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Raspberry Tiramisu Recipe

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★★★★★

4.1 from 42 reviews

A luscious Raspberry Tiramisu featuring layers of mascarpone cream, homemade raspberry jam, and raspberry syrup-soaked ladyfingers, offering a refreshing twist on the classic Italian dessert with a vibrant berry flavor and a hint of lemon.

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, approx. 500 ml)

Assembly

  • 25 ladyfinger cookies (estimate depending on baking dish size)
  • Fresh raspberries for decoration
  • Lemon slices for decoration

Instructions

  1. Prepare Raspberry Jam: In a saucepan, combine 500 g frozen raspberries, 100 g granulated sugar, and 1 tbsp lemon juice. Heat until raspberries thaw, start to break down, and the mixture comes to a boil. Reduce to simmer and mash occasionally with a rubber spatula, cooking for 23-25 minutes until thickened. Test by placing some jam on the back of a spoon; if a line drawn with a finger stays intact, it is ready. Transfer to a shallow bowl, cover with plastic wrap, and cool in the fridge to room temperature or colder (about 1 hour).
  2. Make Raspberry Syrup: While the jam cools, combine 100 g sugar, 120 g water, and 30 g frozen raspberries in a small saucepan. Heat over high heat until sugar dissolves and mixture boils. Lower heat to a simmer for 3 minutes, stirring and breaking down berries. Strain through a fine mesh sieve to remove seeds, discard solids, then stir in 3 tbsp limoncello (if using). Let syrup cool to room temperature.
  3. Prepare Mascarpone Filling: Using a hand mixer or stand mixer with a whisk attachment, beat 450 g cold mascarpone, 120 g powdered sugar, 2 tbsp lemon juice, and 1 tsp vanilla paste until combined, about 30 seconds. Scrape bowl sides, add 480 g cold heavy cream, and whisk until medium-stiff peaks form.
  4. Assemble Tiramisu: In a baking dish approximately 27×20 cm or 23×23 cm, spread a thin layer of mascarpone cream evenly over the bottom. Quickly dip each ladyfinger twice on each side into the raspberry syrup, then layer them in the dish to form a base. Spread half of the mascarpone cream over the ladyfingers evenly, followed by half of the raspberry jam. Repeat layering of dipped ladyfingers and mascarpone cream, omitting jam on the second layer.
  5. Chill: Cover the dish with plastic wrap and refrigerate for a minimum of 8 hours or preferably overnight to set flavors and texture.
  6. Finish & Serve: Just before serving, spread the remaining raspberry jam evenly over the top layer. Decorate with fresh raspberries and lemon slices as desired. Serve chilled.

Notes

  • The amount of ladyfinger cookies is approximate and may vary depending on the size of your baking dish.
  • Limoncello in the raspberry syrup is optional; it adds a subtle lemon-alcohol flavor but can be omitted for a non-alcoholic version.
  • Ensure all dairy ingredients are cold to achieve the best whipping results.
  • Allow the tiramisu to chill overnight for optimal flavor melding and firmness.
  • Use a fine mesh sieve to avoid raspberry seeds in the syrup for smooth texture.
  • Test raspberry jam thickness by cooling briefly; it will thicken more as it cools.

Keywords: Raspberry Tiramisu, Italian dessert, mascarpone, raspberry jam, ladyfingers, no-bake dessert, berry tiramisu, lemon tiramisu

Find it online: https://foodiecara.com/raspberry-tiramisu-recipe/