Raspberry Tiramisu Recipe

Introduction

Raspberry Tiramisu is a fresh twist on the classic Italian dessert, combining layers of creamy mascarpone with vibrant homemade raspberry jam and syrup. This no-bake treat is perfect for summer gatherings or anytime you crave a fruity indulgence.

Ingredients

• 500 g frozen raspberries
• 100 g granulated sugar (for jam)
• 1 tbsp lemon juice (for jam)
• 100 g granulated sugar (for syrup)
• 120 g water
• 30 g frozen raspberries (for syrup)
• 3 tbsp limoncello (optional)
• 450 g mascarpone cheese (cold)
• 120 g powdered sugar
• 2 tbsp lemon juice (for mascarpone filling)
• 1 tsp vanilla paste
• 480 g heavy cream, cold (about 500 ml)
• 25 ladyfinger cookies (estimate, depending on pan size)
• Fresh raspberries and lemon slices for decoration

Instructions

1. Step 1: Make the raspberry jam by combining 500 g frozen raspberries, 100 g sugar, and 1 tbsp lemon juice in a saucepan. Heat until raspberries start to break down and the mixture bubbles. Reduce to a simmer and mash the berries gently with a spatula.
2. Step 2: Let the jam simmer for 23-25 minutes until thickened. Test by adding some jam to the back of a spoon; if you can draw a line with your finger that stays clear, it’s ready. Pour into a shallow bowl, cover with plastic wrap, and refrigerate until cooled.
3. Step 3: Prepare the raspberry syrup by heating 100 g sugar, 120 g water, and 30 g frozen raspberries over high heat until sugar dissolves and boil begins. Reduce heat to a simmer and cook for 3 minutes, mashing berries occasionally.
4. Step 4: Strain the syrup through a fine mesh sieve to remove seeds. Stir in optional limoncello and let the syrup cool to room temperature.
5. Step 5: For the mascarpone filling, whisk together mascarpone, powdered sugar, lemon juice, and vanilla paste until smooth, about 30 seconds. Then add the cold heavy cream and whisk until medium-stiff peaks form.
6. Step 6: Assemble the tiramisu in a baking dish approximately 27×20 cm or similar. Spread a small layer of mascarpone cream on the bottom to start.
7. Step 7: Quickly dip ladyfingers into the raspberry syrup twice on each side, then layer them evenly over the mascarpone.
8. Step 8: Spread half of the mascarpone cream evenly over the ladyfingers, then half of the raspberry jam on top.
9. Step 9: Repeat the layering with dipped ladyfingers and the remaining mascarpone cream. Cover with plastic wrap and chill in the fridge for at least 8 hours or overnight.
10. Step 10: Before serving, spread the remaining raspberry jam evenly on top. Decorate with fresh raspberries and lemon slices as desired.

Tips & Variations

• Use room-temperature mascarpone before mixing to avoid lumps in your filling.
• Substitute limoncello with lemon zest for a non-alcoholic version.
• For extra texture, add finely chopped nuts between layers.
• Make sure the syrup is fully cooled before dipping ladyfingers to prevent sogginess.

Storage

Store the assembled tiramisu covered in the refrigerator for up to 2 days for best freshness. Avoid freezing, as the texture may be affected. Reheat is not recommended; serve chilled directly from the fridge for the best experience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used but keep in mind they may release more liquid, potentially affecting the thickness of the jam.

How long does it take to prepare this raspberry tiramisu?

Active prep time is around 30-40 minutes, but the tiramisu requires at least 8 hours resting in the fridge to set properly, ideally overnight.

Raspberry Tiramisu Recipe

Print Recipe

★★★★★

4.7 from 77 reviews

This Raspberry Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of tangy homemade raspberry jam, delicate raspberry syrup-soaked ladyfingers, and a luscious mascarpone cream infused with lemon and vanilla. It’s beautifully decorated with fresh raspberries and lemon slices, making it perfect for a refreshing and elegant treat.

• Author: Dylan
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 9 hours (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 and lemon slices for decoration

Instructions

1. Make Raspberry Jam: In a saucepan, combine the 500 g frozen raspberries, 100 g granulated sugar, and 1 tbsp lemon juice. Heat over medium heat until raspberries thaw and start to break down, and the mixture begins bubbling. Reduce heat to a simmer, mashing raspberries occasionally with a rubber spatula. Simmer for 23-25 minutes until thickened, testing by seeing if a line drawn on the back of a spoon stays visible. Pour into a shallow bowl and cover with plastic wrap. Refrigerate until cooled to room temperature or colder, about 1 hour.
2. Prepare Raspberry Syrup: While jam cools, place 100 g sugar, 120 g water, and 30 g frozen raspberries in a small saucepan over high heat. Stir until sugar dissolves and mixture boils. Reduce heat to simmer, cook for 3 minutes, breaking down berries occasionally. Strain syrup through a fine mesh sieve to remove raspberry seeds and discard them. Stir in 3 tbsp limoncello (optional) and let syrup cool to room temperature.
3. Make Mascarpone Filling: Using a hand mixer or stand mixer with whisk attachment, beat 450 g cold mascarpone cheese with 120 g powdered sugar, 2 tbsp lemon juice, and 1 tsp vanilla paste until combined, about 30 seconds. Scrape down sides of the bowl. Add 480 g cold heavy cream and whisk until medium-stiff peaks form.
4. Assemble the Tiramisu: Use a baking dish approximately 27×20 cm or 23×23 cm. Spread a little mascarpone cream evenly on the bottom. Dip ladyfingers quickly twice on each side into the raspberry syrup and lay them in a single layer. Spread half the mascarpone cream evenly over the ladyfingers, then add half the raspberry jam and smooth it out. Repeat layering process with dipped ladyfingers and remaining mascarpone cream, but do not add raspberry jam at this stage.
5. Chill: Cover the tiramisu with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to allow flavors to meld and the dessert to set properly.
6. Serve: Before serving, spread the remaining raspberry jam evenly over the top layer. Decorate with fresh raspberries and lemon slices as desired. Serve chilled.

Notes

• For best results, ensure mascarpone and heavy cream are cold before whipping.
• Dipping ladyfingers briefly in syrup prevents them from becoming too soggy.
• Limoncello is optional but adds a lovely citrus note to the syrup.
• Letting the tiramisu chill overnight enhances flavor melding and texture.
• You can adjust sugar amounts in jam and syrup based on raspberry sweetness.
• Use a shallow wide dish to get perfect layering thickness.
• Test jam thickness with the back of a spoon to avoid undercooking.

Keywords: Raspberry Tiramisu, Raspberry Dessert, Mascarpone, Italian Dessert, Berry Tiramisu, Homemade Tiramisu