Can I make Raspberry Tiramisu ahead of time?

Yes, Raspberry Tiramisu is ideal for making ahead. In fact, it tastes even better after chilling overnight, as the flavors meld together and the texture fully sets. You can prepare it up to 24 hours in advance for best results.

Can I use frozen raspberries for Raspberry Tiramisu?

Absolutely. Frozen raspberries work very well in Raspberry Tiramisu, especially for making the raspberry curd and syrup. They are convenient, affordable, and available year-round without compromising flavor.

How do I prevent Raspberry Tiramisu from becoming too soggy?

To avoid a soggy Raspberry Tiramisu, dip the ladyfingers quickly into the raspberry syrup rather than soaking them. A brief dip ensures they absorb flavor without losing their structure.

Can I make Raspberry Tiramisu without eggs?

Yes, you can make an egg-free Raspberry Tiramisu by using an egg-free raspberry curd and choosing eggless ladyfingers or cookies. The texture may vary slightly, but it will still be creamy and delicious.

Raspberry Tiramisu Easy Recipe

Name: Raspberry Tiramisu
Prep time: 45 min
Cook time: 10 min
Total time: 8 h 55 min
Cuisine: Italian-American
Ingredients: 22 oz (600 g) raspberries (fresh or frozen); 4 large eggs; 4 large egg yolks; 1 cup (200 g) granulated sugar; 1/8 teaspoon sea salt; 2 lemons, juiced (about 1/2 cup) + zest optional; 1 cup (227 g) unsalted butter; 1 cup (240 ml) heavy whipping cream (cold); 1 lb (450 g) mascarpone cheese; 1 teaspoon vanilla extract; 2 packs (10 oz / 300 g total) ladyfingers; 1/2 cup (100 g) granulated sugar (for syrup); 1 cup (240 ml) water; 1 cup (150 g) raspberries (for syrup); 1 lemon (zest and juice for syrup); Fresh raspberries (for garnish, about 1/2 cup); Lemon slices (for garnish, 1 lemon)

Description

Raspberry Tiramisu is a creamy, no-bake dessert layered with raspberry curd, mascarpone filling, and syrup-soaked ladyfingers. This refreshing twist on classic tiramisu features bright berry flavor balanced with rich, smooth textures, making it perfect for summer gatherings or elegant make-ahead desserts.

Ingredients

Scale

22 oz (600 g) raspberries (fresh or frozen)
4 large eggs
4 large egg yolks
1 cup (200 g) granulated sugar
1/8 teaspoon sea salt
2 lemons, juiced (about 1/2 cup) + zest optional
1 cup (227 g) unsalted butter
1 cup (240 ml) heavy whipping cream (cold)
1 lb (450 g) mascarpone cheese
1 teaspoon vanilla extract
2 packs (10 oz / 300 g total) ladyfingers
1/2 cup (100 g) granulated sugar (for syrup)
1 cup (240 ml) water
1 cup (150 g) raspberries (for syrup)
1 lemon (zest and juice for syrup)
Fresh raspberries (for garnish, about 1/2 cup)
Lemon slices (for garnish, 1 lemon)

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Instructions

Prepare the raspberry curd by whisking eggs, egg yolks, sugar, and salt in a saucepan. Add raspberries and lemon juice, then cook over medium-low heat while stirring until thickened.
Strain the curd to remove seeds, then add butter and mix until smooth. Let cool completely.
Make the raspberry syrup by simmering water, sugar, raspberries, lemon juice, and zest for about 5 minutes. Strain and cool.
Whip the cold heavy cream until medium-stiff peaks form. Refrigerate until needed.
In a separate bowl, beat mascarpone cheese until smooth. Add 2 cups of raspberry curd, sugar, and vanilla extract, mixing until creamy.
Gently fold whipped cream into the mascarpone mixture to create a light filling.
Quickly dip each ladyfinger into the raspberry syrup and arrange in a single layer in a dish.
Spread half of the filling over the ladyfingers, then repeat with another layer of soaked ladyfingers and remaining filling.
Cover and refrigerate for at least 8 hours or overnight to set properly.
Before serving, spread remaining raspberry curd on top and garnish with fresh raspberries and lemon slices.

Notes

Use non-metal bowls and pans to prevent metallic taste from acidic ingredients.
Do not over-soak ladyfingers to avoid a soggy texture.
Chill for at least 8 hours for best flavor and structure.
Frozen raspberries work well and are budget-friendly.
Can be frozen for up to 2 months for longer storage.

Prep Time: 45 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Bake
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice
Calories: 607 kcal
Sugar: 39 g
Sodium: 82 mg
Fat: 43 g
Saturated Fat: 26 g
Unsaturated Fat: 14 g
Trans Fat: 1 g
Carbohydrates: 48 g
Fiber: 5 g
Protein: 7 g
Cholesterol: 224 mg