This raspberry tiramisu is the dessert I bring when I want something that feels both elegant and homey. I discovered this riff one summer when raspberries were abundant at the farmer's market and I wanted a lighter, fruit-forward version of the classic coffee-soaked dessert. The balance of the warm coffee and dark chocolate dip with the sweet-tangy raspberry jam and fresh berries creates a harmony that’s unexpectedly refreshing. The custard is silkier than a simple whipped mixture because of the warm sabayon step, which gives it body and a subtle cooked-egg richness that melts against the berries.

I first served this at a backyard birthday — everyone asked for the recipe and some people went back for thirds. The texture play is what makes it memorable: crisp-ish ladyfingers softened just enough by the coffee, pockets of jam, bright bursts of fresh raspberries, and a cloud of mascarpone cream. It’s a showstopper that’s surprisingly forgiving, and it rewards patience: the longer it chills, the cleaner the flavors become. This version uses a splash of raspberry liqueur for depth, but it’s easy to omit or swap for fruit juice for a kid-friendly version.

Ingredients

• Egg yolks: 9 large yolks — choose fresh, high-quality eggs for the best texture; they form the base of the cooked custard and add silkiness and richness.
• Granulated sugar: 1/2 cup — sweetens and stabilizes the sabayon; fine sugar dissolves quickly for a smooth finish.
• Raspberry liqueur: 1/4 cup — adds concentrated berry aroma; Chambord or a good-quality raspberry liqueur works nicely. Omit for alcohol-free versions and replace with raspberry juice.
• Salt: 1/4 teaspoon — a small pinch to lift flavors and balance the sweetness.
• Mascarpone cheese: 2 cups (16 ounces) at room temperature — full-fat mascarpone gives the characteristic creamy mouthfeel; let it soften to prevent lumps when folding into the warm sabayon.
• Heavy whipping cream: 2 cups (16 ounces) — chilled before whipping for better volume and stable peaks; provides lightness when folded into the custard.
• Confectioners' sugar: 2 tablespoons — sweetens the whipped cream without creating grit.
• Strong coffee: 2 cups, freshly brewed and hot — espresso or robust brewed coffee works best to balance the sweet components; cooled coffee will not soften the ladyfingers properly.
• Dark chocolate: 2 ounces, finely chopped — melts into the coffee for a bittersweet contrast; 60–70% cacao is ideal.
• Vanilla extract: 2 teaspoons — rounds and deepens the custard flavors.
• Almond extract (optional): 1/2 teaspoon — optional for a hint of almond aroma; omit if you prefer pure raspberry notes.
• Ladyfingers: 48 hard cookies — use store-bought crisp ladyfingers for classic texture; soak briefly in coffee so they stay slightly structured.
• Seedless raspberry jam: 1 cup — divided between layers to add a concentrated raspberry ribbon; warm slightly if very thick to make spreading easier.
• Fresh raspberries: Four 6-ounce containers — use ripe, firm berries for the best texture and visual appeal.
• Unsweetened cocoa powder: For dusting the top before serving, to add a classic tiramisu finish.
• Chocolate shavings (optional): For garnish on top of the dusted cocoa.

