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Raspberry Tiramisu

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This Raspberry Tiramisu takes the perfect twist on the classic dessert by making raspberries the center of attention. Finely ground and sifted freeze dried raspberries are added to the mascarpone cream, raspberry jam is layered in, and raspberries are added on top. It's rich and decadent with the perfect balance of chocolate, espresso, mascarpone and raspberry.

  • Author: Marisa Guerra
  • Prep Time: 30 minutes
  • Chill Time: 6-8 hours
  • Total Time: 6 hours and 30 minutes
  • Yield: 6-10
  • Category: Dessert

Ingredients

Mascarpone Cream

  • 6 pasteurized egg yolks*
  • 111 grams (1/2 cup, 1 tbsp) granulated sugar
  • 18 oz mascarpone cheese, cold
  • 1/4 tsp salt
  • 339 grams (1 1/2 cups) heavy whipping cream, cold
  • 1/4 cup freeze dried raspberries, finely ground and sifted, plus more for topping

Assembly

  • 7 oz package of ladyfingers
  • 1 1/2 cup brewed espresso, cooled
  • 21 grams (1/4 cup) unsweetened cocoa powder
  • 1/4 cup, 2 tbsp seedless raspberry jam
  • 13 raspberries

Instructions

Mascarpone Cream

  1. Cream together the pasteurized eggs and sugar until thickened and slightly lightened in color.
  2. Add in mascarpone and salt and continue to mix until thickened and well combined.
  3. Add in cream and mix until thickened and fluffy.
  4. Add in finely ground freeze dried raspberries and mix until combined.
  5. Transfer to a pastry bag.

Assembly

  1. Transfer raspberry jam to a pastry bag.
  2. Whisk together the cooled espresso and cocoa in a shallow bowl.
  3. Quickly dip each lady finger in the espresso mixture, one at a time, briefly letting any excess drip off before lining the bottom of an 8 x 8 pan.
  4. Pipe a layer of mascarpone in a flat, level layer onto the ladyfingers. Level with an offset spatula
  5. Pipe raspberry jam on top in a zig zag way so every bite will have some.
  6. Repeat with another layer of lady fingers followed by another leveled layer of mascarpone.
  7. Gently cover the pan with plastic wrap and chill overnight.
  8. Once you're ready to serve, dust the top with a layer of finely ground and sifted freeze dried raspberries. 
  9. Top with raspberries in a slightly staggered formation. Serve immediately. Enjoy!

Notes

  • *If you don't have pasteurized eggs, you can pasteurize them pretty quickly. Use the eggs immediately once you do this.
  • Leftover tiramisu can be wrapped in plastic wrap and kept up to four days in the fridge.
  • You might have a little bit of mascarpone mixture left over

Find it online: https://marisabakes.com/2026/02/13/raspberry-tiramisu/