There’s something effortlessly romantic about tiramisu. It’s classic, it’s dreamy, and it comes together without turning on the oven—a major bonus when dessert needs to feel both easy and special. This Raspberry Tiramisu takes everything I love about the traditional version and lightens it up just enough to make room for a gorgeous (but tart!) raspberry topping.
Instead of going full mascarpone, I swap half for vanilla bean crème fraîche—it brings just the right amount of lightness and silkiness to balance the richness. The result? A tiramisu that feels elegant but a little more refreshing. Paired with fresh raspberries, it’s the kind of dessert where people will wonder why it’s so special, but you’ll be the only one who knows the trade secret.
(And yes, it’ll be the best tiramisu they’ve ever had).
Why to make this Raspberry Tiramisu
- No-bake and make-ahead friendly – perfect for dinner parties, date nights, or when it’s too hot to bake. Summer is here and we are ready!!
- Extra layers – this is a larger tiramisu recipe, and you don’t have to make it in a trifle dish, but I love the option to scoop into layers upon layers of the coffee+cream combination.
- Elevated but easy – crème fraîche brings a subtle note, while vanilla bean makes it feel fancy without the fuss. It will taste like a very refined dessert, but with minimal effort.
- Feeds a crowd – ideal for gatherings or holidays, especially when made in a trifle dish for a big presentation.
Ingredient you’ll need
Egg Yolks:
The backbone of the custard. When whipped with sugar, they become light, velvety, and almost mousse-like, adding richness without heaviness. It’s a key ingredient to any good tiramisu.
Granulated Sugar:
Divided between the egg yolks and the whipped cream, it sweetens the dessert just enough without being too sweet, you know?
Heavy Cream:
Whipped to stiff peaks for structure and creaminess. It lightens the whole dessert and gives it that cloud-like texture we love in tiramisu.
Mascarpone:
Classic tiramisu calls for it—and for good reason. It’s creamy, buttery, and mild, adding depth and body to the filling.
Crème Fraîche:
A little tangy, a little luxe. I use a vanilla bean version for a hint of floral sweetness, but plain crème fraîche works beautifully too.
Espresso or Strong Coffee:
Use whatever strong, bold brew you love. The ladyfingers soak it up in seconds and give each bite that signature tiramisu flavor.
Rum or Cognac (Optional):
For a slightly boozy edge that balances all the creaminess. Totally optional, we usually skip it since my husband doesn’t love a boozy tiramisu.
Dutch-Processed Cocoa Powder:
Smooth and rich, this gets dusted between layers and on top for a deep, chocolatey contrast.
Ladyfingers:
Crisp and dry on their own, they become soft, spongey, and coffee-kissed once dipped. I prefer the smaller, traditional kind—they layer beautifully and give you more options on how to layer them to reach all the edges.
Fresh Raspberries:
Sweet, tart, and a little jammy when they hit the cream. Their brightness brings balance and color to the whole dessert.
How to make this Raspberry Tiramisu
- Make the custard base
Whip the egg yolks and half the sugar until pale, thick, and voluminous. You want it to be about triple the size, see image below.
Whip the cream
In a separate bowl, beat the heavy cream with the rest of the sugar until it holds stiff peaks. Gently fold in the mascarpone and crème fraîche to keep things light and airy.
Combine the two
Fold the whipped yolk mixture into the cream mixture. The result should be smooth, rich, and thick—almost like a dessert custard.
Create an assembly station
Pour your coffee (and rum, if using) into a wide bowl. Keep the cocoa powder and a fine sieve nearby.
Layer it all together
Start with a dusting of cocoa in your trifle dish, then build layers of espresso-dipped ladyfingers, creamy custard, and more cocoa powder. Repeat until the cream is your final layer.
Tip: Don’t dip your lady fingers for too long, they really only need less than a second. I made the mistake of dipping them and lingering, and it left me with a soggy, runny tiramisu layer, and no one wants that.
Chill and top
Let the tiramisu rest in the fridge for at least 4 hours to set. When ready to serve, scatter raspberries across the top and dive in.
What are the best types of serving dishes for this tiramisu?
The serving dish I used for this recipe is this trifle dish. It’s 143 ounces, so it can hold quite a bit!
