This raspberry tiramisu has been my go-to for warm-weather gatherings and holiday brunches ever since I first made Giada De Laurentiis’s version years ago. I remember pulling it from the refrigerator on a bright spring afternoon: the room filled with the perfume of raspberries and orange liqueur, and everyone leaning over the dish as if drawn by curiosity. The combination of pillowy mascarpone cream and pockets of tart fruit is at once delicate and indulgent — light enough after a heavy meal but rich enough to feel celebratory.

I discovered this particular arrangement of flavors during a weekend when I wanted something show-stopping without complicated steps. The beauty of it is how approachable each element is: store-bought seedless raspberry jam, good mascarpone, and soft ladyfingers or cubed pound cake transform into an elegant layered dessert with minimal hands-on time. The texture is a contrast of silky, airy cream and tender, jam-sweetened cake, punctuated by bursts of fresh raspberries. It’s the kind of dessert that keeps people talking and asking for the recipe long after the plates are cleared.

Ingredients

• Seedless raspberry jam (1 cup): Choose a high-quality jam without large seeds so the texture stays smooth. Brands like Bonne Maman or St. Dalfour have bright flavor and good consistency; warm it slightly if it’s stiff so it spreads easily.
• Orange liqueur (6 tablespoons): Grand Marnier is recommended for its orange-cognac depth. If you prefer nonalcoholic, substitute an equal amount of orange juice with 1/2 teaspoon orange zest added.
• Mascarpone (1 pound): Whole-milk mascarpone at room temperature whips into a silky base. Allow it to sit on the counter for 30–60 minutes so it blends without lumps; avoid low-fat versions which change the texture.
• Whipping cream (1 cup): Use heavy whipping cream (36% fat) for stable peaks. Chill the bowl and beaters for best results if your kitchen is warm.
• Sugar (1/4 cup): Granulated sugar sweetens the whipped cream. If you want a less sweet finish, reduce by 1–2 tablespoons.
• Pure vanilla extract (1 teaspoon): Adds warmth and rounds the flavor of the cream. Use a good-quality vanilla for best results.
• Ladyfingers (28) or 2 (12-ounce) pound cakes: Ladyfingers provide an authentic texture that soaks up jam without falling apart; alternatively, use a store-bought pound cake trimmed and cubed into 3 x 1 x 1.5-inch pieces.
• Fresh raspberries (about 3 3/4 cups): Look for firm, fragrant berries. Reserve a few for the top as garnish and gently fold the rest into the layers.
• Confectioners' sugar: For a final dusting to make the dessert gleam and to add a subtle extra sweetness.

Instructions

Blend the jam and liqueur: In a small bowl, stir together 1 cup seedless raspberry jam with 4 tablespoons of the orange liqueur until smooth. If the jam is firm, microwave for 10–15 seconds to loosen it so it spreads evenly over the cake layer. Prepare the mascarpone base: In a large bowl, gently stir 1 pound mascarpone with the remaining 2 tablespoons of liqueur until silky. Be careful not to overwork the mascarpone or it can become grainy; a gentle fold and short whisking is all you need. Whip the cream: In a separate chilled bowl, beat 1 cup heavy cream with 1/4 cup sugar and 1 teaspoon vanilla until soft peaks form. Soft peaks should hold shape but droop slightly; stop before stiff peaks to keep the mixture light for folding. Lighten the mascarpone: Fold one-quarter of the whipped cream into the mascarpone mixture to loosen it. Then gently fold in the remaining whipped cream with a rubber spatula until uniform and airy — take care to preserve as much volume as possible. Layer the first course: Line the bottom of a 13 x 9 x 2-inch glass baking dish with half of the ladyfingers (or half the cubed pound cake pieces). Press them into a single even layer so they form a stable base for the fillings. Add jam, cream, and fruit: Spread half of the jam mixture over the ladyfingers, then spread half of the mascarpone mixture on top. Scatter half of the fresh raspberries evenly across the mascarpone so every bite has a pop of fruit. Repeat and chill: Repeat with the remaining ladyfingers, jam, mascarpone mixture, and raspberries. Cover tightly with plastic wrap and refrigerate for at least 3 hours, preferably overnight, so the flavors meld and the layers set. Finish and serve: Before serving, dust the top with confectioners' sugar. Slice with a hot, dry knife for clean pieces and serve chilled. Leftovers keep well chilled for up to 48 hours.

Storage Tips

Store the dessert covered in the refrigerator in an airtight container or tightly wrapped with plastic wrap to prevent the cream from absorbing other odors. It will keep well for up to 48 hours; after that the ladyfingers begin to break down further and the texture becomes softer. To freeze, portion into single-serving containers and freeze for up to 3 months. Thaw overnight in the refrigerator and dust with confectioners’ sugar just before serving. If you plan to transport it, assemble in a shallow, lidded dish and keep on ice until serving to maintain structure.

Ingredient Substitutions

If you can’t find ladyfingers, dense pound cake works beautifully — cut into uniform cubes so the layers remain even. For a nonalcoholic version, replace the orange liqueur with equal parts freshly squeezed orange juice plus a pinch of orange zest to preserve brightness. To make it lighter, swap half the mascarpone for cream cheese or reduce sugar slightly; note that cream cheese will lend a tangier finish. For a gluten-free variation, use certified gluten-free sponge or ladyfingers and ensure the jam has no thickening agents containing gluten.

Serving Suggestions

Serve chilled in shallow slices from a glass baking dish so the layers are visible; this dessert shines when plated simply. Garnish with a few whole raspberries, a sprig of mint, and a light dusting of confectioners’ sugar. Pair with a small cup of espresso or a glass of Prosecco for a celebratory touch. For brunch, serve alongside lemony saffron baked eggs or a fruit salad to balance richness with brightness.

Cultural Background

Tiramisu is a beloved Italian layered dessert traditionally flavoured with espresso and cocoa; this raspberry riff swaps coffee for fruit and bright liqueur. Italian cooks have long embraced adaptations based on local fruit and liqueurs — in northern Italy, layered desserts often feature mascarpone and seasonal berries. Giada’s version takes those traditions and makes them accessible for home cooks by focusing on quick assembly and pantry-friendly components, reflecting the Italian-American tendency to adapt classic techniques to modern kitchens.

Seasonal Adaptations

In summer, substitute fresh strawberries or blueberries for raspberries and consider a splash of berry liqueur. For winter holidays, use poached pears and a drizzle of Amaretto rather than orange liqueur, or fold a little ground cinnamon into the mascarpone for warmth. In spring, garnish with edible flowers and a light citrus zest to highlight the season’s brightness. Small adjustments in fruit and liqueur can dial the dessert from casual picnic to festive centerpiece.

Meal Prep Tips

To streamline for a party, prepare the jam-liqueur mix and mascarpone base a day ahead and refrigerate separately. Assemble the layers the morning of your event and refrigerate until serving. If you’re feeding a crowd, use multiple 9 x 13 pans for easy portioning. Keep serving utensils chilled and use a hot, dry knife to slice clean portions; wiping the knife between cuts keeps edges neat. Label containers with assembly dates to track freshness when making ahead.

Final thought: this raspberry tiramisu is one of those dishes that feels like a gift to the table — elegant, forgiving, and endlessly adaptable. Make it your own by choosing the fruit and liqueur you love, and don’t be surprised if it becomes the reason friends and family ask for your next dinner invite.