenly over the layer of biscuits. Scatter half of the fresh raspberries over the cream. Repeat the process: dip the remaining biscuits in the rest of the coulis, arrange them on top of the cream, and finish with the remaining mascarpone cream, smoothing the top with a spatula.
7. Chill and Set: Cover the dish with cling film and place it in the refrigerator to chill for at least 4 hours, but preferably overnight. This is the crucial step where the magic happens – the biscuits soften, and the flavours meld into a cohesive, delicious whole.
8. Garnish and Serve: Just before serving, decorate the top of the raspberry tiramisu with the remaining fresh raspberries and a few fresh mint leaves, if you like. A light dusting of icing sugar also looks lovely.

Notes

For the best flavor and texture, chill overnight to allow the ladyfingers to soften completely. Garnish with fresh raspberries and mint just before serving.

I really hope you give this raspberry tiramisu a go. It’s a dessert that always gets compliments and feels just a little bit special without requiring hours of complicated work in the kitchen. Let me know how you get on in the comments below – I’d love to hear if your family enjoyed it as much as mine does!

Happy cooking,
Adam Henderson