Description
This Raspberry Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of mascarpone cream, tangy raspberry jam, and ladyfinger cookies soaked in a luscious raspberry syrup. The dessert is chilled to perfection, making it a refreshing and elegant treat 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 tablespoon limoncello (optional)
Mascarpone Filling
- 450 g mascarpone cheese, cold
- 120 g powdered sugar
- 2 tablespoon lemon juice
- 1 teaspoon vanilla paste
- 480 g heavy cream, cold (approximately 500 ml)
Assembling
- 25 ladyfinger cookies (estimate depending on pan size)
- Fresh raspberries and lemon slices for decoration
Instructions
- Make Raspberry Jam: In a saucepan, combine 500 g frozen raspberries, 100 g granulated sugar, and 1 tablespoon lemon juice. Heat until the raspberries thaw and start to break down, bringing the mixture to a bubble. Reduce heat to a simmer and mash the raspberries occasionally. Simmer for 23-25 minutes until the jam thickens and coats the back of a spoon. Pour into a shallow bowl, cover with plastic wrap, and refrigerate to cool for about 1 hour.
- 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. Lower to a simmer for 3 minutes, mashing raspberries occasionally. Strain through a fine mesh sieve, discarding seeds. Stir in 3 tablespoons limoncello if using. Let the syrup cool to room temperature.
- Make Mascarpone Filling: Using a mixer, beat 450 g cold mascarpone, 120 g powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon vanilla paste until smooth, about 30 seconds. Add 480 g cold heavy cream and whip until medium-stiff peaks form. Scrape down the bowl as needed.
- Assemble Tiramisu: Using a 27×20 cm or similar sized dish, spread a thin layer of mascarpone cream on the bottom. Quickly dip each ladyfinger twice on each side into the raspberry syrup and lay them in a single layer in the dish. Spread half of the mascarpone filling evenly over the ladyfingers, then layer half the raspberry jam on top. Repeat with another dipped ladyfinger layer and remaining mascarpone filling.
- Chill: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to allow the flavors to meld and dessert to set.
- Serve: Just before serving, spread the remaining raspberry jam evenly over the top. Decorate with fresh raspberries and lemon slices to finish.
Notes
- Ensure all dairy ingredients are cold to achieve the best whipped cream texture.
- Dipping ladyfingers twice quickly prevents them from becoming too soggy.
- Chilling overnight improves flavor melding and dessert firmness.
- Limoncello is optional but adds a lovely citrus note.
- Adjust ladyfinger quantity depending on your baking dish size.
Nutrition
- Serving Size: 1 slice (approx. assuming 12 slices)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 50 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg
