Single serving of white chocolate raspberry tiramisu with layers of soaked ladyfingers, whipped cream, and raspberries on a white plate.

Raspberry tiramisu with layers of ladyfingers, mascarpone cream, raspberry preserves, and fresh raspberries, topped with white chocolate shavings.

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Prep Time30

Total Time8 30

Servings

white chocolate raspberry tiramisu on a white plate, topped with fresh raspberries and white chocolate shavings.

Raspberry tiramisu. Think classic tiramisu—but brighter and fruitier. This unique tiramisu recipe layers soft ladyfingers soaked in homemade raspberry syrup with a cloud-like mascarpone filling and glossy raspberry preserves. Finished with white chocolate and a crown of fresh raspberries, it’s a no-bake dessert that looks as stunning as it tastes.

Ingredients Needed For This Unique Tiramisu:

raspberry tiramisu raw ingredients that are labeled

Ingredient Notes

Use hard ladyfingers (savoiardi): These are key to structure. The soft kind will turn to mush. Dipping them in the raspberry syrup helps them to soften while chilled without losing their structure when slicing and serving.

Use fresh raspberries if you can. Frozen raspberries will work, but they release extra juice. If using frozen, thaw and drain well before layering to avoid soggy tiramisu.

This isn’t the time to replace mascarpone with cream cheese. Mascarpone has a cleaner, more neutral flavor that lets the raspberries shine. In addition, the mascarpone should be room temperature. Cold mascarpone won’t mix smoothly with the sugar and vanilla, and you’ll risk a lumpy filling.

Tips for the Best Raspberry Tiramisu

Steps for making raspberry syrup by simmering raspberries, water, and sugar, then straining to create a smooth mixture.

Making The Raspberry Syrup

Simmer just long enough for the raspberries to break down and release their juices. Overcooking can thicken the syrup too much, making it harder for the ladyfingers to absorb.
Strain the syrup immediately after simmering (while it’s still thin and warm) to ensure you get a smooth, seedless finish without clogging your sieve.
Chill the syrup before using. Warm syrup will melt your mascarpone mixture and break the structure of the tiramisu. If you’re short on time, place the syrup bowl over an ice bath.

Layering The Tiramisu

✔ Dip ladyfingers quickly—no soaking. The syrup will continue to absorb during chilling, giving you soft, sliceable layers—not soggy mush.

Dipping a ladyfinger cookie into raspberry syrup and placing it in a glass baking dish to start building tiramisu layers.

✔ Use a small offset spatula to gently spread the raspberry preserves over the ladyfingers without dragging or tearing. This keeps the layers defined.

Four-step layering process: raspberry preserves, whipped mascarpone cream, soaked ladyfingers, and final whipped topping layer.

✔ Break ladyfingers if you need to instead of overlapping them. You want flat layers. This helps the mascarpone spread smoothly and ensures uniform slices later.

How to Serve

This berry tiramisu is the kind of dessert that looks and tastes impressive, but still feels unfussy. Ideal for dinner parties, brunches, or “just because” dessert cravings.

✔ Chill overnight: This is non-negotiable. Like all tiramisu, this raspberry tiramisu is better the next day. The chill time allows the flavors to meld and the ladyfingers to soften just enough. You’ll thank yourself later.

Finished white chocolate raspberry tiramisu topped with neat rows of fresh raspberries and dusted with white chocolate shavings.

✔ Add fresh raspberries just before serving: This prevents any extra juice from running into the top layer and keeps the presentation crisp and beautiful.

Storage Instructions

Raspberry tiramisu keeps well for up to three days in the fridge, covered tightly with plastic wrap. The ladyfingers will continue to soften, but that’s part of the charm. Do not freeze—this one’s best fresh.

A large scoop of white chocolate raspberry tiramisu being lifted from a glass baking dish, showing layers of ladyfingers, cream, and raspberries.

Raspberry Tiramisu

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Raspberry tiramisu with layers of ladyfingers, mascarpone cream, raspberry preserves, and fresh raspberries, topped with white chocolate shavings.

