Mascarpone, raspberry liqueur, fresh berries, coffee-soaked ladyfingers, and whipped cream—this is not your grandma’s tiramisu.
A few summers ago, in the middle of an aggressively humid week (you know the kind where your clothes stick before you even finish coffee), our dishwasher broke. Total chaos. I refused to turn on the oven—not a chance. But I had this big ol’ tub of mascarpone I bought on impulse and a carton of raspberries that were starting to look like they needed a purpose in life. That’s when this Decadent Raspberry Tiramisu sort of… happened.
It wasn’t a planned dessert. Honestly, I just wanted to use what I had and avoid sweating more than I already was. But somewhere between dipping ladyfingers into coffee and slathering on raspberry jam, I realized this was something special. Like… “hide it in the back of the fridge so no one else eats it” kind of special.
That first version wasn’t perfect. I think I over-whipped the cream a little and forgot the cocoa powder on top. But no one noticed. My husband licked the spatula clean. My mom asked for the recipe. And me? I just kept sneaking forkfuls straight from the dish, standing in front of the open fridge door like a dessert gremlin. Zero regrets.
Why You’ll Love This Decadent Raspberry Tiramisu Recipe?
I’ve made a lot of no-bake desserts in my life (hello, childhood Rice Krispie era), but there’s something about this one that feels just a little more grown-up… without trying too hard.
First off, Decadent Raspberry Tiramisu doesn’t ask you to bake, measure anything with scary precision, or do any weird gelatin magic. It’s honest, layered goodness. That combo of tart raspberries and strong coffee with a hint of dark chocolate? It’s like your taste buds are sipping espresso in an Italian café while flirting with a French fruit tart.
And then there’s the texture—fluffy mascarpone, creamy whipped peaks, a slight crunch that turns into soft sponge the next day… ugh. Even writing this makes me crave a bite.
It’s indulgent, yes, but also cozy. Kinda like wearing red lipstick with your favorite hoodie. Fancy but familiar. You know?
Ingredient Notes:
Alright, here’s where we talk. Not just a list—but the “why” behind it all. Because ingredients are more than just measurements—they’re the vibe.
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Egg Yolks – They’re the soul of the zabaglione base. Silky, golden, and rich—kind of like how I imagine a sunset tastes.
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Granulated Sugar – Just enough to round out the tang and bitterness of the raspberries and coffee. No sugar bombs here.
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Raspberry Liqueur (like Chambord) – Okay, this one’s optional-ish. But it does give that romantic, floral whisper in the background that makes people pause and say, “Wait, what is that?”
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Mascarpone Cheese – Please don’t sub cream cheese. I’ve tried it out of desperation and… nope. Mascarpone is mellow, creamy, and just does the job right.
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Heavy Cream + Powdered Sugar – Because you need those airy peaks to lighten everything up.
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Hot Coffee + Dark Chocolate – Yep, melt chocolate right into your coffee. It’s dramatic. It’s beautiful. It’s necessary.
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Ladyfingers (Savoiardi) – Use the hard ones, the kind that feel like biscotti. The soft ones will dissolve faster than my willpower during a bake sale.
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Seedless Raspberry Jam – This little trick adds depth. Plus, it keeps things from drying out.
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Fresh Raspberries – The tart sparkle in this whole thing. You’ll want extras… for snacking.
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Cocoa Powder + Chocolate Shavings – For the finale. For flair. For you.
How To Make Decadent Raspberry Tiramisu?
This isn’t one of those recipes where you stare at the bowl thinking, “Is this right?” I promise—it’s forgiving. A little messy. And somehow always turns out delicious.
Want To Save This Recipe?
- Whip up the fancy custard base:
Start by whisking the egg yolks and sugar until they’re pale and fluffy. Think lemon mousse vibes. Then stir in the raspberry liqueur and salt. Set the bowl over a pot of simmering water (don’t let it touch) and whisk like you mean it. You want it thickened and slightly warm—like a cozy pudding. If you’ve got a thermometer, shoot for 145°F. If you don’t, just go by feel. That’s what I do. - Fold in the mascarpone:
Once your custard cools a bit, start adding the mascarpone in spoonfuls. Don’t rush. It should feel like spreading cream cheese on warm toast—gentle and soothing. - Whip the cream (and don’t overthink it):
Beat your cream and powdered sugar in a separate chilled bowl. You’re aiming for soft peaks. Not stiff. Not soupy. Just… soft and dreamy. Fold it into your custard mix like you’re folding laundry but way more fun. - Make the “dip”:
Melt that chopped chocolate into your hot coffee, then stir in the vanilla and almond extract. It’ll smell like a mocha fantasy. Try not to drink it. (But if you do… I’ve done it too.) - Time to layer, baby:
Dip half your ladyfingers quickly—like, a one-second dunk—and line them in your dish. Spread half the jam over them (it doesn’t have to be perfect), then half the mascarpone mix, then a generous layer of raspberries. Repeat the whole thing one more time. Top it with more raspberries if you’re feelin’ extra. - Chill. Literally.
Wrap it up and refrigerate overnight or at least 8 hours. This is your moment to clean the kitchen, dance around to Beyoncé, or absolutely do nothing. I won’t judge. - Dust and serve:
Right before serving, give it a heavy snow of cocoa powder and some chocolate shavings. Slice it up. Take a deep breath. Bask in your dessert glory.
