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This Chocolate Raspberry Tiramisu is a rich, no-bake dessert layered with coffee-soaked ladyfingers, chocolate mascarpone cream, and topped with fresh raspberries. Itโs an ideal make-ahead dessert for Valentineโs Day or dinner parties when you want something impressive without last-minute work. Serve this treat after making my lobster pasta, and you’ll be deemed the best host there ever was.
It’s no secret that tiramisu is my go-to dessert. I think I have about 6 different versions on A Cozy Kitchen, like my classic tiramisu, Dubai Chocolate tiramisu, and limoncello tiramisu. But I think this version might just be my favorite. The tartness of the raspberries cuts through the richness of the cream, while the deeper chocolate flavor keeps it from feeling overly sweet. Plus, raspberry and chocolate are a match made in heaven. If you’re someone who likes a decadent but very balanced dessert, this one is for you.
Ingredients Youโll Need for Chocolate Raspberry Tiramisu
- Mascarpone cheese โ The foundation of the filling, mascarpone gives the tiramisu its signature creamy, rich texture. Thicker brands work best to prevent a loose filling.
- Semi-sweet chocolate chips โ Melted into a ganache, they add a deep, rich chocolate flavor without too much sweetness.
- Strongly brewed coffee โ Coffee and chocolate pair so well together.
- Chambord โ A raspberry liqueur that reinforces the fruit flavor without overpowering the coffee or chocolate.
- Ladyfingers โ These absorb the coffee mixture quickly and create clean, defined layers when dipped briefly.
- Raspberries – Beautifully studding the top of the tiramisu, they add a fresh pop of tartness that balances the richness and sweetness of the dessert.
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Chocolate Raspberry Tiramisu
- Make the ganache: Heat 1/4 cup heavy cream with the chocolate chips until just melted, then stir until smooth. Let cool; hot ganache can cause mascarpone to curdle.
- Mix the filling: Beat the mascarpone with sugar briefly, then mix in the cooled ganache on low speed. Add egg yolks and remaining cream, mixing just until smooth and combined.
- Prepare the soak: Stir the brewed coffee and Chambord together in a shallow bowl.
- Build the first layer: Quickly dip each ladyfinger into the coffee mixture and arrange in an even layer in the dish, filling gaps as needed.
- Add the cream: Spread a thin, even layer of the chocolate mascarpone filling over the ladyfingers.
- Finish and chill: Repeat with remaining ladyfingers and filling, then cover directly with plastic wrap and refrigerate for at least 3 hours, preferably overnight.
- Garnish: Cover the surface of the tiramisu with raspberries.
- Serve scoops of tiramisu in bowls.
Quick Tips for the Best Chocolate Raspberry Tiramisu
Dip quickly, not generously. Ladyfingers absorb liquid fast; a quick dip keeps the layers structured instead of soggy.
Use low mixer speed. Overmixing mascarpone can cause it to thin or curdle. Mix just until combined.
Choose thick mascarpone. Brands like Sadaf, Belgioioso, or Trader Joeโs hold their shape better in no-bake desserts.
Alcohol-free option. Skip the Chambord and use all coffee if avoiding alcohol.
Make-Ahead & Storage
Assemble the tiramisu up to 24 hours in advance and keep refrigerated. The texture improves with time. Add the raspberries before serving.
Cover tightly and store in the refrigerator for up to 3 days.
If you tried this Chocolate Raspberry Tiramisu recipe or any other recipe on my website, please leave a ๐ star rating and let me know how it went in the ๐ comments below. Thanks for visiting!
