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Easy raspberry tiramisu recipe

Easy raspberry tiramisu recipe

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  • Dish type
  • Dessert
  • Fruit desserts
  • Berry desserts
  • Raspberry desserts

This is so good! A friend of mine made it for me and she gave me her secret recipe but I had to share it!

53 people made this

IngredientsServes: 8

  • 1 tablespoon lemon juice
  • 1 teaspoon water
  • 1 tablespoon caster sugar
  • 230g mascarpone cheese
  • 3 eggs, separated
  • 30 sponge fingers
  • 3 tablespoons caster sugar
  • 250g crushed raspberries + 20 fresh to decorate

MethodPrep:15min ›Ready in:15min

  1. Mix the tablespoon of lemon juice, 1 teaspoon of water and 1 tablespoon of sugar in a bowl.
  2. In another bowl, mix the mascarpone, egg yolks and 3 tablespoons sugar until smooth.
  3. Whisk the egg whites until stiff and stir into the mascarpone mixture.
  4. Dip 2/3 of the sponge fingers in the lemon juice mixture. Layer the sponge fingers dipped side up and dry side down in a rectangular serving dish.
  5. Add a layer of crushed raspberries, then a layer of mascarpone mixture, then another layer of soaked sponge fingers, before finishing with a layer of mascarpone mixture.
  6. When ready to serve, decorate with fresh raspberries.


This dish contains raw eggs and is not suitable for the very young, pregnant women or anyone who has a medical or immunity problem.

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Reviews & ratingsAverage global rating:(21)

Reviews in English (3)

Yummy!!! I used extra raspberries cause we are drowning in them this year and 250g mascarpone to finish the package.-08 Jul 2011

I made this recipe at school and it was a very easy thing to make. I also added extra raspberries and added cherries to decorate the top.-21 Nov 2016

I found that the small amount of liquid used for soaking the sponges was not enough to make this the consistency of Tiramisu and it was left somewhat chewy. Also I cannot help noticing that the photo shows rather more than 20 raspberries on the top....! The mascarpone mixture was a very nice flavour but next time I will certainly soak the sponges more before using.-06 Apr 2014

Easy Tiramisu Trifle

This no bake tiramisu trifle is a quick and easy take on a classic tiramisu recipe. The dessert has angel food cake soaked with coffee and rum, topped with a creamy Mascarpone layer and whipped topping. Perfect for the holidays or anytime you want a spectacular, crowd pleasing dessert!

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Tiramisu is one of my favorite desserts, because it combines cake with coffee and whipped cream, all some of the best flavors imaginable!

But a classic tiramisu is kind of complicated to make – from baking ladyfingers to creating a creamy egg rich custard to letting it rest in the refrigerator for hours.

In contrast my no bake tiramisu trifle is a semi-homemade recipe that will be ready to eat in half an hour. I love quick and easy no bake recipes like this one!

Looking for more no-bake dessert ideas? Check out my peanut butter chocolate lasagna or frozen lemonade pie!

Raspberry Tiramisù

My husband and I used to cook together a lot. When we were still living in different apartments, with different flatmates, and in different towns that was one of the highlights of our weekend. We also used to bring a lot of food to parties. Mostly dessert. And we were probably a bit snobby about our food. Of course our cakes were the best! And our tiramisù, nobody could make a better tiramisù. Then I became vegan, started a blog and made myself in charge of baking. At the beginning there was a lot of trial and error, but still people were positively surprised when they tried the cakes and cookies I took to parties. Tiramisù was a completely different thing though and at the beginning I had no idea how to veganise it. There were no vegan ladyfingers, there was no vegan mascarpone. I dreaded the idea of putting tofu in our signature dessert. Our expectations were high. One day I finally found the right kind of ingredients and the result was a tiramisù both P and I were happy with.

It’s funny that in the end not the filling but the sponge cake recipe was really tricky. I was obsessed with the perfect recipe, light and fluffy and suitable for jelly rolls. (That didn’t work out, by the way.) Back when I made the recipe for my tiramisù sponge I thought chickpea flour was the perfect egg replacer and that it had to be the solution to a perfect sponge cake. Today I know that chickpea flour is great and has its advantages. But I also try to develop simpler recipes. I already had a very simple tiramisù variation in my Christmas e-book. I just left out the sponge there and used spekulatius cookies. But for tor this summery version I went back and made my own sponge cake. Super easy and no fancy ingredients at all.

