Description
This Raspberry Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of luscious mascarpone cream, tangy raspberry jam, and raspberry syrup-soaked ladyfingers. Infused with lemon and optional limoncello, this no-bake dessert offers a refreshing fruity flavor 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 tablespoon limoncello (optional)
Mascarpone Filling
- 450 g mascarpone cheese (cold)
- 120 g powdered sugar
- 2 tablespoon lemon juice
- 1 teaspoon vanilla paste
- 480 g heavy cream (cold, approx. 500 ml)
Assembling
- 25 ladyfinger cookies (estimate depending on pan size)
- Fresh raspberries and lemon slices for decoration
Instructions
- Make Raspberry Jam: In a saucepan, combine 500 g frozen raspberries, 100 g sugar, and 1 tablespoon lemon juice. Heat until raspberries break down and mixture starts bubbling. Lower heat to simmer and stir occasionally, mashing raspberries with a rubber spatula. Simmer for 23-25 minutes until jam thickens to consistency where a line drawn on a spoon holds its shape. Pour the jam into a shallow bowl, cover with plastic wrap, and chill to room temperature or colder (about 1 hour).
- Prepare Raspberry Syrup: In a small saucepan, mix 100 g sugar, 120 g water, and 30 g frozen raspberries. Heat over high until sugar dissolves and mixture boils. Reduce to a simmer and cook for 3 minutes, stirring and breaking down berries. Strain syrup through a fine mesh sieve, discarding seeds. Stir in 3 tablespoons limoncello if using, and cool to room temperature.
- Make Mascarpone Filling: Using a hand or stand mixer with a whisk attachment, beat together 450 g cold mascarpone, 120 g powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon vanilla paste until combined (about 30 seconds). Scrape down sides, then add 480 g cold heavy cream and whisk until mixture holds medium-stiff peaks.
- Assemble Tiramisu: In a 27×20 cm or similar sized baking dish, spread a little mascarpone cream evenly on the bottom. Dip each ladyfinger into raspberry syrup twice on each side and arrange a layer in the dish. Spread half the mascarpone cream evenly on top, then half the raspberry jam. Repeat with another layer of syrup-dipped ladyfingers and mascarpone cream but do not add jam yet. Cover with plastic wrap and chill at least 8 hours or preferably overnight.
- Serve: Before serving, spread the remaining raspberry jam evenly over the top of the tiramisu. Decorate with fresh raspberries and lemon slices as desired.
Notes
- Make sure all dairy ingredients are cold for best whipping results.
- The number of ladyfingers may vary depending on pan size.
- Limoncello is optional but adds a nice citrusy kick to the raspberry syrup.
- Letting the tiramisu set overnight enhances flavors.
- Test raspberry jam thickness by running a finger or spoon across the back of a spoon; the line should stay clear.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of recipe)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 35 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
