This raspberry tiramisu is ultra creamy, tangy, packed full of raspberry flavor and zesty lemon. The raspberry curd in the filling and topping gives it the ultimate rich and creamy raspberry flavor - and it’s so easy to make! It’s the perfect no bake, make ahead, summer dessert that’s packed full of refreshing tangy flavor. A berry refreshing twist on a classic tiramisu.
If you loved my lemon tiramisu recipe, you will love this raspberry version.
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🍰 Why you'll LOVE this recipe
- Raspberries: It's packed full of tangy bright raspberry flavor, and bright pink color.
- Curd: The raspberry curd infuses the tiramisu filling with so much raspberry flavor and the topping creates the perfect shiny flavor packed layer.
- Easy: Both the curd, filling, and assembly are so easy to make!
- Tiramisu: You get the traditional moist and creamy texture of tiramisu with a bright and zesty raspberry flavor. No coffee in this tiramisu!
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- Raspberries: fresh or frozen raspberries will work great! I used frozen raspberries for the raspberry curd - they're more accessible and affordable.
- Ladyfingers: You may need slightly more or slightly less ladyfingers depending on the size of your tiramisu dish. I used two 5 oz (150g) packages of Milano giant ladyfingers.
- Eggs: 4 egg yolks and 4 whole eggs are used to thicken the curd. You will need a total of 8 eggs and will have 4 egg whites leftover.
- Mascarpone cheese: If you can't find it, you can substitute with cream cheese. It will taste more like a cheesecake filling though.
- Heavy whipping cream (35%): Keep it chilled because you will be whipping it to add body and air into the filling.
- Lemons: You'll need 2 lemons for the raspberry curd and one for the lemon raspberry syrup.
Everyone who tried this said it's my best tiramisu flavor yet! If you love unique tiramisu flavors, check out my lemon tiramisu, strawberry tiramisu, and matcha tiramisu recipes.
👩🍳 How to make raspberry tiramisu
The process is split into parts to make it easier to follow. The raspberry curd and syrup can be made up to a few days ahead of time to make it easier.
Raspberry curd step by step
Step 1: In a large saucepan, combine eggs, egg yolks, and sugar. Whisk to combine. Add salt, raspberries, and lemon juice into the saucepan. Optionally add lemon zest for more lemon flavor. Stir to combine.
Step 2: Cook the curd on medium-low heat, stirring or whisking frequently to prevent burning. Let it come to a simmer and bubble until thickened.
Strain the raspberry curd into a non-metal bowl. Discard the seeds. Add butter into the strained curd. Let it sit for a few minutes to melt before whisking until smooth. Refrigerate to cool and store.
Expert Curd Tip: To prevent a metallic flavor, use a coated or non-metal saucepan to make curd. And make sure to store in a non-metal container, bowl, or jar!
Lemon raspberry syrup step by step
Step 1: Peel the rind off the lemon, trying to remove as little of the white as possible. Add the lemon rind into a medium saucepan. Squeeze the lemon and add the lemon juice into the saucepan.
Step 2: Add the sugar and raspberries into the saucepan. Bring it up to a simmer on medium heat. Let it simmer for 5 minutes. Remove from heat and strain the syrup into a nonmetal wide bowl to cool.
Filling & assembly step by step
Step 1: Chill a large bowl or stand mixer in the freezer for 5 minutes. Add the heavy whipping cream into the bowl and whip until medium-stiff peaks form. Be careful not to over whip or it will curdle. Set aside in the fridge until later.
Step 2: In another large bowl or stand mixer, mix the mascarpone cheese until creamy. Be careful not to overmix or it will become liquidy.
Add two cups of cooled raspberry curd (reserve the rest for the top), sugar, and vanilla into the mascarpone cheese and mix until creamy.
Step 3: Fold the whipped cream into the raspberry curd mixture, use a spatula and fold very gently so as not to deflate the filling.
Step 4: Submerge each ladyfinger into the lemon raspberry syrup. Arrange them in a single layer in the bottom of a non-metal casserole dish.
Step 5: Layer half of the filling on top of the soaked ladyfingers. Add another layer of syrup soaked ladyfingers on top and add the rest of the filling over that. Smooth the top of the tiramisu, cover, and refrigerate for at least 8 hours or overnight.
Step 6: Pour the rest of the raspberry curd over the tiramisu and smooth the top. Decorate with lemon slices and fresh raspberries. Scoop or slice and serve.
✔️ Expert tiramisu tips
- Use non-metal dishes and pots when dealing with lemon and acidic berries. The acidity reacts to the metal and gives the tiramisu a metallic aftertaste.
- Whip the cream to stiff peaks and fold it into the filling very gently. This helps thicken the filling and sets the tiramisu - like with this lemon curd cheesecake. It also incorporates air and gives the tiramisu a mousse-like texture.
- Chill the tiramisu for 8 hours or overnight to set. It needs enough time for the ladyfingers to get thoroughly soaked through and for the filling texture to become firm and creamy.
🥄 Make ahead and storage
Tiramisu is the perfect make ahead cake. It has to sit for at least eight hours or overnight for the ladyfingers to get soft and for the filling to set.
You can also prepare the raspberry curd and raspberry syrup a day or two in advance of making the tiramisu.
The tiramisu will keep well in the fridge for 3-4 days. To store for longer, freeze, wrapped tightly, for up to two months. It freezes really well and even tastes like ice cream when frozen.
❔ Why use raspberry curd in tiramisu?