Instructions

Make the sabayon (cooked yolk base): Fill a saucepan with about 3 inches of water and bring to a vigorous simmer. In a heatproof bowl whisk together 9 yolks and 1/2 cup sugar until pale. Add 1/4 cup raspberry liqueur and 1/4 teaspoon salt. Place the bowl over—but not touching—the simmering water and whisk constantly with an electric mixer on low-to-medium. Continue until the mixture thickens and registers 145°F on an instant-read thermometer, about 8–12 minutes. Keep whisking to prevent curdling and to build volume. Incorporate mascarpone: Remove the bowl from the heat and gradually beat in 2 cups (16 ounces) room-temperature mascarpone, a few spoonfuls at a time, until fully incorporated and smooth. Work gently to avoid overbeating, which can cause the mixture to become grainy. Set aside to cool for about 15 minutes at room temperature. Whip the cream: In a chilled bowl whip 2 cups (16 ounces) cold heavy cream with 2 tablespoons confectioners' sugar to soft peaks using an electric mixer. Take care not to overwhip; soft peaks will allow gentle folding and a light final texture. Fold and flavor: Using a silicone spatula, fold the whipped cream into the cooled mascarpone-sabayon in three additions, keeping as much air as possible. Stir in 2 teaspoons vanilla and, if using, 1/2 teaspoon almond extract. The combined mixture should be airy but stable and hold shape when spooned. Prepare coffee-chocolate dip: In a large bowl whisk together 2 cups hot strong coffee and 2 ounces finely chopped dark chocolate until fully melted and smooth. Stir in any remaining flavoring if desired. Keep the mixture hot so ladyfingers absorb quickly without becoming gummy. Assemble first layer: Quickly dip 24 ladyfingers, one at a time, into the coffee-chocolate mixture—submerge only briefly (1–2 seconds) to avoid over-soaking—and arrange in a single layer in a 9x13-inch pan. Spread half of the 1 cup jam evenly over the ladyfingers, then spread half of the mascarpone mixture on top. Scatter 2 cups of fresh raspberries evenly across the layer. Repeat and chill: Repeat with remaining dipped ladyfingers, the rest of the jam, and the remaining mascarpone mixture. Top with the remaining fresh raspberries, cover tightly, and refrigerate for at least 8 hours, or up to 24 hours, to set and allow flavors to marry. Finish and serve: Uncover and dust lightly with unsweetened cocoa powder and optional chocolate shavings just before slicing. Use a sharp knife and serve chilled. The dessert will hold nicely for gentle slices if fully chilled overnight.

Storage Tips

Store covered in the refrigerator for up to 3 days; beyond that the ladyfingers continue to soften and the fresh raspberries release juice, changing texture. For longer storage, freeze in portions: slice, wrap individual pieces tightly in plastic wrap and foil, and freeze up to 3 months. Thaw in the refrigerator overnight and dust with cocoa just before serving. Use shallow, airtight containers to preserve the visual layers and prevent moisture migration.

Ingredient Substitutions

Use seedless strawberry jam instead of raspberry for a different berry profile, or replace raspberry liqueur with equal pomegranate or blackcurrant juice for nonalcoholic depth. If mascarpone is unavailable, blend equal parts cream cheese and heavy cream (check taste and texture) though flavor will be tangier. For espresso alternatives, use very strong brewed coffee or instant espresso dissolved in hot water. Gluten-free ladyfingers work, but expect slightly different soak time and texture.

Serving Suggestions

Serve slices with a sprig of mint, a few extra fresh raspberries, and a drizzle of warm raspberry coulis for dramatic presentation. Pair with a glass of Moscato d'Asti or a chilled rosé for summer gatherings; for winter parties, a small cup of espresso complements the chocolate-coffee notes. This dessert shines at birthdays, bridal showers, and alfresco dinners — its layered appearance makes it festive without any extra effort.

Cultural Background

Traditional tiramisu hails from the Veneto region of Italy and relies on coffee, cocoa, and mascarpone for its classic profile. This raspberry variation keeps the Italian technique — particularly the cooked yolk sabayon and mascarpone folding — while incorporating local seasonal berries. Fruit-adapted tiramisù are common in modern Italian-American kitchens where regional produce inspires reinterpretations, marrying the heritage of technique with contemporary flavor preferences.

Seasonal Adaptations

In summer, use ripe local raspberries and a light raspberry liqueur; in autumn swap to poached pears and pear jam with a splash of pear brandy. For winter celebrations, sub in blood-orange marmalade and decorate with candied orange peel. Adjust the fresh fruit quantity to account for juiciness: very ripe berries can be macerated with a tablespoon of sugar to concentrate flavor but drain before layering to avoid extra moisture.

Meal Prep Tips

Prepare the mascarpone custard and coffee-chocolate dip a day ahead, keep them chilled separately, and assemble the dessert the evening before serving. Store layers covered in the refrigerator; this method shortens same-day work and improves flavor melding. Use a chilled metal bowl to whip the cream efficiently and transfer the finished dessert into a lined 9x13 pan for easy serving and transport. Label and date if freezing portions for later use.

This raspberry tiramisu hits the sweet spot between impressive and achievable — it’s a dessert that rewards patience and tastes like something made with care. Make it for a celebration, and watch it become the dish people remember best.