Description
This Raspberry Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of soft ladyfinger cookies soaked in a homemade raspberry syrup, creamy mascarpone filling, and vibrant raspberry jam. The dessert is elegantly finished with fresh raspberries and lemon slices, making it a perfect treat for berry lovers and special occasions alike.
Ingredients
Scale
Raspberry Jam:
- 500 g frozen raspberries
- 100 g granulated sugar
- 1 tablespoon lemon juice
Raspberry Syrup:
- 120 g water
- 30 g frozen raspberries
- 3 tablespoons limoncello (optional)
- 100 g granulated sugar
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 (depending on pan size)
- Fresh raspberries and lemon slices for decoration
Instructions
- Make Raspberry Jam: Add frozen raspberries, granulated sugar, and lemon juice into a saucepan. Heat until raspberries thaw, start breaking down, and liquid bubbles. Reduce heat to simmer, stir occasionally, and mash 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, jam is ready. Pour into shallow bowl, cover with plastic wrap, and chill until room temperature or colder, 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. Lower heat to simmer for 3 minutes, stirring occasionally and breaking down berries. Strain syrup through a fine mesh sieve, discarding seeds. Stir in limoncello if using. Let syrup cool to room temperature.
- Prepare Mascarpone Filling: When jam and syrup are cooled, beat mascarpone cheese, powdered sugar, lemon juice, and vanilla paste with a hand or stand mixer until combined, about 30 seconds. Scrape sides of bowl, then add heavy cream and whisk until mixture holds medium-stiff peaks.
- Assemble Tiramisu: Using a 27×20 cm or similar baking dish, spread a small amount of mascarpone cream on the bottom. Dip ladyfinger cookies twice on each side into the raspberry syrup, then layer them evenly in the dish. Spread half the mascarpone cream over the ladyfingers evenly. Spread half the raspberry jam over the mascarpone layer. Repeat layering with remaining mascarpone cream. Cover with plastic wrap.
- Chill: Refrigerate the assembled tiramisu for at least 8 hours or preferably overnight to set and develop flavors.
- Serve: Before serving, evenly spread the remaining raspberry jam over the top. Decorate with fresh raspberries and lemon slices for an attractive presentation.
Notes
- Use cold mascarpone and heavy cream for best whipping results.
- Limoncello in the syrup is optional but adds a nice citrus-vanilla flavor.
- Ladyfinger quantity may vary depending on pan size; adjust accordingly.
- Ensure raspberry jam is cooled completely before layering to prevent melting the mascarpone cream.
- Let tiramisu rest overnight for the best texture and melding of flavors.
Keywords: raspberry tiramisu, berry dessert, Italian dessert, mascarpone dessert, no-bake tiramisu, raspberry jam, ladyfingers, berry syrup