Raspberry Tiramisu Recipe

Introduction

This Raspberry Tiramisu is a fresh and fruity twist on the classic Italian dessert. Layers of mascarpone cream, raspberry jam, and syrup-soaked ladyfingers create a delightful blend of tangy and sweet flavors. It’s perfect for a special occasion or a summer treat.

Ingredients

• 500 g frozen raspberries
• 100 g granulated sugar
• 1 tbsp lemon juice
• 100 g granulated sugar
• 120 g water
• 30 g frozen raspberries
• 3 tbsp limoncello (optional)
• 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)
• 25 ladyfinger cookies (estimate, depending on pan size)
• Fresh raspberries and lemon slices for decoration

Instructions

1. Step 1: Make the raspberry jam by adding 500 g frozen raspberries, 100 g sugar, and 1 tbsp lemon juice to a saucepan. Heat until raspberries thaw and start breaking down and the mixture bubbles. Lower to a simmer, stir occasionally, and mash with a spatula.
2. Step 2: Simmer for 23-25 minutes until the jam thickens. Test by placing some on the back of a spoon; if you can drag a line through it without the jam moving, it’s done. Pour into a shallow bowl, cover, and refrigerate to cool to room temperature or colder (about 1 hour).
3. Step 3: While the jam cools, prepare the raspberry syrup by heating 100 g sugar, 120 g water, and 30 g frozen raspberries in a small saucepan over high heat until the sugar dissolves and boils.
4. Step 4: Reduce heat and simmer for 3 minutes, stirring occasionally and breaking down the berries. Strain the syrup through a fine mesh sieve into a bowl, discard seeds, add 3 tbsp limoncello if using, and let cool to room temperature.
5. Step 5: For the mascarpone filling, blend 450 g cold mascarpone, 120 g powdered sugar, 2 tbsp lemon juice, and 1 tsp vanilla paste using a mixer on medium speed until combined (about 30 seconds).
6. Step 6: Add 480 g cold heavy cream to the mascarpone mixture and whisk until medium-stiff peaks form.
7. Step 7: Using a 27×20 cm or similar baking dish, spread a small layer of mascarpone cream on the bottom to start.
8. Step 8: Dip each ladyfinger cookie into the raspberry syrup twice on each side, then arrange in a single layer over the mascarpone base.
9. Step 9: Spread half of the mascarpone cream evenly over the ladyfingers, then add half of the raspberry jam on top and smooth it out.
10. Step 10: Repeat the layers with remaining dipped ladyfingers and mascarpone cream (leave remaining raspberry jam for serving). Cover with plastic wrap and refrigerate for at least 8 hours or overnight to set.
11. Step 11: Before serving, spread the remaining raspberry jam evenly on top. Optionally, garnish with fresh raspberries and lemon slices.

Tips & Variations

• For a boozy kick, add limoncello to the raspberry syrup or substitute with another favorite liqueur.
• Use fresh raspberries if available, but frozen work just as well for the jam and syrup.
• If you prefer a less tart version, reduce the lemon juice slightly or add a bit more powdered sugar to the mascarpone filling.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. The flavors will meld beautifully overnight. Reheat is not recommended; serve chilled for the best texture and taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu ahead of time?

Yes, it’s best to prepare it at least 8 hours in advance or overnight to allow the flavors to develop and the layers to set properly.

What can I use instead of ladyfinger cookies?

You can substitute ladyfingers with sponge cake or pound cake slices that you lightly soak in the raspberry syrup.

Raspberry Tiramisu Recipe

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★★★★★

4.8 from 147 reviews

• Author: anna
• Total Time: 1 hour 5 minutes plus 8 hours chilling
• Yield: 12 servings 1x

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Description

This Raspberry Tiramisu is a fresh and fruity twist on the classic Italian dessert. Layers of delicate ladyfingers soaked in a vibrant raspberry syrup, paired with creamy mascarpone filling and homemade raspberry jam, create a luscious, refreshing treat perfect for any occasion. Chilled overnight, this no-bake dessert offers a balance of tart and sweet flavors with a velvety texture that will delight your taste buds.

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Ingredients

Scale 1x2x3x

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, approximately 500 ml)

Assembly

• 25 ladyfinger cookies (amount may vary depending on pan size)
• Fresh raspberries and lemon slices for decoration

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Instructions

1. Make Raspberry Jam: Add the 500 g frozen raspberries, 100 g granulated sugar, and 1 tbsp lemon juice to a saucepan. Heat over medium heat until the raspberries thaw and begin to break down, and the mixture starts to bubble. Reduce to a simmer, stirring occasionally and mashing the raspberries with a rubber spatula. Simmer for 23-25 minutes until thickened. Test by running a finger through the jam on the back of a spoon; if the line stays, it’s ready. Transfer to a shallow bowl to cool, cover with plastic wrap, and refrigerate until cold (about 1 hour or more).
2. Prepare Raspberry Syrup: In a small saucepan, combine 100 g sugar, 120 g water, and 30 g frozen raspberries. Heat over high until sugar dissolves and the mixture boils. Reduce heat to simmer and cook for 3 minutes, breaking down berries with a spatula. Strain through a fine mesh sieve to remove seeds, discard solids, then stir in 3 tbsp limoncello if using. Let the syrup cool to room temperature.
3. Make Mascarpone Filling: In a mixing bowl, combine 450 g cold mascarpone cheese, 120 g powdered sugar, 2 tbsp lemon juice, and 1 tsp vanilla paste. Whip with a hand mixer or stand mixer whisk attachment for about 30 seconds until smooth. Scrape down bowl sides, then add 480 g cold heavy cream. Whisk again until medium-stiff peaks form, indicating the cream holds its shape firmly but softly.
4. Assemble Tiramisu: Use a 27×20 cm (8×10.5 inch) or similar sized dish. Spread a thin layer of mascarpone cream on the bottom to stabilize the ladyfingers. Quickly dip ladyfinger cookies twice on each side into the raspberry syrup, ensuring they absorb the liquid but aren’t soggy. Arrange a layer of soaked ladyfingers to cover the bottom.
5. Layer Fillings: Spread half of the mascarpone cream evenly over the ladyfingers. Then spoon half of the raspberry jam gently on top and spread evenly. Add a second layer of syrup-dipped ladyfingers if desired, followed by the remaining mascarpone cream. Do not add remaining jam yet.
6. Refrigerate: Cover the tiramisu tightly with plastic wrap and chill in the refrigerator for at least 8 hours or preferably overnight to allow flavors to meld and the dessert to set.
7. Serve: Before serving, spread the reserved raspberry jam over the top layer evenly. Optionally, garnish with fresh raspberries and lemon slices for an elegant finish.

Notes

• Make sure all dairy ingredients are cold before whipping to achieve optimal texture.
• Ladyfinger quantity may vary based on pan size; ensure even layers without overcrowding.
• Limoncello is optional but adds a nice citrusy depth.
• Simmer jams and syrup gently to avoid burning.
• This dessert can be made a day ahead for best flavor and convenience.
• Use fresh or frozen raspberries interchangeably.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Italian

Keywords: raspberry tiramisu, raspberry dessert, mascarpone tiramisu, no-bake tiramisu, fruity tiramisu