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Raspberry Tiramisu Recipe

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4.9 from 112 reviews

Fresh Raspberry Tiramisu is a refreshing twist on the classic Italian dessert, featuring layers of raspberry-infused ladyfingers, rich mascarpone cream, and homemade raspberry jam. Perfectly balanced with tart raspberry syrup and a hint of lemon, this no-bake dessert offers a deliciously fruity and creamy experience ideal for warm weather or special occasions.

Ingredients

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 (500 ml)

Assembling

  • 25 ladyfinger cookies (approximate count depending on pan size)
  • Fresh raspberries and lemon slices for decoration

Instructions

  1. Make the Raspberry Jam: Combine frozen raspberries, granulated sugar, and lemon juice in a saucepan over medium heat. Heat until raspberries thaw and begin to break down, then bring the mixture to a gentle boil. Reduce heat to a simmer and stir occasionally, mashing the raspberries with a rubber spatula. Simmer for 23-25 minutes until thickened, testing by making a line on the back of a spoon without it running. Pour into a shallow dish to cool faster, cover, and refrigerate until room temperature or cooler, about 1 hour.
  2. Prepare the Raspberry Syrup: In a small saucepan, combine sugar, water, and frozen raspberries over high heat. Stir until sugar dissolves and mixture boils. Lower heat and simmer for 3 minutes, breaking down raspberries with a spatula. Strain through a fine mesh sieve to remove seeds, discard them, stir in limoncello if using, and let cool to room temperature.
  3. Make Mascarpone Filling: Using a hand mixer or stand mixer fitted with whisk attachment, beat mascarpone cheese, powdered sugar, lemon juice, and vanilla paste until smooth and combined, about 30 seconds. Scrape down the bowl sides, then add cold heavy cream and whisk until medium-stiff peaks form.
  4. Assemble the Tiramisu: Use a 27×20 cm (8×10.5 inch) or similar sized baking dish. Spread a thin layer of mascarpone cream on the bottom. Quickly dip each ladyfinger twice on each side in the raspberry syrup and lay a layer in the dish. Spread half of the mascarpone cream evenly over the ladyfingers, then add half of the raspberry jam and spread it out. Repeat layering with another layer of syrup-dipped ladyfingers and the remaining mascarpone cream. Cover with plastic wrap and refrigerate for a minimum of 8 hours or overnight.
  5. Serve: Before serving, spread the remaining raspberry jam evenly over the top layer of mascarpone cream. Decorate with fresh raspberries and lemon slices if desired. Serve chilled.

Notes

  • Use cold mascarpone and heavy cream for best whipping results.
  • Dipping the ladyfingers quickly prevents sogginess while allowing the syrup flavor to infuse.
  • Limoncello in the syrup is optional but adds a lovely citrusy depth.
  • Make sure raspberry jam is fully cooled before layering to avoid melting the cream.
  • This dessert should be made at least 8 hours ahead to allow flavors to meld and texture to set.

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