Description
This delightful Raspberry Tiramisu offers a fruity twist on the classic Italian dessert. Layered with homemade raspberry jam, raspberry syrup-infused ladyfingers, and a luscious mascarpone cream, it’s a refreshing and elegant treat perfect for any occasion. Creamy, tangy, and sweet with a vibrant raspberry flavor, this no-bake dessert requires refrigeration to set and is ideal for gatherings or special dinners.
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)
Assembly
- 25 ladyfinger cookies (estimate depending on pan size)
- Fresh raspberries and lemon slices for decoration
Instructions
- Make Raspberry Jam: Add frozen raspberries, granulated sugar, and lemon juice to a saucepan. Heat until raspberries thaw and start to break down, and the liquid bubbles. Reduce heat to simmer and mash the raspberries occasionally with a rubber spatula.
- Simmer the Jam: Let the mixture simmer for 23-25 minutes until thickened. Test by placing jam on the back of a spoon; if you can draw a line through it without the jam running, it’s done. Transfer to a shallow bowl to cool faster and refrigerate covered until cold, about 1 hour.
- Prepare Raspberry Syrup: In a small saucepan, combine sugar, water, and frozen raspberries. Heat over high until sugar dissolves and mixture boils. Reduce to a simmer and cook for 3 minutes, stirring and breaking down raspberries with a spatula.
- Strain Syrup: Strain the syrup through a fine mesh sieve to remove seeds. Stir in limoncello if using, then let syrup cool 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 and combined, about 30 seconds.
- Whip Cream: Scrape down bowl sides, add cold heavy cream to mascarpone mixture, and whisk until medium-stiff peaks form.
- Assemble Tiramisu: Use a 27x20 cm or 23x23 cm dish. Spread a thin layer of mascarpone cream on the bottom. Quickly dip each ladyfinger twice on each side in the raspberry syrup and layer them evenly in the dish.
- Layer Filling and Jam: Spread half the mascarpone cream over ladyfingers, then an even layer of half the raspberry jam. Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream. Do not add remaining jam yet.
- Chill: Cover with plastic wrap and refrigerate for a minimum of 8 hours or overnight to set.
- Serve: Once chilled, spread the remaining raspberry jam evenly on top. Optionally decorate with fresh raspberries and lemon slices before serving.
Notes
- Ensure the mascarpone and heavy cream are cold to achieve the best creaminess and volume.
- Dipping ladyfingers twice ensures they absorb enough raspberry syrup without becoming too soggy.
- If limoncello is not available, it can be omitted without affecting the overall taste.
- For best flavor, allow the tiramisu to chill overnight to let layers set and flavors meld.
- The number of ladyfingers may vary depending on the size of your baking dish.
- Use a shallow bowl to cool the jam quickly to avoid overcooking during cooling.
