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Raspberry Tiramisu Recipe

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★★★★★

4.8 from 74 reviews

A decadent and refreshing Raspberry Tiramisu featuring layers of mascarpone cream, homemade raspberry jam, and raspberry syrup-soaked ladyfingers. This no-bake dessert combines the classic Italian tiramisu with a vibrant berry twist that’s perfect for any occasion.

Ingredients

Scale

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, approx. 500 ml)

Assembly

  • 25 ladyfinger cookies (estimate depending on pan size)
  • Fresh raspberries and lemon slices for decoration

Instructions

  1. Make Raspberry Jam: In a saucepan, combine 500 g frozen raspberries, 100 g granulated sugar, and 1 tbsp lemon juice. Heat until raspberries are thawed and start to break down, then bring the mixture to a boil. Reduce heat to a simmer, stirring occasionally and mashing the berries with a rubber spatula, and cook for 23-25 minutes until thickened. Test by spooning jam onto the back of a spoon; if you can draw a line through it without the jam running back together, it’s done. Transfer to a shallow bowl, cover with plastic wrap, and refrigerate until cooled to room temperature or colder, approximately 1 hour.
  2. Prepare Raspberry Syrup: While the jam cools, combine 100 g granulated sugar, 120 g water, and 30 g frozen raspberries in a small saucepan over high heat. Stir occasionally until sugar dissolves and mixture boils. Lower heat and simmer for 3 minutes, breaking down the berries with a spatula. Strain the mixture through a fine mesh sieve to remove seeds. Stir in 3 tbsp limoncello, if using, and allow the syrup to cool to room temperature.
  3. Make Mascarpone Filling: When the raspberry jam and syrup have cooled, blend 450 g cold mascarpone cheese, 120 g powdered sugar, 2 tbsp lemon juice, and 1 tsp vanilla paste with a hand mixer or stand mixer whisk attachment until combined, about 30 seconds. Scrape the bowl sides, then add 480 g cold heavy cream. Whisk until the mixture holds medium-stiff peaks.
  4. Assemble Tiramisu: Use a baking dish approximately 27×20 cm or 23×23 cm. Spread a thin layer of mascarpone cream evenly on the bottom. Quickly dip each ladyfinger twice on each side into the raspberry syrup and arrange a layer in the dish. Spread half the mascarpone cream evenly over the ladyfingers, then spoon half the raspberry jam on top and smooth it out. Repeat layering with dipped ladyfingers and remaining mascarpone cream but do not add the remaining jam yet.
  5. Chill: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 8 hours or preferably overnight to set fully and allow flavors to meld.
  6. Serve: Before serving, spread the remaining raspberry jam over the top layer of mascarpone cream evenly. Optionally, decorate with fresh raspberries and lemon slices for a vibrant presentation.

Notes

  • The quantity of ladyfingers is an estimate and depends on the size of your baking pan.
  • Allow the jam and syrup to fully cool before incorporating into the tiramisu to avoid melting the mascarpone cream.
  • Limoncello in the syrup is optional but adds a nice citrusy kick.
  • Ensure heavy cream and mascarpone are cold before whipping for best texture.
  • For best results, let the tiramisu set overnight to maximize flavor development and firmness.

Keywords: raspberry tiramisu, no bake dessert, mascarpone dessert, berry tiramisu, Italian dessert, raspberry jam, ladyfinger dessert

Find it online: https://nayabaker.com/raspberry-tiramisu-recipe/