Description
A refreshing twist on the classic Italian dessert, Raspberry Tiramisu combines layers of luscious mascarpone cream, tangy raspberry jam, and delicate ladyfinger cookies soaked in a limoncello syrup. This no-bake dessert is perfect for summer gatherings or when you want a light, fruity indulgence.
Ingredients
Scale
Raspberry Jam
- 500 g frozen raspberries
- 100 g granulated sugar
- 1 tablespoon lemon juice
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
- Make raspberry jam: In a saucepan, combine 500 g frozen raspberries, 100 g granulated sugar, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally until the mixture thickens to a jam-like consistency. Remove from heat and cool completely.
- Prepare syrup: In a separate saucepan, bring 100 g sugar, 120 g water, and 30 g frozen raspberries to a boil. Reduce heat and simmer briefly. Strain the syrup to remove raspberry seeds and solids, then cool. Once cooled, stir in 3 tablespoons limoncello.
- Prepare mascarpone cream: In a mixing bowl, whip together 450 g mascarpone cheese, 120 g powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon vanilla paste until smooth. In another bowl, whip 480 g heavy cream to medium-stiff peaks, then fold gently into the mascarpone mixture until fully combined and creamy.
- Assemble first mascarpone layer: Spread a portion of the mascarpone cream evenly in the bottom of your serving dish.
- Layer ladyfingers: Quickly dip each ladyfinger into the limoncello syrup, ensuring they are moistened but not soggy. Layer them evenly over the mascarpone cream in the dish.
- Add mascarpone and raspberry jam layers: Spread another layer of mascarpone cream over the ladyfingers, followed by a layer of the homemade raspberry jam.
- Repeat layers and chill: Repeat the ladyfinger, mascarpone, and raspberry jam layers until all ingredients are used, finishing with a layer of mascarpone. Cover and chill the tiramisu overnight to allow flavors to meld and the dessert to set.
- Garnish and serve: Before serving, spread the remaining raspberry jam on top and garnish with fresh raspberries and lemon slices for a bright, elegant presentation.
Notes
- Use chilled heavy cream for best whipping results.
- If limoncello is not available, substitute with lemon extract or omit for a non-alcoholic version.
- The dessert tastes best after chilling overnight to develop rich flavors and texture.
- Handle ladyfingers gently when dipping to avoid oversaturation.
- Leftover raspberry jam can be stored in an airtight container in the refrigerator for up to one week.
