Fresh, creamy Raspberry Tiramisu recipe featuring mascarpone, raspberries, and ladyfingers. A fruity twist on classic tiramisu everyone will love.

Scale

36 to 42 ladyfinger cookies (18–21 per layer)
2 cups seedless raspberry preserves
1 ounce white chocolate bar, finely grated
3 to 4 cups fresh raspberries (amount depends on berry size and density of garnish)

Prepare the Raspberry Syrup.
Combine water, sugar, and fresh raspberries in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Mash gently, then strain and cool completely.
Make the Mascarpone Filling.
Whip heavy cream to stiff peaks. In a separate bowl, mix mascarpone, sugar, and vanilla until smooth. Fold whipped cream gently into the mascarpone mixture.
Prepare Assembly Station.
Set out ladyfingers, raspberry syrup, mascarpone filling, raspberry preserves, grated chocolate, and fresh berries.
Layer the Ladyfingers.
Dip each ladyfinger briefly into the cooled raspberry syrup and line the bottom of your dish. Do not oversoak.
Spread Raspberry Preserves.
Smooth half of the raspberry preserves over the first layer of ladyfingers.
Add Mascarpone Filling.
Spread half of the mascarpone mixture evenly over the preserves.
Repeat Layers.
Create a second layer of syrup-dipped ladyfingers, more preserves, and the remaining mascarpone cream.
Add White Chocolate.
Sprinkle grated white chocolate over the top layer.
Garnish with Fresh Raspberries.
Neatly arrange fresh raspberries over the surface.
Chill.
Refrigerate at least 4–6 hours or overnight before serving.

Do not let mascarpone sit out too long; room temperature means soft, not warm.

For brighter color, add a tablespoon of raspberry preserves directly into the syrup.

Fresh raspberries vary widely in sweetness; taste and adjust preserves if needed.

Fully chilling the dessert ensures clean slices and well-set layers.