The raspberry curd adds so much rich raspberry flavor and is so easy to make! It's creamy and tangy at the same time. You can make it a few days ahead of time too, to make it even easier.
Furthermore, traditional tiramisu typically contains eggs. The eggs and yolks in the curd helps add that richness and flavor.
✔️ What ladyfingers to use
I used store-bought ladyfingers for a shortcut but if you have the time, homemade is so much better. You can buy them online or in most large grocery stores.
Ladyfingers are also known as savoiardi or even boudoirs. They’re a dry, finger shaped cookie, made of a sponge cake batter.
Depending on the dimensions of your baking dish, you may need more or less ladyfingers. I used two 5 oz (150g) packages of Milano giant ladyfingers.
If you can’t find ladyfingers, you can substitute them for golden Oreos or any other similar dry vanilla (or lemon) cookie. I used chocolate oreos in this oreo tiramisu and it was so delicious!
📖 Recipe FAQs
Yes, use gluten free ladyfingers or cookies in place of regular ladyfingers.
Yes, use egg free ladyfingers and an egg free raspberry curd recipe in place of the ones in this recipe.
This will depend on the size of your dish. I used two 5 oz (150g) packages of Milano giant ladyfingers. These ladyfingers aren't fully dry, they're a little on the softer side.
You will need quite a bit of raspberries to for the raspberry curd in this recipe. 22 oz raspberries fresh or frozen (4 ⅔ cup or 600 g).
No, this is optional to add a bit of a boozy kick and more lemon flavor.
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📖 Recipe
Raspberry Tiramisu
Equipment
- 8” by 11” oval dish or any non-metal dish of similar size
Ingredients
Raspberry Curd
- 4 large eggs
- 4 large egg yolks
- 1 cup granulated sugar
- ⅛ teaspoon sea salt
- 22 oz raspberries fresh or frozen (4 ⅔ cup or 600 g)
- 2 lemons juiced, grated zest optional
- 1 cup unsalted butter
Lemon Raspberry Syrup
- 1 lemon
- 1 ½ cup water
- ½ cup granulated sugar
- 1 cup raspberries fresh or frozen
- ¼ cup limoncello optional
Filling
- 1 cup whipping cream cold
- 1 lb mascarpone cheese
- 2 cups raspberry curd cooled or room temperature
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
Assembly
- 2 packs ladyfingers see notes
- lemon slices for decorating
- Fresh raspberries for decorating
Instructions
Raspberry Curd
- In a large saucepan, combine eggs, egg yolks, and sugar. Whisk to combine. Add salt, raspberries, and lemon juice into the saucepan. Optionally add lemon zest for more lemon flavor. Stir to combine.4 large eggs, 4 large egg yolks, 1 cup granulated sugar, ⅛ teaspoon sea salt, 22 oz raspberries, 2 lemons
- Cook the curd on medium-low heat, stirring or whisking frequently to prevent burning. Let it come to a simmer and bubble until thickened.
- Strain the raspberry curd into a non-metal bowl. Discard the seeds. Add butter into the strained curd. Let it sit for a few minutes to melt before whisking until smooth. Refrigerate to cool and store.1 cup unsalted butter
Lemon Raspberry Syrup
- Peel the rind off the lemon, trying to remove as little of the white as possible. Add the lemon rind into a medium saucepan. Squeeze the lemon and add the lemon juice into the saucepan.1 lemon, 1 ½ cup water
- Add the sugar and raspberries into the saucepan. Bring it up to a simmer on medium heat. Let it simmer for 5 minutes. Remove from heat and strain the syrup into a nonmetal wide bowl to cool. *optionally add limoncello when cooling*½ cup granulated sugar, 1 cup raspberries, ¼ cup limoncello
Filling
- Chill a large bowl or stand mixer in the freezer for 5 minutes. Add the heavy whipping cream into the bowl and whip until medium-stiff peaks form. Be careful not to over whip or it will curdle. Set aside in the fridge until later.1 cup whipping cream
- In another large bowl or standmixer, mix the mascarpone cheese until creamy. Be careful not to overmix or it will become liquidy.1 lb mascarpone cheese
- Add two cups of cooled raspberry curd (reserve the rest for the top), half a cup of sugar, and vanilla into the mascarpone cheese and mix until creamy.2 cups raspberry curd, ½ cup granulated sugar, 1 teaspoon pure vanilla extract
- Fold the whipped cream into the raspberry curd mixture, use a spatula and fold very gently so as not to deflate the filling.
Assembly
- Submerge each ladyfinger into the lemon raspberry syrup and arrange them in a single layer in the bottom of a non-metal casserole dish.2 packs ladyfingers
- Layer half of the filling on top of the soaked ladyfingers. Add another layer of syrup soaked ladyfingers on top and add the rest of the filling over that. Smooth the top of the tiramisu, cover, and refrigerate for at least 8 hours or overnight.
- Pour the rest of the raspberry curd over the tiramisu and smooth the top. Decorate with lemon slices and fresh raspberries. Scoop or slice and serve.lemon slices, Fresh raspberries
Notes
- Use non-metal dishes and pots to prevent metallic flavor.
- Whip the cream to stiff peaks and fold it into the filling very gently for the perfect set texture.
- Chill the tiramisu for 8 hours or overnight to set. It'll taste even better the day after too.
Sivan
this was absolutely lovely for a summer family gathering! While it seems like there are a lot of steps, everything is quite easy. Also, making this ahead (I made the curd two days before and the rest a day before) is very convenient.
I skipped the sugar in the filling and added melted white chocolate and it was great! I will probably make it again