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Raspberry Tiramisu Recipe

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★★★★★

4.9 from 104 reviews

A delightful Raspberry Tiramisu featuring layers of luscious mascarpone cream, homemade raspberry jam, and raspberry syrup-soaked ladyfingers. This refreshing twist on the classic Italian dessert combines the tartness of raspberries with the creamy richness of mascarpone, enhanced by a hint of lemon and optional limoncello for a perfect balance of flavors.

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 (approximate, depending on pan size)
  • Fresh raspberries and lemon slices for decoration

Instructions

  1. Make Raspberry Jam: In a saucepan, combine 500 g frozen raspberries, 100 g sugar, and 1 tbsp lemon juice. Heat over medium heat until raspberries thaw and break down with bubbling liquid. Reduce heat to simmer, stirring occasionally and mashing raspberries with a spatula.
  2. Simmer Jam: Let mixture simmer for 23-25 minutes until thickened. Test by spreading a spoonful on the back of a spoon and running your finger through it; if the line stays clear, it’s ready. Transfer jam to a shallow bowl, cover, and chill in fridge for about 1 hour until cool.
  3. Prepare Raspberry Syrup: In a small saucepan, combine 100 g sugar, 120 g water, and 30 g frozen raspberries. Heat over high until sugar dissolves and mixture boils. Reduce heat to simmer and cook for 3 minutes, stirring and mashing berries.
  4. Strain Syrup: Strain the syrup through a fine mesh sieve to remove raspberry seeds. Stir in 3 tbsp limoncello if using. Allow syrup to cool to room temperature.
  5. Make Mascarpone Filling: In a mixing bowl, using a hand mixer or stand mixer with whisk attachment, combine 450 g cold mascarpone, 120 g powdered sugar, 2 tbsp lemon juice, and 1 tsp vanilla paste. Beat until smooth, about 30 seconds. Scrape down sides.
  6. Whip Cream: Add 480 g cold heavy cream to the mascarpone mixture. Whisk until medium-stiff peaks form.
  7. Assemble Tiramisu: Use an 8×10.5 inch (27×20 cm) or similar sized baking dish. Spread a small layer of mascarpone cream on the bottom to prevent sticking. Dip ladyfingers twice on each side into the raspberry syrup and arrange a layer in the dish.
  8. Layer Cream and Jam: Spread half of the mascarpone cream evenly over the ladyfingers. Add half of the raspberry jam over the cream and smooth it out. Repeat layering with dipped ladyfingers and remaining mascarpone cream (omit jam in the second layer).
  9. Chill: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 8 hours or overnight to set flavors and texture.
  10. Serve: Before serving, spread the remaining raspberry jam evenly over the top layer. Garnish with fresh raspberries and lemon slices as desired.

Notes

  • Dipping ladyfingers twice quickly in the syrup prevents them from becoming soggy.
  • Chilling overnight improves flavor melding and texture.
  • Limoncello is optional but adds a pleasant lemony depth.
  • Adjust sugar levels in syrup and jam based on raspberry tartness.
  • Use fresh lemon slices and raspberries for a beautiful presentation.

Keywords: Raspberry tiramisu, berry tiramisu, mascarpone dessert, raspberry dessert, summer dessert, Italian dessert, no bake tiramisu

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