1. Can I make Fresh Raspberry Tiramisu without alcohol?

Absolutely. While limoncello adds a zesty citrus depth to the raspberry syrup, it’s entirely optional. Simply leave it out for a kid-friendly or alcohol-free version. The dessert will still shine with the vibrant raspberry flavor.

2. How long can I store Fresh Raspberry Tiramisu in the fridge?

This dessert stores beautifully. Keep it tightly wrapped in the refrigerator for up to 4 days . In fact, the flavor and texture improve after a full day of chilling, making it the perfect make-ahead dessert for parties or holidays.

3. Can I freeze Fresh Raspberry Tiramisu?

Yes, you can freeze it! Assemble the tiramisu without the top raspberry jam layer. Wrap tightly in plastic wrap and then foil. Freeze for up to 1 month . Thaw in the fridge overnight, then add the remaining raspberry jam and garnishes before serving.

Fresh Raspberry Tiramisu – Easy, Creamy & Full of Flavor

Name: Fresh Raspberry Tiramisu
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 500g frozen raspberries – for making the jam; 100g granulated sugar – sweetens the raspberry jam; 1 tbsp lemon juice – brightens the jam flavor; 100g granulated sugar – for raspberry syrup; 120g water – base for raspberry syrup; 30g frozen raspberries – for raspberry syrup flavor; 3 tbsp limoncello (optional) – adds citrus depth to the syrup; 450g cold mascarpone cheese – creamy tiramisu base; 120g powdered sugar – sweetens the mascarpone filling; 2 tbsp lemon juice – enhances filling brightness; 1 tsp vanilla paste – flavor depth in the cream; 480g cold heavy cream – whipped into the mascarpone mixture; 25 ladyfinger cookies – soaked and layered; Fresh raspberries – optional garnish; Lemon slices – optional garnish

Description

Fresh Raspberry Tiramisu is a vibrant no-bake dessert that layers raspberry-soaked ladyfingers, creamy mascarpone filling, and homemade raspberry jam. This fruity twist on the classic Italian dessert is perfect for holidays, dinner parties, or any time you need a make-ahead showstopper.

Ingredients

Scale

500g frozen raspberries – for making the jam
100g granulated sugar – sweetens the raspberry jam
1 tbsp lemon juice – brightens the jam flavor
100g granulated sugar – for raspberry syrup
120g water – base for raspberry syrup
30g frozen raspberries – for raspberry syrup flavor
3 tbsp limoncello (optional) – adds citrus depth to the syrup
450g cold mascarpone cheese – creamy tiramisu base
120g powdered sugar – sweetens the mascarpone filling
2 tbsp lemon juice – enhances filling brightness
1 tsp vanilla paste – flavor depth in the cream
480g cold heavy cream – whipped into the mascarpone mixture
25 ladyfinger cookies – soaked and layered
Fresh raspberries – optional garnish
Lemon slices – optional garnish

Cook Mode Prevent your screen from going dark

Instructions

In a saucepan, combine 500g frozen raspberries, 100g sugar, and 1 tbsp lemon juice. Heat until bubbling, then simmer for 23–25 minutes. Let cool in a shallow bowl in the fridge.
In another saucepan, combine 100g sugar, 120g water, and 30g raspberries. Bring to a boil, then simmer for 3 minutes. Strain and stir in 3 tbsp limoncello (optional). Let cool.
In a bowl, mix 450g mascarpone, 120g powdered sugar, 2 tbsp lemon juice, and 1 tsp vanilla paste for 30 seconds. Add 480g heavy cream and whip to medium-stiff peaks.
Spread a thin layer of mascarpone cream in a baking dish (approx. 27×20 cm or 23×23 cm).
Dip each ladyfinger into raspberry syrup twice. Place in a single layer over cream.
Top with half of the mascarpone mixture, spread evenly.
Spread half the raspberry jam evenly over the cream layer.
Repeat with another layer of dipped ladyfingers and mascarpone cream. Reserve remaining jam.
Cover and chill in the fridge for at least 8 hours or overnight.
Before serving, spread the remaining raspberry jam on top and garnish with fresh raspberries and lemon slices if desired.

Notes

Do not overwhip the heavy cream – medium-stiff peaks are ideal.
Make sure the raspberry syrup and jam are fully cooled before assembling.
For best flavor, let the tiramisu rest overnight in the fridge.
Limoncello is optional but adds a lovely citrus note.
Use a glass dish for a beautiful presentation of layers.

Prep Time: 45 minutes
Cook Time: 15 minutes (mostly for syrup/jam)
Category: Dessert
Method: No-Bake, Layered
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice
Calories: 533 kcal
Sugar: 32g
Sodium: 66mg
Fat: 34g
Saturated Fat: 21g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 7g
Cholesterol: 133mg