This raspberry tiramisu has become my summer favorite for warm-weather gatherings and special evenings when I want something that feels indulgent but bright. I first put these flavors together one July when I had a glut of raspberries and a craving for the creamy texture of a traditional Italian after-dinner treat. Swapping the classic cocoa and coffee-forward notes for a ribbon of raspberry preserves and a crown of fresh berries turned out to be a revelation: the dessert keeps the luscious mouthfeel of mascarpone while adding a lively tartness that cuts through the richness.

I remember the first time I brought this to a backyard dinner; the guests were surprised by how light it tasted despite the creamy layers. The raspberries bring a fresh, slightly tangy lift while the preserves anchor the sweetness so every spoonful is perfectly balanced. It is the kind of dish that looks elegant on the table yet is forgiving to assemble, which makes it ideal for both make-ahead entertaining and a simple weekend treat. Keep the cream chilled, the coffee just strong enough to perfume the cookies, and you will have a memorable dessert every time.

Ingredients

• Heavy cream: 1 cup (240 mL) at room temperature helps it whip more evenly; full-fat cream creates the richest texture. I use a trusted brand like Organic Valley when possible.
• Vanilla extract: 1 teaspoon for warmth and depth; pure vanilla is preferable to imitation for a subtle, fragrant note.
• Granulated sugar: 1/3 cup (67 g) to stabilize the whipped cream and balance the raspberries; superfine sugar dissolves fastest if you have it.
• Mascarpone cheese: 8 ounces (226 g) at room temperature so it folds smoothly; look for high-quality mascarpone with minimal additives for a clean flavor.
• Ladyfingers: 32 cookies to form two full layers in an 8-inch square pan; use a crisp, firm variety so they hold shape when brushed with coffee.
• Espresso or strong coffee: 1/4 cup (60 mL), cooled. A simple stovetop espresso or very strong brewed coffee is fine; it should be bold enough to lightly flavor the cookies without overwhelming the fruit.
• Raspberry preserves: 2/3 cup (190 g). I prefer seedless preserves for a silky spread; if yours is very thick, thin with a tablespoon of warm water or a splash of coffee.
• Fresh raspberries: 12 ounces (340 g) for bright pops of flavor and pretty presentation; choose ripe but firm berries to avoid excess juice.

Instructions

Whip the cream: In a medium bowl or the bowl of a stand mixer fitted with the whisk attachment, beat 1 cup of room-temperature heavy cream on high until it stops looking bubbly and begins to thicken. Add 1 teaspoon vanilla extract. Gradually add 1/3 cup granulated sugar while continuing to whip on high until soft to medium peaks form. The cream should hold shape but still be slightly glossy. Fold in mascarpone: Stop the mixer and add 8 ounces mascarpone at room temperature. Gently fold the mascarpone into the whipped cream with a rubber spatula until no lumps remain. If small lumps persist, briefly beat on low speed to smooth, being careful not to overmix and deflate the aeration. The result should be light, airy, and silky. Prepare the pan and ladyfingers: Arrange 32 ladyfingers in the bottom of an 8 x 8 inch square baking pan. Trim cookies with a very sharp or serrated knife as needed to fit snugly; a tight arrangement prevents gaps and creates an even base. Use the cut edges against the pan walls for a neat edge. Brush with coffee: Using a pastry brush, lightly brush each ladyfinger with 1/4 cup cooled espresso or strong coffee. Avoid saturating them—aim to moisten so they soften but still hold their shape. Visual cue: a slightly darker but still intact cookie surface indicates the right amount. Spread preserves and cream: Spread half of the raspberry preserves evenly over the coffee-brushed ladyfingers. If the preserves resist spreading, thin with a teaspoon or two of warm water or a splash of coffee. Dollop and spread half of the mascarpone mixture over the preserves, smoothing with an offset spatula. Add fresh raspberries and second layer: Scatter about one-third of the fresh raspberries evenly over the mascarpone layer. Press a second layer of ladyfingers on top, trimming and fitting as before. Repeat the brushing, preserves, and mascarpone layering, then top the final layer with the remaining raspberries to cover the surface. Chill and serve: Cover the pan and refrigerate for at least six hours, ideally overnight, to allow the flavors to meld and the layers to set. Slice with a thin, sharp knife for clean portions. Store leftovers well covered in the refrigerator up to three days; to freeze, wrap tightly and thaw in the refrigerator at least 24 hours before serving.

Storage Tips

For short-term storage, cover the pan tightly with plastic wrap and keep in the refrigerator for up to three days. If you plan to freeze, wrap the pan in plastic wrap and then foil, or transfer individual portions to airtight containers for up to three months. When reheating frozen slices, thaw in the refrigerator for at least 24 hours to preserve the texture; avoid microwaving as it will make the cream separate. Fresh raspberries on top can be added just before serving if you want the brightest appearance after storage.

Ingredient Substitutions

If mascarpone is hard to find, make a substitute by blending 6 ounces cream cheese with 2 tablespoons heavy cream and 1 tablespoon sour cream until smooth; note the flavor is tangier and the texture slightly firmer. For a lower-sugar option, use a reduced-sugar preserve and reduce granulated sugar to 2 tablespoons, but taste the cream as you go to maintain balance. Gluten-free ladyfingers work in a pinch but may absorb liquid differently, so brush them more sparingly with coffee.

Serving Suggestions

Serve this dessert chilled with a fork and a small spoon for scooping juicy berries. Pair with an after-dinner espresso or a light dessert wine like Moscato d'Asti. Garnish with a few whole raspberries and a dusting of powdered sugar for an elegant finish, or scatter a few fresh mint leaves for color contrast. It pairs especially well with lemony main dishes because the tartness cleanses the palate.

Cultural Background

Tiramisu originated in northeastern Italy and became popular across the country in the late 20th century. Classic versions emphasize coffee and cocoa, but regional adaptations celebrate local fruit and liqueurs. This raspberry take follows a long tradition of reinterpretations that respect the original technique—layering soaked biscuits and creamy cheese—while introducing ingredients that reflect seasonality and personal preference.

Seasonal Adaptations

In summer, use fresh raspberries as written. In autumn, swap raspberries for poached pear slices and replace the preserves with pear compote. For winter celebrations, stir a tablespoon of orange liqueur into the coffee and use crushed candied orange peel as a garnish. These swaps respect the layering method while changing the seasonal profile to match available produce.

Meal Prep Tips

This dessert is an excellent make-ahead option. Assemble up to 24 hours in advance for best texture, or fully assemble and freeze for longer storage. Portion into individual ramekins for grab-and-go servings; single-serve pots make elegant gifts and simplify reheating. Use an offset spatula and chilled bowl to keep the cream smooth while assembling multiple portions.

Making this raspberry tiramisu is an opportunity to blend classic technique with seasonal fruit. Whether you take it to a picnic, serve it at a dinner party, or keep it for a weekend treat, it rewards patience at the chilling stage and delivers consistently delightful results. I hope you enjoy making and sharing it as much as my family does.