Description
This Raspberry Tiramisu is a refreshing, fruity twist on the classic Italian dessert, featuring layers of delicate ladyfinger cookies soaked in a raspberry syrup, topped with a luscious mascarpone filling, and finished with a homemade raspberry jam. It’s a perfect balance of creamy, tart, and sweet flavors that make it an elegant dessert for any occasion.
Ingredients
Scale
Raspberry Jam
- 500 g frozen raspberries
- 100 g granulated sugar
- 1 tablespoon lemon juice
Raspberry Syrup
- 100 g granulated sugar
- 120 g water
- 30 g frozen raspberries
- 3 tablespoon limoncello (optional)
Mascarpone Filling
- 450 g mascarpone cheese, cold
- 120 g powdered sugar
- 2 tablespoon lemon juice
- 1 teaspoon vanilla paste
- 480 g heavy cream, cold (500 ml)
Assembling
- 25 ladyfinger cookies (estimate, depending on pan size)
- Fresh raspberries and lemon slices for decoration
Instructions
- Make the Raspberry Jam: Add frozen raspberries, granulated sugar, and lemon juice to a saucepan and heat until raspberries start breaking down and liquid comes to a bubble. Reduce heat and simmer for 23-25 minutes, stirring occasionally and mashing the berries. Test thickness by running a line on the back of a spoon; if it holds, the jam is ready. Pour into a shallow bowl to cool faster, cover, and refrigerate for about 1 hour until cold or room temperature.
- Prepare Raspberry Syrup: In another saucepan, combine sugar, water, and frozen raspberries over high heat until the sugar dissolves and mixture boils. Reduce to a simmer and cook for 3 minutes, stirring and breaking down berries. Strain syrup through a fine mesh sieve to remove seeds, add limoncello if using, and let cool to room temperature.
- Make Mascarpone Filling: Once the jam and syrup have cooled, whisk mascarpone, powdered sugar, lemon juice, and vanilla paste until combined. Then add cold heavy cream and whisk until medium-stiff peaks form.
- Assemble the Tiramisu: Using a baking dish approximately 27×20 cm or similar, spread a thin layer of mascarpone cream on the bottom. Dip ladyfingers twice per side into raspberry syrup and arrange in a single layer. Spread half of the mascarpone cream evenly over the ladyfingers, then add half of the raspberry jam. Repeat layering with dipped ladyfingers and mascarpone cream. Cover with plastic wrap and refrigerate for at least 8 hours or overnight to set.
- Serve: Before serving, spread the remaining raspberry jam on top and decorate with fresh raspberries and lemon slices for a beautiful presentation.
Notes
- Use cold mascarpone and heavy cream to ensure proper whipping and texture.
- The amount of ladyfinger cookies can vary based on the size of your baking dish.
- Limoncello is optional in the raspberry syrup and adds a lovely subtle citrus flavor.
- For best results, allow the tiramisu to chill overnight to fully set and develop flavors.
- Store leftovers covered in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of recipe)
- Calories: 320
- Sugar: 26 g
- Sodium: 50 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
