Description
This Raspberry Tiramisu is a refreshing twist on the classic Italian dessert, featuring layers of delicate ladyfinger cookies soaked in homemade raspberry syrup, rich mascarpone cream, and vibrant raspberry jam. Finished with fresh raspberries and lemon slices for a bright, fruity finish, it’s a perfect dessert for berry lovers looking for a sophisticated yet approachable treat.
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, sugar, and lemon juice to a saucepan and heat until the raspberries start to break down and the mixture bubbles. Reduce to a simmer and mash the raspberries while stirring occasionally. Simmer for 23-25 minutes until thickened, testing by making a line on the back of a spoon. Pour into a shallow bowl to cool, then refrigerate until cold (about 1 hour).
- Prepare the Raspberry Syrup: In a small saucepan, combine sugar, water, and raspberries. Heat over high heat until sugar dissolves and mixture boils. Simmer for 3 minutes, mashing the berries occasionally. Strain syrup through a fine mesh sieve to remove seeds. Stir in limoncello if using, and let cool to room temperature.
- Make the Mascarpone Filling: Using a hand or stand mixer with a whisk attachment, beat mascarpone, powdered sugar, lemon juice, and vanilla paste until combined, about 30 seconds. Slowly add cold heavy cream and whip until medium-stiff peaks form.
- Assemble the Tiramisu: In a suitable baking dish (around 27×20 cm or 23×23 cm), spread a thin layer of mascarpone cream on the bottom. Quickly dip ladyfingers twice on each side into the raspberry syrup and arrange in a layer over the cream. Spread half the mascarpone filling evenly over the ladyfingers, then spread half the raspberry jam on top. Repeat the layering with dipped ladyfingers and mascarpone cream (reserve remaining jam for serving). Cover with plastic wrap and chill in the refrigerator for at least 8 hours or overnight.
- Serve: Before serving, spread the remaining raspberry jam evenly over the set tiramisu. Garnish with fresh raspberries and lemon slices for a bright, decorative touch.
Notes
- Use cold mascarpone and heavy cream for better whipping results.
- Adjust the number of ladyfinger cookies depending on the size of your baking dish.
- If you prefer an alcohol-free version, omit the limoncello in the syrup.
- Ensure the raspberry jam is cooled completely before assembling to prevent melting the cream.
- Leftover tiramisu can be stored covered in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 slice (approx. 100 g)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 40 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 65 mg
