Raspberry Tiramisu with Cinnamon Cream

Raspberry Tiramisu with Cinnamon Cream

I’ve made a berry variation of this Italian dessert before. Usually I used berry puree with an addition of a matching liqueur for dipping the ladyfingers. But this tiramisu is different from what I used to make. Last weekend we were invited to our friends’ house for dinner, and after a terrific meal we were served the raspberry tiramisu for dessert. Somehow it had never occurred to me until then that Martini Bianco was perfectly suitable for dipping the ladyfingers. It makes such a wonderful and easy dessert base. An addition of cinnamon to the mascarpone cream and a lot of fresh raspberries (whole and intact, not pureed) tie nicely with the martini flavor. I’m very much obliged to my friend Olya for this neat idea. Below is my version of Olya’s dessert, tweaked just a little bit.

I used a 3 ½ -cups capacity Rehrücken mold for assembling, any loaf pan of similar size will work, or adjust the ingredients to fit into 8-inch square pan.

I’m submitting this dessert as my entry for this month Sugar High Friday, the theme of which is “Berries”.

Raspberries and Tim

Serves 10 to 12


  • 1 cup mascarpone cheese
  • ¼ cup sour cream
  • ¼ cup icing sugar, sifted
  • ½ tsp ground cinnamon (or a few drops of cinnamon oil)
  • ⅛ tsp salt
  • 1 cup chilled whipping cream
  • 1/3-1/2 cup Martini Bianco
  • About 18 ladyfingers
  • 1 ½ cups fresh raspberries

For the decoration:

  • 2/3 cup whipping cream, chilled
  • 2 tbsp icing sugar, sifted
  • Scant ½ tsp ground cinnamon (or a few drops of cinnamon oil – even better)
  • A few fresh raspberries and mint leaves
  • Chocolate shavings


Lightly spray the mold with oil and line with plastic wrap leaving an overhang on the sides.

In a medium bowl combine the mascarpone, sour cream, icing sugar, cinnamon, and salt together, stir to combine well.

In another bowl whip the cream until soft peaks form. Using a rubber spatula, gently fold the cream into the mascarpone mixture, in 3 additions.

Pour the martini into a small container. Dip some of the ladyfingers into the liqueur (turn quickly to moisten both sides) and arrange them to cover the bottom of the prepared mold. Spread half of the mascarpone cream over the sponge fingers, then top with the raspberries. Spread the rest of the cream over the raspberries. Dip the rest of the sponge fingers into the martini and place them on the top of the cream to cover completely. Press the plastic wrap overhang over the top of the dessert. Refrigerate overnight.

When ready to serve, invert the tiramisu onto a serving platter. Whip 2/3 cup of the cream with the icing sugar and cinnamon, and pipe decoratively on the top of the dessert. Press some of the fresh raspberries into the whipped cream, and sprinkle the top with the chocolate shavings. Serve.

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23 Responses to “Raspberry Tiramisu with Cinnamon Cream”

  1. Absolutely beautiful! Brilliant combination as the berries would cut the richness of the mascarpone. I will defitely try this recipe some time soon!

  2. Oh, my! It’s perfect!!

  3. I often saw this mold sold at the stores, but I couldn’t think of what kind of desserts will be nice for it, so I didn’t buy it. Now, I definitely get it next time!

    Today’s dessert is absolutely another beauty! The problem is I really don’t want to ruin it by knife&folk!

    I think your family are very lucky and blessed.

  4. This is a wonderful entry for Sugar High Friday. Great job!

  5. HY, thank you. It’s true, fresh tart berries balance the mascarpone richness well.

    Marija, thank you very much for your kind words.

    Noa, thank you very much for your kind comment. This pan originally designed for Austrian “Saddle of Venison” cake – chocolate flourless cake studded with slivered almonds to simulate the speck – bacon fat – used to lard the meat before it is roasted. The cake itself is quite nice. I’ll post the recipe someday.
    Noa, I couldn’t find a way to post comments on your blog. But I wanted to let you know how much I enjoy your photos. They are truly amazing.

    Dragon, thanks for visiting and leaving the comment.

  6. I plan to make Tiramisu too, but not sure which flavor I want yet. Your look great.

  7. Oh Vera, they are just amazing!! That tiramisu cake is so pretty made in that mould!! I’ve never seen that sort of mould before in Australia, but oh how lovely!! Love how you arrange the layers….fantastic!!

  8. this is the most fabulous tiramisu i’ve ever seen. seriously. hands down. and it’s not just because i’m obsessed with cinnamon (well, maybe a little…). nicely done!

  9. Vera, this looks so elegant! Creamy desserts are by far my favorite!
    I am not a liqueur connoisseur.. and have neither had a martini before.. :) what is Martini Bianco! Is it a flavored sweet wine?

  10. Thip, with so many fresh fruits and berries available during the summer a problem of choice is actual, indeed. I also find it difficult.

    Christy, thank you so much for your comment!

    Grace, thank you very much. I thought you might approve the cinnamon version :)

    Laurie, thank you. Martini Bianco is an Italian vermouth. Yes, you can call it a sweet flavored wine.

  11. WOW! It’s a tough call, but I think this is one of the loveliest desserts on your blog…It looks so delicate. I know I wouldn’t have the patience to put something that lovely together. Yum…cinnamon. I never would’ve thought to pair it with raspberries, but my mouth is definitely watering at the combination!

  12. Another gorgeous creation – I love your blog!

  13. That looks so delicious! I like the tin you chose to make the tiramisu in. Those raspberries in the second shot look perfect too!

  14. Sophie, thank you very much for your words. You are too kind as always.

    Madam Chow, thank you. I appreciate it.

    Y, thank you very much. Regarding the second shot…
    I had a chance to take only one photo of these berries in the hands of my “little helper”. A second later he squished them all.

  15. Vera, how funny! I would’ve loved to see a picture of the squished berries too :D

  16. Oh, no… I was too busy yelling… :)

  17. This is my kind of dessert during the summer! This looks absolutely delicious!

  18. Absolutely delicious!!!

    Great job, Vera!!!!

  19. Helen, Ana, thank you!

  20. A beautiful form of tiramisu, love it:)

  21. hey Vera! i live in Pakistan…..so its so difficult to find Mascrapone cheese here ………so can i use cream cheese instead of Mas. cheese……n i love ur Web……gr8 job.

  22. AN, thank you! Yes, you can use the cream cheese instead. Or, you can make the mascarpone yourself from the whipping cream.

  23. Hello,this is interesting – I’d love to give it a go but I’m a beginner (Australia) – how much are the required amounts in metric?

    I’ve found the rehrucken(never heard or seen this which is good as now I’m learning) mold, 30cmlong @5cmdeep overall capacity 12inch, would this be adequate?

    Can Kahlua or coffee be substituted for the Martini B?

    It looks brilliant, thanks so much for posting!

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