Name: Raspberry Tiramisu Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 8 h 30 min
Cuisine: Italian
Ingredients: 500 g frozen raspberries; 100 g granulated sugar; 1 tbsp lemon juice; 100 g granulated sugar; 120 g water; 30 g frozen raspberries; 3 tbsp limoncello (optional); 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); 25 ladyfinger cookies (adjust based on pan size); Fresh raspberries and lemon slices for decoration

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Introduction

This Raspberry Tiramisu is a refreshing twist on the classic Italian dessert, combining vibrant raspberry flavors with creamy mascarpone. It’s perfect for summer gatherings or any time you crave a fruity, elegant treat.

A rectangular white ceramic dish filled with a bright red, glossy raspberry topping that covers the entire surface evenly with a slightly textured look from the seeds. The top left corner of the dish is decorated with several fresh raspberries in a rich red shade and thin lemon slices that are pale yellow with a translucent peel. More fresh raspberries and lemon slices are scattered around the dish on a white marbled texture. To the right of the dish, two silver forks rest on the surface, and a white plate with extra fresh raspberries is partly visible. The scene is softly lit showing detailed texture on all elements. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 g frozen raspberries
100 g granulated sugar
1 tbsp lemon juice
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
1 tsp vanilla paste
480 g heavy cream (cold, about 500 ml)
25 ladyfinger cookies (amount depends on pan size)
Fresh raspberries and lemon slices for decoration

Instructions

Step 1: Make the raspberry jam by adding 500 g frozen raspberries, 100 g sugar, and 1 tbsp lemon juice to a saucepan. Heat until the raspberries thaw and break down, then bring to a gentle bubble. Reduce to a simmer, stir occasionally, and mash the raspberries with a rubber spatula.
Step 2: Simmer the jam for 23-25 minutes until thickened. Test by placing some on the back of a spoon and drawing a line with your finger; if it doesn’t run, it’s ready. Transfer to a shallow bowl, cover with plastic wrap, and cool in the fridge for about an hour.
Step 3: While the jam cools, prepare the raspberry syrup. Combine 100 g sugar, 120 g water, and 30 g frozen raspberries in a small saucepan. Heat over high until sugar dissolves and it boils, then reduce to a simmer for 3 minutes, stirring and mashing berries.
Step 4: Strain the syrup through a fine mesh sieve to remove seeds, then stir in 3 tbsp limoncello if using. Let the syrup cool to room temperature.
Step 5: For the mascarpone filling, beat 450 g cold mascarpone, 120 g powdered sugar, 2 tbsp lemon juice, and 1 tsp vanilla paste together until smooth, about 30 seconds.
Step 6: Add the 480 g cold heavy cream to the mascarpone mixture and whisk until medium-stiff peaks form.
Step 7: Assemble the tiramisu in a baking dish around 27×20 cm (or similar size). Spread a thin layer of mascarpone cream on the bottom.
Step 8: Quickly dip ladyfinger cookies twice on each side into the raspberry syrup, then arrange a layer over the cream in the dish.
Step 9: Spread half the mascarpone cream evenly over the ladyfingers, then add half the raspberry jam and smooth it out.
Step 10: Repeat the layering with dipped ladyfingers and mascarpone cream. Cover with plastic wrap and chill in the fridge for at least 8 hours, preferably overnight.
Step 11: Before serving, spread the remaining raspberry jam on top. Garnish with fresh raspberries and lemon slices if desired.

Tips & Variations

For a boozy kick, stir in limoncello or another citrus liqueur to the syrup; omit for a non-alcoholic version.
Use fresh raspberries in the jam if available for an even brighter flavor.
Ensure heavy cream and mascarpone are cold for better whipping and texture.
Adjust the sweetness of the jam and syrup to taste by reducing or increasing sugar.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. It’s best enjoyed within this time for optimal freshness. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

A square slice of layered dessert sits on a white plate on a white marbled surface. The dessert has four main layers: a bottom light brown textured base, followed by a thick white creamy layer, then a bright red raspberry layer with bits of fruit, another thick white creamy layer, and a top shiny ruby red raspberry glaze. On top, a fresh raspberry and a thin lemon slice add color and detail. In the background, a small white bowl holds more raspberries, and a silver fork is partially visible to the right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used and will provide a bright, fresh flavor. Adjust the cooking time slightly if needed for jam consistency.

How long should I soak the ladyfingers in the syrup?

Dip the ladyfingers quickly, about 1-2 seconds per side, to avoid them becoming too soggy while still absorbing enough flavor.