Raspberry Limoncello Tiramisu Recipe
This delicious raspberry tiramisu is a vibrant twist on the classic Italian dessert, featuring layers of mascarpone cream, raspberry jam, and syrup-soaked ladyfinger cookies. The fresh and tart raspberry flavors combined with the creamy mascarpone filling and subtle notes of lemon and vanilla make this dessert refreshing yet indulgent, perfect for special occasions or anytime you crave a fruity, elegant treat.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 9 hours (including chilling time)
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
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 the size of your pan)
- Fresh raspberries and lemon slices for decoration
Instructions
- Prepare Raspberry Jam: Add frozen raspberries, sugar, and lemon juice into a saucepan over medium heat. Cook until raspberries thaw and begin to break down, then bring to a gentle simmer. Stir occasionally, mashing the berries with a rubber spatula until thickened, about 23-25 minutes. Test consistency on the back of a spoon—if it holds a line when drawn with your finger, it’s ready. Transfer to a shallow bowl to cool, then cover and refrigerate until cold, about 1 hour.
- Make Raspberry Syrup: In a small saucepan, combine sugar, water, and frozen raspberries over high heat. Bring to a boil, then reduce to simmer for 3 minutes, stirring and mashing berries periodically. Strain through a fine mesh sieve to remove seeds, discard solids. Stir in limoncello if using, and allow to cool to room temperature.
- Prepare Mascarpone Filling: In a mixing bowl, combine cold mascarpone, powdered sugar, lemon juice, and vanilla paste. Using a hand mixer or stand mixer with a whisk attachment, beat until smooth and combined, about 30 seconds. Add cold heavy cream, whisk until medium-stiff peaks form.
- Assemble Tiramisu: Use a 27×20 cm (8×10.5 inch) or 23×23 cm (9×9 inch) baking dish. Spread a small layer of mascarpone cream evenly on the bottom. Quickly dip ladyfinger cookies twice on each side into the raspberry syrup, then arrange a single layer in the dish. Spread half of the mascarpone cream evenly over the ladyfingers. Layer half of the raspberry jam on top and spread evenly. Repeat dipping and layer if desired, but reserve remaining raspberry jam for serving.
- Chill: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to allow flavors to meld and dessert to set.
- Serve: Before serving, spread the remaining raspberry jam evenly on top of the tiramisu. Decorate with fresh raspberries and lemon slices for a beautiful finish.
Notes
- Ensure mascarpone and heavy cream are cold to achieve the best texture in the filling.
- Dipping ladyfingers quickly in the raspberry syrup prevents them from becoming soggy.
- Optional limoncello adds a subtle citrus-alcoholic note, but can be omitted for a non-alcoholic version.
- Customize the quantity of ladyfinger cookies based on pan size; this estimate fits a moderate-sized dish.
- Letting the tiramisu set overnight intensifies the flavors and improves texture.
Keywords: tiramisu, raspberry tiramisu, mascarpone dessert, Italian dessert, berry dessert, no bake dessert
