This raspberry tiramisu has been a delightful discovery for long summer afternoons and elegant dinner parties alike. I first encountered Giada's version at a family potluck where the classic coffee notes were replaced by a bright, fruity approach that still delivered the lush, creamy texture I love in a traditional tiramisu. The balance of sweet seedless raspberry jam with the silky mascarpone and whipped cream, plus little pockets of fresh berries, makes each bite feel light yet indulgent. It’s the kind of dessert that invites conversation—people always ask for the recipe and a second helping. I make it when I want something effortless to prepare ahead of time that still reads as special.

What makes this version especially memorable is its texture contrast: soft ladyfingers slightly relaxed by the jam, the airy mascarpone-cream custard, and the pop of fresh raspberries. I first tested the recipe using store-bought ladyfingers and later swapped to store-bought pound cake when pressed for time—the structure changes slightly but both are delicious. Because the dish requires chilling, you can assemble it the day before and free up your oven time for the main course. Serve it chilled, dusted with a fine sprinkling of confectioners' sugar for a pretty finish.

Ingredients

• Seedless raspberry jam (1 cup): Choose a high-quality, spreadable jam without seeds for a smooth layer that soaks into the ladyfingers without becoming runny. Brands like Bonne Maman or Smucker's work well.
• Orange liqueur (6 tablespoons): Grand Marnier is recommended for its orange-cognac complexity; use 4 tablespoons for the jam and 2 tablespoons for the mascarpone. Substitute orange extract for an alcohol-free option (use about 1 teaspoon).
• Mascarpone cheese (1 pound, room temperature): Full-fat mascarpone provides the classic luxuriously creamy texture; bring to room temperature so it blends smoothly with the whipped cream.
• Whipping cream (1 cup): Heavy whipping cream that whips to soft peaks gives body and lightness—avoid ultra-stabilized creams unless you want firmer structure.
• Sugar (1/4 cup): Granulated sugar sweetens the whipped cream; adjust slightly if your jam is very sweet.
• Pure vanilla extract (1 teaspoon): Adds warmth and amplifies the dairy flavors in the mascarpone-cream.
• Ladyfingers (28 soft) or pound cake (two 12-ounce cakes sliced): Ladyfingers deliver the classic spongey soak; pound cake creates a denser, more cake-like layer—slice into 3 x 1 x 1.5-inch pieces.
• Fresh raspberries (about 3 3/4 cups): Fresh berries add brightness and texture; choose ripe but firm berries and gently wash and dry before assembling.
• Confectioners' sugar (for dusting): A light dusting before serving gives a refined look and just a touch of extra sweetness.

Instructions

Prepare the jam and liqueur: In a small bowl, stir together 1 cup seedless raspberry jam with 4 tablespoons orange liqueur until smooth. The liqueur thins the jam slightly, making it easier to spread and to gently moisten the ladyfingers without dissolving them. Taste and adjust—if your jam is very sweet, reduce the liqueur by a teaspoon. Blend mascarpone and liqueur: In a large bowl, combine 1 pound room-temperature mascarpone with the remaining 2 tablespoons orange liqueur. Use a flexible spatula to fold until the mixture is smooth—avoid overbeating, which can make mascarpone grainy. Whip the cream: In a separate chilled bowl, beat 1 cup heavy whipping cream with 1/4 cup granulated sugar and 1 teaspoon pure vanilla extract until soft peaks form (about 2-3 minutes on medium-high speed). Soft peaks should hold shape but fold back into themselves when the whisk is lifted. Incorporate whipped cream into mascarpone: Fold one-quarter of the whipped cream into the mascarpone-laced mixture to lighten it, then gently fold in the remaining whipped cream with large strokes to preserve air. The goal is a smooth, airy filling with no lumps and no liquid separation. Assemble the layers: Line the bottom of a 13 x 9 x 2-inch glass baking dish with half the ladyfingers (or half the pound cake pieces). Evenly spread half the jam mixture over the cookies, then spread half the mascarpone cream over the jam. Scatter half of the fresh raspberries over the cream. Repeat the layering: remaining ladyfingers, remaining jam, remaining mascarpone cream, and finish with the remaining raspberries. Chill and serve: Cover the assembled dish tightly and refrigerate for at least 3 hours or preferably overnight to allow flavors to meld and the ladyfingers to soften without becoming soggy. Just before serving, dust the top with confectioners' sugar and serve chilled in portions of about 8 to 12 servings.

Storage Tips

Store covered in the refrigerator for up to 48 hours; use an airtight container or tightly cling-wrap the baking dish to prevent absorption of fridge odors. If you need longer storage, freeze in individual portions wrapped in plastic and foil for up to 3 months, though thawed raspberries may be softer. To reheat, allow chilled portions to sit at room temperature for 10 minutes—this improves flavor release—then serve. Avoid leaving at room temperature for longer than 2 hours to preserve dairy safety.

Ingredient Substitutions

To make it alcohol-free, replace the 6 tablespoons of orange liqueur with 1 teaspoon orange extract and 1 tablespoon orange juice for acidity. For a lighter version, substitute half-and-half whipped with a stabilizer like powdered gelatin (dissolve 1/2 teaspoon gelatin in 1 tablespoon cold water, bloom then warm and whisk into cream as it thickens). Use gluten-free ladyfingers or sponge cake for those avoiding wheat. Vegan adaptations require dairy-free mascarpone alternatives and aquafaba whipped to soft peaks, though texture will differ.

Serving Suggestions

Serve chilled in slices from the 13 x 9 dish or spoon into individual glasses for an elegant presentation. Garnish with a few whole raspberries and a sprig of mint or a thin stripe of orange zest for color contrast. Pair with a light dessert wine, Prosecco, or raspberry-infused iced tea for a nonalcoholic option. For brunch, serve alongside coffee and fresh citrus salad to balance the sweetness.

Cultural Background

While tiramisu traditionally uses coffee and cocoa, Italian cooks have long adapted the layered dessert concept with seasonal fruits. This fruity rendition is in the spirit of regional variations that emphasize local produce—berries in summer, citrus in winter. Giada De Laurentiis popularized accessible, ingredient-forward interpretations on American television, and this version combines Italian technique (mascarpone-based layers) with an American sensibility for bright fruit and simplified assembly.

Seasonal Adaptations

In summer, double the fresh raspberries and use lighter pound cake; in fall, swap raspberries for poached pears with a splash of pear liqueur. For winter gatherings, use cranberry-orange jam and garnish with candied orange peel. Adjust the fruit quantity to keep balance—when using juicier fruit, partially drain or macerate lightly with sugar to avoid excess liquid in the layers.

Meal Prep Tips

This dessert is an ideal make-ahead option: assemble up to 24 hours before serving to let flavors develop. Keep chilled until one hour before serving for easier slicing, and transport on a flat tray with a lid or cling wrap. For individual servings, layer in mason jars and refrigerate—these travel well to picnics. Label containers with the assembly date to track freshness.

Bring this version of layered mascarpone cream and raspberries to your next gathering—the bright fruit and smooth cream are a winning combination. Let the dessert chill well, and don't be shy with extra raspberries on top for a pretty, fresh finish.