This easy, no-bake summer raspberry tiramisu is an egg-free twist on the classic Italian dessert, layered with mascarpone cream, ladyfingers, and thick raspberry coulis with pops of fresh raspberry pieces.
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Jump to:
- Why you'll love this raspberry tiramisu
- Ingredients for raspberry tiramisu
- Substitutions and variations
- How to make raspberry tiramisu (video tutorial)
- How to make raspberry tiramisu step-by-step
- Our best tips
- Serve and storage guide
- Frequently asked questions
- More no-bake desserts to love
- 📖 Recipe
- 💬 Comments
After three rounds of testing and adjusting the raspberry amount each time, we finally nailed what we think is the perfect balance, allowing the raspberry flavor to truly shine. The perfect raspberry tiramisu!
Marco had a genius idea: slipping fresh raspberry pieces between the layers. That juicy burst makes every bite of this raspberry tiramisu brighter and more irresistible. We don’t think we can go back to plain tiramisu after this!
If you're into fruity twists on creamy classics, you might also love our no-bake tiramisu cheesecake. It’s one of our favorite recipes for good reason.
Why you'll love this raspberry tiramisu
- No raw eggs: you still get the creamy texture of tiramisu, but with zero food safety worries.
- Bold raspberry flavor: we tested this recipe three times, boosting the raspberries each round so the flavor really comes through!
- This raspberry tiramisu dessert is fresh and light: the tart berries cut through the richness, so it never feels heavy.
- Make-ahead friendly: it actually tastes better after chilling for 1 to 2 days, which makes it perfect for entertaining, just like our 10-minute tiramisu for two!
- Showstopper look: neat layers, pops of fresh raspberries, and a topping that looks bakery-level (but without the stress).
Ingredients for raspberry tiramisu
Here's a simple list of what you need to make this flavorful, egg-free raspberry tiramisu at home.
Key ingredients note:
- Mascarpone cheese: cold from the fridge for structure.
- Heavy cream: cold, so it whips up stable and fluffy.
- Powdered sugar: helps the cream stay smooth and lump-free.
- Ladyfingers (savoiardi): the firm, crisp kind (not soft cake-style).
- Fresh raspberries: for coulis (frozen works, too), spreading in between layers, and some for garnish.
You’ll find all the exact measurements in the recipe card below.
Substitutions and variations
There are a few smart swaps you can make if you’re out of mascarpone or using frozen berries. Here’s what we recommend from our testing.
- Mascarpone cheese: Use full-fat cream cheese, but the flavor and texture won’t be quite the same. If you go this route, use block-style cream cheese at room temperature.
- Raspberries: Fresh and frozen work beautifully for the coulis. We’ve tested with both. If using frozen, don’t thaw; cook them straight from frozen.
- Other berries: Swap for strawberries, blueberries, or blackberries. Just know the flavor will be milder and sweeter compared to raspberries. Like a high-protein spin? Our high-protein strawberry cheesecake cups are creamy and satisfying!
How to make raspberry tiramisu (video tutorial)
How to make raspberry tiramisu step-by-step
That’s all it takes to make this easy tiramisu recipe at home, just simple steps and chill time.
Make raspberry coulis
Simmer raspberries, lemon juice, and sugar. Add in slurry and cook until thick and jammy.
Cool
Strain out the seeds and let it cool completely.
Cream the mascarpone
Mix cold mascarpone and lemon zest with a spatula to loosen it.
Whip the cream
Whip heavy cream with powdered sugar and vanilla extract until medium-stiff peaks.
Combine
Gently fold the whipped cream into the mascarpone cheese in three stages.
Make the raspberry soak
Mix some of the cooled coulis with water to create a raspberry soak for the ladyfingers.
Assemble
- Dip ladyfingers in the raspberry soak and place them in a single layer.
- Spread some raspberry coulis.
- Sprinkle raspberry pieces.
- Spoon over half of the mascarpone cream and smooth it out.
- Repeat the layering.
Chill and decorate
Chill for at least 8 hours, preferably overnight. Pour coulis on top, slice and serve!
Our best tips
These expert-tested tips ensure your raspberry tiramisu turns out smooth, stable, and sliceable every time.
- Don’t skip thickening the coulis. A jammy consistency keeps it from bleeding into the cream. If it’s too thin, it’ll seep and ruin the clean layers.
- Cool the coulis completely. Even slight warmth will melt your cream. It should feel cold to the touch before layering. Make it a day ahead if you can; that way, it’s fully chilled and ready to use, no waiting needed.
- Use cold mascarpone straight from the fridge. In testing, my room-temperature mascarpone split within seconds. Cold mascarpone and cold cream mix smoothly without breaking; just don’t overmix the mascarpone on its own, or it can split too.
- Whip cream to medium-stiff peaks. This gives structure without making it overwhipped or grainy when folded with mascarpone. Stop when it holds its shape but still looks smooth.
- Let it chill overnight. This raspberry tiramisu gets better the longer it rests. The flavors meld and the texture sets for perfect slices. Prefer a citrusy version? Our no-bake lemon cheesecake with condensed milk is perfect for summer.
We tested this recipe multiple times to make sure each layer holds its shape and the raspberry flavor doesn’t get lost.
Serve and storage guide
Serve
- This raspberry tiramisu is best served cold, straight from the fridge!
- For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.
Store
- Cover tightly and store in the fridge for up to 4 days.
- The texture stays creamy, and the flavor gets even better by day 2.
