I love this Fresh Raspberry Tiramisu because it feels light, fruity, and elegant while still being comforting and creamy. The raspberries add a bright, refreshing twist to the classic dessert, and the layers of cream and soaked biscuits come together in a way that feels indulgent without being heavy. It’s one of my favorite desserts to make when I want something special and refreshing.
Why You’ll Love This Recipe
I like this recipe because it’s no-bake, simple to assemble, and perfect for making ahead. I enjoy how the tartness of the raspberries balances the creamy filling, creating a dessert that tastes fresh and not overly sweet. It’s ideal for gatherings, celebrations, or whenever I want a dessert that looks impressive with minimal effort.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Fresh raspberries
Ladyfinger biscuits
Mascarpone cheese
Heavy cream
Powdered sugar
Vanilla extract
Lemon zest
Raspberry juice or lightly sweetened raspberry purée
Directions
I start by gently washing and drying the raspberries. I lightly crush a portion of them to release their juices, mixing them with raspberry juice or purée for dipping the ladyfingers.
In a bowl, I whip the heavy cream until soft peaks form. In a separate bowl, I mix the mascarpone, powdered sugar, vanilla extract, and lemon zest until smooth. I gently fold the whipped cream into the mascarpone mixture until creamy and light.
I briefly dip the ladyfingers into the raspberry mixture, making sure they’re moist but not soggy. I arrange a layer of dipped ladyfingers in a dish, spread a layer of the cream mixture on top, and scatter fresh raspberries over it.
I repeat the layers until all the ingredients are used, finishing with a layer of cream and fresh raspberries on top. I cover the tiramisu and refrigerate it so the flavors can meld and the dessert can set.
Servings And Timing
This recipe makes about 6 to 8 servings.
Preparation takes around 25 minutes, and chilling time is at least 4 hours, though I prefer letting it rest overnight for the best texture.
Variations
I sometimes add a touch of white chocolate by folding shaved chocolate into the cream. When raspberries aren’t in season, I use frozen raspberries that have been thawed and drained well. I also like adding a thin layer of raspberry jam between the layers for extra flavor.
Storage/Reheating
I store Fresh Raspberry Tiramisu covered in the refrigerator for up to 3 days. I don’t reheat this dessert, since it’s best enjoyed chilled. I find the flavors actually improve after the first day.
FAQs
Can I make this tiramisu ahead of time?
I often make it a day in advance, and it tastes even better after chilling overnight.
Can I use frozen raspberries?
I can use them, but I thaw and drain them well to avoid excess moisture.
Does this recipe contain coffee?
No, I replace coffee with raspberry juice, which keeps the dessert light and fruity.
Can I make this dessert alcohol-free?
Yes, this recipe is naturally alcohol-free as written.
What dish works best for tiramisu?
I like using a glass or ceramic dish so I can see the layers clearly.
Conclusion
I enjoy making Fresh Raspberry Tiramisu because it’s creamy, refreshing, and beautifully balanced. The combination of fresh fruit and soft, layered cream makes it a dessert I love serving when I want something elegant, light, and unforgettable.