Storage Options:
Keep it in the fridge, covered, and it’ll stay good for a solid 3 days. But let’s be real—it won’t last that long. Freezing? I tried once. Texture got a little weird. Not awful, just… not quite right. I’d keep it chilled and eat it with friends. Or alone. In your pajamas. Again, no judgment.
Variations and Substitutions:
This recipe? It’s flexible. Here’s how you can bend the rules:
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No raspberry liqueur? Use orange liqueur, cherry brandy, or skip it and add a splash of raspberry extract and extra jam.
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Gluten-free? Just use GF ladyfingers or a sponge cake. Still fabulous.
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More tart? Add a few lemon zest shavings to the cream mixture.
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No mascarpone? Honestly, try not to skip it. But if you’re in a pinch, a blend of cream cheese and heavy cream might work. Just don’t tell my Italian friend.
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Want it boozier? Add a splash of amaretto or even bourbon. Go wild.
What to Serve with Decadent Raspberry Tiramisu?
You’re already going all out—so keep the mood going. Here’s what pairs beautifully:
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A tiny cup of espresso or strong black coffee
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Raspberry Bellini or Prosecco (brunch vibes, anyone?)
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A handful of dark chocolate almonds
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Your favorite rom-com and a fuzzy blanket
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Just a fork and your enthusiasm
Frequently Asked Questions:
Can I make it ahead?
Oh absolutely. This dessert wants to be made ahead. The flavors deepen and mellow overnight. Just keep it chilled.
Can I skip the booze?
Yes! It’s still totally decadent. Just add a little more jam for flavor or a dash of raspberry extract.
Can I make it prettier?
Of course. Add mint leaves, edible flowers, or serve it in individual glasses if you want to impress your brunch guests. But honestly? It’s stunning even when it’s a little crooked and messy.
And that’s it.
You officially know how to make my Decadent Raspberry Tiramisu. It’s indulgent, slightly dramatic, and weirdly low-effort considering how fancy it tastes. If you make it, tell me. Seriously—I live for dessert pics and kitchen stories.
And if your jam layer gets a little lopsided or you forget the cocoa dusting? That just makes it yours.
Now go on—make some magic. Your fridge deserves something fabulous.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Decadent Raspberry Tiramisu
Ingredients
- 9 large egg yolks
- ½ cup granulated sugar approximately 99 g
- ¼ cup raspberry liqueur such as Chambord
- ¼ teaspoon salt
- 2 cups mascarpone cheese at room temperature (approximately 454 g)
- 2 cups heavy whipping cream chilled (approximately 454 ml)
- 2 tablespoons confectioners’ sugar approximately 28 g
- 2 cups freshly brewed strong hot coffee approximately 454 ml
- 2 ounces dark chocolate 70% cocoa, finely chopped (approximately 57 g)
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract optional
- 48 crisp ladyfingers Savoiardi
- 1 cup seedless raspberry jam divided (approximately 275 g)
- Four 6-ounce containers of fresh raspberries
- Unsweetened cocoa powder for dusting
- Chocolate shavings for garnish (optional)
Instructions
Prepare the Zabaglione:
- In a heatproof mixing bowl, whisk together the egg yolks and granulated sugar using an electric mixer on high speed until the mixture becomes thick, pale, and voluminous (approximately 3 to 4 minutes). Reduce the mixer speed to low and blend in the raspberry liqueur and salt.
Cook the Egg Mixture:
- Place the bowl over a saucepan filled with approximately 3 inches of simmering water, ensuring the bowl does not come into direct contact with the water. Continue to beat the mixture on medium speed for 8 to 10 minutes, or until it thickens and reaches a temperature of 145°F (63°C). Remove the bowl from heat.
Incorporate the Mascarpone:
- Allow the egg mixture to cool slightly at room temperature for approximately 15 minutes. Then, gradually fold in the room-temperature mascarpone cheese in increments, stirring gently until the mixture is smooth and well-combined.
Whip the Cream:
- In a separate chilled mixing bowl, combine the cold heavy cream and confectioners’ sugar. Beat with an electric mixer until soft peaks form. Gently fold the whipped cream into the mascarpone mixture, taking care not to deflate the volume. Set aside.
Prepare the Coffee-Chocolate Soak:
- In a shallow bowl, combine the freshly brewed hot coffee and the finely chopped dark chocolate. Whisk until the chocolate has melted completely. Stir in the vanilla extract and almond extract, if using.
Assemble the First Layer:
- Quickly dip 24 of the ladyfingers into the coffee-chocolate mixture, approximately 1 to 2 seconds per side. Arrange them in a single layer in a 9×13-inch baking dish. Spread half of the raspberry jam evenly over the soaked ladyfingers. Then spread half of the mascarpone cream mixture over the jam. Top with 2 containers (approximately 12 oz total) of fresh raspberries, distributed evenly.
Repeat the Layers:
- Dip the remaining 24 ladyfingers into the coffee-chocolate mixture and arrange them as the second layer. Spread the remaining raspberry jam over the ladyfingers, followed by the remaining mascarpone cream. Arrange the remaining raspberries evenly on top.
Refrigerate:
- Cover the assembled tiramisu tightly with plastic wrap and refrigerate for a minimum of 8 hours, or up to 24 hours, to allow the flavors to meld and the texture to set.
Serve:
- Just before serving, dust the top of the tiramisu with unsweetened cocoa powder and garnish with chocolate shavings if desired. Slice and serve chilled.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
