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Raspberry Tiramisu Recipe

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★★★★★

4.7 from 326 reviews

This Raspberry Tiramisu is a delightful twist on the classic Italian dessert, incorporating fresh raspberry jam and syrup for a fruity, tangy flavor. Layers of mascarpone cream, soaked ladyfingers, and fresh raspberries create a creamy, refreshing treat perfect for any occasion. It requires no baking and is best chilled overnight to develop its rich texture and flavor.

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
  • Lemon slices for decoration

Instructions

  1. Make Raspberry Jam: Add the frozen raspberries, granulated sugar, and lemon juice to a saucepan. Heat until the raspberries thaw, start breaking down, and the liquid reaches a bubble. Reduce heat to a simmer, stirring occasionally and mashing raspberries with a rubber spatula. Let simmer for 23-25 minutes until thickened; test by spreading jam on the back of a spoon and making a line that holds. Transfer to a shallow bowl to cool, cover with plastic wrap, and chill until room temperature or colder, about 1 hour.
  2. Prepare Raspberry Syrup: In a small saucepan, combine sugar, water, and frozen raspberries over high heat. Bring to a boil, then reduce to a simmer for 3 minutes, stirring occasionally and breaking down berries. Strain syrup through a fine mesh sieve, discarding raspberry kernels. Stir in limoncello (if using) and cool to room temperature.
  3. Make Mascarpone Filling: Once the jam and syrup are cold or room temperature, in a mixing bowl, whip mascarpone cheese with powdered sugar, lemon juice, and vanilla paste using a hand mixer or stand mixer with whisk attachment until combined (about 30 seconds). Scrape bowl sides, then add cold heavy cream and whisk until medium-stiff peaks form.
  4. Assemble Tiramisu: Use a 27×20 cm (8×10.5 inch), 23×23 cm (9×9 inch), or similarly sized baking dish. Spread a thin layer of mascarpone cream on the bottom. Quickly dip ladyfinger cookies into raspberry syrup twice on each side and arrange in a layer over the cream. Spread half the mascarpone cream evenly over the ladyfingers, then spread half the raspberry jam on top. Repeat layering with remaining ladyfingers soaked in syrup and remaining mascarpone cream (reserve raspberry jam for topping after chilling).
  5. Chill: Cover the dish with plastic wrap and refrigerate for a minimum of 8 hours, preferably overnight, to allow flavors to meld and dessert to set.
  6. Serve: Just before serving, spread the remaining raspberry jam evenly atop the tiramisu, then garnish with fresh raspberries and lemon slices for decoration.

Notes

  • The raspberry jam takes about 1 hour total including simmering and cooling time.
  • If limoncello is unavailable or undesired, it can be omitted from the raspberry syrup.
  • The number of ladyfingers may vary depending on the size of your pan and how thickly you layer.
  • Ensure mascarpone and heavy cream are cold before whipping for best results.
  • The tiramisu requires at least 8 hours to chill but is best after overnight refrigeration.
  • Use a shallow baking dish to assemble for even layering and easier serving.

Keywords: Raspberry Tiramisu, Italian dessert, mascarpone, raspberry jam, no bake dessert, layered dessert, berry tiramisu

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