Raspberry Tiramisu Recipe

Introduction

Raspberry Tiramisu offers a fresh and fruity twist on the classic Italian dessert. Layers of creamy mascarpone, tart raspberry jam, and soaked ladyfingers come together to create a delightful balance of flavors perfect for any occasion.

Ingredients

• 500 g frozen raspberries
• 100 g granulated sugar (for raspberry jam)
• 1 tbsp lemon juice (for raspberry 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 (adjust based 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 thaw and break down, then bring to a simmer. Mash occasionally and simmer for 23-25 minutes until thickened. Test by spreading some jam on the back of a spoon; if it holds a line when drawn through, it’s ready. Transfer to a shallow bowl, cover, and chill in the fridge for about 1 hour.
2. Step 2: Prepare the raspberry syrup by heating 100 g sugar, 120 g water, and 30 g frozen raspberries in a saucepan over high heat until sugar dissolves and boils. Reduce to a simmer and cook for 3 minutes, stirring and breaking down berries. Strain through a fine mesh sieve to remove seeds, then stir in 3 tbsp limoncello if using. Let syrup cool to room temperature.
3. Step 3: For the mascarpone filling, beat 450 g cold mascarpone with 120 g powdered sugar, 2 tbsp lemon juice, and 1 tsp vanilla paste until smooth, about 30 seconds. Add 480 g cold heavy cream and whisk until medium-stiff peaks form.
4. Step 4: Assemble the tiramisu in a 27×20 cm (8×10.5 inch) or similar baking dish. Spread a thin layer of mascarpone cream on the bottom. Dip ladyfingers quickly twice on each side into the raspberry syrup and lay them in a single layer in the dish. Spread half of the mascarpone cream evenly over the ladyfingers, then add half of the raspberry jam on top and smooth out.
5. Step 5: Repeat the layering process—another layer of dipped ladyfingers and mascarpone cream—but do not add the remaining raspberry jam yet. Cover with plastic wrap and refrigerate for at least 8 hours or overnight to set.
6. Step 6: Before serving, spread the remaining raspberry jam evenly over the top layer. Garnish with fresh raspberries and lemon slices as desired.

Tips & Variations

• For an extra citrus note, add a teaspoon of lemon zest to the mascarpone filling.
• Use fresh raspberries instead of frozen for a brighter flavor when in season.
• Replace limoncello with raspberry liqueur or omit alcohol for a non-alcoholic version.
• Ensure heavy cream and mascarpone are well chilled for better whipping results.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. Keep the topping jam separate if possible to maintain texture and add just before serving. Reheat is not recommended; serve chilled for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu ahead of time?

Yes, it is ideal to prepare the tiramisu at least 8 hours or overnight ahead. This resting time allows the flavors to meld and the ladyfingers to soften perfectly.

What can I use if I don’t have ladyfinger cookies?

You can substitute sponge cake or pound cake slices, cut into strips. Be sure to soak them briefly in the raspberry syrup to mimic the texture of ladyfingers.