Raspberry and Blueberry Tiramisu

July 3rd, 2014



Raspberry Tiramisu 2


Happy 4th of July everyone!  This is the dessert that I will be serving to the family for the holiday.  It is a trifle of lady fingers, raspberry jam, berries and mascarpone whipped cream.  In a traditional tiramisu the lady fingers are soaked in espresso topped with marsala and mascarpone cream.  Chocolate is sprinkled on the top.  In this lighter version, the lady fingers are soaked in a Grand Marnier raspberry jam and the berries are added instead of chocolate.  I even took it a step further by using orange juice instead of Grand Marnier.  We have lots of kids at our party and I don’t think they would appreciate the alcohol.

Raspberry Tiramisu 1


The great thing about this dessert is that has to be made ahead of time.  The longer it sits the better it gets.  It couldn’t be simpler.  Enjoy your holiday.

RASPBERRY AND BLUEBERRY TIRAMISU (Adapted from Giada De Laurentiis)

1 12 ounce jar of seedless raspberry jam
6 Tablespoon Grand Marnier or Orange Juice
1 pound Mascarpone Cheese, at room temperature
1 cup heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
48 soft ladyfingers (2 3-0unce packages) or 40 dry Italian Ladyfingers (2 packages)
3 baskets fresh raspberries (1/2 dry pint, about 3 3/4 cups total)
A handful of blueberries

Stir together the jam and 4 tablespoons of Grand Marnier or orange juice in a small bowl to blend.

Stir together the mascarpone and remaining 2 tablespoons of Grand Marnier or orange juice in a large bowl to blend.  Using an electric mixer, beat the cream, granulated sugar, and vanilla in another large bowl until soft peaks form.  Using a large rubber spatula, stir a fourth of the whipped cream into the mascarpone mixture to lighten.  Fold the remaining whipped cream into the mascarpone mixture.

Line the bottom of a 13x9x2-inch glass baking dish or other decorative serving dish with a third of the ladyfingers.  Spread a third of the jam mixture over the ladyfingers.  Spread a third of the mascarpone mixture over the jam mixture, then cover with a third of the fresh raspberries.  Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture, and raspberries.  Cover and refrigerate at least 3 hours of overnight.

Dust confectioners’ sugar over the top if desired and serve.

Printable recipe

12 responses to “Raspberry and Blueberry Tiramisu”

  1. Sam Hoffer says:

    Gorgeous dessert Penny. Smart idea to exchange the Grand Marnier for orange juice for the kids. Happy 4th of July to you & David and your family.

  2. Lemon Tart says:

    Delicious looking dessert. I like that you used seedless jam. I like raspberries, but not the seeds. 🙂 Also, what Sam said. People seem to gift me liqueurs and booze, but no Grand Marnier so I love the idea of subbing orange juice. Again, Happy 4th.


  3. Larry says:

    looks delicious again.

  4. Cathy at Wives with Knives says:

    Your dessert is so festive, Penny. And I bets it is delicious as well. Love those dishes that can be made ahead. Have a great weekend.

  5. Jennifer Staten says:

    Beautiful, scrumptious looking tiramisu!

  6. gonnawantsecond says:

    This looks and sounds fabulous!

  7. KathyWalker says:

    What a special dessert! I have always thought of making a tiramisu but haven’t given it a try… I love raspberries and Mascarpone.

  8. Pondside says:

    That looks like the perfect combination of festive and delicious!

  9. Karen (Back Road Journal) says:

    I like the combination of flavor in this tiramisu and it is perfect for summer entertaining. I hope you had a great 4th with your family.

  10. Chris says:

    Aww heck, let the kids have some alcohol, they’re just about to play with fireworks, what’s the worst that could happen? ha ha

    If this is the same one from the blogger party I know how fantastic it is (was)!

  11. gloria says:

    I love this tiramisu look wonderful!

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.