I tested this almond tiramisu again and again, not just to get the flavor right, but to make sure every step feels doable, even on a busy day. I wanted it to taste like something you'd order at your favorite spot, but be simple enough to throw together at home. Now it’s one of those recipes I keep coming back to, and I know you will too!
What makes this recipe really work is the balance of flavors. There’s enough amaretto and almond extract to actually taste the almond without it getting too overpowering. A splash of lemon juice in the mascarpone mixture (and even a touch in the jam) brightens everything up and helps cut through the richness and sweetness. It’s those little tweaks that bring the whole dessert to life and keep every bite feeling fresh.
If you love desserts like this, check out my white chocolate mousse cake, apricot tarts, and almond cake.
Raspberry Tiramisu
- Elegant and unique flavor combo – The mix of amaretto soaked ladyfingers, raspberry jam, and almond scented mascarpone cream is next level delicious.
- No oven needed – A completely no bake dessert, which means no heating up the kitchen. My lemon cheesecake is no bake as well!
- Make ahead friendly – Prep it the almond tiramisu the night before, let it chill, and enjoy stress free serving the next day.
- Gorgeous presentation – Whether you layer it in a big dish or small glasses, the vibrant colors and creamy layers always look impressive.
- Crowd pleasing and customizable – It’s fancy enough for guests but easy enough for a casual family dinner. Plus, there are so many ways to adapt it!
Baking Tips
- Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup — and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt—it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over salting your treats.
- Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot on every time.
Best Ladyfingers For Tiramisu?
I love using Savoiardi Ladyfingers. They’re light and crisp with just the right touch of sweetness, and they hold their shape beautifully when soaked, no soggy mess. They’re my go to for tiramisu and any layered dessert that needs a solid, delicious base!
Almond Tiramisu Recipe Ingredients
What you'll need for Amaretto Tiramisu!
- Ladyfingers: I used DeLallo’s Savoiardi Ladyfingers and they are the best ladyfingers for tiramisu! They’re made in Italy using a traditional Piedmont recipe, and you can taste the difference.
- Amaretto: This almond liqueur adds a cozy depth. If you’re skipping alcohol, use almond extract, just a little goes a long way.
- Mascarpone: Full fat only, please. The richness is what makes the cream so velvety and smooth in this raspberry tiramisu!
- Lemon: This is a must, a little goes a long way in brightening the flavors and cutting the sweetness.
- Raspberry Jam: Choose a seedless variety with minimal added sugar, something you’d happily eat by the spoonful.
- Almond Extract: A small amount perks up the whole dessert. Too much can overpower, so measure with care! I use it in my strawberry cookies as well!
- Heavy Cream: Must be cold. For best results, use heavy cream with a fat content of at least 36%. Avoid using light cream or half and half, as they lack the necessary fat content and won’t provide the same structure.
See recipe card below for raspberry tiramisu recipe quantities.
How to Make Amaretto Tiramisu
Let's make this tiramisu with Amaretto!
- In a small saucepan, combine the water and sugar. Heat over medium, stirring occasionally, until the sugar dissolves completely and the mixture comes to a light simmer. Remove from heat and stir in the Amaretto.
- In a large mixing bowl, add the room temperature mascarpone and cream cheese. Beat on medium speed until smooth and well combined, about 1 minute. Add 1 tablespoon lemon juice, 1½ teaspoons almond extract, ¾ teaspoon vanilla extract, and ½ cup powdered sugar. Beat again until everything is creamy and smooth.
- In a separate large bowl, pour in 1½ cups cold heavy cream. Using a hand or stand mixer fitted with a whisk attachment, beat on high speed until stiff peaks form. This means the cream should hold its shape when you lift the beaters.
- Add the whipped cream to the mascarpone bowl in 2–3 additions. Use a spatula to gently fold it in, preserving as much of the airy texture as possible. Take your time here, don’t rush or stir too aggressively.
- Quickly dip each ladyfinger into the cooled amaretto syrup, just a 1–2 second dunk on each side. You want them soaked but not soggy.
- Arrange a layer of dipped ladyfingers in your serving dish.
- Spoon and spread half the raspberry jam mixture evenly over the ladyfingers.
- Follow with half the mascarpone cream, spreading it into an even layer. Add another layer of soaked ladyfingers, spread the remaining jam, then finish with the rest of the mascarpone cream.
Hint: Cold heavy cream is a must when whipping cream, warm heavy cream will not whip up quick enough.
Tips For Making Tiramisu With Amaretto
- Quick dip only! When soaking the ladyfingers in the amaretto syrup, think “in and out.” If they soak too long, they’ll get mushy. A brief dunk is perfect.
- Chill it overnight if you can. The flavors deepen, and the texture becomes luscious and sliceable.
- Room temperature mascarpone is key, cold cheese doesn’t mix as smoothly and can clump.
- Whip the cream well (but don’t overdo it). You want stiff peaks that hold their shape when folded into the mascarpone. Hold the beaters upside down, the cream should not fall off. This is the key to most no bake desserts!
- Make it pretty. A dusting of freeze fried raspberry powder or some toasted sliced almonds on top of the raspberry tiramisu takes it to the next level with almost no effort.
Amaretto Tiramisu Variations
Twists on almond tiramisu!
- Switch up the jam. Raspberry is lovely, but cherry tiramisu is amazing, and fig or orange marmalade are all delicious alternatives.
- No booze? No problem. Mix almond extract with a bit of simple syrup for the same flavor vibe without the alcohol. Replace the Amaretto with the same amount of water, start with ½ a teaspoon of almond extract, taste and then adjust to your liking.
