Name: Raspberry Limoncello Tiramisu Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 9 h
Cuisine: Italian
Ingredients: 500 g frozen raspberries; 100 g granulated sugar; 1 tbsp lemon juice; 100 g granulated sugar; 120 g water; 30 g frozen raspberries; 3 tbsp limoncello (optional); 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); 25 ladyfinger cookies (estimate, depending on the size of your pan); Fresh raspberries and lemon slices for decoration

Jump to Recipe

Introduction

This raspberry tiramisu is a fresh and fruity twist on the classic Italian dessert. Layers of mascarpone cream, raspberry jam, and ladyfinger cookies soaked in a raspberry syrup combine to create a delightful and elegant treat perfect for any occasion.

A square layered dessert with four visible layers sits on a white plate against a white marbled texture. The bottom and third layers are light beige cake. Between the cake layers are two thick creamy white layers. Between each creamy layer and cake layer is a bright, textured red raspberry jam layer. The top is covered with a thick, glossy raspberry jam layer that looks slightly bumpy. On the top left corner of the dessert, there is one fresh raspberry and a thin lemon slice placed side by side. A fork rests beside the plate, and fresh raspberries and lemon slices are scattered around on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 g frozen raspberries
100 g granulated sugar (for jam)
1 tbsp lemon juice (for jam)
100 g granulated sugar (for syrup)
120 g water
30 g frozen raspberries (for syrup)
3 tbsp limoncello (optional)
450 g mascarpone cheese (cold)
120 g powdered sugar
2 tbsp lemon juice
1 tsp vanilla paste
480 g heavy cream (cold)
25 ladyfinger cookies (approximate, depending on your pan size)
Fresh raspberries and lemon slices for decoration

Instructions

Step 1: Make the raspberry jam by adding 500 g frozen raspberries, 100 g granulated sugar, and 1 tbsp lemon juice to a saucepan. Heat until the raspberries thaw and start breaking down, and the liquid begins to bubble. Reduce to a simmer, stirring occasionally and mashing the raspberries with a rubber spatula.
Step 2: Let the jam simmer for 23-25 minutes until thickened. Check by placing some jam on the back of a spoon and drawing a line with your finger; if it holds without moving, it’s ready. Transfer to a shallow bowl to cool faster, cover with plastic wrap, and refrigerate until cool or colder (about 1 hour).
Step 3: Prepare the raspberry syrup by combining 100 g granulated sugar, 120 g water, and 30 g frozen raspberries in a small saucepan over high heat. Bring to a boil while stirring to dissolve the sugar.
Step 4: Reduce heat to a simmer and cook for 3 minutes, stirring occasionally and crushing the berries with a spatula. Strain the syrup through a fine mesh sieve to remove seeds, then stir in 3 tbsp limoncello if using. Allow the syrup to cool to room temperature.
Step 5: For the mascarpone filling, combine 450 g cold mascarpone, 120 g powdered sugar, 2 tbsp lemon juice, and 1 tsp vanilla paste in a mixing bowl. Beat with a hand mixer or stand mixer for about 30 seconds until smooth.
Step 6: Scrape down the bowl sides, add 480 g cold heavy cream, and whisk until the mixture holds medium-stiff peaks.
Step 7: Using a baking dish approximately 27×20 cm or similar, spread a small amount of mascarpone cream evenly on the bottom.
Step 8: Dip each ladyfinger twice on each side into the raspberry syrup and lay a single 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.
Step 9: Repeat the layering with dipped ladyfingers and the remaining mascarpone cream. Cover with plastic wrap and refrigerate for at least 8 hours or preferably overnight to set.
Step 10: Before serving, spread the remaining raspberry jam evenly over the tiramisu. Garnish with fresh raspberries and lemon slices if desired.

Tips & Variations

Use fresh raspberries for garnish to add color and freshness to the final dish.
Substitute limoncello with lemon syrup or skip it entirely for a kid-friendly version.
If you prefer a less sweet dessert, reduce the sugar in the jam and syrup by 25 g each.
For easier layering, dip ladyfingers quickly to avoid sogginess and maintain texture.

Storage

Store the assembled tiramisu covered in the refrigerator for up to 3 days. Keep it well-covered to prevent it from absorbing other fridge odors. When reheating, note that tiramisu is best served cold or at room temperature, so simply let it sit out for 15-20 minutes before serving rather than heating.

How to Serve

A slice of layered cake with four clear layers, starting from the bottom with a light beige sponge cake layer, followed by a thick white creamy layer, then a bright red raspberry jam layer that is slightly textured with fruit pieces, above that another light beige sponge cake layer, a second layer of white cream, and a final thick, shiny raspberry jam layer on top. The top is decorated with a thin lemon slice and a fresh raspberry. The cake sits on a white plate on a white marbled surface, with a silver fork to the side and raspberries and lemon slices scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used in place of frozen ones, especially in the jam and syrup. Just be sure to adjust cooking time slightly as fresh berries may break down faster.

How long does tiramisu need to set?

It’s best to let tiramisu set in the refrigerator for at least 8 hours or overnight. This allows the flavors to meld and the layers to firm up for the perfect texture.