When it came to the filling I couldn’t make up my mind, so I made two different versions, a plain one and a raspberry filling. The plain filling is a classic tiramisù filling, sweet and creamy. The raspberry filling is fresh and slightly tart and it reminds me of German curd cheese (quark). Both make a great combination and I can picture myself sealing the glasses and taking them to our favourite spot at the river Elbe for a picknick! Also I think you can use all kinds of berries here. So if you prefer strawberries please go ahead and use them. (And please tell me all about it!)

I put the tiramisù in jars of different sizes and sometimes I started with the plain filling, sometimes with the raspberry one, and sometimes I just started with the cake layer. I baked the sponge in a 8 x 8 inch pan and of course there were leftovers after I cut out the dough circles. I tore those leftovers apart and used them in the last two jars. You can probably see that in one of the pictures. In the end I had more filling than cake and couldn’t fit it all in my jars. But I am pretty sure you’ll figure out how to solve that problem!

You can eat these after they have set in the fridge after 1-2 hours but I recommend to let them rest for at least 12 hours, so the flavours can blend better and the mousse will set a bit more. It will be a bit creamier and firmer that way.

Freezing raspberries

If you don’t think you will have time to eat them before they go bad, freeze your raspberries! You can easily freeze raspberries in a few steps. Wash them and gently pat them dry. Lay them out on a baking sheet or tray in a single layer so that they are not touching. Freeze them uncovered before moving into an airtight freezer container.

The great part is that you don’t have to have a bunch of berries to do this. If you just have a few raspberries left over, you can freeze them and start a larger container you add fruit to as the season goes on. Keep doing this all season and you will have lots of frozen berries for the winter! And it works with almost any other type of berry.

Lemon Raspberry Tiramisu Recipe

This easy tiramisu recipe is a tart and tangy pick me up! Lemon curd and fresh raspberries make an idea combo in this light and tasty dessert recipe!

I was dusting the other day. I hate dusting. It is mundane and disheartening, after all, the dust returns immediately. Anyway, as I was doing the aforementioned task, my mind went to its happy place……the kitchen. I was thinking of desserts. I often think of desserts. Sometimes dessert is the highlight of my day. I love dessert. I could eat sweets every day, several times a day if I didn’t have to worry about my butt. And a little thing called my health. Typically I gravitate towards chocolate. But a dessert doesn’t have to be made with chocolate to be tasty.

I found myself ranking desserts in my head. Here are my preferences in order: One, would be cake, with frosting. Cookies and brownies and bars are tied for second. Probably because they can be cake-like in texture. Coming in just behind in third place are homemade candies like buckeye balls (without rice Krispies-I’m a purist), coconut balls and fudge. In fourth place is pie with key lime and cherry topping that list. Lastly is cheesecake. I rarely eat cheesecake. Just not something I go crazy over.

Then there is a gray area of creamed desserts like ice cream, tiramisu, and creme brûlée. Love them all, just not sure how much. Now there is a little condiment known as lemon curd that I adore. To me this is a dessert all on its own and it’s a winner. It is tart and sweet, not really creamy, but……simply delicious. It is fabulous in this Mini Lemon Hand Pie Recipe, Lemon Curd Ice Cream Pie, Lemon Bar Cookie Cups, and these Lemon Meringue Whoopie Pies!

That was my inspiration for this dessert. Since raspberries have been especially wonderful, I added them for color, texture and to contrast the tartness of the lemon curd. It worked beautifully. I used Amaretto Liquor because that’s what I had at home, it adds an unexpected almond surprise. The layers compliment one another so that each bite leaves you wanting more! I highly recommend making this the night before you serve it. It tasted even better the next day!


Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.

Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. 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.

Line the bottom of a13 by 9 by 2-inch 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. Cover and refrigerate at least 3 hours or overnight.

Dust with the confectioners' sugar and serve.

