Raspberry Tiramisu

Now that I’m back home and settled, I have a lot of Fourth of July dishes to share with you! I’ve never been a fan of regular tiramisu since I don’t drink coffee but the vibrant colors of this Raspberry Tiramisu caught my eye and I had to make it. My husband isn’t a fan of raspberry desserts, but I loved it. It has layers of lady fingers, fresh raspberries, marscarpone cheese and whipped cream with a hint of orange.

It’s definitely best after it refrigerates overnight so all of the flavors can meld.
Raspberry Tiramisu
Prep Time
21 hrs 59 mins
Cook Time
21 hrs 59 mins
Author: Christy Denney
  • 1 cup seedless raspberry jam
  • Zest and Juice of 1 orange
  • 1 pound 2 cups mascarpone cheese, at room temperature
  • 1 cup whipping cream
  • 1/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 28 soft ladyfingers or 2 12-ounce pound cakes, cut into 3 by 1 by 1 1/2-inch pieces
  • about 3 3/4 cups fresh raspberries
  • Confectioners' sugar for serving
  1. Reserve 2 tablespoons of orange juice. Stir the jam and remaining orange juice in a small bowl to blend.
  2. Combine the mascarpone and remaining 2 tablespoons of orange juice in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Fold orange zest into whipped cream.
  3. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
  4. Line the bottom of a 9X13 glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries.
  5. Cover and refrigerate at least 3 hours or even better overnight to let the flavors blend.
  6. Dust with the confectioners' sugar and serve.
Recipe Notes

adapted from Giada de Laurentis

Speak Your Mind



  1. That looks amazing! I heart fresh raspberries!

  2. Delicious twist on the classic 🙂 I made a boozey orangey version once which was scrummy and i bet this is even more so!

  3. tiramisu’yu çok severim. bu da çok güzel olmuş

  4. that looks scrumptious!!
    love giada!

  5. beautiful! i have so much jam and now i know what to do with it!

  6. This is amazing! I’ll try this recipe soon!

  7. Fabulous! I definitely want to try this ASAP! I love fresh raspberries!

  8. Thank you for this recipe my husband is going to love it! I will be trying it soon.


  9. This picture just caught my eye (I think i’m in love). I bought some lady fingers awhile back from the store, but they aren’t soft. (they feel like how a Nilla wafer would). Would this make a difference in the recipe, or is there a way you can “soften” them?


  10. @Alysha,
    If you are using hard lady fingers you need to let it refrigerate overnight unless you don’t mind a crunchier dish. You could also dip each lady finger in milk or cream before laying them in the dish to soften them.

  11. Beautiful picture!!!! Makes me want to dig right in!

  12. Oh wow. This is by far the best reproduction of tiramisu I have ever seen. It includes my favorite things – raspberries and lady fingers. I’m not a big fan of coffee flavored stuff so regular Tiramisu doesn’t do it for me. This is awesome!

  13. I made these back in November for my sister’s 21st birthday party. She and her friends are vegans. I, however, am a butter-lover. Let me tell you – they were such a hit! I even heard that a friend’s non-vegan dad was spied sneaking away with three of the cupcakes!

  14. It looks delicious specially that it has so many layer of pure flavor. It looks even better that the recipe that people posted on xlpharmacy blog