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Raspberry Tiramisu Recipe

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★★★★★

4.7 from 55 reviews

This delightful Raspberry Tiramisu is a refreshing twist on the classic Italian dessert, combining luscious layers of raspberry jam, tangy mascarpone filling, and raspberry-infused ladyfinger cookies. Perfect for summer gatherings or an elegant dessert, it balances sweet, creamy, and fruity flavors in every bite.

Ingredients

Scale

Raspberry Jam:

  • 500 g frozen raspberries
  • 100 g granulated sugar
  • 1 tablespoon lemon juice

Raspberry Syrup:

  • 120 g water
  • 30 g frozen raspberries
  • 3 tablespoons limoncello (optional)
  • 100 g granulated sugar

Mascarpone Filling:

  • 450 g mascarpone cheese, cold
  • 120 g powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla paste
  • 480 g heavy cream (500 ml), cold

Assembling:

  • 25 ladyfinger cookies (estimate, depending on pan size)
  • Fresh raspberries (for decoration)
  • Lemon slices (for decoration)

Instructions

  1. Make Raspberry Jam: Add the frozen raspberries, granulated sugar, and lemon juice to a saucepan. Heat until raspberries are thawed, beginning to break down, and liquid starts bubbling. Reduce to a simmer, stir occasionally, and mash raspberries gently with a spatula. Continue simmering for 23–25 minutes until the jam thickens enough to hold a line on the back of a spoon. Transfer to a shallow bowl, cover with plastic wrap, and refrigerate until cooled to room temperature or colder, about 1 hour.
  2. Prepare Raspberry Syrup: In a small saucepan, combine water, sugar, and frozen raspberries. Heat over high until sugar dissolves and mixture boils. Reduce heat and simmer for 3 minutes, stirring occasionally and breaking down raspberries. Strain the syrup through a fine mesh sieve to remove seeds, discard solids, then stir in limoncello if using. Let syrup cool to room temperature.
  3. Make Mascarpone Filling: Using a hand or stand mixer with a whisk attachment, blend mascarpone cheese, powdered sugar, lemon juice, and vanilla paste until smooth and combined, about 30 seconds. Scrape bowl sides, then add cold heavy cream and whisk until medium-stiff peaks form.
  4. Assemble the Tiramisu: Use a 27×20 cm (8×10.5 inch) or similar-sized baking dish. Spread a small amount of mascarpone cream evenly at the bottom. Quickly dip ladyfinger cookies twice on each side in raspberry syrup and arrange a layer in the dish. Spread half the mascarpone cream evenly over the ladyfingers, then add half the raspberry jam layer and smooth it out. Repeat dipping and layering ladyfingers and mascarpone cream to form a second layer, but reserve the remaining raspberry jam for serving.
  5. Refrigerate to Set: Cover the tiramisu with plastic wrap and refrigerate for a minimum of 8 hours or preferably overnight to allow flavors to meld and the dessert to firm up.
  6. Serve: Before serving, spread the remaining raspberry jam in an even layer on top of the tiramisu. Decorate with fresh raspberries and lemon slices for a beautiful presentation.

Notes

  • Use cold mascarpone and heavy cream for best whipping results.
  • Limoncello in the syrup is optional but adds a lovely depth of flavor.
  • Ladyfingers must be dipped quickly in syrup to prevent sogginess.
  • Chilling the dessert overnight enhances flavor and texture.
  • Adjust sweetness by controlling sugar amounts in jam and filling.
  • For a non-alcoholic version, omit limoncello.

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

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