- Coffee. Add some instant espresso powder to the Amaretto syrup if you're a coffee lover!
- Going mini. Layer the raspberry tiramisu into individual cups or jars for an adorable, party ready dessert.
Serving Raspberry Tiramisu
Serve with fresh raspberries, toasted sliced almonds, or freeze dried raspberry powder for a pretty finish!
How to Store Tiramisu with Amaretto
Refrigerator: Almond tiramisu should always be stored in the refrigerator. Just cover the dish tightly with plastic wrap or an airtight lid and refrigerate. It’ll stay fresh for up to 4 days. In fact, it usually tastes better after a day or two, once the layers have had time to fully set and the flavors meld together. If you’re making it ahead for a party or dinner, prepping it the night before is perfect.
Raspberry Tiramisu FAQs
What are ladyfingers?
Ladyfingers are called that because their long, slender shape looks like a lady’s delicate fingers. They were originally created in Italy (called savoiardi there) and have been around since the 15th century. Perfect for desserts like tiramisu, they’re light, airy, and so pretty!
What dish is best for serving Tiramisu?
A 12 inch ceramic baking dish is ideal for serving tiramisu, or you can use a similar sized dish with enough depth to accommodate the layers.
More Sweet Treats
Looking for other recipes like this? Try these:
📖 Recipe
Almond Tiramisu Recipe
I tested this almond tiramisu again and again, not just to get the flavor right, but to make sure every step feels doable, even on a busy day. I wanted it to taste like something you'd order at your favorite spot, but be simple enough to throw together at home. Now it’s one of those recipes I keep coming back to, and I know you will too!
Equipment
- 10X12 inch baking dish or a similar size
- Handheld or stand mixer
- Small saucepan
- Measuring cups or kitchen scale
Ingredients
Amaretto Syrup
- ½ cup (118 grams) water
- ½ cup (118 grams) sugar
- ½ cup (84 grams) Amaretto Liqueur
Mascarpone Cream
- 6 oz (169 grams) mascarpone cheese room temperature, full fat
- 6 oz (169 grams) cream cheese room temperature, full fat, brick style (you can also use more mascarpone, I like the flavor cream cheese gives)
- 1 tablespoon lemon juice
- 1 and ½ teaspoons almond extract
- ¾ teaspoon vanilla extract
- ½ cup (61 grams) powdered sugar
- 1 and ½ cups (402 grams) heavy cream cold
Assembling
- 1 cup (290 grams) seedless raspberry jam
- 1 tablespoon lemon juice
- 30 ladyfingers (depends on the exact size of your dish) I used DeLallo Foods Savoiardi ladyfingers
Instructions
Amaretto Syrup
- In a small saucepan, combine the water and sugar.
- Heat over medium, stirring occasionally, until the sugar dissolves completely and the mixture comes to a light simmer.
- Remove from heat and stir in the Amaretto. Set aside and let it cool to room temperature.
Cheese Mixture
- In a large mixing bowl, add the room temperature mascarpone and cream cheese.
- Beat on medium speed until smooth and well combined, about 1 minute. Add 1 tablespoon lemon juice, 1½ teaspoons almond extract, ¾ teaspoon vanilla extract, and ½ cup powdered sugar.
- Beat again until everything is creamy and smooth. Scrape down the sides of the bowl as needed.
- In a separate large bowl, pour in 1½ cups cold heavy cream.
- Using a hand or stand mixer fitted with a whisk attachment, beat on high speed until stiff peaks form. This means the cream should hold its shape when you lift the beaters.
- Add the whipped cream to the mascarpone bowl in 2–3 additions. Use a spatula to gently fold it in, preserving as much of the airy texture as possible. Take your time here, don’t rush or stir too aggressively.
Raspberry Jam
- In a small bowl, stir together 1 cup seedless raspberry jam and 1 tablespoon lemon juice until smooth. This helps brighten the flavor and makes it easier to spread.
Assemble
- Quickly dip each ladyfinger into the cooled amaretto syrup, just a 1–2 second dunk on each side. You want them soaked but not soggy.
- Arrange a layer of dipped ladyfingers in your serving dish, making sure each nook and cranny is covered, you can cut them to fit.
- Spoon and spread half the raspberry jam mixture evenly over the ladyfingers.
- Follow with half the mascarpone cream, spreading it into an even layer.
- Add another layer of soaked ladyfingers, spread the remaining jam, then finish with the rest of the mascarpone cream.
- Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This allows the flavors to meld and the dessert to firm up. Just before serving, you can top it with a dusting of freeze dried raspberry powder, fresh raspberries, or toasted sliced almonds.
Notes
Link to the DeLallo Foods Ladyfingers I used!
No booze? No problem. Mix almond extract with a bit of simple syrup for the same flavor vibe without the alcohol. Replace the Amaretto with the same amount of water, start with ½ a teaspoon of almond extract, taste and then adjust to your liking.
Refrigerator: Raspberry Tiramisu should always be stored in the refrigerator. Just cover the dish tightly with plastic wrap or an airtight lid and refrigerate. It’ll stay fresh for up to 4 days. In fact, it usually tastes better after a day or two, once the layers have had time to fully set and the flavors meld together. If you’re making it ahead for a party or dinner, prepping it the night before is perfect.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.
Sandy says
Your recipe gave me such a moist tiramisu! I love the addition of raspberry 🙂
Amanda Valsamis says
I'm so glad you enjoyed it!! Thank you for leaving a review 🙂