Fresh Raspberry Tiramisu
Indulge in the delightful combination of flavors with Fresh Raspberry Tiramisu, a refreshing twist on the classic Italian dessert. This recipe offers layers of mascarpone cream, raspberry jam, and ladyfinger cookies soaked in a raspberry syrup, creating a harmony of tart and sweet notes. Whether for a special occasion or a weekend treat, this dish is sure to impress.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Method: No-bake
- Cuisine: Italian
Ingredients
- 500 g frozen raspberries (for jam)
- 100 g granulated sugar (for jam)
- 1 tablespoon lemon juice (for jam)
- 100 g granulated sugar (for syrup)
- 120 g water (for syrup)
- 30 g frozen raspberries (for syrup)
- 3 tablespoons limoncello (optional)
- 450 g mascarpone cheese (cold)
- 120 g powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla paste
- 480 g heavy cream (cold)
- 25 ladyfinger cookies
- Fresh raspberries and lemon slices (for garnish)
Instructions
- Make the raspberry jam: In a saucepan, cook frozen raspberries with 100 g of sugar and 1 tablespoon of lemon juice over medium heat until bubbling. Lower the heat and simmer for 25 minutes until thick. Cool completely.
- Prepare the syrup: Boil 100 g of sugar, 120 g of water, and 30 g raspberries. Simmer for 3 minutes, strain, and add limoncello if you like. Let it cool.
- Mix the mascarpone cream: Beat mascarpone, powdered sugar, 2 tablespoons lemon juice, and vanilla paste until smooth. Gradually mix in heavy cream and whip until medium-stiff peaks form.
- Assemble the tiramisu: Spread a thin layer of mascarpone cream in the bottom of a baking dish. Dip each ladyfinger in the cooled raspberry syrup and place them in a single layer in the dish.
- Layer the ingredients: Spread half of the mascarpone mixture over the ladyfingers, followed by half of the raspberry jam. Repeat with another layer of dipped ladyfingers and mascarpone cream. Save the remaining jam for topping.
- Chill to set: Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- Finish and serve: Before serving, spread the rest of the jam on top and garnish with fresh raspberries and lemon slices.
Notes
- Prevent soggy ladyfingers: Quickly dip ladyfingers in syrup, rather than soaking them.
- Whipping cream issues: Ensure cream and mascarpone are cold to achieve the right consistency.
- Jam not thickening: Simmer until it coats the back of a spoon.
Find it online: https://www.cookwithbenchi.com/fresh-raspberry-tiramisu/