Inactive Prep Time: 3 hours

Easy Tiramisu Recipe – No Bake Dessert

This classic Tiramisu is a no – bake, and fast dessert recipe without alcohol ( optional – you can add rum or cognac). Infused with rich layers from freshly brewed coffee, super rich filling , soaked ladyfingers and dusted with cocoa powder. SO EASY to make these, and it taste’s scrumptious. You’ll need less than 25 minutes to prepare the Tiramisu. Perfect for holidays and gatherings. Recipe includes stepwise pictures.

What is Tiramisu?

Tiramisu (from the Italian language, spelled tiramisù, (tiramiˈsu), meaning “pick me up” or “cheer me up”) is a coffee-flavored Italian dessert. It is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar and mascarpone cheese, dusted with cocoa. The recipe has been adapted into many varieties of cakes and other desserts. Its origins are often from Italian regions .

It is one of those fancy desserts that you would never think to make at home , but trust me, making a good tiramisu at home isn’t really that difficult. It is always a big hit with my family! When I tried it for the first time, few years ago, it turned out so much better than I expected, and since then I’ve made it many times .

I prepare them ahead of time or the previous night, and leave it in the refrigerator to set. Made them mostly for my husband or sister’s birthday , so used a round cake pan to layer the tiramisu ( todays recipe is also a round cake shape). But usually it is made in a square / rectangular cake pans, so it is easy to cut the square shape , like how they serve it in the restaurants.

What are ladyfingers and where can I buy them ?

Ladyfingers, or in British English sponge fingers (sometimes known by their Italian name savoiardi [savoˈjardi] or their French one boudoirs [budwaʁ]), are low density, dry, egg-based, sweet sponge biscuits roughly shaped like a large finger. These are a main ingredient in many dessert recipes. They are typically soaked in a sugar syrup or liqueur, or in coffee or espresso for the dessert tiramisu.

Ladyfingers are sold in some grocery stores, and I have found them at few Trader Joes, World Market , and it’s easy to get ladyfingers online @Amazon. ( I used a brand name Marini Savoiardi Italian Ladyfingers from amazon , but you can use other brands as well).

What is Mascarpone and where can I buy them?

Mascarpone is an Italian soft cheese made from cream and resembling cream cheese, that is coagulated by the addition of acidic substances such as lemon juice, vinegar, or citric acid. It is recognized in Italy as a prodotto agroalimentare tradizionale.

They are sold in grocery stores in the refrigerated section , like Walmart , target , trader joes or online. I used a brand name Belgioioso Mascarpone , but you can use other brands too.

If adding rum or Cognac ?

Add 1 to 2 tablespoons of alcohol with the freshly brewed coffee. Then dip the ladyfingers in the coffee – alcohol mixture.

How to store the tiramisu?

Store any leftover in the refrigerator for up to two to three days in a air tight container. After that point, the ladyfingers continue to soften from the moment you start to assemble the dessert , they begin to break down, and the it will become mushy. I’ve not freezed it , so I’m not sure if it work.

Serving suggestions

This Recipe Serves 12 to 16 persons

Other No Bake Cake Recipe with pictures,

  • Eggless Chocolate Cake With Chocolate Buttercream Frosting
  • Eggless Black Forest Cake
  • Microwave Milk Peda | Sweet In 5 Minutes
  • Easy Pumpkin Crinkle Cookies Recipe
  • French Macarons With Mango Buttercream
  • No Churn – Eggless Pistachio Gelato
  • Instant Banana Appam
  • Cantaloupe Fruit Kesari | Semolina Sweet

Step by step pictures of how to make the Tiramisu

Measure the ingredients and keep it ready – ladyfingers cookies , mascarpone cheese, freshly brewed strong coffee , heavy whipping cream, white granulated sugar ( Divide sugar into 50 grams + 50 grams ), unsweetened cocoa powder, Egg Yolks ( separate egg yolks from white ).

Make the mascarpone and yolk cream

In a bowl , add egg yolks, and one portion of the sugar ( 50 grams) , using a electric mixer with whisk attachment , beat until it triples in volume ( approximately 5 minutes in medium – high speed ). Mixture will turn pale yellow color , and when you lift the whisk , slight ribbon like consistency should fall.