Freezer
- This raspberry tiramisu surprisingly freezes quite well.
- Within 1 month: Texture stays smooth and creamy. The layers hold up well, and the mascarpone stays fluffy after thawing.
- Up to 2–3 months: It's still delicious, but you may notice slight texture changes: the mascarpone may be grainy, the cream looser, and the ladyfingers softer from extra moisture.
- Thaw overnight in the fridge before serving. The mascarpone cream may be slightly softer, but it is still delicious.
Frequently asked questions
Yes, you can make the coulis with frozen raspberries, no thawing needed.
Yes. Use about 2 cups, and thin it slightly with water so it’s spreadable. For the soak, mix a few tablespoons of jam with water. The flavor won’t be as bright as homemade, but it still works well.
Not this one. Classic tiramisu uses raw eggs, but this eggless tiramisu is safer and easier to make, no cooking, no whisking over steam, just chill and enjoy.
Yes, up to 2 days in advance. It actually tastes better the next day. Just wait to add the top coulis until closer to serving so it looks fresh!
Use a sharp knife, wipe between cuts, and serve straight from the fridge while it’s still firm. You’ll get those pretty layers every time!
This raspberry tiramisu went through three rounds of testing because we really wanted that raspberry flavor to shine. With a thick raspberry coulis, a light and creamy filling, and fresh raspberries in every bite, it’s become one of our favorite summer twists on a classic.
We hope it brings just as much joy to your kitchen!
Did you try this raspberry tiramisu?
We'd love to hear from you! Leave us a ★★★★★ rating and drop a comment below — tell us how it went, what you enjoyed, or what you'd tweak. And if you share it on Instagram, don’t forget to tag us — we’d love to see them!
Thank you! -Bea and Marco
📖 Recipe
Easy Raspberry Tiramisu (Eggless)
Video
Equipment
Ingredients
Raspberry coulis
- 1½ lb (675 g) fresh raspberry
- ½ cup (100 g) granulated sugar
- 2 tablespoon lemon juice
- 1½ tablespoon cornstarch
- 1½ tablespoon water
Cream mixture
- 1 lb (450 g) mascarpone , fridge cold
- ½ lemon zest
- 2 cup (500 ml) heavy cream , fridge cold
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
Layers
- 32 ladyfingers (savoiardi)
- ½ lb (225 g) fresh raspberry for in between layers
Instructions
Rasberry coulis
- In a saucepan, combine raspberries, lemon juice, and sugar. Simmer until the berries start breaking down (10-15 minutes), then stir in the cornstarch slurry (mix cornstarch with water).1½ lb fresh raspberry, ½ cup granulated sugar, 2 tablespoon lemon juice, 1½ tablespoon cornstarch, 1½ tablespoon water
- Continue cooking until thick and jammy (another 2-5 minutes), like a loose raspberry preserve.
- Strain the coulis to remove seeds (optional, but gives a smoother finish), then let it cool completely before using. You should have 2 cups of coulis. Using it while warm will melt the cream later, so don’t skip the cooling.
Mascarpone cream
- In a separate bowl, use a spatula to briefly mix cold mascarpone and lemon zest just until creamy and smooth. Using a spatula helps avoid overbeating, which can risk it splitting.1 lb mascarpone, ½ lemon zest
- In another bowl, whip heavy cream with powdered sugar and vanilla extract until medium-stiff peaks form.2 cup heavy cream, 1 cup powdered sugar, 1 teaspoon vanilla extract
- Gently fold the whipped cream into the mascarpone in three stages, using slow strokes to keep the mixture airy. Folding in stages keeps the texture fluffy, not deflated. Set aside.
Raspberry soak
- In a shallow bowl, mix ½ cup (125g) cooled coulis with ½ (125ml) cup water to create a light raspberry soak.
Assemble
- Dip the ladyfingers, one at a time, into the raspberry soak for 12-15 seconds, and arrange in a single layer in a 9-inch square pan.32 ladyfingers (savoiardi)
- Spread 6 tablespoon (90g) raspberry coulis over the top.
- Sprinkle 1 cup fresh raspberry pieces evenly across the layer.½ lb fresh raspberry
- Scoop half of the mascarpone cream on top (use an ice cream scoop for an easier task) and smooth it out. Repeat the layers one more time: soaked ladyfingers, coulis, raspberries, then cream.
Chill and decorate
- Cover and refrigerate for at least 8 hours, or overnight. When ready to serve, pour or drizzle coulis over the top (you'll have some balance to pour more when serving!). Slice, decorate with some raspberries, mint leaves, and enjoy!
Notes
- Mascarpone: Use it cold, straight from the fridge. Room-temp mascarpone is more likely to split when mixed with whipped cream, especially if overmixed or if temperature differences are too extreme.
- Coulis thickness: If your coulis is too runny, it will bleed into the cream layers. You’re aiming for a loose jam texture once cooled. Make it a day ahead if you can; that way, it’s fully chilled and ready to use, no waiting needed.
- Using store-bought raspberry jam: Use 2 cups of smooth raspberry jam, loosened slightly to a spreadable consistency with a bit of water or lemon juice.
- Short chill time: If you're in a rush, 6 hours works, but overnight will always give the best flavor and structure.
- Fits a smaller pan if halved: It works well in a 6-inch (15 cm) square pan. The layers will be a bit shorter, but still delicious!
- Fits a 13x9-inch pan if doubled: This recipe scales beautifully. Doubling it will fill a 13x9-inch (33x23 cm) pan with the same height and layering.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
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