Fresh Raspberry Tiramisu Recipe
A refreshing, vibrant twist on the traditional Italian dessert. This Raspberry Tiramisu replaces coffee with a bright limoncello-raspberry syrup and rich espresso with a zesty lemon-mascarpone cream.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 9 hours
- Yield: 10 servings
- Cuisine: Italian-Inspired
Ingredients
Frozen raspberries (for jam) – 500 g
Granulated sugar (for jam) – 100 g
Lemon juice (for jam) – 1 tbsp
Granulated sugar (for syrup) – 100 g
Water (for syrup) – 120 g
Frozen raspberries (for syrup) – 30 g
Limoncello (optional) – 3 tbsp
Mascarpone cheese (cold) – 450 g
Powdered sugar – 120 g
Lemon juice (for filling) – 2 tbsp
Vanilla paste – 1 tsp
Heavy cream (cold) – 480 g
Ladyfinger cookies (Savoiardi) – 25 pieces
Fresh raspberries – for decoration
Lemon slices – for decoration
Instructions
Prepare the Jam: Combine 500g raspberries, 100g sugar, and 1 tbsp lemon juice in a saucepan. Simmer for 23-25 minutes until thickened. Chill in the fridge for 1 hour.
Make the Syrup: Boil 100g sugar, water, and 30g raspberries for 3 minutes. Strain through a fine mesh sieve. Stir in limoncello and cool to room temperature.
Whip the Filling: Beat cold mascarpone, powdered sugar, 2 tbsp lemon juice, and vanilla paste for 30 seconds. Pour in heavy cream and whisk until medium-stiff peaks form.
Assemble the Base: Spread a thin layer of cream in a 27×20 cm dish. Quickly dip ladyfingers into the raspberry syrup and create a single layer over the cream.
Layer the Fruit: Spread half of the remaining mascarpone cream over the cookies, followed by half of the chilled raspberry jam.
Final Layer: Add another layer of dipped ladyfingers and the rest of the mascarpone cream. Smooth the top and cover with plastic wrap.
Chill and Serve: Refrigerate for at least 8 hours or overnight. Before serving, spread the remaining raspberry jam on top and garnish with fresh berries.
Notes
• Do not over-soak the ladyfingers; a quick 1-second dip on each side is enough.
• Ensure the homemade jam is completely cold before layering to prevent the cream from melting.
• For a non-alcoholic version, replace limoncello with extra lemon juice or more raspberry syrup.
• Use high-fat heavy cream (at least 35%) for the most stable filling.
Find it online: https://pinchofwarmthbakes.com/fresh-raspberry-tiramisu/