Raspberry Tiramisu
Try this fruity twist on tiramisu with raspberry jam and mascarpone – a perfect make-ahead dessert for any season!
Ingredients
Raspberry Jam
- 500 g frozen raspberries
- 100 g granulated sugar
- 1 tbsp lemon juice
Raspberry Syrup
- 100 g granulated sugar
- 120 g water
- 30 g frozen raspberries
- 3 tbsp limoncello optional
Mascarpone Filling
- 450 g mascarpone cheese cold
- 120 g powdered sugar
- 2 tbsp lemon juice
- 1 tsp vanilla paste
- 480 g heavy cream cold
Assembly
- Approx. 25 ladyfinger cookies adjust based on pan size
- Fresh raspberries and lemon slices for garnish
Instructions
Step 1: Prepare the Raspberry Jam
- Combine raspberries, sugar, and lemon juice in a saucepan.
- Heat gently until berries thaw and break down. Bring to a boil, then reduce to a simmer.
- Stir often and mash berries with a spatula. Simmer for 23–25 minutes.
- Test for thickness by swiping the back of a spoon — if it holds a clean line, it’s ready.
- Pour into a shallow dish, cover, and refrigerate for at least 1 hour.
Step 2: Make the Raspberry Syrup
- Heat sugar, water, and raspberries in a small saucepan until the sugar dissolves and it starts to boil.
- Reduce to a simmer for 3 minutes, mashing the berries gently.
- Strain the syrup through a fine mesh sieve. Stir in limoncello and allow to cool.
Step 3: Whip the Mascarpone Cream
- In a mixing bowl, beat mascarpone, powdered sugar, lemon juice, and vanilla paste for about 30 seconds.
- Scrape down the bowl and add cold heavy cream.
- Whip until soft to medium-stiff peaks form.
Step 4: Assemble Your Tiramisu
- Use a 27x20 cm or 23x23 cm dish.
- Spread a thin layer of mascarpone cream at the base.
- Dip each ladyfinger twice (briefly!) in the raspberry syrup, and line the dish.
- Spread half the mascarpone cream over the ladyfingers.
- Top with half the raspberry jam.
- Repeat the layers with more dipped ladyfingers and mascarpone cream (reserve the remaining jam for serving).
- Cover tightly and refrigerate for at least 8 hours, or overnight.
Step 5: Finish and Serve
- Spread the remaining raspberry jam over the top.
- Garnish with fresh raspberries and lemon slices.
- Serve chilled and enjoy!