Raspberry Tiramisu

There’s something effortlessly romantic about tiramisu. It’s classic, it’s dreamy, and it comes together without turning on the oven—a major bonus when dessert needs to feel both easy and special. This Raspberry Tiramisu takes everything I love about the traditional version and lightens it up just enough to make room for a gorgeous (but tart!) raspberry topping.

Instead of going full mascarpone, I swap half for vanilla bean crème fraîche—it brings just the right amount of lightness and silkiness to balance the richness. The result? A tiramisu that feels elegant but a little more refreshing. Paired with fresh raspberries, it’s the kind of dessert where people will wonder why it’s so special, but you’ll be the only one who knows the trade secret.

(And yes, it’ll be the best tiramisu they’ve ever had).

Why you should make this raspberry tiramisu

• No-bake and make-ahead friendly – perfect for dinner parties, date nights, or when it’s too hot to bake. Summer is here and we are ready!!
• Extra layers – this is a larger tiramisu recipe, and you don’t have to make it in a trifle dish, but I love the option to scoop into layers upon layers of the coffee+cream combination.
• Elevated but easy – crème fraîche brings a subtle note, while vanilla bean makes it feel fancy without the fuss. It will taste like a very refined dessert, but with minimal effort.
• Feeds a crowd – ideal for gatherings or holidays, especially when made in a trifle dish for a big presentation.

Ingredients you’ll need

Egg Yolks: The backbone of the custard. When whipped with sugar, they become light, velvety, and almost mousse-like, adding richness without heaviness. It’s a key ingredient to any good tiramisu.

Granulated Sugar: Divided between the egg yolks and the whipped cream, it sweetens the dessert just enough without being too sweet, you know?

Heavy Cream: Whipped to stiff peaks for structure and creaminess. It lightens the whole dessert and gives it that cloud-like texture we love in tiramisu.

Mascarpone: Classic tiramisu calls for it—and for good reason. It’s creamy, buttery, and mild, adding depth and body to the filling.

Crème Fraîche: A little tangy, a little luxe. I use a vanilla bean version for a hint of floral sweetness, but plain crème fraîche works beautifully too.

Espresso or Strong Coffee: Use whatever strong, bold brew you love. The ladyfingers soak it up in seconds and give each bite that signature tiramisu flavor.

Rum or Cognac (Optional): For a slightly boozy edge that balances all the creaminess. Totally optional, we usually skip it since my husband doesn’t love a boozy tiramisu.

Dutch-Processed Cocoa Powder: Smooth and rich, this gets dusted between layers and on top for a deep, chocolatey contrast.

Ladyfingers: Crisp and dry on their own, they become soft, spongey, and coffee-kissed once dipped. I prefer the smaller, traditional kind—they layer beautifully and give you more options on how to layer them to reach all the edges.

Fresh Raspberries: Sweet, tart, and a little jammy when they hit the cream. Their brightness brings balance and color to the whole dessert.

Ingredient substitution suggestions

• No vanilla bean crème fraîche? Use plain crème fraîche and stir in a bit of vanilla extract or the scrapings from half of a vanilla bean pod.
• No Dutch-processed cocoa powder? While it does make a difference, you can do regular cocoa powder or cacao in a pinch!
• Coffee options: Fresh espresso, cold brew, or instant espresso dissolved in hot water all work well. Just note, you want your coffee to be cooled a bit before using!
• Lady fingers can be hard to find – so if you are feeling a bit crazy, you can sub in store-bought shortbreads or vanilla wafers and do a triple layer for the tiramisu. It errs a little sweet, but if you’re in a deep need of tiramisu, it’s an option! If you’re feeling insane you can do Biscoff cookies, and that’s a ginger-packed experience.
• No raspberries? Truly any gorgeous berry will do!

How to make this raspberry tiramisu

Make the custard base
Whip the egg yolks and half the sugar until pale, thick, and voluminous. You want it to be about triple the size, see image below.

Whip the cream
In a separate bowl, beat the heavy cream with the rest of the sugar until it holds stiff peaks. Gently fold in the mascarpone and crème fraîche to keep things light and airy.

Combine the two
Fold the whipped yolk mixture into the cream mixture. The result should be smooth, rich, and thick—almost like a dessert custard.

Create an assembly station
Pour your coffee (and rum, if using) into a wide, shallow bowl. Keep the cocoa powder and a fine sieve nearby.

Layer it all together
Start with a dusting of cocoa in your trifle dish, then build layers of espresso-dipped ladyfingers, creamy custard, and more cocoa powder. Repeat until the cream is your final layer.

Tip: Don’t dip your lady fingers for too long, they really only need less than a second. I made the mistake of dipping them and lingering, and it left me with a soggy, runny tiramisu layer, and no one wants that.

Chill and top
Let the tiramisu rest in the fridge for at least 4 hours to set. When ready to serve, scatter raspberries across the top and dive in.

What are the best types of serving dishes for this tiramisu?

The serving dish I used for this recipe is this trifle dish. It’s 143 ounces, so it can hold quite a bit!

You can also use a 9 by 13-inch baking dish, which will give you a more classic look and scoop. But for that please note you will need double the raspberries!

Storage tips

This tiramisu keeps beautifully in the fridge for up to 3 days. Just cover it tightly with plastic wrap. If you’re prepping it ahead, wait to add the raspberries until right before serving so they stay as fresh and pretty as possible.

Once served, it can be a bit tricky to store individual portions, but it can be done! Take the scooped portions and add them to individual airtight containers. These can stay in the fridge for 3 days.

Sadly, this recipe is not suitable for freezing.

Why is this recipe in grams?

Grams is always my preference for baking, and I hope it will be yours, too. The only way to ensure complete accuracy is through measuring by weight, not volume. One cup of flour can weigh all the way from 120 grams to 160 grams, depending on how it was packed. This ends up causing some volatility and miss-matched results.

I want to ensure you get the best results with this recipe (and I want to keep this recipe fool-proof!) so I highly recommend getting a small affordable kitchen scale if you want to move forward with this particular recipe!

FAQs

Watch the full recipe here:

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And that’s it for this Raspberry Tiramisu!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3