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Raspberry Tiramisu Recipe

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★★★★★

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.

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 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

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