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Fresh Raspberry Tiramisu

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  • Author: Amy
  • Prep Time: 45 minutes
  • Cook Time: Approximately 9 hours
  • Total Time: 0 hours
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Italian
  • Diet: Vegetarian

Description

Fresh Raspberry Tiramisu is a delicious twist on the classic Italian dessert, combining homemade raspberry jam, raspberry syrup, and creamy mascarpone. Perfect for a refreshing dessert, this recipe offers a fruity and indulgent treat that’s ideal for summer gatherings and special occasions.


Ingredients

For the Raspberry Jam:

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

For the Raspberry Syrup:

  • 100 g granulated sugar
  • 120 g water
  • 30 g frozen raspberries
  • Optional: 3 tablespoons limoncello

For the Mascarpone Filling:

  • 450 g cold mascarpone cheese
  • 120 g powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 480 g cold heavy cream

For Assembling:

  • Approximately 25 ladyfinger cookies (quantity may vary based on pan size)
  • Fresh raspberries and lemon slices for decoration

Instructions

  • Prepare the Raspberry Jam:

    • In a saucepan, combine raspberries, sugar, and lemon juice. Heat over medium heat until the mixture bubbles, then reduce to a simmer for 23-25 minutes until thickened.
    • Transfer to a shallow bowl, cover, and refrigerate until cooled to room temperature, about 1 hour.
  • Prepare the Raspberry Syrup:

    • In a small saucepan, combine sugar, water, and raspberries. Bring to a boil over high heat, then reduce to a simmer for 3 minutes, mashing the berries.
    • Strain through a fine mesh sieve to remove seeds, discard solids, and let the syrup cool to room temperature.
    • Optional: Stir in limoncello for added flavor.
  • Prepare the Mascarpone Filling:

    • Using an electric mixer, beat mascarpone, powdered sugar, lemon juice, and vanilla extract until combined, about 30 seconds.
    • Add heavy cream and whip until medium-stiff peaks form.
  • Assemble the Tiramisu:

    • In a serving dish, spread a thin layer of mascarpone cream on the bottom.
    • Quickly dip ladyfingers into the raspberry syrup, ensuring each side is moistened, and arrange half in a layer over the cream.
    • Spread half of the mascarpone mixture over the ladyfingers, smoothing into an even layer.
    • Dot half of the raspberry jam over the mascarpone and gently spread.
    • Repeat the layers: dip remaining ladyfingers, add mascarpone, and dot with the remaining jam.
    • Cover and refrigerate for at least 8 hours or overnight.
  • Serve:

    • Before serving, spread the reserved raspberry jam over the top layer.
    • Garnish with fresh raspberries and lemon slices.
    • Slice and enjoy!

Notes

  • Pan Size: Adjust the quantity of ladyfingers based on your chosen pan’s dimensions.
  • Decoration: Enhance with additional toppings like lemon zest or mint leaves.

Storage/Reheating

  • Storage: Keep covered in the refrigerator for up to 4 days.
  • Freezing: Not recommended, as it may affect texture.