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Recipe card image for Raspberry Tiramisu featuring a plated slice of the layered dessert topped with fresh raspberries and white chocolate. The image showcases creamy mascarpone filling, raspberry preserves, and ladyfinger cookies with the finished dessert presented as a serving suggestion.
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Raspberry Tiramisu

This raspberry tiramisu trades the usual coffee soak for a homemade raspberry syrup, so the fruit flavor carries through every layer. Soft, syrup-soaked ladyfingers, a light mascarpone filling, and a fresh raspberry topping come together for a no-bake dessert that looks far more complicated than it is.
Prep Time30 minutes
Chill Time8 hours
Total Time8 hours 30 minutes
Course: Dessert
Cuisine: Italian
Servings: 16
Calories: 535kcal
Author: Shauna

Ingredients

Raspberry Syrup

  • 2 cups water
  • 1 cup fresh raspberries
  • 1 cup granulated sugar

Mascarpone Filling

  • 16 ounces mascarpone cheese room temperature
  • 2 cups heavy whipping cream very cold
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract

Assembly

  • 36 to 42 hard ladyfinger cookies savoiardi; the exact count depends on your dish size, and a few may need breaking to fit
  • 2 cups seedless raspberry preserves
  • 1 ounce white chocolate bar grated into fine shavings, plus more on hand if you want extra for garnish
  • 3 to 4 cups fresh raspberries for the top

Instructions

  • Bring the water, raspberries, and sugar to a boil in a medium saucepan over medium-high heat. Once boiling, drop the heat to medium and let it simmer 3 to 4 minutes, just until the berries break down and the sugar's fully dissolved.
  • Strain the mixture through a fine mesh sieve into a bowl, pressing out as much liquid as you can and discarding the seeds. Let the syrup cool completely before moving on; this step can't be rushed.
  • Beat the cold heavy cream in a stand mixer or large bowl, starting on low and working up to high speed, until stiff peaks form, roughly 3 to 4 minutes. Set it aside.
  • In another bowl, beat the room temperature mascarpone with the sugar and vanilla on medium-high for 1 to 2 minutes until smooth and fluffy.
  • Add the whipped cream into the mascarpone in stages, about ½ cup at a time, folding gently after each addition. Stop as soon as the streaks disappear; overmixing will flatten the texture.
  • Working one at a time, dip the ladyfingers briefly into the cooled syrup and line them across the bottom of a 9x13 dish, breaking pieces as needed for a flat, even layer.
  • Spread 1 cup of the raspberry preserves over the ladyfingers, then layer half the mascarpone filling on top with an offset spatula, keeping the layers distinct.
  • Build a second layer the same way: dipped ladyfingers, the rest of the preserves, then the remaining mascarpone filling, smoothed evenly to the edges.
  • Finish the top with the grated white chocolate shavings.
  • Wrap tightly and chill for at least 8 hours, ideally overnight.
  • Right before serving, line the top with fresh raspberries and a final dusting of white chocolate shavings if you like.

Notes

  • Stick with hard ladyfingers (savoiardi) here. The soft, cake-like kind can't hold up to the syrup and will turn the layers mushy.
  • Don't let warm syrup near the mascarpone filling. It'll melt on contact and ruin the texture, so give it time to cool fully first.
  • Keep the ladyfinger dip short, about a second. They'll keep softening as the tiramisu chills, so anything longer turns mushy by the time it's set.
  • Add the raspberries on top only right before serving. Any earlier and their juice will run into the mascarpone layer.
  • This keeps in the fridge up to 3 days, tightly covered. It's not a freezer-friendly dessert.

Nutrition

Calories: 535kcal | Carbohydrates: 69g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 117mg | Sodium: 77mg | Potassium: 140mg | Fiber: 3g | Sugar: 43g | Vitamin A: 982IU | Vitamin C: 12mg | Calcium: 92mg | Iron: 1mg