Raspberry tiramisu swaps out the coffee for bright, tangy raspberry sauce, and suddenly this classic Italian dessert feels entirely new. Instead of the rich espresso flavor, you get layers of sweet-tart raspberries that cut through the creamy mascarpone delightfully.
It takes all the creamy, dreamy layers you love about traditional tiramisu but adds a burst of bright raspberry flavor. Additionally, I add a fun almond crunch to sprinkle between layers, which adds some unexpected texture.
I love the bright red color of this dessert, which makes it look fancy and elegant, even though you’re basically just dipping cookies and layering things in a dish. The fresh raspberry flavor feels lighter than traditional tiramisu, yet still offers that same satisfying richness.
This tiramisu works for a special occasion where you want to end the meal on a high note. And you make it the night before, so when your guests arrive, dessert is already finished and chilling in the fridge.
And while this recipe has a few steps, it is really very straightforward. Let me show you how easy it is to make this raspberry version, and you might never go back to traditional tiramisu.
Looking for more fruit-filled dessert recipe ideas? Try cranberry apple crisp, blueberry kuchen, or raspberry swiss roll cake.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Raspberries: Either fresh or frozen work great here.
- Sugar
- Lemon juice
- Ladyfingers: These delicate Italian cookies are the foundation of any tiramisu. Look for them in the international aisle or near the cookies.
- Mascarpone cheese: Make sure it’s softened to room temperature for the smoothest cream.
- White chocolate
- Heavy cream
- Powdered sugar
- Almond extract
- Vanilla extract
- Almonds
- Butter
How to Make Raspberry Tiramisu
- Start by combining the raspberries, sugar, and lemon juice in a saucepan. Let it simmer until the berries break down, about 8-10 minutes. Strain out the seeds and let it cool completely.
- Melt the white chocolate in 30-second bursts in the microwave, stirring between each interval. Let it cool down completely before using it.
- Toast the almonds in a dry skillet until fragrant, then add butter, sugar, and a pinch of salt. Once the sugar caramelizes, spread the almonds on parchment paper and let them cool before chopping.
- In a mixing bowl, whip your heavy cream to soft peaks and set it aside.
- Mix the mascarpone, powdered sugar, vanilla, and almond extract until smooth and well combined. Stir in the cooled white chocolate, then gently fold in the whipped cream.
- Cut the ladyfingers in half, then quickly dip them in the raspberry sauce and layer them in your serving glasses. Top with mascarpone cream mixture and sprinkle with almond crunch.
- Repeat the layers one more time: ladyfingers, cream, and almonds. Finish with a swirl of raspberry sauce and fresh berries.
- Let it chill for at least 6 hours or overnight.
Serving Ideas
Raspberry Tiramisu is a showstopper that’s perfect for a variety of occasions! I love serving it when we have friends over for dinner because I can make it ahead and just pull it out of the fridge when we’re ready for dessert.
The individual servings in glass dishes look especially elegant. But you can also make it in an 8×8-inch baking dish for casual gatherings. I love to make it for holidays like Valentine’s Day or Mother’s Day.
Remove the dessert from the refrigerator about 15-20 minutes before serving. This allows the mascarpone cream to soften slightly, making it even more luscious and bringing out the flavors of the white chocolate and almonds.
For an extra special touch, you can garnish each serving with:
- A few fresh raspberries
- A sprinkle of the candied almond crunch
- A light dusting of powdered sugar
- A small sprig of fresh mint
How to Store
It will keep covered in the refrigerator for up to 3 days. If made in individual servings, cover each glass with plastic wrap.
The ladyfingers will continue to soften over time, so while the dessert is still delicious on day 3, it’s at its absolute best within the first 24 hours.
Tips & Tricks
Be sure to check out the step by step instructions
- You can make this in individual servings or in an 8×8-inch pan; both methods work beautifully.
- Don’t let the ladyfingers soak in the raspberry sauce. Just a quick dunk is all they need.
- The white chocolate needs to be completely cooled before mixing it into the mascarpone cream. If it’s too warm, you’ll end up with a grainy texture.
- I usually make this the day before I need it, giving those flavors plenty of time to meld together. The minimum chill time is 6 hours, but overnight is even better.
Reader Questions
Yes! Both fresh and frozen raspberries work perfectly for the coulis. Just avoid using frozen berries for garnish, as they become too mushy when thawed.
Yes. The almond crunch adds an excellent texture contrast to the creamy layers. But if you are in a rush, you can skip it.
Straining removes the seeds, giving you a smooth, elegant sauce. It makes the final presentation much more polished.
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Raspberry Tiramisu Recipe
Ingredients
Raspberry Layer:
- 2 cups fresh or frozen raspberries
- ¼ cup sugar
- 1 tablespoon lemon juice
Almond Crunch:
- ½ cup sliced almonds
- 2 tablespoons sugar
- 1 tablespoon butter
- pinch salt
Mascarpone Cream:
- 8 ounces mascarpone cheese softened
- ½ cup heavy cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 4 ounces white chocolate melted and cooled
- 8-10 ladyfingers
- Extra raspberries for garnish
- Extra almonds for garnish
Instructions
- In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat. Simmer until berries break down and sauce thickens slightly, about 8-10 minutes. Strain the mixture through a fine-mesh sieve to remove the seeds. Chill completely.2 cups fresh or frozen raspberries, ¼ cup sugar, 1 tablespoon lemon juice
- Melt the white chocolate in the microwave in 30-second intervals, stirring after each. Chill completely.4 ounces white chocolate
- Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring occasionally. Add the butter, sugar, and pinch of salt, stirring until the sugar melts and caramelizes around the almonds. Spread the almonds on parchment paper to cool, then chop coarsely.½ cup sliced almonds, 2 tablespoons sugar, 1 tablespoon butter, pinch salt
- In a medium-sized bowl, whip the heavy cream to soft peaks; set it aside.½ cup heavy cream
- In a separate bowl, mix mascarpone, powdered sugar, vanilla, and almond extract until smooth and creamy. Stir in the melted white chocolate until fully incorporated. Gently fold in the whipped cream until silky and light.8 ounces mascarpone cheese, ⅓ cup powdered sugar, 1 teaspoon vanilla, ½ teaspoon almond extract
- To assemble, cut the ladyfingers in half and start by lightly dipping the ladyfingers into the raspberry coulis, just a quick dunk. Lay them in the bottom of shallow dessert glasses, about two halves will fit.8-10 ladyfingers
- Spread a layer of mascarpone cream over the ladyfingers.
- Scatter the almond crunch over the top of the mascarpone layer.
- Repeat the layers: ladyfingers, cream, almonds.
- Finish with a swirl of extra raspberry sauce, a sprinkle of almond crunch, and a couple of fresh berries.Extra almonds for garnish, Extra raspberries for garnish
- Cover and refrigerate at least 6 hours, or overnight.
Notes
- You can make this in individual servings or in an 8×8-inch pan; both methods work beautifully.
- Don’t let the ladyfingers soak in the raspberry sauce. Just a quick dunk is all they need.
- The white chocolate needs to be completely cooled before mixing it into the mascarpone cream. If it’s too warm, you’ll end up with a grainy texture.
- I usually make this the day before I need it, giving those flavors plenty of time to meld together. The minimum chill time is 6 hours, but overnight is even better.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
