Description
This Raspberry Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of ladyfinger cookies soaked in a tangy raspberry syrup and luscious mascarpone cream, topped with homemade raspberry jam. The fresh raspberries and lemon slices add a vibrant and refreshing touch to this elegant dessert, perfect for any occasion.
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, cold (approx. 500 ml)
Assembling
- 25 ladyfinger cookies (estimate depending on size of pan)
- Fresh raspberries for decoration
- Lemon slices for decoration
Instructions
- Make Raspberry Jam: In a saucepan, combine 500 g frozen raspberries, 100 g granulated sugar, and 1 tablespoon lemon juice. Heat until raspberries thaw and begin to break down, bringing the mixture to a bubble. Reduce to a simmer, stirring occasionally and mashing raspberries with a spatula, for 23-25 minutes or until thickened. Test by running a line with your finger on the back of a spoon; if it holds, the jam is ready. Pour into a shallow bowl, cover with plastic wrap, and chill for about 1 hour until cool or cold.
- Prepare Raspberry Syrup: While the jam cools, place 100 g sugar, 120 g water, and 30 g frozen raspberries in a small saucepan over high heat. Stir until sugar dissolves and mixture boils. Reduce to a simmer for 3 minutes, breaking down berries with a spatula. Strain through a fine mesh sieve to remove seeds, discard kernels, then stir in 3 tablespoons limoncello if using. Let syrup cool to room temperature.
- Make Mascarpone Filling: When jam and syrup are cool, use a hand or stand mixer with a whisk attachment to beat 450 g cold mascarpone, 120 g powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon vanilla paste until combined (about 30 seconds). Scrape sides of the bowl, then add 480 g cold heavy cream and whisk until medium-stiff peaks form.
- Assemble Tiramisu: Use a 27×20 cm or 23×23 cm baking dish. Spread a small layer of mascarpone cream on the bottom to even out. Quickly dip each ladyfinger twice on each side in the raspberry syrup and layer them in the dish. Spread half the mascarpone filling evenly over ladyfingers. Spoon half the raspberry jam on top and smooth evenly. Repeat by adding another layer of dipped ladyfingers and mascarpone cream but reserve the remaining jam for serving. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- Serve: Once set, spread the remaining raspberry jam over the tiramisu in an even layer. Decorate with fresh raspberries and lemon slices before serving.
Notes
- Ensure the mascarpone and heavy cream are cold for best results when whipping the cream.
- The number of ladyfinger cookies may vary depending on the size of your baking dish.
- Limoncello is optional in the syrup but adds a nice lemony depth to the flavor.
- Chill time is critical for the tiramisu to set properly; do not skip the 8-hour refrigeration.
- Testing the jam thickness by the spoon method will help prevent over or under-cooking the jam.
Nutrition
- Serving Size: 1 slice (1/12th of recipe)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 40 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
