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.