Description
This Raspberry Tiramisu is a refreshing twist on the classic Italian dessert, featuring layers of homemade raspberry jam, raspberry syrup-soaked ladyfingers, and a luscious mascarpone cream infused with lemon and vanilla. The dessert is chilled to perfection, making it a delightful, fruity, and creamy treat ideal for gatherings and special occasions.
Ingredients
Scale
Raspberry Jam
- 500 g frozen raspberries
- 100 g granulated sugar
- 1 tbsp lemon juice
Raspberry Syrup
- 100 g granulated sugar
- 120 g water
- 30 g frozen raspberries
- 3 tbsp limoncello (optional)
Mascarpone Filling
- 450 g mascarpone cheese (cold)
- 120 g powdered sugar
- 2 tbsp lemon juice
- 1 tsp vanilla paste
- 480 g heavy cream (cold, approx. 500 ml)
Assembly
- 25 ladyfinger cookies (estimate depending on pan size)
- Fresh raspberries and lemon slices (for decoration)
Instructions
- Make Raspberry Jam: Combine frozen raspberries, sugar, and lemon juice in a saucepan. Heat until raspberries start breaking down and liquid bubbles, then reduce heat to simmer. Stir and mash occasionally with a rubber spatula.
- Simmer Jam: Let the jam simmer for 23-25 minutes until thickened. Test by running a finger through jam on the back of a spoon to see if line holds. Pour into a shallow bowl and refrigerate covered until cooled, about 1 hour.
- Prepare Raspberry Syrup: In another saucepan, combine sugar, water, and frozen raspberries. Heat over high heat until sugar dissolves and mixture boils. Reduce to simmer for 3 minutes, stirring and mashing berries occasionally.
- Strain Syrup: Strain syrup through fine mesh sieve to remove seeds, discard seeds. Stir in limoncello if using, and cool syrup to room temperature.
- Make Mascarpone Filling: Using a hand mixer or stand mixer with whisk attachment, beat mascarpone, powdered sugar, lemon juice, and vanilla paste until smooth, about 30 seconds. Scrape bowl sides.
- Whip Cream: Add cold heavy cream to mascarpone mixture and whisk until medium-stiff peaks form.
- Assemble Tiramisu: In a suitable baking dish (approx. 27×20 cm), spread a thin layer of mascarpone cream on the bottom. Dip ladyfingers twice on each side in raspberry syrup and layer them in the dish.
- Layer Filling: Spread half the mascarpone cream evenly over ladyfingers, then spread half of the raspberry jam on top. Repeat layers (ladyfingers dipped in syrup and mascarpone cream), but reserve remaining raspberry jam for serving.
- Chill: Cover with plastic wrap and refrigerate for at least 8 hours or overnight to set.
- Serve: Before serving, spread remaining raspberry jam evenly over the top. Garnish with fresh raspberries and lemon slices as desired.
Notes
- For best results, use cold mascarpone and heavy cream to ensure proper whipping and texture.
- Limoncello in the syrup is optional but adds a nice citrus flavor boost.
- Ladyfingers quantity may vary depending on the size of your baking dish; adjust accordingly.
- Allow enough chilling time for the tiramisu to set well—overnight is ideal.
- Use a fine mesh sieve to strain raspberry syrup to avoid seeds in the final dessert.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Keywords: raspberry tiramisu, raspberry dessert, tiramisu recipe, mascarpone dessert, Italian dessert, no bake dessert
