Description
This luscious Raspberry Tiramisu recipe puts a vibrant twist on the classic Italian dessert by incorporating fresh and frozen raspberries into a creamy mascarpone filling layered with raspberry jam, syrup-soaked ladyfingers, and decorative fresh raspberries and lemon slices. Perfectly balanced with tangy lemon juice and the optional kick of limoncello, this no-bake dessert offers a refreshing and elegant treat for any occasion.
Ingredients
Scale
Raspberry Jam
- 500 g frozen raspberries
- 100 g granulated sugar
- 1 tablespoon lemon juice
Raspberry Syrup
- 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)
- Fresh lemon slices (for decoration)
Instructions
- Make Raspberry Jam: Add 500 g frozen raspberries, 100 g granulated sugar, and 1 tablespoon lemon juice into a saucepan. Heat over medium until raspberries thaw and start breaking down and the mixture begins to bubble. Reduce heat to a simmer and stir occasionally, mashing raspberries gently with a rubber spatula. Let simmer for 23-25 minutes until thickened; test by dragging a line on the back of a spoon—if it holds, it’s done. Pour jam into a shallow bowl to cool faster, cover with plastic wrap, and refrigerate until room temperature or colder (about 1 hour).
- Make Raspberry Syrup: In a small saucepan, combine 120 g water, 30 g frozen raspberries, and 100 g granulated sugar. Heat over high heat until sugar dissolves and mixture boils. Reduce heat to simmer for 3 minutes, stirring and gently breaking berries with a spatula. Strain through fine mesh sieve to remove seeds, discard solids. Stir in 3 tablespoons limoncello if using. Let syrup cool to room temperature.
- Prepare Mascarpone Filling: In a mixing bowl, combine 450 g cold mascarpone, 120 g powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon vanilla paste. Using a hand mixer or stand mixer with whisk, blend about 30 seconds until smooth. Scrape down bowl sides. Add 480 g cold heavy cream and whisk until medium-stiff peaks form.
- Assemble Tiramisu: Use a 27×20 cm (8×10.5 inch) or similar baking dish. Spread a thin layer of mascarpone cream on the bottom. Quickly dip ladyfingers twice on each side into raspberry syrup to soak and arrange a layer at the bottom. Spread half of the mascarpone filling evenly over ladyfingers. Carefully spread half of the raspberry jam over the mascarpone layer. Repeat dipping and layering with remaining ladyfingers and mascarpone cream (do not add more jam at this stage). Cover with plastic wrap.
- Chill and Serve: Refrigerate the assembled tiramisu for a minimum of 8 hours, preferably overnight, to set flavors and texture. Before serving, evenly spread the remaining raspberry jam on top. Garnish with fresh raspberries and lemon slices for a bright, decorative finish.
Notes
- For best results, use cold mascarpone and heavy cream to achieve a smooth, stable filling.
- The amount of ladyfingers needed may vary depending on your dish size; adjust accordingly.
- Limoncello is optional but adds a delightful citrusy depth to the syrup.
- Ensure raspberry jam is fully cooled before layering to prevent melting the mascarpone mixture.
- This dessert is gluten-free if using gluten-free ladyfingers.
- Store leftover tiramisu covered in the refrigerator for up to 3 days.
Keywords: Raspberry Tiramisu, Raspberry Dessert, No-Bake Tiramisu, Italian Dessert, Mascarpone Recipe, Berry Tiramisu, Limoncello Tiramisu