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Photo Credit: Elizabeth Newman

Raspberry Tiramisu

I once tried a delicious strawberry tiramisu in Rome, which is where I got the idea for this fresh, tangy version with raspberries. It's a no-cook dessert that's really perfect for spring and summertime.


Raspberry Tiramisu



Prep Time

20 minutes




Giada De Laurentiis

Image of Raspberry Tiramisu


  • 1 cup seedless raspberry jam
  • 6 tablespoons orange liqueur (recommended: Grand Marnier)
  • 1 pound mascarpone cheese (at room temperature)
  • 1 cup whipping cream
  • 1/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 28 soft ladyfingers or 2 (12-ounce pound cakes, cut into 3 by 1 by 1 1/2-inch pieces)
  • 3 1/2 dry pint baskets fresh raspberries (about 3 3/4 cups total)
  • Confectioners' sugar (for serving)


  1. Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
  2. 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.
  3. 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.
  4. Dust with the confectioners' sugar and serve.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
38 grams
4 grams
15 grams
Saturated Fat
8 grams
80 milligrams
128 milligrams
4 grams
19 grams
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3 reviews & comments

  • Author's avatar image

    Always inspirational I am excited to make it!
    I was so curious to see what the lady fingers were soaked with, grappa maybe, a framboise Prosecco combo, kir, kirsch, Luxardo, juice from the macerated berries?

    Giada, what do you think…. if you were to take the extra step and extra time …. what combinations might you suggest?

  • Author's avatar image
    Nicole Sherman

    Unique twist on the traditional, easy to make and perfect for summer!

  • Author's avatar image
    Elizabeth Lawler

    This is absolutely delicious and was a huge hit!

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