Raspberry Tiramisu Mascarpone Delight

Raspberry tiramisu is the summer showstopper I turn to when I want something fresh, fruity, and impossibly creamy. The tart raspberries shine with layers of pillowy mascarpone and delicate ladyfingers, all soaked in a house-made raspberry syrup. Perfect for special occasions or just because raspberry season is too delicious to ignore.

The first time I made this I was skeptical if my family would swap classic tiramisu for a berry version but they wiped the dish clean on the porch after a long barbecue. Now it is requested for every summer birthday.

Ingredients

• Fresh raspberries: bring vibrant color and tangy flavor Use ripe berries with a deep red color for the sweetest taste
• Mascarpone cheese: delivers the essential creamy texture Go with Italian-made for the richest results
• Lady finger cookies: create the ideal sponge-like layers Choose crisp and dry ones for a perfect soak
• Heavy whipping cream: builds the lightness in the filling Be sure it is cold for maximum volume
• Raspberry preserves: accentuate the berry flavors Select seedless and high fruit-content preserves when possible
• Granulated sugar: sweetens both the syrup and filling Opt for fine granules so it dissolves quickly
• White chocolate: adds a beautiful sweet garnish Shave from a good quality bar for the best melting texture
• Vanilla extract: rounds out the flavor Go for pure vanilla for a natural depth
• Water: forms the base of the homemade syrup Always use cold filtered water for a clean fruit syrup

Step-by-Step Instructions

Make the Raspberry Syrup:

Add water fresh raspberries and sugar to a saucepan over medium high heat Stir the mixture as it heats and bring it to a gentle boil As soon as it boils reduce to medium and simmer for three to four minutes The berries will burst and the sugar must dissolve completely

Strain and Cool the Syrup:

Set a mesh sieve over a bowl Pour the syrup through to remove seeds Let the clear raspberry syrup cool to room temperature before you proceed

Whip the Cream:

Pour the cold heavy whipping cream into a mixing bowl Start with low speed building up to high as it thickens Continue whipping until stiff peaks form which usually takes about three or four minutes set aside

Prepare the Mascarpone Mixture:

Add room temperature mascarpone cheese granulated sugar and vanilla extract to a separate bowl Beat on medium high until the mixture is light and fluffy

Fold Cream into Mascarpone:

Carefully add the whipped cream to the mascarpone mixture about half a cup at a time Use a wide spatula and fold gently The goal is to keep the mixture as airy as possible and avoid overmixing

Dip and Layer Ladyfingers:

Briefly dip each ladyfinger in the cooled raspberry syrup and lay them in a snug row across the bottom of a nine by thirteen inch dish If needed break a few to fill out the layer evenly

Spread Raspberry Preserves:

Spoon and spread one cup of raspberry preserves over the ladyfingers Cover edge to edge but do not mix it into the cookies

Add Mascarpone Layer:

Spread half the mascarpone filling evenly over the preserves Try to keep the layers distinct for prettiest slices

Repeat Layers:

Make a second layer with dipped ladyfingers Top with the rest of the preserves followed by the remaining mascarpone filling Smooth the top

Top with White Chocolate:

Grate white chocolate with a fine grater and sprinkle over the mascarpone filling Use as much as you like for a snowy finish

Chill the Tiramisu:

Wrap the dish with plastic and refrigerate for at least eight hours or overnight This lets the ladyfingers soften and meld with the flavors

Garnish and Serve:

Just before serving arrange fresh raspberries in rows all over the top Add more white chocolate shavings for garnish if you like Slice and serve cold

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The mascarpone is the real star for me It turns every spoonful into a cloud like bite My kids always sneak a spoonful of the creamy filling while the layers rest in the fridge which has become a tradition

Storage Tips

Raspberry tiramisu keeps best tightly covered in the refrigerator for up to three days. If you plan to serve it later in the week wait to add the fresh raspberry garnish until just before serving. The creamy layers and ladyfingers actually get better as they soak.

Ingredient Substitutions

You can use frozen raspberries for the syrup if fresh ones are scarce. If mascarpone is unavailable try full fat brick cream cheese blended until smooth. For a nutty twist use slivered almonds scattered between layers or dark chocolate in place of white for garnish.

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Serving Suggestions

This dessert pairs beautifully with a light sparkling wine or lemony iced tea. It finishes a grilled meal with elegance and its cool creamy texture is always a hit when served outside. Tiny squares make a wonderful addition to a brunch buffet.

Cultural Note

Classic tiramisu is Italian and typically uses coffee and cocoa but this raspberry version feels modern and fits berry loving families. It is a festive dessert that impresses adults and kids alike. Many European families adapt tiramisu for fruit seasons and this recipe continues that joyful tradition.

Frequently Asked Questions

→ What gives the filling its creamy texture?

The combination of mascarpone cheese and whipped heavy cream creates a rich and airy texture.

→ How do you keep ladyfingers from getting soggy?

Briefly dip each ladyfinger in the cooled raspberry syrup to moisten without oversaturating, preserving their shape.

→ Can I use frozen raspberries?

Yes, frozen raspberries work well for the syrup, but use fresh raspberries for the garnish for best appearance and taste.

→ How long does it need to chill?

Allow the dessert to chill for at least 8 hours, or ideally overnight, so layers meld and the texture becomes luscious.

→ What is the role of white chocolate?

White chocolate is grated over the top for a delicate sweetness and elegant finish, complementing the tart berries.

→ Can you make it in advance?

Absolutely; this layered treat is best prepared a day ahead so flavors and textures fully develop.