Description
This Raspberry Tiramisu is a refreshing twist on the classic Italian dessert, featuring vibrant layers of tangy raspberry jam, luscious mascarpone cream, and delicate ladyfinger cookies soaked in a limoncello-infused raspberry syrup. Perfectly chilled overnight, it offers a delightful balance of sweet, creamy, and fruity flavors that make it an elegant dessert 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 the Raspberry Jam: In a saucepan, combine 500 g of frozen raspberries, 100 g of granulated sugar, and 1 tablespoon of lemon juice. Cook over medium heat, stirring frequently until the mixture thickens into a jam-like consistency. Remove from heat and let it cool completely.
- Make Raspberry Syrup: In another saucepan, bring to a boil 100 g of granulated sugar, 120 g of water, and 30 g of frozen raspberries. Let it boil until the sugar dissolves and flavors meld, then strain the mixture to remove solids. Cool the syrup and stir in 3 tablespoons of limoncello to infuse flavor.
- Whip the Mascarpone Cream: In a large bowl, combine 450 g mascarpone cheese, 120 g powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon vanilla paste. Beat until smooth. In a separate bowl, whip 480 g heavy cream to medium-stiff peaks, then gently fold it into the mascarpone mixture until well combined.
- First Mascarpone Layer: Spread a layer of the mascarpone cream evenly at the bottom of the serving dish to create the first creamy base.
- Layer Ladyfingers: Quickly dip each ladyfinger cookie into the prepared raspberry syrup, ensuring they are soaked but not soggy. Arrange a layer of the soaked ladyfingers over the mascarpone layer in the dish.
- Add Mascarpone and Jam Layers: Spread a portion of the mascarpone cream over the ladyfingers, then spoon and spread some of the cooled raspberry jam over the cream layer.
- Repeat Layers and Chill: Repeat the layering process—ladyfingers dipped in syrup, mascarpone cream, and raspberry jam—until all components are used, finishing with a mascarpone layer. Cover the dish and refrigerate overnight to allow flavors to meld and set.
- Garnish and Serve: Before serving, spread the remaining raspberry jam on top and garnish with fresh raspberries and lemon slices for a beautiful and zesty finish.
Notes
- Ensure the raspberry jam is completely cooled before layering to prevent the cream from melting.
- Quickly dip ladyfingers in syrup to avoid overly soggy cookies, which can affect texture.
- Chilling overnight enhances flavor melding and helps the dessert set firmly.
- This dessert can be prepared a day in advance for convenience.
- If limoncello is not available, a lemon liqueur or a few drops of lemon extract may be substituted.
- Use fresh raspberries for garnish to add a fresh burst of flavor and color contrast.
