Print

Raspberry Tiramisu Recipe

Print Recipe

★★★★★

4.6 from 79 reviews

This delightful Raspberry Tiramisu is a fruity twist on the classic Italian dessert, combining layers of tart raspberry jam, creamy mascarpone filling, and ladyfinger cookies soaked in raspberry syrup with a hint of limoncello. Perfectly chilled and rich in flavor, it’s an elegant dessert that balances sweetness and freshness with a luscious texture.

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 (adjust based on pan size)
  • Fresh raspberries and lemon slices for decoration

Instructions

  1. Make the Raspberry Jam: Add the frozen raspberries, sugar, and lemon juice to a saucepan. Heat gently until the raspberries thaw and start breaking down, then bring the mixture to a bubble. Reduce heat to a simmer and stir occasionally, mashing the raspberries with a rubber spatula. Let simmer for 23-25 minutes until thickened, testing by making a line on the back of a spoon; it should hold its shape. Transfer to a shallow bowl, cover, and refrigerate to cool, about 1 hour.
  2. Prepare the Raspberry Syrup: In a small saucepan, combine sugar, water, and frozen raspberries. Heat over high until sugar dissolves and it boils. Reduce to a simmer and cook for 3 minutes, stirring and breaking down berries. Strain the syrup through a fine mesh sieve to remove seeds, discard solids. Stir in limoncello if using, and let cool to room temperature.
  3. Make the Mascarpone Filling: In a mixing bowl, combine cold mascarpone, powdered sugar, lemon juice, and vanilla paste. Beat with a hand mixer or stand mixer whisk attachment until smooth and combined, about 30 seconds. Scrape the bowl sides, then add cold heavy cream and whisk until medium-stiff peaks form.
  4. Assemble the Tiramisu: Use a 27×20 cm or similarly sized dish. Spread a small layer of the mascarpone cream evenly on the bottom. Quickly dip ladyfinger cookies twice on each side in the raspberry syrup and arrange a layer in the dish. Spread half of the mascarpone cream evenly over the ladyfingers, followed by half of the raspberry jam. Repeat the layering with dipped ladyfingers and mascarpone cream, omitting the jam on the second layer.
  5. Chill to Set: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 8 hours, preferably overnight, allowing flavors to meld and the dessert to set firmly.
  6. Serve: Before serving, spread the remaining raspberry jam evenly over the top layer. Garnish with fresh raspberries and lemon slices optionally for a decorative and fresh finish.

Notes

  • Adjust the number of ladyfingers based on the size of your baking dish; 25 is an estimate for a standard 27×20 cm dish.
  • For a boozy version, include the limoncello in the syrup; omit for a non-alcoholic dessert.
  • Ensure the mascarpone and cream are cold to achieve the best whipped consistency.
  • The dessert tastes best after chilling overnight to fully set and develop flavors.
  • Use fresh lemon slices sparingly as garnish to avoid overpowering the delicate raspberry flavor.

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

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