Description
This Raspberry Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of creamy mascarpone infused with lemon and vanilla, fresh raspberry jam, and ladyfingers soaked in a limoncello raspberry syrup. Chilled overnight to let the flavors meld beautifully, it’s a refreshing and elegant dessert perfect for any occasion.
Ingredients
Scale
Raspberry Jam
- 500 g frozen raspberries
- 100 g granulated sugar
- 1 tablespoon lemon juice
Raspberry Syrup
- 100 g granulated sugar
- 120 g water
- 30 g frozen raspberries
- 3 tablespoons limoncello
Mascarpone Cream
- 450 g mascarpone cheese
- 120 g powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla paste
- 480 g heavy cream
Assembly
- 25 ladyfinger cookies
- Fresh raspberries (for garnish)
- Lemon slices (for garnish)
Instructions
- Prepare Raspberry Jam: In a saucepan, combine 500 g of frozen raspberries, 100 g granulated sugar, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens into a jam-like consistency. Remove from heat and allow it to cool completely.
- Make Raspberry Syrup: In another pot, bring 100 g granulated sugar, 120 g water, and 30 g frozen raspberries to a boil. Let it simmer until the sugar dissolves and flavors infuse. Strain the syrup through a fine sieve to remove seeds and pulp, then cool it down. Once cooled, stir in 3 tablespoons of limoncello.
- Whip Mascarpone Cream: In a mixing bowl, blend 450 g mascarpone cheese with 120 g powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon vanilla paste until smooth. In a separate bowl, whip 480 g heavy cream to medium-stiff peaks, then gently fold it into the mascarpone mixture to create a light and creamy filling.
- First Mascarpone Layer: Spread a portion of the mascarpone cream evenly at the bottom of your serving dish to create a base layer.
- Layer Ladyfingers: Quickly dip each of the 25 ladyfinger cookies into the prepared raspberry syrup, ensuring they absorb syrup but do not become soggy. Arrange a single layer of soaked ladyfingers over the mascarpone base in the dish.
- Add Mascarpone and Raspberry Jam: Spread a layer of mascarpone cream over the ladyfingers, then spoon the cooled raspberry jam evenly over this layer.
- Repeat Layers and Chill: Repeat the process with another layer of dipped ladyfingers, followed by mascarpone cream and raspberry jam layers as desired. Cover the dish and refrigerate overnight to allow the flavors to meld and the dessert to set.
- Garnish and Serve: Before serving, spread the remaining raspberry jam on top and garnish with fresh raspberries and lemon slices for a vibrant and elegant finish.
Notes
- Ensure the raspberry jam is completely cooled before layering to prevent melting the mascarpone cream.
- Dip ladyfingers quickly in syrup to avoid overly soggy layers.
- For best results, chill the tiramisu overnight to allow flavors to develop fully.
- Use fresh lemon juice and high-quality mascarpone for the best flavor.
- You can substitute limoncello with raspberry liqueur or omit alcohol altogether for a family-friendly version.