In a separate new bowl , add heavy cream and remaining portion of sugar ( 50 grams), and beat until medium peaks are formed ( peaks will be slightly less stiff and will not stand straight up )( approximately 5 minutes in medium – high speed).

Now add mascarpone cheese and continue to whip until spreadable consistency ( this will take less time , approximately 1 to 2 minutes) .

Slowly cut and fold mascarpone – cream mixture ( little by little) into egg yolks mixture until well combined.

Assemble the tiramisu layers

In a bowl , pour the brewed coffee , and set aside. This is optional – Dust the cake pan ( if using) with cocoa powder using a sifter or use any other flat bottomed container to set / layer the tiramisu. I used 8 inch round cake pan ( It made three layers, you could also use rectangular / square pans too) . Now take each ladyfingers cookie and “quickly” dip it in the coffee ( don’t leave the cookie too long in the coffee , it will break), and place them in the cake pan .

Repeat until you form the base cookie layer. Spread evenly the prepared mascarpone – egg mixture over the ladyfingers .

Arrange second layer of soaked ladyfingers, and top it with mascarpone mixture, repeat the same with the third layer ( spread the top layer evenly with the cream).

Sprinkle the top layer fully with cocoa powder. Cover, and refrigerate for at least 4 to 6 hours, or until set (or leave it over night ).

What is Tiramisu

It's an amazing original Italian dessert, that happens to be our favorite. Tiramisu is made with coffee-soaked ladyfingers (or savoiardi in Italian), creamy mascarpone cheese mixture, raw eggs, and cocoa powder. It's always served cold. It originates from the Northern part of Italy, Veneto, and Venezia, that happens to be next to our country. Just like Venice, this treat is perfect for romantic dinners, Valentine's day and birthday celebration and also, perfect for hot summer days.

This Rustic Raspberry Tart Is Ridiculously Easy (And Delicious)

Our best raspberry tart recipe is bursting with ripe fruit, ridiculously easy to make, and perfect for capping off any summer get-together—or weekday dinner.

Summer desserts tend to fall into three categories: no-bake (for obvious reasons) ice cream-based (they definitely deserve their own category) and jam-packed with ripe fruit. This tart falls into the latter family, but its particular beauty lies not only in the riot of raspberries the tender crust contains, but in the sheer ease of making it.

It’s a bit more elegant than a cobbler, crisp, or crumble, closer to a pie—yet not anywhere near as fussy as a pie can be. You don’t even need a baking dish (just a baking sheet and some parchment).

Half Sheet Cookie Pan, $32 from Sur La Table

No pie dish required for this one.

Don’t get us wrong: We love pie! But you need to commit to pie—not just the dough-making and the rolling out, but the finicky transport from flat surface to pie dish, the crimping, the lattice (if you’re really ambitious), the wondering if the filling is going to end up like fruit soup. This rustic, dish-less raspberry tart removes several of those anxiety points, while preserving an essential pie-ness: flaky crust, sweet-tart fruit filling, those little seeds that get stuck between your teeth that are one of the true experiences of summer.

Here’s a fold-by-fold tutorial for making the best raspberry tart around.

Rustic Raspberry Tart

For the dough:

  • 1 1/2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon fine salt
  • 10 tablespoons cold unsalted butter (1 1/4 sticks), cut into small pieces
  • 5 to 7 tablespoons ice water

For the filling and baking:

  • All-purpose flour, for dusting
  • 1/2 cup granulated sugar
  • 4 teaspoons cornstarch
  • 1/2 teaspoon finely grated lime zest (from 1 medium lime)
  • 1/8 teaspoon fine salt
  • 1 pound fresh raspberries
  • 1 tablespoon freshly squeezed lime juice
  • Water
  • 2 teaspoons coarse-grained sugar, such as Demerara or turbinado (optional)

To make the dough:

1. Whisk together the flour, sugar, and salt in a medium bowl. Add the butter and toss until coated. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until it’s reduced to pea-size pieces, about 5 minutes.

