🍓 Raspberry Tiramisu: The Ultimate No-Bake Dessert with a Fruity Twist
By Jason Griffith
Tiramisu. The word itself conjures up images of deep, rich coffee, airy mascarpone, and a comforting dusting of cocoa. It’s a classic for a reason, but sometimes, especially when the weather warms up, I crave something lighter, brighter, and tangier. That’s where this Raspberry Tiramisu comes in.
This recipe takes everything you love about the original—the luxurious layers, the melt-in-your-mouth texture, the no-bake simplicity—and swaps the traditional coffee and cocoa flavor for a vibrant burst of fresh raspberry and lemon. It’s elegant, surprisingly easy, and the perfect cool dessert for a dinner party or a simple weekend treat.
Why I Love This Raspberry Tiramisu Recipe
I’ll be honest, my relationship with classic tiramisu is intense, but this fruity version steals the spotlight whenever I make it. Here’s why I’m obsessed:
- No Baking Required: Like the original, this dessert is entirely no-bake, meaning minimal kitchen time and maximum flavor payoff. All you need is a blender, a mixer, and a refrigerator.
- The Perfect Balance: The sweet-tart intensity of the homemade raspberry and lemon puree cuts through the richness of the mascarpone cream flawlessly. It’s never too heavy or cloyingly sweet.
- A Showstopper Presentation: Whether you make it in a large dish or individual glasses, the alternating pink, white, and coffee-stained layers look incredibly sophisticated and inviting.
- Make-Ahead Magic: This is the ultimate make-ahead dessert. It needs at least four hours to chill, and frankly, it’s even better if you make it the day before. The longer it sits, the softer the ladyfingers become, and the more the flavors meld.
🥄 Ingredients You’ll Need
For the Raspberry Puree:
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice (freshly squeezed is best)
For the Mascarpone Cream:
- 1 cup heavy cream (cold)
- 8 ounces mascarpone cheese, softened (let it sit at room temperature for about 30 minutes)
- 1/2 cup powdered sugar (sifted, if possible)
- 1 teaspoon vanilla extract
For Assembly & Garnish:
- 1 package ladyfinger cookies (savoiardi)
- 1/2 cup brewed coffee, cooled (espresso or strong drip coffee works well)
- Fresh raspberries, for garnish
- Cocoa powder, for dusting (optional, but adds a nice color contrast)
Swaps and Notes
- Fruit: If raspberries aren’t in season, you can use frozen raspberries (thaw them first) or substitute with an equal amount of strawberries or a berry mix. Adjust sugar based on the fruit’s sweetness.
- Coffee Alternative: If you want a coffee-free dessert, dip the ladyfingers into milk or a light simple syrup mixed with a splash of vanilla.
- Mascarpone: You can substitute cream cheese for mascarpone, but you may need to add a bit more sugar and a splash of milk to match the airy texture and richness of the mascarpone.
👩🍳 Step-by-Step Directions
1. Prepare the Raspberry Puree
- In a blender or food processor, combine the fresh raspberries, granulated sugar, and lemon juice. Blend until the mixture is completely smooth.
- Strain for Smoothness: Push the mixture through a fine-mesh sieve using the back of a spoon to remove all the tiny seeds. This step is crucial for an elegant, smooth finish. Set the seedless puree aside.
2. Make the Mascarpone Cream
- Whip the Cream: In a large mixing bowl, beat the cold heavy cream until soft peaks form. Do not over-whip into butter! Set aside.
- Mix the Mascarpone: In a separate bowl, whisk together the softened mascarpone cheese, powdered sugar, and vanilla extract until the mixture is smooth and lump-free.
- Fold Together: Gently fold the whipped cream into the mascarpone mixture using a rubber spatula. Use a light touch to keep the cream airy and light. Set the finished cream aside.
3. Assemble the Tiramisu
- Dip the Ladyfingers: Take a ladyfinger cookie and dip it quickly into the cooled coffee. You want it coated but not fully saturated—a quick dunk is all it takes.
- First Layer: Arrange a layer of the dipped cookies in the bottom of your serving dish (an 8×8 inch square dish or individual glasses work well).
- Cream and Puree: Spread exactly half of the mascarpone cream mixture evenly over the ladyfinger layer. Then, drizzle half of the raspberry puree over the cream layer.
- Second Layer: Repeat the process: a second layer of dipped ladyfingers, the remaining mascarpone cream, and the remaining raspberry puree on top.
4. Chill and Serve
- Cover the tiramisu tightly with plastic wrap and refrigerate for a minimum of 4 hours. Overnight is best! This allows the ladyfingers to fully soften and the flavors to fully meld.
- Before serving, garnish with fresh raspberries and a light dusting of cocoa powder for a classic look.
✨ Tips for Success
- Mascarpone Temperature: Make sure your mascarpone is truly softened before mixing. If it’s too cold, it can lump up when you mix in the powdered sugar.
- The Coffee Dunk: The key to perfect tiramisu is not over-soaking the ladyfingers. They will absorb moisture from the cream as they chill. If they are too wet, the final product will be soggy. A quick, one-second dip is sufficient.
- Seed Removal is Non-Negotiable: Don’t skip straining the raspberry puree. The seeds ruin the silky-smooth texture of the final dessert.
🍽️ Serving Suggestions and Pairings
This light and fruity dessert pairs beautifully with beverages that complement its brightness:
- Drinks: A crisp glass of Prosecco or a light, refreshing mocktail like my Blueberry Lemonade is the perfect foil for the creamy dessert. For coffee lovers, a light roast iced coffee works wonderfully.
- After Dinner: Serve small portions alongside a handful of fresh mint leaves or a side of dark chocolate shavings.
📊 Nutritional Information Per Serving
| Component | Value |
| Calories | Approx. 320 kcal |
| Servings | 8 |
| Prep Time | 20 minutes |
| Total Time | 4 hours 20 minutes (including chilling) |
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Note: Nutritional values are estimates and can vary based on specific ingredient brands and measurements.
🧊 Storage and Leftover Tips
- Storage: Store leftovers tightly covered in the refrigerator for up to 3-4 days.
- Freezing: Tiramisu can be frozen! Wrap it very tightly in plastic wrap, then aluminum foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before serving. The texture may be slightly softer upon thawing, but the flavor will still be delicious.
🍒 More Dessert Recipes You Will Love
If you loved the ease and elegance of this no-bake dessert, you should definitely check out some of my other favorite simple, crowd-pleasing treats:
- The ultimate quick-fix party dessert: This No-Bake Oreo Cream Pie is My Favorite Quick Dessert Hack.
- For a fun, colorful experience: How This Unicorn Poke Cake Became My Favorite Party Trick.
- A holiday favorite that’s great year-round: These Pecan Pie Bars are My Favorite Make-Ahead Holiday Dessert.
- If you love bananas and chocolate, try my This Chocolate Chip Banana Bread is My Favorite Way to Use Up Overripe Bananas.
💬 Final Thoughts
There’s a kind of magic that happens when you take a classic, beloved recipe and give it a fresh, unexpected twist. This Raspberry Tiramisu is my favorite example of that—it retains the luxurious comfort of the original while adding a much-needed zing of summer fruit. It’s truly a recipe for everyone, regardless of their baking skill level.
Did you try this recipe? Let me know in the comments how it turned out! Tag me on Instagram @ChefManiacEats—I love seeing your creations. Happy cooking!
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