Dive fork-first into sunshine with this Fresh Raspberry Tiramisu—a zippy, berry-laden spin on the beloved Italian classic! Imagine each bite: ribbons of tart raspberry compote mingling with plush mascarpone cream, all layered between delicate, fruit-soaked ladyfingers. Whether you’re hosting an elegant summer brunch or just needing a cheerful pick-me-up, this Fresh Raspberry Tiramisu is the showy-yet-easy dessert you’ll want to make on repeat. Vibrant, light, and just the right amount of tang, it’s everything you crave in a spring and summer treat!

Fresh Raspberry Tiramisu Recipe - Recipe Image

Ingredients You’ll Need

One of the joys of Fresh Raspberry Tiramisu is how a handful of simple, fresh ingredients come together for truly memorable flavors and colors. Every element plays its role: rich cream for silkiness, bright berries for zing, and those classic ladyfingers for unmistakable tiramisu texture.

Raspberries (2 cups, fresh or frozen): The centerpiece of this dessert, bringing vivid color and a sweet-tart pop in every bite.
Sugar (1/4 cup): Balances the natural tartness of the berries and helps create a luscious compote.
Lemon juice (1 tablespoon): Adds brightness and lifts the fruit flavors beautifully.
Cornstarch + water (1 tablespoon each): This handy slurry thickens the compote to the perfect consistency for layering.
Heavy cream (1½ cups): Whips up into cloud-like peaks for an irresistible mascarpone filling.
Mascarpone cheese (8 oz): Essential for that creamy, lightly tangy tiramisu base—don’t substitute with regular cream cheese for best results.
Powdered sugar (⅓ cup): Sweetens the cream without any grittiness; sift for the smoothest texture.
Vanilla extract (1 teaspoon): A touch of warmth that plays subtly against the raspberry’s tartness.
Ladyfinger biscuits (1 package): These airy Italian cookies soak up the raspberry flavor while staying wonderfully soft.
Raspberry juice or liqueur (½ cup): For a deeper berry taste and to bring the whole dessert together—use liqueur if you love a little grown-up kick!
Fresh raspberries and lemon slices (garnish, optional): Instantly make things pretty and provide that final burst of freshness.

How to Make Fresh Raspberry Tiramisu

Step 1: Prepare the Raspberry Compote

Start by making the vibrant fruit layer. In a medium saucepan, combine your raspberries, sugar, and fresh lemon juice. Let them mingle and simmer over medium heat—after about five minutes, your kitchen will smell like a summer orchard. Stir in the cornstarch slurry (mix cornstarch and water first!) and cook for another minute or two, until your mixture thickens up into a glossy, spoonable compote. Let it cool completely; chilled compote is much easier to layer without making things runny.

Step 2: Whip Up the Mascarpone Cream

Next up is the decadent mascarpone layer—the real soul of any Fresh Raspberry Tiramisu. Using a mixer or good old-fashioned elbow grease, whip the heavy cream until you have soft, pillowy peaks. In a second bowl, blend together mascarpone, powdered sugar, and vanilla until ultra-smooth and luscious. Gently fold the whipped cream into the mascarpone mixture, being careful not to deflate it. You want this filling light, airy, and wholly irresistible!

Step 3: Dip and Layer the Ladyfingers

The fun (and slightly messy) part! Quickly dip each ladyfinger into the raspberry juice or raspberry liqueur—no soaking, just a swift dunk, so they don’t get soggy. Lay them snugly side by side in your serving dish, covering the bottom completely. This little step ensures every forkful is both tender and infused with layered berry goodness.

Step 4: Build Your Layers

Spread half of your mascarpone cream onto the ladyfingers, followed by half of that jewel-toned raspberry compote. Repeat with another layer of dipped ladyfingers, mascarpone cream, and finally, the rest of the raspberry compote over the top. The visual layering is just as satisfying as the flavors—trust me, it’s worth showing off!

Step 5: Chill and Garnish

Pop your nearly-finished Fresh Raspberry Tiramisu in the fridge for at least 4 hours, though overnight works even better to let all those flavors meld together. Just before serving, crown it with fresh raspberries and cheerful lemon slices for a picture-perfect, mouthwatering finale.

How to Serve Fresh Raspberry Tiramisu

Garnishes

A generous scatter of plump, fresh raspberries across the top adds both color and pure berry flavor. Think about finishing with delicate curls of lemon zest or wafer-thin slices for a citrus twist. A very light dusting of powdered sugar also gives that dreamy, bakery-worthy finish.

Side Dishes

Since Fresh Raspberry Tiramisu is already bright and refreshing, keep side dishes light. Consider serving with crisp almond cookies, a bowl of mixed berries, or even a spritz of lemony sorbet on the side. For brunch, this pairs beautifully with a glass of sparkling rosé or a fruity herbal tea.

Creative Ways to Present

For parties, try assembling the tiramisu in individual mason jars or pretty glasses—each guest gets their own perfect portion (and gorgeous layers on view). For an elegant dinner, use a square baking dish and slice into neat cubes, plating each with a drizzle of extra raspberry compote. You could even use small trifle bowls or cocktail glasses for added drama!

Make Ahead and Storage

Storing Leftovers

Fresh Raspberry Tiramisu keeps like a dream chilled in the fridge. Just cover tightly with plastic wrap or transfer portions to airtight containers. The flavors deepen and the ladyfingers turn extra luscious after a night or two—don’t be surprised if you think the leftovers taste even better!

Freezing

Want to prep well ahead? You can freeze Fresh Raspberry Tiramisu for up to a month. Wrap the un-garnished tiramisu securely with two layers of plastic wrap and a layer of foil to prevent freezer burn. Thaw in the fridge overnight, then garnish with fresh berries and lemon just before serving so everything tastes bright and lively.

Reheating

There’s no need to reheat, since Fresh Raspberry Tiramisu is served chilled—making it perfect for hot days or stress-free entertaining. If it’s been in the freezer, bring it to refrigerator temperature before enjoying. Serve straight from the fridge for the creamiest, most refreshing bite.

FAQs

Can I use frozen raspberries for Fresh Raspberry Tiramisu?

Absolutely! Frozen raspberries work just as beautifully as fresh ones here—just thaw and drain them first to avoid extra wateriness in your compote.

Do I need raspberry liqueur, or can I use raspberry juice only?

Raspberry juice keeps the dish family-friendly and fruity, while raspberry liqueur adds a sophisticated note. Either choice will infuse the ladyfingers with berry flavor, so go with your preference (and audience).

Can I make Fresh Raspberry Tiramisu the night before?

Yes, and in fact, it’s recommended! The flavors meld, the layers firm up, and serving is a breeze the next day. Just add the final garnishes right before serving for the freshest look.

Is there a way to make Fresh Raspberry Tiramisu gluten-free?

Certainly! Substitute gluten-free ladyfingers or even homemade almond flour sponge for a completely gluten-free dessert that doesn’t sacrifice flavor or texture.

How long should Fresh Raspberry Tiramisu chill before serving?

Aim for at least 4 hours of chilling—this allows everything to firm up nicely. If you can wait overnight, even better, as the flavors have even more time to meld for a truly special treat.

Final Thoughts

Next time you’re craving something bright, creamy, and utterly unique, treat yourself (and your loved ones) to Fresh Raspberry Tiramisu. It’s a joyful twist on a classic, with every bite bursting with summer flavor—you might just find it becomes your new favorite! Give it a try, and let the berry bliss begin.

Fresh Raspberry Tiramisu Recipe