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.
Ingredients
Scale
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
Instructions
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
