Fresh Raspberry Tiramisu
A creamy and elegant no-bake dessert layered with raspberry jam, mascarpone cream, and syrup-soaked ladyfingers. Perfect for make-ahead entertaining and seasonal gatherings.
Ingredients
For the Raspberry Jam
- 500 g frozen raspberries
- 100 g granulated sugar
- 1 tablespoon lemon juice
For the Raspberry Syrup
- 100 g granulated sugar
- 120 g water
- 30 g frozen raspberries
- 3 tablespoons limoncello optional
For the Mascarpone Filling
- 450 g cold mascarpone cheese
- 120 g powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla paste
- 480 g cold heavy cream 500 ml
For Assembly
- 25 ladyfinger cookies approx., depending on dish size
- Fresh raspberries and lemon slices for garnish
Instructions
Make the Raspberry Jam
- In a saucepan, heat raspberries, sugar, and lemon juice. Simmer for 23–25 minutes until thickened. Chill until cooled.
Make the Raspberry Syrup
- Simmer raspberries, sugar, and water until the sugar dissolves. Strain the syrup, discard seeds, and add limoncello if using. Let cool.
Prepare the Mascarpone Cream
- Mix mascarpone, powdered sugar, lemon juice, and vanilla paste until smooth. Add cream and whip until medium-stiff peaks form.
Assemble the Tiramisu
- Spread a thin layer of cream in your dish. Dip ladyfingers briefly in raspberry syrup and arrange in a layer. Top with mascarpone cream and raspberry jam. Repeat layers, ending with cream. Chill overnight.
Before Serving
- Spread the remaining raspberry jam on top. Decorate with fresh raspberries and lemon slices.
Notes
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 533 kcal |
| Total Fat | 34 g |
| Saturated Fat | 21 g |
| Cholesterol | 133 mg |
| Carbohydrates | 50 g |
| Sugars | 32 g |
| Protein | 7 g |
| Dietary Fiber | 3 g |
| Sodium | 66 mg |
| Calcium | 102 mg |
| Vitamin C | 14 mg |