2. Sprinkle in 5 tablespoons of the ice water and mix just until the dough comes together, being careful not to overwork it. (Add an additional 1 to 2 tablespoons of ice water if necessary.) Turn the dough out onto a work surface, shape it into a flat 6-inch disk (you may have to knead the dough once or twice to get all of the pieces incorporated, but don’t overwork it or it’ll become tough), and wrap it tightly with plastic wrap. Refrigerate for at least 1 hour.

Spring Chef Dough Blender, $9.97 on Amazon

A pastry blender makes cutting butter into your dry ingredients easy.

To fill and bake:

1. Heat the oven to 400 degrees Fahrenheit and arrange a rack in the middle. Place a baking sheet on the rack while the oven is heating. Fill a small bowl with water and set it aside.

2. Remove the dough from the refrigerator and let it sit at room temperature until slightly softened, about 5 minutes.

3. Cut 1 (14-inch-long) piece of parchment paper. Place it on a work surface and dust it lightly with flour. Remove the dough from the plastic wrap, place it on the parchment, and dust it lightly with flour. Evenly roll out the dough into a 12-inch circle, repairing any cracks around the edges. Transfer the dough and parchment to a second baking sheet and refrigerate until firm, about 20 minutes.

4. When the dough is ready, place the sugar, cornstarch, lime zest, and salt in a large bowl and whisk to combine. Add the raspberries and lime juice and gently fold to coat the berries.

5. Pile the raspberries in the center of the prepared dough, leaving a 2-1/2-inch border.

6. Fold the edges of the dough over the raspberries, leaving a 1/2 inch of space between the fold of the dough and the edge of the filling.

7. Casually pleat the dough about every 2 inches as you go, and repair any rips (make sure to seal any holes in the dough, or the berry juices will escape and burn while the tart bakes).

8. Gently push the raspberries down to slightly flatten.

9. Brush the pastry edge lightly with water and sprinkle it with the coarse sugar, if using. Remove the hot baking sheet from the oven and transfer the tart and parchment onto it. Bake until the pastry is golden and the raspberry juices are bubbling, about 35 to 40 minutes.

10. Remove from the oven and let the tart cool on the baking sheet on a wire rack for about 10 minutes. Remove the tart and parchment from the baking sheet and return them to the wire rack to cool, about 20 minutes. Before serving, remove the parchment.

You know what to do when it’s time to serve it: fresh whipped cream or vanilla ice cream. Done.


Yalda: Tiramisu is a very easy to make and delicious desert originated in Italy. It traditionally have liquor such as Rum or Vermouth as part of their ingredients. However, this recipe is flavored with vanilla instead. Try it! You will not be disappointed.

Mascarpone cheese : 1cup
Whipping cream : 1cup
Egg yolks : 2 (bitten)
Vanilla powder : 2tsp
Sugar: 2 tbsp
Icing sugar : 2tbsp
Espresso : 2cups
Coffee cream : 2 tbsp
Coco powder : 3/4 cup
Lady fingers (Savoiardi) : 1 package (36)

1. Whip the cream with icing sugar until it forms soft peaks.

2. In a bowl, bit the egg yolks, sugar, and vanilla powder till it thickens and becomes pale. Slowly whisk in the mascarpone cheese and mix thoroughly. Fold in the whipped cream and mix.

3. In a small bowl let the espresso to cool down then add the coffee cream.

4. Dip the lady finger in the espresso mix for 2 seconds. Make sure they are wet but not completely soaked. Arrange them in a medium rectangular dish at least 2 inch deep.

5. Pour 1/3 of the mixture on top of the first layer of lady fingers and spread evenly.

6. Repeat step 4 and 5 for two more layers and sprinkle the coco powder on top for garnish.

7. Refrigerate for at least 2 hours before serving.

(*) Refrigerate the whipped cream until the other mixture is ready. This will prevent the mixture of losing its thickness.

(**) Make sure the espresso is rich in flavor.

(***) The coco powder could also be replaced or mixed with shaved dark chocolate. Fresh berries are great for garnish as well specially in summer time.

Published on October 24, 2008
Last edited on October 23, 2009 More Desserts Recipes: