Raspberry Tiramisu Recipe
Raspberry Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of raspberry-soaked ladyfingers, creamy mascarpone filling, and homemade raspberry jam. This luscious dessert combines the tartness of fresh raspberries with the rich creaminess of mascarpone, making it perfect to prepare ahead and impress guests with a fresh, fruity flavor.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes plus chilling time (8+ hours)
- Yield: 12 slices 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American, Italian
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 tablespoons limoncello (optional)
Mascarpone Filling
- 450 g mascarpone cheese, cold
- 120 g powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla paste
- 480 g heavy cream, cold (approximately 500 ml)
Assembling
- 25 ladyfinger cookies (amount depends 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 begin to break down, bringing the liquid to a bubble. Reduce to a simmer, stirring occasionally and mashing raspberries with a rubber spatula. Simmer for 23-25 minutes until thickened; test by drawing a line on the back of a spoon—if it holds, it’s ready. Transfer to a shallow bowl, cover, and chill in fridge until cool, 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 heat to simmer and cook for 3 minutes, stirring occasionally and breaking down berries. Strain syrup through a fine mesh sieve to remove seeds, discard solids. Stir in limoncello if using and allow syrup to cool to room temperature.
- Make Mascarpone Filling: Using a hand or stand mixer with whisk attachment, blend mascarpone, powdered sugar, lemon juice, and vanilla paste until smooth, about 30 seconds. Scrape bowl sides, then add cold heavy cream and whisk until medium-stiff peaks form.
- Assemble the Tiramisu: In a 27×20 cm (8×10.5 inch) or 23×23 cm (9×9 inch) dish, spread a small layer of mascarpone cream on the bottom and smooth evenly. Quickly dip ladyfingers twice on each side into the raspberry syrup and arrange a layer on the mascarpone. Spread half of the remaining mascarpone cream over the ladyfingers. Evenly dollop and spread half the raspberry jam layer on top. Repeat layering with dipped ladyfingers and mascarpone cream (excluding jam on this layer). Cover with plastic wrap and refrigerate for at least 8 hours or overnight to set.
- Serve: Before serving, spread the remaining raspberry jam in an even layer on top. Garnish with fresh raspberries and lemon slices for a vibrant finish.
Notes
- Use cold mascarpone and heavy cream for best whipped cream texture.
- Adjust the number of ladyfingers based on your dish size.
- Limoncello is optional but adds a lovely citrus aroma to the syrup.
- Let the tiramisu chill overnight for flavors to meld and set properly.
- Test jam consistency carefully to ensure proper thickening.
Keywords: Raspberry Tiramisu, mascarpone dessert, fruity tiramisu, raspberry jam tiramisu, no-bake tiramisu, Italian dessert with berries
Find it online: https://lucabites.com/raspberry-tiramisu-recipe/
