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Delicious raspberry tiramisu dessert with berry layers and mascarpone cream

Raspberry Tiramisu

A light, berry-twisted take on the classic Italian dessert, this Raspberry Tiramisu combines creamy mascarpone with bright raspberries and espresso-soaked ladyfingers for an elegant treat that requires no baking.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the mascarpone mixture
  • 1 cup mascarpone cheese Choose fresh, refrigerated mascarpone for best results.
  • 1 cup heavy cream Use cream with at least 30–36% fat for stable peaks.
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
For the layers
  • 1 cup brewed espresso (cooled)
  • 12 pieces ladyfinger cookies Choose crisp ladyfingers; do not over-dip.
  • 1 cup raspberries Use fresh raspberries; frozen should be thawed and drained.
  • Cocoa powder for dusting Use a fine sieve for a uniform dusting.

Method
 

Preparation
  1. Whip the heavy cream until stiff peaks form. Chill your mixing bowl and whisk for best volume.
  2. Combine mascarpone, sugar, and vanilla until smooth.
  3. Fold whipped cream into the mascarpone mixture using gentle folding motions.
  4. Dip ladyfingers into cooled espresso for 1–2 seconds per side, then layer them in a dish.
  5. Spread half the mascarpone mixture over the ladyfingers and add half of the raspberries.
  6. Repeat with remaining ingredients to create layers.
  7. Cover and refrigerate for at least 4 hours or overnight.
  8. Before serving, dust the top with cocoa powder.

Notes

Keep mascarpone and cream cold until ready to whip for stable peaks. For best texture, prepare up to 24 hours in advance.