Description

Hey there, friend! Let’s talk dessert—the kind that feels elegant, indulgent, and yet effortlessly light. Fresh Raspberry Tiramisu is a bright, summery twist on the beloved Italian classic. Instead of bold espresso, delicate ladyfingers are gently soaked in a sweet-tart raspberry syrup, then layered with cloud-soft mascarpone cream and bursts of fresh berries.

Ingredients

Scale

For the Raspberry Syrup

½ cup raspberry jam or preserves
½ cup water
2 tablespoons raspberry liqueur (optional, such as Chambord)

For the Cream Layer

1 cup cold heavy whipping cream
8 oz mascarpone cheese, slightly softened
⅓ cup powdered sugar
1 teaspoon vanilla extract

For Assembly

24 ladyfinger cookies (Savoiardi)
1 cup fresh raspberries, divided
Extra raspberries, for topping

Instructions

1. Make the Raspberry Syrup

In a small saucepan, combine raspberry jam, water, and liqueur (if using).
Warm gently over low heat, stirring until smooth—do not boil.
Pour into a shallow dish and allow to cool completely.

2. Prepare the Mascarpone Cream

In a chilled bowl, whip the heavy cream until soft peaks form. Set aside.

In a separate bowl, gently mix mascarpone, powdered sugar, and vanilla until smooth.
Fold one-third of the whipped cream into the mascarpone to lighten it, then gently fold in the remaining whipped cream until fluffy and smooth.

3. Assemble the First Layer

Quickly dip each ladyfinger into the cooled raspberry syrup (about 1 second per side).
Arrange in a single layer in the bottom of a 9×9-inch dish or similar serving dish.

Spread half of the mascarpone cream evenly over the ladyfingers.
Scatter half of the fresh raspberries over the cream.

4. Repeat the Layers

Add a second layer of dipped ladyfingers.
Top with remaining mascarpone cream and smooth the surface.

Cover gently with plastic wrap.

5. Chill

Refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and layers to set.

6. Serve

Just before serving, top with remaining fresh raspberries.
Optional: dust lightly with powdered sugar or garnish with mint.

Slice and serve chilled.

Notes

Dip ladyfingers quickly—do not soak
Use high-quality mascarpone for best texture
Chill overnight for the best flavor and structure
Add berries on top just before serving for freshness