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Forget classic tiramisu, this raspberry tiramisu has nothing to envy it! With its decadent layers of raspberry syrup-soaked Ladyfingers, smooth mascarpone cream and fresh raspberry coulis, this dessert is the star of the summer. Get ready to savor every bite of this tiramisu that will wow your guests and refresh you on hot sunny days.
Although I'm an unconditional fan of classic tiramisu, I wanted to add a touch of freshness. So after my lemon tiramisu, I decided to add some color to the plates with this pretty (but yet amazingly delicious) raspberry tiramisu.
💙 Why you'll love it
- There are no raw eggs, so it keeps longer and doesn't put you at risk.
- It's so easy to make: all you have to do is make the mascarpone cream, and instead of dipping the Ladyfingers in coffee, just mix raspberry syrup and water. Then it's just a matter of editing!
- It's fresh and rich in raspberries, perfect for summer.
- It's an original change from the classic coffee tiramisu.
- All you need are a dozen or so ingredients, all basic and very easy to use.
- It's vegetarian and gluten-free (mascarpone and Ladyfingers are gluten-free, but check your packaging).
These are the main ingredients, and the quantities can be found in the recipe card below.
- Raspberry syrup: you'll find it in the syrup section of most supermarkets.
- Heavy cream
- Brown sugar is tastier than white and less refined.
- Mascarpone: this typically Italian cheese tastes more like cream than cheese. It's one of the main ingredients in tiramisu!
- Vanilla: powdered. It's optional, but I find that it flavors the mascarpone cream very lightly.
- Raspberry coulis: which can also be replaced by raspberry purée. Be careful not to take it too sweet, as it could ruin the balance of your tiramisu.
- Ladyfingers: Italians traditionally use Savoiaridi or Pavesini cookies, as they are the base of tiramisu. But Ladyfingers will work just fine!
- Optional: rosewater, which goes incredibly well with raspberries and will lightly perfume the mascarpone cream.
🥰 Chef's tips
- Use clean, dry and cold utensils (if they come out of the machine hot, it won't work).
- Don't over-whip your whipping cream, as this will dry out the tiramisu: the texture should be more like whipped cream, with soft peaks. You can refer to the video below to see which is the right texture.
- Dip your Ladyfingers very quickly into the raspberry syrup: as they're already soft, if you dip them too much, they're likely to crumble.
- Don't use a dish that's too big - you'll need 2 layers for a successful tiramisu. Personally, I use a 7.5-inches square frame (ideal for a beautiful tiramisu and super-easy unmolding).
- Leave the raspberry tiramisu to set for at least 6 hours in the fridge , to allow the flavors to develop and the Ladyfingers to soak.
💡 Frequently Asked Questions
Yes, but remember that it will only keep for 2-3 days in the fridge.
Yes, of course!
Of course, in summer we love strawberry or lemon tiramisus. In winter, pear or tangerine tiramisus are delicious!
There may be several reasons for this: your mascarpone was too hot, so it didn't hold together well, your egg whites were not stiff enough, or you broke them up too much when you added them to the mascarpone mixture, making it runnier…
You soaked them too long in the lemon syrup, so they got too soft… It's a little help, but it'll come in time, and it's not likely to radically change your tiramisu!
You didn't soak them long enough in the lemon syrup, so they didn't soften enough. It's a little tricky, but you'll get the hang of it, and it's not likely to radically change your tiramisu!
Just before serving, you can poach your mascarpone cream on top with the tip of your choice, as shown here. You can also grate lemon zest, thinly slice lemon or add edible flowers.
Don't worry: you can also make tiramisu verrines or individual tiramisus in ramekins!
Since there are no raw eggs, you can store it for 2-3 days in an airtight container in the fridge. And leave it at room temperature for as little time as possible: the longer it's in the fridge, the better it keeps.
I wouldn't recommend freezing it, as it won't thaw properly...
😋 Other delicious desserts
For the raspberry syrup
- 5 tablespoons raspberry syrup
- ⅞ cups water
For the tiramisu
- 1 ⅛ cups heavy cream
- ¼ cups brown sugar
- 1 ½ cups mascarpone cheese
- 1 pinch vanilla extract
- ⅔ cups raspberry coulis
- 22 Ladyfingers
- 1 tablespoon rose water optional
For decoration (optional)
- ⅔ cups heavy cream
- ¾ cups mascarpone cheese
- 2 cups fresh raspberries
- Place a large bowl and the beaters of your electric mixer in the fridge for 5 minutes.
- In a bowl, mix the raspberry syrup and water. One by one, dip the Ladyfingers for 1 second in the raspberry syrup, then place them at the bottom of your dish.
- Using your electric mixer, whip the heavy cream in the chilled bowl until it thickens. Then, add the vanilla, brown sugar, and mascarpone (and rose water if you like). Mix again for 1 to 2 minutes.
- Add a layer of mascarpone mixture over the Ladyfingers, smooth it with a spatula or spoon, and then cover it with a thin layer of raspberry coulis.
- Repeat the process a second time (you can use a piping bag if you want a more uniform appearance) and refrigerate for at least 6 hours.
For decoration (optional)
- Just before serving, whip the heavy cream in a chilled bowl until it thickens. Then, add the mascarpone cheese (no need to add sugar) and mix again for 1 to 2 minutes. Pipe this mixture on top of your tiramisu and add some fresh raspberries.