a piece of raspberry pound cake tiramisu on a stack of plates

Let’s keep aboard the no-bake dessert train with this totally delish Raspberry Pound Cake Tiramisu! Layers of pound cake, a whipped cream-mascarpone mixture, orange liqueur-spiked raspberry jam and fresh raspberries make this easy dessert one to remember — and to make all. summer. long.

The dog days of summer officially are here, my friends, and the last thing I want to do is turn on the oven and crank up the heat in my house. In fact, the other day, I was literally sitting on the couch and sweating, doing absolutely nothing, because it was so darn hot. And yet — the sweet tooth calls. And I must answer it. Enter: Raspberry Pound Cake Tiramisu.

raspberry pound cake tiramisu in a baking dish on a surface

Raspberry Pound Cake Tiramisu Recipe

What is “pound cake tiramisu,” you ask? Great question! It’s the tiramisu you know and love, but made with slices of pound cake instead of traditional ladyfingers. This recipe takes a sharp detour away from the classic tiramisu and dives deep into the world of a no-bake tiramisu made with pound cake, fresh raspberries and raspberry jam — no coffee in sight (which is usually a terrible thing for me, but in this case, I can get behind it).

All you have to do is layer pound cake (yes, like the kind you buy at the store) with a spiked raspberry jam, a pillowy whipped cream-mascarpone mixture and fresh raspberries! And what you get as a result is a dessert that is:

  • Fresh and fruity
  • Prepped in 20 minutes
  • Ready to eat in about 4 hours
  • All layered in one 13×9-inch baking dish
  • Completely no-bake
  • Sweet and simple!
raspberry pound cake tiramisu in a baking dish on a surface with a piece taken out

What Ingredients Do You Need for Pound Cake Tiramisu?

You’re less than 10 ingredients away from having this dessert at your table, and half of those ingredients are probably already in your pantry. The other half are super-simple to find at your local grocery store — so basically, you have no excuse not to make this treat. Here’s what you’ll need:

  • Raspberry jam (preferably seedless, but with-seeds is fine, too!)
  • Orange liqueur, such as Cointreau or Grand Marnier (if you don’t have this on hand or want to keep this non-alcoholic, feel free to leave it out)
  • Mascarpone cheese (aka an Italian cream cheese that is oh-so-yummy)
  • Heavy cream
  • Sugar
  • Vanilla
  • Pound cakes from the store (or homemade, if you prefer!)
  • Fresh raspberries
  • Powdered sugar, to make a pretty presentation

Once you’ve got everything to make this dessert, you’ll just need to set aside 20 minutes of your day to make it. (Bonus: This recipe is so easy, you can watch your favorite Netflix show while you assemble it.)

raspberry pound cake tiramisu in a baking dish on a surface with a piece taken out

How to Make Raspberry Pound Cake Tiramisu

Every layer of this fruit-forward tiramisu is exceptional, and while they each stand out on their own in flavor, together they make for one seriously good dessert you’ll want to make again and again. Here’s how to make it:

  • Step One: Mix the raspberry jam with orange liqueur.
  • Step Two: Mix the mascarpone with more orange liqueur.
  • Step Three: Whip the heavy cream, vanilla and sugar to soft peaks.
  • Step Four: Stir and fold the whipped cream into the mascarpone.
  • Step Five: Layer the tiramisu — first with the pound cake pieces, then with the raspberry jam, mascarpone mixture and fresh raspberries. Make two layers!
  • Step Six: Cover and refrigerate the tiramisu for at least 4 hours to let everything marry and settle.
  • Step Seven: Dust with powdered sugar just before serving.

Step Eight is obvious, but I’ll tell you anyway: Cut out a generous slice and treat yo’ self. Repeat as needed.

a piece of raspberry pound cake tiramisu on a stack of plates

Tips for the Best Tiramisu

The purpose of this tiramisu recipe is to keep things SIMPLE, but even with simple dessert recipes, there are several tips to ensure the best results.

  • Use an offset spatula to gently spread the jam and mascarpone mixtures over the pound cake so you don’t get too many crumbs in each layer.
  • YES, you can use ladyfingers in place of the pound cakes if you want! I recommend about 28-30 ladyfingers for this recipe, or about 14-15 per layer.
  • This tiramisu tastes best the day it is made or the next day, but can be stored up to 2 days covered in the fridge.
  • I have not tried this recipe with other fruits/jam flavors, so I can’t speak to how they’ll taste with these specific measurements. If you give it a try, let me know how it turns out please!

Dear Raspberry Pound Cake Tiramisu, thank you for being there for me on these hotter-than-hot days when my sweet tooth cares not about the temperature. I appreciate you and all your deliciousness.

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a piece of raspberry pound cake tiramisu on a stack of plates

Raspberry Pound Cake Tiramisu

  • Author: Stephanie
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: Italian


No-bake tiramisu made with layers of pound cake, a whipped cream-mascarpone mixture, raspberry jam and fresh raspberries! It’s the perfect summer dessert.


  • 1 cup raspberry jam
  • 6 tablespoons orange liqueur (such as Cointreau or Grand Marnier)
  • 1 pound (16 oz) mascarpone cheese, room temperature
  • 1 cup heavy cream
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 pound cakes (16 oz each), cut into 3x1x1-inch pieces
  • 3 half-pints (about 3 3/4 cups) fresh raspberries
  • Powdered sugar, for topping


  1. In a small bowl, stir raspberry jam and 4 tablespoons orange liqueur until well-mixed. Set aside.
  2. In a separate medium bowl, stir mascarpone cheese with remaining 2 tablespoons orange liqueur until well combined.
  3. In a separate large bowl using an electric hand mixer or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream, sugar and vanilla about 3 minutes or until soft peaks form. Use a rubber spatula to stir 1/4 of the whipped cream mixture into the mascarpone mixture. Fold the remaining whipped cream mixture into the mascarpone mixture until everything is smooth and light.
  4. Line the bottom of a 13×9-inch glass baking dish or casserole dish with half of the pound cake pieces, breaking some in half if needed to fill in any holes. Spread half of the jam mixture onto the pound cake, then spread half of the mascarpone mixture over the jam mixture. Top with half of the fresh raspberries. Repeat layers, starting with remaining pound cake pieces, then topping with remaining jam, mascarpone and raspberries. Cover and refrigerate at least 4 hours or overnight.
  5. Just before serving, sprinkle powdered sugar on top of berries. Store leftovers covered in refrigerator for up to 2 days.


  • This recipe is adapted from Giada De Laurentiis and the Food Network.
  • Seedless raspberry jam is preferred for this recipe, though not necessary — if you can’t find it, just use one with seeds!
  • Though it adds a nice depth of flavor, the orange liqueur can be optional; if you want to make this entirely non-alcoholic, leave it out or swap it for a splash of orange extract in the raspberry jam.
  • You can often find mascarpone cheese in a round plastic container near the cheese section or by the cream cheese at your local grocery store.

Keywords: mascarpone filling, raspberry jam filling, pound cake tiramisu, no bake dessert

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