Thank you so much for being here today! If you’re a fan of classic tiramisu but love a fruity twist, you are going to fall head over heels for this Fresh Raspberry Tiramisu Recipe. It’s bright, light, slightly tangy, and still has that classic creamy, luxurious texture you expect from tiramisu—only way more refreshing!

This is the kind of dessert that feels fancy enough for a special occasion but is simple enough to whip up whenever you’re craving something sweet and a little different. And if you love crowd-pleasing, show-stopping desserts that are secretly super easy to pull off, don’t forget to subscribe to get more recipes like this straight to your inbox!

What Is Raspberry Tiramisu?

Raspberry Tiramisu is a fruity, fresh take on the traditional Italian dessert. Instead of the classic espresso-soaked ladyfingers, we use a raspberry syrup to soak the cookies and layer them with a rich mascarpone cream and fresh raspberries. It’s light, luscious, slightly tangy, and just sweet enough—basically summer in a dessert!

Why You’ll Love This Recipe

No baking required (perfect for hot days!)
Light and fruity but still rich and creamy
Perfect for spring, summer, Mother’s Day, or brunch parties
Make-ahead friendly—it actually tastes better the next day!
An elegant but easy way to impress your guests

What Does It Taste Like?

Imagine the creaminess of traditional tiramisu, but with bright, juicy pops of fresh raspberries and a sweet-tart raspberry syrup. The mascarpone cream is silky and rich, but the raspberries lighten everything up so you can’t help but go back for another spoonful. It’s refreshing, luxurious, and just the right amount of sweet.

Ingredients

1 ½ cups fresh raspberries (plus extra for topping)
1/2 cup raspberry preserves or jam
1/3 cup water
2 tbsp fresh lemon juice
24 ladyfinger cookies (savoiardi)
8 oz mascarpone cheese, softened
1 cup heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
Optional garnish: powdered sugar, lemon zest, extra raspberries

Tools You’ll Need

8×8 baking dish or trifle dish
Hand mixer or stand mixer
Mixing bowls
Spatula
Small saucepan
Whisk

Ingredient Swaps & Additions

Swap raspberry jam for strawberry or mixed berry jam
Use a splash of Chambord (raspberry liqueur) in the syrup for a grown-up version
Add lemon zest to the mascarpone cream for extra brightness
Layer with blueberries or strawberries for a “berry tiramisu” twist

How to Make Fresh Raspberry Tiramisu

Make the raspberry syrup: In a small saucepan, combine raspberry preserves, water, and lemon juice. Heat until smooth and slightly thickened. Set aside to cool.
Whip the mascarpone filling: In a bowl, beat mascarpone, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture.
Assemble: Quickly dip each ladyfinger into the cooled raspberry syrup and line the bottom of your dish.
Spread half of the mascarpone cream over the ladyfingers. Scatter half of the fresh raspberries over the cream.
Repeat with a second layer of dipped ladyfingers, mascarpone cream, and more fresh raspberries on top.
Chill: Cover and refrigerate for at least 4 hours (preferably overnight) to allow flavors to meld.
Serve: Garnish with extra raspberries, powdered sugar, or a little lemon zest before serving!

What to Serve With Raspberry Tiramisu

A glass of chilled rosé or prosecco
Fresh berry salads
Lemon shortbread cookies on the side
Iced coffee or a fruity spritzer

Tips for the Best Raspberry Tiramisu

Don’t over-soak the ladyfingers—just a quick dip or they’ll get mushy.
Use room temp mascarpone for easy blending.
Chill overnight for best flavor and texture.
Garnish just before serving so the berries stay fresh and bright!

Storage Instructions

Fridge: Store covered in the fridge for up to 3 days.
Freezer: Not recommended—the mascarpone cream can lose its texture when thawed.

Frequently Asked Questions

Can I make it ahead of time?
Yes! It’s even better if made a day ahead.

Can I use frozen raspberries?
Fresh is best for topping, but you can use thawed and drained frozen raspberries inside if needed.

What if I can’t find mascarpone?
You can substitute with cream cheese, but the flavor will be a bit tangier and slightly heavier.

Is this very sweet?
Nope! It’s perfectly balanced between sweet, tangy, and creamy.

More Fresh and Light Recipes You’ll Love

Italian Lemon Pound Cake – ultra-moist, bright, and citrusy
Salmon and Rice Bowl – fresh, healthy, and satisfying (perfect to balance out dessert!)
Honey Balsamic Brussels Sprouts – crispy, sweet-tangy side that’s always a hit

Let’s Layer Something Sweet on Pinterest!

If you whip up this gorgeous Raspberry Tiramisu, I have to see it!
📸 Tag me on Pinterest @TheKitchenJoyy and save this recipe to your Spring Desserts or Fruit-Forward Treats boards!