Last updated on November 6th, 2025.
Creamy, light, sweet and tangy Raspberry Tiramisu made with coffee soaked ladyfingers topped with a layer of mascarpone cream, a layer of raspberry curd and chopped dark chocolate. This no-bake iconic Italian dessert is perfect for warm summer nights and other occasions when you want a light, creamy treat that feels indulgent without turning on the oven.
Raspberry Coffee and Chocolate: the ultimate dessert combo
Raspberry chocolate is a very common and popular combination, but Chocolate Raspberry and coffee are a whole new level of flavors and deliciousness.
This version of the Classic Italian Tiramisu layers rich coffee-soaked cookies, creamy mascarpone, sweet and tangy homemade raspberry curd, and dark chocolate for a balanced dessert where each flavor is layered separately and distinctly shines, creating a perfect harmony of coffee, chocolate, and raspberry in every bite.
Key Ingredients
The complete recipe is at the bottom of this recipe, here is a quick recap for the key ingredients in this recipe, their rule and substitutions when possible:
- Coffee, Ladyfingers and Mascarpone Cheese. The mascarpone’s creamy flavor perfectly complements the rich, coffee-soaked layers. I’ve tested countless Tiramisu recipes and eaten even more including in Italy, and I believe a true Tiramisu must include mascarpone, sweet strong coffee, and sponge cookies.
- Raspberry Curd. It’s creamy and sweet but also has that tangy kick other raspberries products like preserves, or liquor do not have.
- Chopped Dark Chocolate. In this recipe, the chocolate enhances the flavor of the raspberries and adds another layer of deep, bitter and sweet flavor.
- Egg yolk. Like every traditional Italian Tiramisu, the cream is made with egg yolks adding flavor, creaminess and stability to the cream. I know some like to whip the egg whites and fold them into the cream, but doing that will give us mousse texture, and Tiramisu is less stable and more creamy.
Make It
Every Tiramisu is made in two phases, the first one is making the mascarpone cream, and the second is assembling. Below are step-by-step images, including my tips, and notes for best results.
Make the Cream
- Before you make the cream, make the coffee and use any type of brand you enjoy drinking. The refrigerate it, warm coffee will give us soggy, flat layer of cookies.
- Use a double boiler to whisk the egg yolks and sugar, whisk until the sugar has completely dissolved and the mixture is slightly warm to the touch.
- Let the egg yolk mixture to cool for 10 minutes or so, them cream the cold mascarpone cream into the yolk mixture. Only mix until the cream is fully incorporated into the yolk mixture, otherwise it will curdle. The cream should be soft and will not reach stiff peak.
- The heavy cream should also be very cold, and not over whip, or it will break and deflate.
- You can make the cream up to two hours ahead and refrigerate until use.
Assemble
This is the fun and therapeutic part, and you can use and shape of dish you like, as long as it is at least 3-inches deep.
- Start by “staging” the cookies in the dish before dipping, this way you can cut some cookies, and know how to best rearrange the cookies.
- Deep each cookie only for a second, more than that and the cookies will be too soggy.
- Wide dishes means thinner layers so eye bowl the amounts and depth of you dish.
- The dessert needs a few hours to set, mostly for the flavor to fully developed.
- In season, top it wil fresh raspberries, and off season, dust it with cocoa powder right before serving.
Serving and Storing
The tiramisu must be refrigerated for at least four hours to set after assembling. It is a great desert to make ahead and refrigerate overnight. Store in the refrigerator for up to five days, and pay attention to the raspberry curd’s expiration date.
Chocolate Raspberry Tiramisu
Ingredients
For the Espresso Soak
- 24-36 Ladyfingers
- 1 Cup (240ml) Warm espresso or coffee.
- 2 Tablespoons (24g) Sugar
For The Filling
- 5 Large Egg yolks
- 3/4 Cup (150g) Sugar
- 2 Cups (453g) Mascarpone cheese
- 1 Cup (240ml) Heavy cream, cold
- 1/2 Cup (85g) Finley chopped dark chocolate
- 1 Recipe Raspberry curd
- 3-4 Cups Fresh raspberries
Instructions
Prepare The Soak Syrup
- Mix the sugar into the coffee, and refrigerate while you make the filling.
Make The Filling
- Place the egg yolks and sugar in a large bowl, then place the bowl over a double boiler.
- Use a whisk to constantly mix the mixture until the sugar is mostly dissolved and the mixture is pale yellow.
- Remove from heat, and use an electric mixer, or a stand mixer to cool the mixture for about one minute.
- Add the mascarpone cheese and mix just until incorporated.
- Pour in the heavy cream and mix until the cream has thickened and you have a smooth and soft mixture. Do not overmix.
Assemble
- Pour the chilled coffee into a bowl and dip the bottom of each ladyfinger.
- Arrange the cookies in a single layer over an 8, or 9-inch dish. It should be about 3-inches deep.
- Dollop half of the mascarpone cheese over the cookies and use a spatula to evenly spread it.
- Spread half of the raspberry curd over the cheese filling and evenly spread it.The curd might mixed into the mascarpone filling, but that's ok.
- Sprinkle half of the chopped chocolate over the curd.
- Repeat this with the rest of the ladyfingers, cheese filling, curd, and chocolate.
- Top the tiramisu with the fresh raspberries, and chill for 4 hours or preferably overnight.
Notes
- A chill time is needed at least four hours before serving.
- Refrigerate for up to five days.
- Add more raspberry or coffee liqueur to the coffee mixture for a boozy twist.
- If fresh raspberries are unavailable, top the cake with whipped cream or dust it with cocoa powder.
- Mascarpone cheese tends to curdle very fast. So, once you add it, it is crucial not to over-mix or try to achieve stiff peaks.
- To skip the double boiler part, use pasteurized egg yolks.
- To make this recipe eggs-free, use this Mascarpone Frosting. (skip the butter, and increase the heavy cream to 1.5 cups)
Thank you very much, Dee, for this wonderfull tiramisu! It’s a fabulous treat for the whole family and friends! Wishing you all the best and lots of inspiration and energy!
Dear D,
All of your recipes look fantastic but this one I couldn’t pass up. I made it for our Sisterhood Shabbat and everyone loved it! It got seriously rave reviews. I loved it too. It was very light and the rasberry curd made it very flavorful. Thank you for your website, your book and your love of baking.
Thank you so much for the sweet comment Miriam, so happy to hear you and your sisterhood have enjoyed this recipe. Love reading it so much!