Description
This Raspberry Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of mascarpone cream, raspberry jam, and syrup-soaked ladyfingers. The rich, creamy filling is balanced with the tartness of raspberries, creating a refreshing and 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 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 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 with a rubber spatula. Simmer for 23-25 minutes until thickened (test by making a line on the back of a spoon that stays separated). 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 granulated sugar, 120 g water, and 30 g frozen raspberries. Heat over high heat until sugar dissolves and mixture boils. Reduce heat and simmer for 3 minutes, stirring and mashing berries occasionally. Strain the syrup through a fine mesh sieve to remove seeds, discard solids. Stir in 3 tablespoons limoncello if using, and let syrup cool to room temperature.
- Make Mascarpone Filling: Using a hand or stand mixer with a whisk attachment, beat 450 g cold mascarpone, 120 g powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon vanilla paste together until combined, about 30 seconds. Scrape sides of the bowl. Add 480 g cold heavy cream and whisk until medium-stiff peaks form.
- Assemble Tiramisu: Use a 27×20 cm or similar size baking dish. Spread a thin layer of mascarpone cream evenly on the bottom. Dip ladyfinger cookies twice on each side into raspberry syrup and arrange in a single layer on the mascarpone. Spread half of the mascarpone cream evenly over the ladyfingers, then spread half of the raspberry jam on top. Repeat dipping and layering of ladyfingers and mascarpone cream for a second layer. Do not add jam on top yet.
- Chill: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to set and develop flavors.
- Serve: Before serving, spread the remaining raspberry jam evenly over the top layer. Optionally decorate with fresh raspberries and lemon slices for garnish.
Notes
- Make sure all dairy ingredients are cold to achieve the best whipped cream texture.
- The amount of ladyfingers may vary slightly depending on the size of your baking dish.
- Limoncello is optional but adds a lovely citrus aroma to the syrup.
- Test the jam thickness by checking if it holds a line on the back of a spoon to ensure it is perfect for layering.
- This dessert needs overnight chilling to fully set and enhance flavors.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of recipe)
- Calories: 320
- Sugar: 28 g
- Sodium: 50 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
