Name: Luscious Raspberry Tiramisu Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 9 h 55 min
Cuisine: Italian
Ingredients: 500g frozen raspberries; 100g granulated sugar; 1 tablespoon lemon juice; 100g granulated sugar; 120g water; 30g frozen raspberries; 3 tablespoons limoncello (optional); 450g cold mascarpone cheese; 120g powdered sugar; 2 tablespoons lemon juice; 1 teaspoon vanilla paste; 480g cold heavy cream (500ml); 25 ladyfinger cookies; Fresh raspberries for decoration; Lemon slices for decoration

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Introduction

Luscious Raspberry Tiramisu is a delightful twist on the classic Italian dessert, featuring fresh raspberry jam and syrup layered with creamy mascarpone filling. It’s a vibrant, fruity treat perfect for impressing guests or enjoying a special homemade dessert.

A slice of layered dessert on a white plate sits on a white marbled surface. The dessert has four distinct layers: a light brown crumbly base, a creamy white layer, a thick bright red raspberry jam layer, followed by another creamy white layer topped with finely textured crust dusted with white powdered sugar. On top, several fresh whole red raspberries are placed. A few extra raspberries and some powdered sugar are scattered on the plate. A silver fork rests on the right side of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g frozen raspberries (for jam)
100g granulated sugar (for jam)
1 tablespoon lemon juice (for jam)
100g granulated sugar (for syrup)
120g water
30g frozen raspberries (for syrup)
3 tablespoons limoncello (optional, for syrup)
450g cold mascarpone cheese
120g powdered sugar
2 tablespoons lemon juice
1 teaspoon vanilla paste
480g cold heavy cream (approx. 500ml)
25 ladyfinger cookies
Fresh raspberries for decoration
Lemon slices for decoration

Instructions

Step 1: In a saucepan, combine 500g frozen raspberries, 100g sugar, and 1 tablespoon lemon juice. Heat until raspberries thaw, break down, and the mixture bubbles. Reduce to a simmer, stirring occasionally and mashing the raspberries with a rubber spatula.
Step 2: Simmer for 23-25 minutes until thickened. Test by placing a bit on the back of a spoon—if you can draw a line through it without the jam running, it’s ready. Transfer to a shallow bowl, cover with plastic wrap, and refrigerate until cool (about 1 hour).
Step 3: Meanwhile, combine 100g sugar, 120g water, and 30g frozen raspberries in a small saucepan. Heat over high until sugar dissolves and mixture boils. Reduce heat and simmer 3 minutes, stirring and breaking down berries.
Step 4: Strain the syrup through a fine mesh sieve into a bowl, discarding seeds. Stir in 3 tablespoons limoncello if using, and let cool to room temperature.
Step 5: In a mixing bowl, beat mascarpone, powdered sugar, lemon juice, and vanilla paste until combined, about 30 seconds. Scrape down bowl sides.
Step 6: Add cold heavy cream to the mascarpone mixture and whisk until medium-stiff peaks form.
Step 7: Spread a thin layer of mascarpone cream on the bottom of your dish. Dip ladyfingers twice on each side into the raspberry syrup and arrange in a single layer over the cream.
Step 8: Spread half the mascarpone cream evenly over the ladyfingers, then add half the raspberry jam in an even layer.
Step 9: Repeat with another layer of dipped ladyfingers and remaining mascarpone cream. Reserve remaining raspberry jam for serving.
Step 10: Cover with plastic wrap and refrigerate for at least 8 hours or overnight to allow flavors to meld.
Step 11: Before serving, spread the remaining raspberry jam evenly on top. Decorate with fresh raspberries and lemon slices if desired.

Tips & Variations

For a boozy touch, add limoncello to the syrup, or substitute with another fruit liqueur like Chambord.
Use fresh raspberries instead of frozen if available, adjusting simmer time accordingly.
Prepare the dessert a day ahead to enhance the flavors.
If you prefer a less sweet version, reduce the sugar slightly in the jam and syrup.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. For best texture and flavor, serve chilled and avoid refreezing. If needed, let it sit at room temperature for 10-15 minutes before serving to soften.

How to Serve

The image shows a square piece of layered dessert on a white plate with a silver fork beside it. The dessert has four layers: the bottom layer is a light brown sponge cake, above it is a layer of creamy white filling mixed with dark red berry sauce, followed by another thick layer of white cream. The top layer is a light brown sponge cake dusted with powdered sugar, decorated with five bright red raspberries arranged on top. The dessert sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu without alcohol?

Yes, you can omit the limoncello in the raspberry syrup and still enjoy the rich flavor of the dessert without any alcohol.

What type of dish should I use for assembling this tiramisu?

A 27×20 cm (8×10.5 inch) baking dish or a 23×23 cm (9×9 inch) dish works well for layering this recipe, providing the right depth for even layers.