This raspberry tiramisu is a lighter, summer-ready take on the classic Italian dessert. Instead of coffee and cocoa, it uses fresh raspberries, creamy mascarpone, and a crisp chocolate crunch on top. It’s cool, creamy, fruity, and way less heavy than the original, which is why it works so well when the weather’s warm.
Serves: 6
Prep time: 20 minutes
Cook time: 10 minutes
Chill time: 2 hours
Total time: About 2 hours 30 minutes
Ingredients
Raspberry Tiramisu
- 250 g fresh raspberries, divided
- 50 g icing sugar
- 300 ml whipping cream or double cream
- 250 g mascarpone cheese
- 2 egg yolks (optional, use only very fresh eggs)
- 14 sponge fingers, enough to cover the base of the dish
- 4 tablespoons raspberry syrup or raspberry juice (alcohol-free)
- Fresh mint or lemon verbena, for garnish (optional)
Chocolate Crunch Topping
- 200 g white caster sugar
- 35 ml cold water
- 80 g dark chocolate, roughly chopped (at least 60% cocoa)
Ingredient notes:
Fresh raspberries matter here. Frozen ones won’t give the same sharp, fresh flavour. If raspberries aren’t great where you live, apricots, cherries, or plums work well. Mascarpone is best, but full-fat Greek yogurt can be used if needed. If you do that, skip the egg yolks so the cream stays thick.
Instructions
Chocolate Crunch Topping
- Add the sugar and water to a saucepan and place over medium heat.
- Bring to a boil and cook until the sugar melts and starts to turn golden.
- Remove from the heat and whisk hard until the sugar turns grainy and crystal-like.
- Spread the mixture onto baking parchment and let it cool completely.
- Break into small pieces and mix with the chopped dark chocolate.
- Store in an airtight container. It keeps well in the freezer for up to one month.
Raspberry Tiramisu
- Add 200 g of the raspberries, icing sugar, and 1 tablespoon of raspberry syrup to a small saucepan.
- Heat gently until the raspberries soften and the sugar dissolves.
- Chill the mixture in the fridge until fully cold.
- Whip the cream until stiff peaks form.
- Beat the egg yolks and 1 tablespoon of raspberry syrup into the mascarpone until smooth. Skip the egg yolks if preferred.
- Fold the mascarpone mixture gently into the whipped cream.
- Lightly soak the sponge fingers in the remaining raspberry syrup.
- Spread the sponge fingers over the base of a serving dish, about 15 cm square and 3 cm deep.
- Add the chilled raspberry layer and spread evenly.
- Top with the mascarpone cream and smooth the surface.
- Chill for at least 2 hours, or overnight if you want it fully set.
- Just before serving, add the chocolate crunch, remaining raspberries, and fresh mint.
Notes and Serving Tips
You can make this the day before, but always add the chocolate crunch right before serving so it stays crisp. Leftovers will keep in the fridge for up to two days. The crunch topping makes more than you need, so don’t feel like you have to use it all. This dessert doesn’t freeze well, so it’s best made fresh.
Nutrition Information (Per Serving)
Calories: 688 kcal
Carbohydrates: 63 g
Protein: 7 g
Fat: 44 g
Saturated Fat: 27 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 7 g
Trans Fat: 0.003 g
Cholesterol: 178 mg
Sodium: 53 mg
Potassium: 225 mg
Fiber: 4 g
Sugar: 51 g
Vitamin A: 1.44 IU
Vitamin C: 11 mg
Calcium: 121 mg
Iron: 2 mg
Disclaimer: Nutrition facts are estimated using online tools and may vary based on ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Made this raspberry tiramisu? Share it on Pinterest or Facebook and tag my account so I can see how yours turned out.