Chocolate Raspberry Tiramisu
Equipment
- Stand mixer fitted with paddle attachment
- silicone spatula
- offset spatula
Ingredients
- 3/4 cup semi-sweet chocolate chips
- 1 cup heavy cream, divided
- 1/2 (100g) cup granulated sugar
- 1 pound mascarpone
- 3 egg yolks
- 1 cup strongly brewed coffee
- ยผ cup Chambord
- 2 tablespoons granulated sugar
- 24 lady fingers, (from a 7-ounce package)
- 2 pints fresh raspberries, for garnish
Instructions
To Make the Filling:
- Start by making a ganache. Combine 1/4 cup heavy cream with the chocolate chips in a microwave safe bowl and heat in the microwave for 30 seconds then leave the bowl in the microwave for 2-3 minutes with the door closed to let the residual heat help gently melt the chocolate, remove the bowl from the microwave and stir until melted.
- Note: If the mixture isn't fully melted, repeat this process. If you don't have a microwave, melt the chocolate and heavy cream in a double boiler on the stove. Let the ganache cool for 10-15 minutes. If it's too hot, the mascarpone can curdle.
- After the ganache has cooled, place the mascarpone with the 100g/1/2 cup of sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat the two together for 20-30 seconds then scrape down the sides of the bowl.
- Now, add the chocolate ganache. Mix on low speed just until combined, then scrape down the sides of the bowl again and add the yolks and remaining 3/4 cup cream. Mix on low speed for 20-30 seconds once more just until everything is combined. Make sure not to mix too much longer to prevent the mixture from curdling or becoming too thick.
To Assemble the Tiramisu:
- Transfer the strongly brewed coffee to a medium or small bowl and add the chambord and sugar; mix to combine.
- Grab your 8ร8-inch baking dish or a 2-quart dish. Working one at a time, quickly dip each lady finger into the coffee mixture. Be sure to not to over-saturate the ladyfingers with the coffee because then theyโll get a bit too soggy.
- All you need is a quick dip into the coffee mixture. Arrange the dipped ladyfingers in the baking dish, side by side. I ended up filling up the empty spaces by snapping some of the lady fingers into different lengths.
- Add a few scoops of the filling on top and spread into a 1/4-inch thick layer. Add more filling if you need to.
- Dip the remaining lad fingers in the coffee mixture and arrange them so there are no gaps. Add the remaining filling on top and spread it into a nice, neat final layer. Cover the dish with plastic wrap so it hits the surface of the tiramisu; transfer to the fridge to chill for at least 3 hours, ideally overnight.
To Serve:
- Remove the plastic wrap and discard. If the plastic wrap has left any indentations in the topping, you can always smooth it out with an offset spatula.
- Garnish the top with raspberries. I like to place them one by one in neat rows until the whole surface of the tiramisu is covered. It looks beautifully uniform when itโs done.
- Scoop generous portions into bowls and serve right away.
Notes
Quick Tips
Dip quickly, not generously. Ladyfingers absorb liquid fast; a quick dip keeps the layers structured instead of soggy. Use low mixer speed. Overmixing mascarpone can cause it to thin or curdle. Mix just until combined. Choose thick mascarpone. Brands like Sadaf, Belgioioso, or Trader Joeโs hold their shape better in no-bake desserts. Alcohol-free option. Skip the Chambord and use all coffee if avoiding alcohol.Make Ahead & Storage
Assemble the tiramisu up to 24 hours in advance and keep refrigerated. The texture improves with time. Add the raspberries before serving. Cover tightly and store in the refrigerator for up to 3 days.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! My 14-year-old made it for me for my birthday and it was AMAZING!
Aww so cute! So glad you two loved it. ๐
I just made this for Valentineโs Day and me and my husband loved it! Just some notes, it took me about 1 min 30 secs to fully mix in the ganache at the lowest speed on my mixer but I didnโt have any curdling. I did try the tiramisu after about 3.5 hours in the fridge but it definitely needed a lot longer and tasted so much better when we had it the next day. I left out the alcohol but it tasted great without! Overall a much easier recipe to make than I thought and I will definitely be making it again!
Hi Vanessa, Aww I love that you and your man loved it. And thanks for the feedback on those few notes. ๐
Not sure what or when to use the second amount of sugar.
Hi Cris, sorry for the confusion. You use the second sugar amount in the coffee/chambord mixture. I fixed it below to clarify!