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When the weather turns sticky and the group chat says “dessert?”, I reach for something that looks like a showstopper but eats like a cloud. This raspberry tiramisu is my summer dinner party answer, bright, creamy, and unapologetically berry-forward.
Instead of the classic coffee-heavy Italian vibe, this one leans into fresh raspberries and a gently perfumed wine soak, the kind of finish that feels restaurant-polished without turning your kitchen into a production. If you’re new to tiramisu or you’ve made a few that went soggy or loose, this guide walks you straight to that perfect slice.
Why You Will Love This Recipe
Double-Berry Magic: By blending part of the raspberries into the Marsala, I get a “flavor bridge” that makes the sponge taste like raspberry cake, not wine-soaked biscuits.
Velvety, Not Heavy: The Mascarpone cheese and double cream whip up plush and smooth, and the berries keep every bite lively instead of cloying.
Built-In Insurance: The Zabaglione base gives structure, so the cream holds its shape and stays luscious instead of turning runny.
No Soggy Bottom Drama: With a one-second dip and a proper chill, the Savoiardi ladyfingers soften into perfection without collapsing.
Romantic-But-Not-Fussy: It’s an elegant alternative to a Valentine’s Day cake when you want something creamy, pink, and a little bit dramatic.
Ingredients and Substitutions
These few ingredients do a lot of heavy lifting, rich mascarpone, airy cream, and raspberries that cut through it all. Keep everything measured, and you’ll get clean layers and a confident set.
Ingredients
- 6 egg yolks
- 175g caster sugar
- 300ml double cream
- 500g mascarpone
- 1 tbsp vanilla extract
- 150ml marsala or sweet wine
- 24 sponge fingers
- 350g raspberry
- icing sugar to dust
Ingredient Notes & Substitutions
Savoiardi ladyfingers: Traditional Italian Savoiardi are crisp and sturdy, while many American ladyfingers are softer and cake-like. If yours feel pillowy, dry them at 250°F for 15 minutes, then cool completely so they can take the soak without turning to mush.
Mascarpone cheese: Let it sit at room temperature before mixing, cold mascarpone can seize and look grainy when it meets whipped dairy. I also avoid overbeating once it’s in the bowl, thick and creamy is the goal, not “stiff and split.”
150ml marsala or sweet wine: For an alcohol-free version, swap in a lemon-sugar syrup or a slightly sweetened raspberry coulis, both keep that bright fruit profile. If you want a luxe berry tone, Chambord liqueur is gorgeous here, especially for grown-up gatherings.
350g raspberry: Fresh, dry berries give the cleanest set because they don’t leak water into the cream. If you must use frozen, cook them down into a thicker sauce first and cool it fully, then use it more like a coulis than “fresh fruit.”
How to Make Raspberry tiramisu
Zabaglione Base (Bain-marie)
- Set a heatproof bowl over a pan of gently simmering water, the bowl should not touch the water. Add the egg yolks and caster sugar, then whisk constantly until the mixture turns very pale, looks glossy, and doubles in volume, it should fall in thick ribbons from the whisk.
- Lift the bowl off the heat and keep whisking for another 1 min until it cools down a bit and feels less steamy, this stops carryover heat and keeps the texture silky.
Mascarpone Cream (Whip and Fold)
- In a separate bowl, beat the double cream, mascarpone, and vanilla extract until thick and creamy, think soft but stable, like it could hold a swoop on a spoon without slumping.
- Fold the mascarpone mixture into the cooled yolk base in gentle additions, using a calm “scoop and turn” folding technique so you keep the air you just worked for.
Double-Berry Coulis Soak and Assembly
- Blend about one third of the raspberries into a quick coulis, then strain to remove seeds for a smoother soak. Stir that bright coulis into the marsala or sweet wine, and you’ll smell the fruit bloom instantly.
- Dip half the sponge fingers into the soaking liquid for exactly one second each, then line them in the bottom of your dish. Spoon over half the cream, then scatter over most of the remaining raspberries so every slice gets tart pockets of fruit.
Final Layer and Chill
- Repeat the layers with the remaining soaked sponge fingers and the rest of the cream, then dot the top with the last raspberries. Cover and chill for at least 2 hrs so the layers settle and slice cleanly.
- Right before serving, dust generously with icing sugar, then scoop into big bowls and listen for that little hush at the table.
