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Raspberry Tiramisu with layers of mascarpone cream berry-soaked ladyfingers and fresh raspberries topped with a light dusting of powdered sugar

Raspberry Tiramisu

Layers of coffee-dipped ladyfingers, airy mascarpone cream, and a bright homemade raspberry sauce chilled together into a no-bake dessert. A fresh, fruity spin on classic tiramisu that slices cleanly and tastes even better the next day.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours 40 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups fresh raspberries, plus extra for garnish
  • 1/3 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp water
  • 16 oz mascarpone cheese, softened
  • 1 cup heavy cream, cold
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 24 whole ladyfinger cookies
  • 3/4 cup strong brewed coffee, cooled
  • 2 tbsp raspberry liqueur or extra lemon juice optional
  • 1 tbsp cocoa powder for dusting

Equipment

  • 9x9 Inch Baking Dish
  • Saucepan
  • Mixing bowls
  • Hand mixer

Method
 

  1. Cook raspberries with sugar and lemon juice, then thicken with cornstarch slurry. Cool completely.
  2. Whip heavy cream to soft peaks, then fold into beaten mascarpone, powdered sugar, and vanilla.
  3. Dip ladyfingers briefly in coffee mixture and layer in a dish.
  4. Spread half the mascarpone filling, then dollop and swirl half the raspberry sauce. Repeat layers.
  5. Chill for at least 4 hours, then dust with cocoa and top with fresh raspberries before serving.

Notes

  • Dip ladyfingers quickly to avoid mushy texture.
  • Cool raspberry sauce fully before layering.
  • Chill at least 4 hours, ideally overnight, for clean slices.
  • Does not freeze well due to texture changes in mascarpone.