Description
This Raspberry Tiramisu is a delightful twist on the classic Italian dessert, combining layers of raspberry jam, mascarpone cream, and ladyfinger cookies soaked in a tangy raspberry syrup. The dessert is beautifully balanced with the fresh tartness of raspberries and the creamy richness of mascarpone, enhanced with hints of lemon and vanilla, making it a perfect treat 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 based on pan size)
- Fresh raspberries and lemon slices for decoration
Instructions
- Make Raspberry Jam: Combine 500 g frozen raspberries, 100 g sugar, and 1 tablespoon lemon juice in a saucepan. Heat until raspberries thaw and start breaking down, then bring to a simmer. Stir and mash occasionally with a rubber spatula. Simmer for 23-25 minutes until the jam thickens (test by making a line on the back of a spoon—if it holds, it’s done). Pour into a shallow bowl, cover with plastic wrap, and refrigerate until cooled, about 1 hour.
- Prepare Raspberry Syrup: In a small saucepan, combine 100 g sugar, 120 g water, and 30 g frozen raspberries. Heat over high heat until sugar dissolves and mixture boils. Reduce to a simmer and cook for 3 minutes, stirring and breaking down berries. Strain through a fine mesh sieve, discarding seeds. Stir in 3 tablespoons limoncello if using. Allow syrup to cool to room temperature.
- Make Mascarpone Filling: Once jam and syrup are cooled, whip 450 g cold mascarpone cheese with 120 g powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon vanilla paste using a hand mixer or stand mixer until smooth, about 30 seconds. Scrape sides and add 480 g cold heavy cream. Whip until medium-stiff peaks form.
- Assemble Tiramisu: In a 27×20 cm or similar-sized baking dish, spread a small layer of mascarpone cream evenly on the bottom. Quickly dip ladyfingers twice on each side into the raspberry syrup and lay them in a single layer on the cream. Spread half the mascarpone filling over the ladyfingers evenly, then spread half the raspberry jam on top. Repeat ladyfinger and mascarpone layers (without adding jam this time).
- Chill: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to allow flavors to meld and the dessert to set.
- Serve: Before serving, spread the remaining raspberry jam evenly on top. Garnish with fresh raspberries and lemon slices for a fresh, colorful presentation.
Notes
- Make sure all dairy ingredients are cold for the best whipping results.
- Limoncello is optional but adds a lovely citrusy flavor to the syrup.
- The number of ladyfingers may vary depending on the size of your pan.
- Test the jam thickness with the spoon test to achieve the perfect consistency.
- Letting the tiramisu chill overnight enhances the flavors and texture.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of recipe)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 35 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 75 mg
