This raspberry tiramisu is ultra creamy and wonderfully tangy, bursting with raspberry and bright lemon notes. Raspberry curd in both the filling and topping gives the dessert a rich raspberry character while the lemon syrup adds a clean, zesty lift. It’s an easy, no-bake, make-ahead summer dessert — a refreshing berry twist on classic tiramisu.
If you enjoyed the lemon tiramisu recipe, this raspberry version offers a similarly bright, citrus-forward profile with added berry depth.
🍰 Why you’ll LOVE this recipe
- Raspberries: Loads of bright, tangy raspberry flavor and an attractive pink hue.
- Curd: Raspberry curd permeates the filling and creates a glossy, flavor-packed topping.
- Easy: The curd, syrup, filling, and assembly are straightforward and beginner-friendly.
- Tiramisu: You get the classic moist, creamy tiramisu texture without coffee — replaced by lemon and raspberry brightness.
📝 Key ingredients
Read through for the tips you need for success!
Full steps and ingredients are in the recipe card below.
- Raspberries: Fresh or frozen work well; frozen are economical and readily available for the curd.
- Ladyfingers: Quantity depends on your dish size. The author used two 5 oz (150 g) packages of larger ladyfingers.
- Eggs: The curd uses egg yolks plus whole eggs for body — the recipe calls for a total of 8 eggs, leaving a few whites unused.
- Mascarpone: Traditional and silky; cream cheese can substitute but will taste more like cheesecake.
- Heavy cream (35%): Keep very cold so it whips to medium-stiff peaks and gives the filling lightness.
- Lemons: You’ll need lemon juice for the curd and an extra lemon for the lemon-raspberry syrup.
👩🍳 How to make raspberry tiramisu
The recipe is broken into parts to make it easier: raspberry curd, lemon-raspberry syrup, and the filling/assembly. The curd and syrup can be prepared a day or two ahead for convenience.
Raspberry curd step by step
Step 1: In a large saucepan whisk together whole eggs, egg yolks, and sugar. Add a pinch of salt, the raspberries, and lemon juice (and zest if desired). Stir to combine.
Step 2: Cook over medium-low heat, whisking frequently to avoid scorching, until the mixture simmers and thickens. Strain into a non-metal bowl to remove seeds, stir in butter until smooth, then chill.
Expert curd tip: Use a coated or non-metal saucepan and store the curd in non-metal containers to avoid any metallic off-flavors.
Lemon raspberry syrup step by step
Step 1: Peel the lemon rind carefully to avoid the white pith. Add rind and lemon juice to a medium saucepan.
Step 2: Add sugar, raspberries, and water. Bring to a simmer for about five minutes, then strain into a non-metal bowl to cool. If desired, stir in limoncello once cooled for a boozy lemon accent.
Filling & assembly step by step
Step 1: Chill a mixing bowl briefly, then whip cold heavy cream to medium-stiff peaks. Avoid overwhipping; refrigerate until needed.
Step 2: Beat mascarpone until smooth, then mix in two cups of cooled raspberry curd (reserve extra for the top), sugar, and vanilla until creamy.
Step 3: Gently fold the whipped cream into the mascarpone–curd mixture to keep the filling airy.
Step 4: Quickly dip each ladyfinger into the lemon-raspberry syrup and lay a single layer in a non-metal baking dish.
Step 5: Spread half the filling over the soaked ladyfingers, add another soaked layer of ladyfingers, then top with the remaining filling. Smooth, cover, and refrigerate for at least 8 hours or overnight to set.
Step 6: When set, pour the reserved raspberry curd over the top and smooth. Garnish with lemon slices and fresh raspberries, then slice or scoop to serve.
✔️ Expert tiramisu tips
- Use non-metal cookware and serving dishes when working with lemon and acidic berries to avoid metallic tastes.
- Whip cream to stiff peaks and fold gently into the filling. This adds structure and mousse-like airiness to the tiramisu.
- Chill thoroughly: Refrigerate for at least 8 hours or overnight so the ladyfingers soften fully and the filling firms up.
🥄 Make ahead and storage
This tiramisu is ideal for making ahead. It needs a minimum of eight hours or overnight to allow the flavors to meld and the texture to set.
The raspberry curd and syrup can be prepared a day or two in advance and kept chilled in non-metal, airtight containers.
Store the finished tiramisu in the fridge for 3–4 days. For longer storage, freeze tightly wrapped for up to two months — frozen slices are delightfully similar to ice cream.
