Raspberry Tiramisu A Bright And Berry-Fied Take on the Italian Classic

Tiramisu is the ultimate indulgence—layers of coffee-soaked ladyfingers, velvety mascarpone cream, and a dusting of cocoa powder.

But what if we gave this beloved dessert a fruity twist?

Enter Raspberry Tiramisu, a vibrant, tangy-sweet variation that keeps all the lusciousness of the original while adding a burst of fresh berry flavor.

While traditional tiramisu relies on coffee and cocoa for its deep, rich taste, this version swaps some of that intensity for the bright, juicy notes of raspberries.

The result? A dessert that’s still decadent but feels lighter, fresher, and perfect for any occasion. Like dinner parties, brunch or any special occasions.

A Modern Twist on Tradition

Tiramisu hails from Italy, with its name translating to “pick me up”—a nod to the energizing coffee in the recipe.

While purists may argue against straying from the original, modern variations like strawberry tiramisu, matcha tiramisu, and even chocolate tiramisu have become popular.

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Raspberry Tiramisu fits right in, offering a refreshing alternative that still honors the dessert’s creamy, layered essence.

Whether you’re a tiramisu lover looking for a new spin or just want a dessert that’s both elegant and easy, Raspberry Tiramisu delivers.

It’s creamy, fruity, and just a little bit indulgent—the perfect sweet ending to any meal.

Raspberry Tiramisu

2 lemons

1/3 cup granulated sugar

3 tbsp. granulated sugar

3 sprigs fresh mint

3/4 cup filtered water

8 oz. mascarpone

8 oz. whole-milk ricotta

1 1/2 cup heavy cream

4 cups raspberries, fresh or frozen (thawed)

2 packages lady fingers (each package contains 20 cookies)

With a vegetable peeler, remove rind of one lemon in strips and place into a medium sauce pan. With the other lemon finely grate the zest and place aside.

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Next add 1/4 cup of lemon juice, sugar, mint, and water into the sauce pan with the lemon rind. Bring pan to a boil, lower heat, simmer for 1 minute.

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Set pan aside to let cool completely, then discard the lemon zest and mint. You should have 1 cup (8 ounces) of prepared lemon syrup.

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Add mascarpone, ricotta, reserved zest and remaining 3 tablespoons sugar to a large bowl, and mix together with an electric beater on medium speed until smooth.

Reduce the mixer speed to low and gradually add the heavy cream, mixing to incorporate. Increase the mixer speed to high and beat until stiff peaks form.

Fold in the raspberries with a large mixing spoon or spatula, gently mashing them against the sides of the bowl.

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Using a baking dish that will allow for a two layer cake, line a 9 X 9-inch baking dish with lady fingers, as shown in illustration.

Drizzle half the lemon syrup over the lady fingers, then top with half the cream mixture (about 4 cups).

Repeat with the remaining fingers, syrup and raspberry cream. Refrigerate for 1 hour or up to 24 hours.

After one hour of refrigeration, cover the dish so cream doesn’t give you a dried out look.

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Plate and serve. If you wish top each plated serving with mint and fresh raspberries.

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Try These Raspberry Favorites

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