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Raspberry Tiramisu Recipe

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4.2 from 65 reviews

  • Author: Amina
  • Total Time: 9 hours 50 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Raspberry Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of luscious mascarpone cream, tangy raspberry jam, and ladyfinger cookies soaked in raspberry syrup. The combination of fresh raspberries, lemon juice, and limoncello creates a refreshing and vibrant flavor profile. Perfect for summer gatherings or as an impressive dessert for any occasion, it requires some hands-on preparation and chilling but delivers a stunning, fruity treat.

Ingredients

Raspberry Jam

  • 500 g frozen raspberries
  • 100 g granulated sugar
  • 1 tbsp lemon juice

Raspberry Syrup

  • 100 g granulated sugar
  • 120 g water
  • 30 g frozen raspberries
  • 3 tbsp limoncello (optional)

Mascarpone Filling

  • 450 g mascarpone cheese (cold)
  • 120 g powdered sugar
  • 2 tbsp lemon juice
  • 1 tsp vanilla paste
  • 480 g heavy cream (cold, about 500 ml)

Assembly

  • 25 ladyfinger cookies (estimate, depending on pan size)
  • Fresh raspberries and lemon slices for decoration

Instructions

  1. Prepare Raspberry Jam: In a saucepan, combine 500 g frozen raspberries, 100 g granulated sugar, and 1 tbsp lemon juice. Heat until raspberries thaw, start breaking down, and the mixture bubbles. Reduce to a simmer, stirring occasionally and mashing raspberries with a rubber spatula. Let simmer for 23-25 minutes until thickened, testing by running a line on the back of a spoon — it should hold without merging. Transfer to a shallow bowl, cover with plastic wrap, and refrigerate to cool to room temperature or colder (about 1 hour).
  2. Make Raspberry Syrup: While jam cools, place 100 g sugar, 120 g water, and 30 g frozen raspberries in a small saucepan over high heat. Heat until sugar dissolves and mixture boils. Reduce to simmer, mash berries gently, and cook for 3 minutes. Strain syrup through a fine mesh sieve to remove seeds. Discard seeds, add 3 tbsp limoncello (optional), and cool syrup to room temperature.
  3. Prepare Mascarpone Filling: When jam and syrup are cooled, beat 450 g cold mascarpone, 120 g powdered sugar, 2 tbsp lemon juice, and 1 tsp vanilla paste with a hand mixer or stand mixer whisk attachment until combined, about 30 seconds. Scrape bowl sides and add 480 g cold heavy cream. Whisk until medium-stiff peaks form.
  4. Assemble Tiramisu: Use a 27×20 cm, 23×23 cm, or similar-sized baking dish. Spread a thin layer of mascarpone cream evenly on the bottom. Dip ladyfingers twice on each side into raspberry syrup and arrange a layer in the dish. Spread half of the mascarpone cream evenly over cookies, then spread half of the raspberry jam on top.
  5. Chill: Cover the assembled tiramisu tightly with plastic wrap. Refrigerate for at least 8 hours, preferably overnight, to allow flavors to meld and layers to set.
  6. Serve: Before serving, spread remaining raspberry jam evenly on top. Garnish with fresh raspberries and lemon slices for an attractive presentation.

Notes

  • Use cold mascarpone and heavy cream to achieve the best texture in the mascarpone filling.
  • The number of ladyfinger cookies can vary depending on the size of the baking dish; adjust accordingly.
  • Limoncello is optional but adds a lovely citrusy depth to the raspberry syrup.
  • For best results, allow the tiramisu to chill overnight to fully set and develop flavor.
  • If you prefer a less sweet dessert, adjust sugar quantities slightly to taste.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://aminabakes.com/raspberry-tiramisu-recipe/