Prep Time 30

Total Time 8 30

Servings

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Ingredients

Raspberry Syrup

2 cups water
1 cup fresh raspberries
1 cup granulated sugar

Mascarpone Cheese Filling

2 cups heavy whipping cream, very cold
16 ounces mascarpone cheese, room temperature
½ cup granulated sugar
1 teaspoon vanilla extract

Assembly

36 to 42 lady finger cookies, 18-21 cookies on each layer depending on the exact size of your dish (you may need to break some cookies to fit the dish to create an even flat layer)
2 cups seedless raspberry preserves
1 ounce white chocolate bar, grated on a fine grater to create shavings (plus additional for optional garnish if desired) Lindt brand white chocolate bar used
3 to 4 cups fresh raspberries, the total amount of raspberries used will depend on their size and how tightly you place them together on the top for garnish

Instructions

To make the raspberry syrup add to a medium sauce pan, over medium-high heat, the water, fresh raspberries and granulated sugar. Stir to combine and bring the liquids to a boil. Once the mixture starts to boil, reduce the heat to medium and simmer for 3-4 minutes or until the raspberries have released all their juices and the sugar has dissolved completely.
Remove the raspberry syrup from the heat and pour the syrup into a bowl, with a mesh sieve placed over the top of the bowl, to strain all the seeds from the raspberry sauce. Discard the seeds and allow the strained raspberry sauce to cool while preparing the remaining ingredients.
To a large mixing bowl, or the bowl of a stand mixer fitted with a whisk attachment, add the very cold heavy whipping cream and beat on high speed for 3-4 minutes or until the whipped cream reaches stiff peaks. Be sure to start beating the heavy whipping cream on low speed then gradually increasing the speed to high to avoid splatter. Set aside.
To a separate large mixing bowl add the room temperature mascarpone cheese, granulated sugar and vanilla extract. Beat on medium-high speed for 1-2 minutes or until light and fluffy.
Gently fold the whipped cream, ½ cup at a time, into the whipped mascarpone cheese mixture just until all the whipped cream has been incorporated and no white streaks remain. Be careful not to overmix the filling mixture to ensure it stays light and fluffy.
To assemble the raspberry tiramisu, dip a single lady finger cookie into the cooled raspberry syrup briefly to coat then place it into the bottom of a 9×13 dish. Repeat until the entire bottom of the dish is covered with rows of dipped lady finger cookies. You may need to break some of the cookies into smaller pieces to fit, and fill, the entire bottom surface of the 9×13 dish. The total amount of cookies needed will depend on the shape of your dish.
Spread one cup of the seedless raspberry preserves over the first layer of lady fingers.
Using a small offset spatula spread half of the mascarpone cheese filling evenly over the layer of raspberry preserves, being sure not to mix the two layers.
Add the second layer of dipped lady finger cookies, in an even layer, over the mascarpone cheese layer followed by the remaining 1 cup seedless raspberry preserves and remaining half of the mascarpone cheese mixture. Be sure the second mascarpone cheese layer is spread evenly over the entire surface of the raspberry tiramisu.
Sprinkle the top of the raspberry tiramisu with the white chocolate shavings.
Cover the raspberry tiramisu with plastic wrap and refrigerate for a minimum of 8 hours or preferably overnight. This will allow the lady finger cookies time to soften as they absorb some of the moisture from the filling and raspberry syrup. This is essential for a classic texture for tiramisu desserts.
When ready to serve, remove from the refrigerator and top the surface of the raspberry tiramisu with rows of fresh raspberries (the total amount used will depend on how big the raspberries are and how tightly you create the rows) and sprinkle with 1-2 tablespoons of additional white chocolate shavings if desired for garnish.

Notes

Do not add the final layer of fresh raspberries until you are ready to slice and serve. This will ensure that the juices from the fresh raspberries don’t seep into the layer of mascarpone cheese, making for a more presentable dessert when served.
You can place your bowl of raspberry syrup over an ice bath (a bowl of ice that is larger than the bowl containing the raspberry syrup) to quickly cool the syrup if needed.
Be sure to use the hard lady finger cookies for this recipe and not the soft ones. Dipping them in the raspberry syrup helps them to soften while chilled without losing their structure when slicing and serving.
Do not dip the lady finger cookies in the syrup for more than a second, or so, or they will become too soft and lose their structure. This will create a very mushy texture when slicing and serving your raspberry tiramisu.
You may want to transfer your seedless raspberry preserves to a small bowl and whisk gently to ensure it is an easily spreadable consistency.

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Raspberry Tiramisu