You can also use a 9 by 13-inch baking dish, which will give you a more classic look and scoop. But for that please note you will need double the raspberries!
Storage and serving tips
This tiramisu keeps beautifully in the fridge for up to 3 days. Just cover it tightly with plastic wrap. If you’re prepping it ahead, wait to add the raspberries until right before serving so they stay as fresh and pretty as possible.
Once served, it can be a bit tricky to store individual portions, but it can be done! Take the scooped portions and add them to individual airtight containers. These can stay in the fridge for 3 days.
Sadly, this recipe is not suitable for freezing.
Ingredient substitution suggestions for this Raspberry Tiramisu
- No vanilla bean crème fraîche? Use plain crème fraîche and stir in a bit of vanilla extract or the scrapings from half a vanilla bean pod.
- No Dutch-processed cocoa powder? While it does make a difference, you can do regular cocoa powder or cacao in a pinch!
- Coffee options: Fresh espresso, cold brew, or instant espresso dissolved in hot water all work well. Just note you want your coffee to be cooled a bit before using!
- Lady fingers can be hard to find – so if you are feeling a bit crazy, you can sub in store-bought shortbreads or vanilla wafers and do a triple layer for the tiramisu. It errs a little sweet, but if you’re in a deep need of tiramisu, it’s an option! If you’re feeling insane you can do Biscoff cookies, and that’s a ginger-packed experience.
- No raspberries? Truly any gorgeous berry will do!
FAQs
Frozen berries collapse when thawed, since the water in them expands during the freezing process, breaking down their structure. I’d suggest only using fresh berries (any will work!) or a dusting of cocoa powder is also a great finish.
Yes! A 9 by 13-inch pan works well if you’re after a more classic, scoopable look—though you’ll miss out on the dramatic side profile of a trifle dish.
It’s creamy, soft, and spoonable with just enough structure from the ladyfingers. Think of it like a grown-up banana pudding. It will be a slightly looser texture than a traditional tiramisu, but not by much.
Looking for the other wedding cake recipes?
Here they are! Each is worth trying once, just trust me 🙂
And that’s it for this Raspberry Tiramisu!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Raspberry Tiramisu
Equipment
- 1 stand mixer or electric mixer
- 1 sieve or sifter
- 1 trifle dish
Ingredients
- 8 large egg yolks
- 200 grams granulated sugar 1 cup, divided
- 345 grams heavy cream 1 1/2 cup, chilled
- 227 grams mascarpone an 8 ounce container, room temperature
- 227 grams vanilla bean crème fraîche an 8 ounce container, room temperature, normal crème fraîche will also work (see Note)
- 476 grams good espresso strong coffee, or cold brew, chilled, 2 cups
- 2 tablespoons rum or cognac optional if you'd like it boozy
- 56 grams Dutch-processed cocoa powder 1/4 cup
- 500 grams ladyfingers preferably the smaller sized variety
- 1 pint raspberries for topping
Instructions
- Using an electric mixer in a large bowl, whip together 8 egg yolks and 100 grams of sugar until the color turns from orange to pale yellow and the eggs are about double to three times the size. Set this aside.
- Working quickly, whip the 345 grams of heavy cream and remaining 100 grams of sugar until stiff peaks form, about 5-6 minutes. Gently mix in the 227 grams of crème fraîche and 227 grams of mascarpone, aiming to keep as much aeration in the whipped cream as possible.
- Gently fold the egg mixture into the whipped cream. It should still be stiff like a custard. Set aside.
- Make an assembly station with the coffee and rum in a large shallow bowl and the Dutch-processed cocoa powder in a sifter to the side.
- Sift a layer of cocoa powder into the bottom of a trifle dish. (The trifle dish pictured in my photos is 143 ounces).
- Dip each lady finger in the espresso for just a second, then layer them into an even layer at the bottom of the bowl. I like to double layer them so that you can see the layer from the side of the trifle dish, but that’s personal preference.
- Gently spoon the mascarpone mixture over the lady fingers and evenly spread it out to the edges. Dust with more cocoa powder and repeat until all the cream mixture is used. You want the cream mixture to be the final layer.
- Set this in the fridge to set for at least 4 hours. Then dot the top with the raspberries. Serve with a large spoon and enjoy!
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