Ingredients

500 g frozen raspberries

100 g granulated sugar (for jam)

1 tbsp lemon juice (for jam)

100 g granulated sugar (for syrup)

120 g water

30 g frozen raspberries (for syrup)

3 tbsp limoncello (optional, for syrup)

450 g mascarpone cheese (cold)

120 g powdered sugar

2 tbsp lemon juice (for filling)

1 tsp vanilla paste

480 g heavy cream (cold, about 500 ml)

25 ladyfinger cookies (approximate, depends on pan size)

Fresh raspberries and lemon slices for decoration

Instructions

Step 1: Make the raspberry jam by combining 500 g frozen raspberries, 100 g granulated sugar, and 1 tbsp lemon juice in a saucepan. Heat until raspberries thaw and start to break down. Bring to a bubble, then reduce to simmer. Stir occasionally and mash raspberries with a rubber spatula.

Step 2: Simmer for 23-25 minutes until thickened. To test, place a spoonful on the back of a spoon and draw a line with your finger—if it stays, the jam is ready. Pour into a shallow bowl to cool quickly, cover with plastic wrap, and chill until room temperature or colder, about 1 hour.

Step 3: While jam cools, prepare raspberry syrup. In a small saucepan, combine 100 g sugar, 120 g water, and 30 g frozen raspberries. Heat over high until sugar dissolves and mixture boils.

Step 4: Reduce heat to simmer and cook for 3 minutes, stirring and mashing berries occasionally. Strain syrup through a fine mesh sieve to remove seeds, discard seeds, then stir in 3 tbsp limoncello (if using). Let syrup cool to room temperature.

Step 5: Make mascarpone filling by beating 450 g cold mascarpone, 120 g powdered sugar, 2 tbsp lemon juice, and 1 tsp vanilla paste together until smooth, about 30 seconds.

Step 6: Add 480 g cold heavy cream to the mascarpone mixture and whisk until medium-stiff peaks form.

Step 7: To assemble, use a baking dish about 27×20 cm (8×10.5 inches) or 23×23 cm (9×9 inches). Spread a thin layer of mascarpone cream on the bottom.

Step 8: Quickly dip ladyfingers twice on each side into the raspberry syrup and arrange a layer in the dish. Spread half of the mascarpone cream evenly over the ladyfingers.

Step 9: Add half of the raspberry jam over the mascarpone layer and spread gently. Repeat the layering with dipped ladyfingers and the remaining mascarpone cream (reserve remaining jam for serving).

Step 10: Cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to set.

Step 11: Before serving, spread the remaining raspberry jam in an even layer on top. Garnish with fresh raspberries and lemon slices if desired.

Tips & Variations

For a boozy touch, add limoncello to the syrup; omit it for a alcohol-free version.

Ladyfingers soak quickly in the syrup, so dip them briefly to avoid sogginess.

If fresh raspberries aren’t available, frozen work well—just thaw slightly before use.

Use a stand mixer with a whisk attachment for easier whipping of the mascarpone and cream.

FAQs

Can I make this tiramisu ahead of time?

Yes, this tiramisu benefits from resting overnight in the refrigerator to allow the flavors to meld and the layers to set properly.

What can I substitute for limoncello?

If you prefer to skip alcohol, simply omit the limoncello or replace it with an equal amount of lemon juice or water with a splash of lemon extract for flavor.