Description
This Raspberry Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of mascarpone cream, raspberry syrup-soaked ladyfingers, and homemade raspberry jam. The dessert is elegantly finished with fresh raspberries and lemon slices, making it perfect for a refreshing and fruity treat. It combines creamy mascarpone filling with the natural tartness and sweetness of raspberries, balanced by a hint of limoncello in the syrup.
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 (500 ml), cold
Assembling
- 25 ladyfinger cookies (estimate depending on pan size)
- Fresh raspberries for decoration
- Lemon slices for decoration
Instructions
- Make Raspberry Jam: In a saucepan, combine the frozen raspberries, granulated sugar, and lemon juice. Heat until raspberries thaw and begin to break down, and mixture starts to bubble. Reduce to a simmer and cook for 23-25 minutes, stirring occasionally and mashing the raspberries with a rubber spatula, until jam thickens. Test by placing jam on the back of a spoon and running your finger through it—if it leaves a line without the jam running, it’s ready. Transfer to a shallow bowl to cool faster, cover with plastic wrap, and refrigerate until cold (about 1 hour).
- Prepare Raspberry Syrup: While the jam cools, combine sugar, water, and frozen raspberries in a small saucepan over high heat. Bring to a boil, then reduce to a simmer for 3 minutes, stirring occasionally and breaking down raspberries. Strain through a fine mesh sieve to remove kernels, then stir in limoncello (if using). Allow syrup to cool to room temperature.
- Make Mascarpone Filling: Using a hand mixer or stand mixer with a whisk attachment, beat the mascarpone, powdered sugar, lemon juice, and vanilla paste until smooth and combined, about 30 seconds. Scrape bowl sides, then add cold heavy cream and whisk until medium-stiff peaks form.
- Assemble the Tiramisu: Use an approximately 27×20 cm (8×10.5 inch) or similar baking dish. Spread a small layer of mascarpone cream evenly on the bottom. Dip each ladyfinger into the raspberry syrup twice on each side, then place a layer of ladyfingers in the pan. Spread half the mascarpone cream over the ladyfingers evenly, then add half the raspberry jam on top.
- Layer and Chill: Repeat the ladyfinger and mascarpone layers (without the jam on this second layer). Cover the dish with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to set and allow flavors to meld.
- Serve and Decorate: Before serving, spread the remaining raspberry jam over the top layer evenly. Decorate with fresh raspberries and lemon slices as desired. Slice into 12 portions and enjoy.
Notes
- Ensure the mascarpone and heavy cream are cold for best whipping results.
- The amount of ladyfingers may vary depending on the baking dish size; estimate about 25.
- Limoncello is optional, but it adds a lovely citrus note to the syrup.
- For a firmer jam texture, cook slightly longer but avoid burning the raspberries.
- This dessert is best prepared a day ahead to allow flavors to meld perfectly.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of recipe)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 60 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
