This magnificent raspberry tiramisu is a no-bake Italian dessert made with savoiardi (ladyfinger biscuits) that feels like a true lifesaver on a hot summer day. This coffee-free recipe preserves the legendary velvety tenderness of the original while introducing a bright berry tang and a gorgeous pink hue. The secret to its impeccable texture lies in the soak: the raspberries infuse the porous sponge biscuits with their vibrant aroma, creating a harmonious contrast with the rich, creamy filling. Often called the "summer version" of the classic, this treat is lighter, wonderfully refreshing, and—thanks to the absence of coffee—perfect for even the youngest food lovers.
Just look how gorgeous this turned out! This raspberry tiramisu will be the centerpiece of any table.
Ingredients
- 350 g (12.3 oz) fresh raspberries
- 100 g (3.5 oz) granulated sugar
- 100 ml (3.4 fl oz) cherry or raspberry juice
- 100 g (3.5 oz) savoiardi (ladyfinger biscuits)
- 200 g (7 oz) mascarpone cheese
- 200 g (7 oz) heavy whipping cream (at least 33% fat)
- 50 g (1.75 oz) powdered sugar
- Fresh mint
How to Make Raspberry Tiramisu
Place the raspberries in a saucepan and sprinkle the granulated sugar over them. Feel free to adjust the amount of sugar to suit your taste, though if your berries are on the tart side, this ratio hits just the right balance.
First, prepare the raspberry base by warming the berries with sugar.
Puree the raspberries and sugar with an immersion blender, then heat the mixture just until it almost reaches a boil. Press the puree through a fine-mesh sieve to remove the seeds. Stir in the cherry or raspberry juice and let the soaking syrup cool to room temperature. If you are making this dessert for adults, you can swap the juice for raspberry or cherry liqueur.
For a silky-smooth texture, be sure to strain out the tiny seeds.
Line a springform pan with plastic wrap, making sure it covers the bottom and sides with plenty of overhang. Dip the savoiardi (Italian ladyfinger biscuits) into the raspberry syrup and arrange them in a single layer across the bottom of the pan. Pack the biscuits snugly together to form a solid base.
The first layer of savoiardi biscuits, gently soaked in raspberry syrup.
Add 50 ml (3.5 tbsp) of the heavy whipping cream and half of the powdered sugar to the mascarpone cheese, then beat for a few minutes until smooth. In a separate bowl, whip the remaining cream with the rest of the powdered sugar. Gently fold the whipped cream into the mascarpone mixture to create a light, airy, and deliciously rich cream. Divide the cream in half and spoon the first portion over the ladyfinger layer.
Fluffy mascarpone and whipped cream make this dessert irresistibly tender.
Smooth the cream into an even layer using a spatula or the back of a tablespoon. Quickly dip the next batch of ladyfingers into the raspberry syrup and arrange them on top of the cream. Work fast when dipping the savoiardi—these delicate sponge biscuits absorb liquid like a sponge and can turn soggy right before your eyes.
Repeat with another layer of biscuits, packing them in as snugly as possible.
Spoon the remaining cream over the second layer of ladyfingers.
Cover the biscuits with the remaining mascarpone cream.
Spread the cream into a smooth, even top layer, fold the overhanging plastic wrap inward over the surface, and refrigerate the tiramisu for 4 to 8 hours so the dessert can set and absorb the flavors.
Smooth the top layer so the cake looks neat and even once chilled.
Just before serving, release the tiramisu from the springform pan and peel away the plastic wrap. If you used a regular pan without a removable rim, simply use the overhanging plastic wrap to lift the cake straight out.
After chilling, the dessert holds its shape beautifully and is ready for the final garnish.
Arrange fresh, dry raspberries (choose only the best, most intact berries) across the top of the cake. Overripe or mushy berries might detract from the dessert’s presentation, though it will still taste wonderful.
Arrange the fresh raspberries in neat rows for a picture-perfect finish.
Dust the berries with powdered sugar through a fine-mesh sieve and garnish the cake with fresh mint leaves. Serve chilled. Enjoy!
Powdered sugar and fresh mint add the final touches of flavor and aroma.
For an effortless, professional presentation without the fuss of a cake pan, assemble and serve your raspberry tiramisu in clear dessert bowls or wide glasses. For a more grown-up twist, spike the soaking syrup with a splash of almond liqueur or limoncello, which beautifully highlights the sweetness of the berries. Be sure to let the dessert chill in the refrigerator for at least four hours—this resting time is essential for the mascarpone to set and for all the flavors to meld into a single symphony.
By the way, don't throw out the strained raspberry pulp and seeds—they make a fantastic natural body scrub. Spread the pulp on sheets of paper to dry, then blitz it in a blender. Mix a tablespoon of the ground raspberry seeds with a teaspoon of honey and apply it to your face. Leave it on for 20 minutes, then rinse off using gentle circular massaging motions. That is the magic of raspberries: a delicious dessert and a natural beauty treatment all in one.
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