❔ Why use raspberry curd in tiramisu?
Raspberry curd delivers concentrated berry flavor, a silky texture, and a pleasant tartness that balances the richness of mascarpone. It’s easy to make ahead and adds depth that plain fruit purée can’t match. The eggs in the curd also contribute to a richer mouthfeel, echoing traditional tiramisu’s custardy elements.
✔️ What ladyfingers to use
Store-bought ladyfingers are a convenient shortcut; homemade ones are excellent if you have time. Ladyfingers are also called savoiardi. They’re dry, sponge-like cookies that soak up syrup without collapsing. Depending on your dish size you may need more or fewer; the recipe author used two 5 oz (150 g) packs of larger ladyfingers. In a pinch, dry vanilla cookies or golden sandwich cookies can work as substitutes.
📖 Recipe FAQs
Yes — substitute gluten-free ladyfingers or cookies for the regular ones.
Yes — use egg-free ladyfingers and an egg-free raspberry curd alternative.
It depends on your dish size. The example uses two 5 oz (150 g) packs of larger ladyfingers; adjust quantity as needed.
For the curd you’ll need about 22 oz (4 2/3 cups or 600 g) of raspberries, fresh or frozen.
No — limoncello is optional and adds a subtle boozy lemon note if you choose to include it.
🍋 More related recipes
-
Lemon Raspberry Cheesecake
-
Raspberry Curd
-
Lemon Raspberry Cake
-
Lemon Raspberry Bars
Did you make this recipe? Please rate it and share feedback in the comments. If you post photos, tag the original author on social media to share your creation.
📖 Recipe
Raspberry Tiramisu
Mary
Equipment
Ingredients
Raspberry Curd
- 4 large eggs
- 4 large egg yolks
- 1 cup granulated sugar
- 1/8 teaspoon sea salt
- 22 oz raspberries (4 2/3 cups / 600 g), fresh or frozen
- 2 lemons, juiced (zest optional)
- 1 cup unsalted butter
Lemon Raspberry Syrup
- 1 lemon (rind and juice)
- 1 1/2 cups water
- 1/2 cup granulated sugar
- 1 cup raspberries, fresh or frozen
- 1/4 cup limoncello (optional)
Filling
- 1 cup cold whipping cream
- 1 lb mascarpone cheese
- 2 cups raspberry curd, cooled
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
Assembly
- 2 packs ladyfingers (see notes)
- Lemon slices and fresh raspberries for decorating
Instructions
Raspberry Curd
- Whisk together whole eggs, egg yolks, and sugar in a saucepan. Add salt, raspberries, and lemon juice (and zest if using).
- Cook over medium-low, stirring frequently, until simmering and thickened.
- Strain into a non-metal bowl to remove seeds, stir in butter until melted and smooth, then refrigerate to cool.
Lemon Raspberry Syrup
- Peel the lemon rind (avoiding pith) and add rind and juice to a saucepan with water.
- Add sugar and raspberries, simmer for 5 minutes, then strain into a non-metal bowl to cool. Stir in limoncello if desired.
Filling
- Chill a mixing bowl briefly, then whip cold heavy cream to medium-stiff peaks. Refrigerate until needed.
- Beat mascarpone until smooth without overmixing.
- Mix in 2 cups cooled raspberry curd, 1/2 cup sugar, and vanilla until creamy.
- Fold the whipped cream into the mascarpone mixture gently to keep it airy.
Assembly
- Quickly dip each ladyfinger into the lemon-raspberry syrup and arrange a single layer in a non-metal dish.
- Spread half the filling over the ladyfingers, add another soaked layer of ladyfingers, then top with remaining filling. Smooth, cover, and chill at least 8 hours or overnight.
- Pour the reserved raspberry curd over the set tiramisu, smooth the surface, garnish with lemon slices and fresh raspberries, and serve.
Notes
Storage: Keeps in the fridge for up to four days. Freeze tightly wrapped for up to two months; frozen slices have an ice-cream-like texture.
Make ahead: The raspberry curd and syrup can be made a few days ahead and stored in airtight, non-metal containers in the refrigerator.
Ladyfingers: Quantity varies with dish size. Two 5 oz (150 g) packs of larger ladyfingers were used in the original; dry vanilla cookies can substitute if needed.
Top tips:
- Use non-metal cookware to avoid metallic flavors.
- Whip cream to stiff peaks and fold gently for the best texture.
- Chill for at least 8 hours or overnight; flavor improves after resting.