This Raspberry Mascarpone Tiramisu is a light, fruity, and creamy twist on the classic Italian dessert. Layers of espresso-soaked ladyfingers, luscious raspberry mascarpone cream, and a delicate coconut garnish create a beautiful and refreshing treat. Perfect for special occasions or a simple yet elegant no-bake dessert!
Why You’ll Love This Recipe
- No-Bake & Easy to Prepare – Just layer, chill, and enjoy.
- Delightfully Fruity & Creamy – The tart raspberries balance the sweet mascarpone cream.
- A Beautiful Pink Dessert – Great for Valentine’s Day, birthdays, or brunches.
- Customizable & Elegant – Add liqueur, extra fruit, or different toppings.
- Perfect for Make-Ahead – Tastes even better when chilled overnight.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Raspberry Mascarpone Filling:
- Mascarpone cheese
- Heavy cream
- Powdered sugar
- Vanilla extract
- Raspberry puree (fresh or frozen raspberries blended and strained)
For the Tiramisu Layers:
- Ladyfingers (Savoiardi biscuits)
- Brewed espresso or strong coffee (cooled)
- Raspberry liqueur (optional, for extra flavor)
- Fresh raspberries
- Shredded coconut (for garnish)
- Pink food coloring (optional, for a pastel effect)
Directions
1. Make the Raspberry Mascarpone Filling:
- In a mixing bowl, beat together mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy.
- Gently fold in raspberry puree and a few drops of pink food coloring (if using) until fully combined. Set aside.
2. Soak the Ladyfingers:
- In a shallow dish, mix cooled espresso with raspberry liqueur.
- Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy.
3. Assemble the Tiramisu:
- Layer half of the soaked ladyfingers in a glass dish or individual cups.
- Spread half of the raspberry mascarpone mixture evenly over the ladyfingers.
- Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture.
4. Garnish & Chill:
- Pipe extra raspberry mascarpone cream on top for decoration.
- Sprinkle with shredded coconut and fresh raspberries.
- Refrigerate for at least 4 hours or overnight for the best flavor.
5. Serve & Enjoy!
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 0 minutes
- Total Time: 20 minutes (plus chilling time)
- Servings: 8
- Calories: 310 kcal per serving
Variations
- Chocolate Raspberry Tiramisu – Add grated dark chocolate between layers for a richer taste.
- Boozy Version – Use chambord, limoncello, or amaretto instead of raspberry liqueur.
- Nutty Garnish – Top with toasted almonds or pistachios.
- Citrus Infusion – Add a touch of lemon zest to the mascarpone cream for brightness.
- Dairy-Free Option – Substitute vegan mascarpone and coconut whipped cream.
Storage/Reheating
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Freezing: Not recommended, as the texture may change.
- Serving: Best enjoyed chilled for the creamiest texture.
FAQs
Can I make this ahead of time?
Yes! This dessert is best when chilled overnight, allowing the flavors to meld perfectly.
Can I skip the coffee?
Yes! Replace espresso with raspberry juice, milk, or white hot chocolate for a coffee-free version.
What type of raspberries should I use?
Both fresh and frozen raspberries work—just blend and strain for a smooth puree.
Can I use cream cheese instead of mascarpone?
Yes, but mascarpone is richer and smoother. If using cream cheese, mix in 2 extra tablespoons of heavy cream.
How do I prevent my ladyfingers from getting soggy?
Dip them very quickly (1 second per side) in the coffee mixture to avoid over-soaking.
Conclusion
This Raspberry Mascarpone Tiramisu is an elegant, no-bake dessert that combines creamy mascarpone, espresso-soaked ladyfingers, and vibrant raspberries for a truly irresistible treat. Whether for a romantic occasion, holiday gathering, or simple indulgence, this dessert is sure to impress. Try it today and enjoy a fruity take on classic tiramisu!
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PrintRaspberry Mascarpone Tiramisu
A delicate and dreamy twist on classic tiramisu, featuring layers of espresso-soaked ladyfingers, luscious raspberry mascarpone cream, and a soft dusting of coconut. Light, fruity, and irresistibly creamy!
- Prep Time: 20 minutes
- Total Time: 20 minutes (+ chilling time)
- Yield: 8 servings 1x
- Category: Dessert, No-Bake
- Method: Assembled, Chilled
- Cuisine: Italian, Fusion
- Diet: Vegetarian
Ingredients
For the Raspberry Mascarpone Filling:
- 1 cup mascarpone cheese
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup raspberry purée (fresh or frozen raspberries blended and strained)
For the Tiramisu Layers:
- 20 ladyfingers (savoiardi biscuits)
- 1 cup brewed espresso or strong coffee (cooled)
- 2 tablespoons raspberry liqueur (optional)
- 1/2 cup fresh raspberries
- 1/4 cup shredded coconut (for garnish)
- Pink food coloring (optional, for a pastel effect)
Instructions
-
Prepare the Raspberry Mascarpone Cream:
- In a mixing bowl, beat together mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy.
- Gently fold in raspberry purée and a few drops of pink food coloring (if using) until fully combined. Set aside.
-
Prepare the Ladyfingers:
- In a shallow dish, mix cooled espresso with raspberry liqueur (if using).
- Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy.
-
Assemble the Tiramisu:
- Layer half of the soaked ladyfingers in a glass dish.
- Spread half of the raspberry mascarpone mixture over the ladyfingers.
- Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture.
- Pipe extra raspberry mascarpone cream on top for decoration and sprinkle with shredded coconut.
-
Chill & Serve:
- Refrigerate for at least 4 hours or overnight for the best flavor.
- Serve chilled, garnished with fresh raspberries, and enjoy!
Notes
- Swap raspberries for strawberries or blueberries for a different fruit variation.
- For a non-coffee version, use raspberry juice or milk instead of espresso.
- Keeps well in the fridge for up to 3 days.
Nutrition
- Calories: 310 kcal per serving