The Secrets to a Perfect Set and Intense Flavor
Zabaglione is the quiet workhorse here, whisking yolks and sugar over a bain-marie thickens the mixture and stabilizes it, so the final cream feels luxurious instead of loose. That gentle heat also helps “temper” the eggs, which is why the texture turns satiny and spoonable.
The chemistry of mascarpone matters more than people think, its fat structure helps build a stable dessert emulsion when you treat it gently. I like the plain-language takeaway from research on the structural stability of mascarpone, high fat plus careful mixing equals a more reliable set.
Raspberries can cause syneresis, that’s the fancy word for weeping, where fruit releases liquid and the cream around it loosens. Fresh berries, patted dry, behave best, and I keep most of them whole so the juice stays where it belongs.
The Double-Berry Coulis Soak is my “no clash” fix, because straight Marsala can taste sharp against berry acidity. When the soak already tastes like raspberries, the wine reads as warm and fragrant, not boozy.
Pro Tips & Troubleshooting
Pro Tips
- A little lemon zest in the mascarpone mixture brightens the fats and makes the raspberries taste even fresher.
- Soft ladyfingers absorb fast, a pastry brush gives you control and prevents puddles.
- The “dry core” theory works, the biscuits should feel slightly firm at first, then turn cake-like after chilling.
- Chilling is structural, just like a creamy grape salad, time in the fridge turns a loose bowl into a clean scoop.
Common Mistakes to Avoid
- Using frozen raspberries straight from the bag, they leak water and can thin the cream.
- Over-dunking the ladyfingers, more than one second invites a soggy base.
- Serving too early, 2 hours works in a pinch, but 12 hours is the gold standard.
- Overbeating mascarpone once it’s warm, it can go grainy and lose that plush mouthfeel.
Serving & Storage
Beautiful Ways to Serve
A glass trifle dish is my favorite because the pink and white layers do the decorating for you. A few mint leaves on top give a crisp color contrast and a fresh aroma.
For a slightly old-school, very fancy garnish, a few flecks of finely diced candied orange peel play beautifully with raspberries. The citrus oils make the whole dessert smell brighter without stealing the spotlight.
If you want the “luxe” finish, dust with freeze-dried raspberry powder instead of only icing sugar. It tastes like pure berry and looks like velvet.
Storing and Making Ahead
This raspberry tiramisu keeps well in the fridge for up to 3 days, covered tightly so it doesn’t pick up refrigerator odors. The layers actually slice better on day two, when the sponge has fully relaxed.
Freezing is usually a disappointment here, mascarpone can thaw grainy and the berries turn watery. If you need to prep ahead, assemble it the night before and let the chill do the work.
Raspberry Tiramisu
Ingredients
- 6 egg yolks
- 175 g caster sugar
- 300 ml double cream
- 500 g mascarpone
- 1 tbsp vanilla extract
- 150 ml marsala or sweet wine
- 24 sponge fingers
- 350 g raspberry
- icing sugar to dust
Instructions
Zabaglione Base (Bain-marie)
- Set a heatproof bowl over a pan of gently simmering water, ensuring the bowl does not touch the water. Add the egg yolks and caster sugar, whisking constantly until the mixture turns very pale, glossy, and doubles in volume.
- Lift the bowl off the heat and continue whisking for another minute until it cools down to ensure a silky texture.
Mascarpone Cream (Whip and Fold)
- In a separate bowl, beat the double cream, mascarpone, and vanilla extract until thick and creamy, ensuring it is stable enough to hold its shape.
- Gently fold the mascarpone mixture into the cooled yolk base in small additions using a calm scoop and turn technique to preserve the airiness.
Double-Berry Coulis Soak and Assembly
- Blend approximately one third of the raspberries into a coulis and strain to remove seeds. Stir this coulis into the Marsala or sweet wine.
- Dip half the sponge fingers into the soaking liquid for exactly one second each, then line the bottom of your dish. Spoon over half the cream and scatter most of the remaining raspberries.
Final Layer and Chill
- Repeat the layering process with the remaining soaked sponge fingers and the rest of the cream, then dot the top with the final raspberries. Cover and chill for at least 2 hours.
- Just before serving, dust generously with icing sugar.
Notes
Nutrition
Final Thoughts on This Berry Delight
What you get is velvety cream, tart raspberries, and that cloud-like spoonful that makes people linger at the table. The Double-Berry Coulis Soak is the little chef trick that pulls the whole dessert into harmony.
If you’re the type who loves individual treats too, the same berry-first energy shows up in Valentine’s Day cupcakes, especially when you want neat portions for a crowd.
