Description
This Raspberry Tiramisu Delight is a refreshing twist on the classic Italian dessert featuring layers of mascarpone cream, raspberry jam, and raspberry syrup-soaked ladyfingers. Combining the tartness of fresh raspberries with the creamy richness of mascarpone and a hint of limoncello, this no-bake dessert is perfect for entertaining or a special occasion, delivering a burst of fruity flavor and luscious texture in every bite.
Ingredients
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: Add the frozen raspberries, 100 g granulated sugar, and 1 tablespoon lemon juice to a saucepan. Heat over medium heat until the raspberries thaw and begin to break down, and the liquid reaches a bubble. Reduce heat to a simmer and mash the raspberries occasionally with a rubber spatula. Let it simmer for 23-25 minutes until the jam thickens. Test by adding a bit of jam to the back of a spoon; if you can draw a line through it without the jam running, it’s done. Pour into a shallow bowl, cover with plastic wrap, and refrigerate until cooled to room temperature or colder, about 1 hour.
- Prepare Raspberry Syrup: In a small saucepan over high heat, combine 100 g sugar, 120 g water, and 30 g frozen raspberries. Heat until sugar dissolves and mixture boils. Reduce heat to simmer, stir occasionally, and break down berries with a rubber spatula. Simmer for 3 minutes. Strain syrup through a fine mesh sieve, discarding raspberry seeds. Stir in 3 tablespoons limoncello if using. Allow syrup to cool to room temperature.
- Make Mascarpone Filling: Using a hand mixer or stand mixer with a whisk attachment, beat 450 g cold mascarpone cheese, 120 g powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon vanilla paste until combined, about 30 seconds. Scrape down bowl sides and gradually add 480 g cold heavy cream. Whisk until the mixture forms medium-stiff peaks.
- Assemble the Tiramisu: Use a baking dish approximately 27x20 cm (8x10.5 inches) or similar size. Spread a thin layer of mascarpone cream evenly at the bottom. Quickly dip the ladyfinger cookies twice on each side into the raspberry syrup and arrange them in a single layer over the cream. Spread half of the mascarpone filling evenly over the ladyfingers. Add half of the raspberry jam on top and smooth out. Repeat by laying another syrup-dipped ladyfinger layer and mascarpone cream layer. Cover with plastic wrap and refrigerate for at least 8 hours or preferably overnight to allow the flavors to meld and dessert to set.
- Serve: Before serving, spread the remaining raspberry jam evenly over the top layer of mascarpone cream. Garnish with fresh raspberries and lemon slices for decoration. Serve chilled.
Notes
- Ensure all dairy ingredients are cold to help the cream whip better and hold its shape.
- The amount of ladyfingers needed may vary depending on the size of your baking dish.
- Limoncello is optional but adds a bright citrusy kick; omit or substitute with lemon juice for a non-alcoholic version.
- Letting the tiramisu set overnight improves flavor and texture.
- For a smoother raspberry syrup, be sure to strain out all seeds thoroughly.
- Adjust sugar quantities slightly according to the sweetness of your raspberries and personal preference.
