Name: Raspberry Tiramisu Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 9 h 55 min
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 cold mascarpone cheese; 120 g powdered sugar; 2 tbsp lemon juice; 1 tsp vanilla paste; 480 g cold heavy cream (approximately 500 ml); 25 ladyfinger cookies (adjust quantity depending on size of pan); Fresh raspberries for decoration; Lemon slices for decoration

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Introduction

This Raspberry Tiramisu is a refreshing twist on the classic Italian dessert, combining the bright flavors of raspberries with rich mascarpone cream. It’s a perfect no-bake treat that impresses with layers of fruity jam, delicate ladyfingers, and creamy filling.

A square slice of layered dessert sits on a white plate, featuring four distinct layers: the bottom and third layers are light beige sponge cake, the second and fourth layers are creamy white filling, and the top layer is a thick, bright red raspberry glaze with visible seeds and a shiny, slightly uneven texture. The dessert is garnished on top with a fresh red raspberry and a thin lemon slice. Nearby, a few raspberries and lemon slices are scattered on a white marbled surface, with a white cloth partially visible in the foreground and a fork resting on the right side of the plate. 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
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 (adjust for pan size)
Fresh raspberries and lemon slices for decoration

Instructions

Step 1: Make the raspberry jam by combining 500 g frozen raspberries, 100 g granulated sugar, and 1 tbsp lemon juice in a saucepan. Heat until raspberries soften and liquid bubbles, then reduce to a simmer. Stir and mash occasionally.
Step 2: Simmer for 23-25 minutes until thickened. Test by placing some jam on a spoon; if it holds a line when you draw your finger through it, it’s ready. Transfer to a shallow bowl, cover, and chill until room temperature or cooler.
Step 3: Prepare the raspberry syrup by heating 100 g sugar, 120 g water, and 30 g frozen raspberries in a small saucepan over high heat. Stir until sugar dissolves and mixture boils.
Step 4: Reduce heat and simmer for 3 minutes, mashing berries. Strain syrup through a fine sieve, discard seeds, stir in limoncello if using, and cool to room temperature.
Step 5: For the mascarpone filling, beat cold mascarpone, powdered sugar, lemon juice, and vanilla paste until smooth, about 30 seconds.
Step 6: Add cold heavy cream to the mascarpone mixture and whisk until medium-stiff peaks form.
Step 7: To assemble, spread a little mascarpone cream evenly on the bottom of a 27×20 cm (or similar) baking dish.
Step 8: Dip ladyfingers twice on each side in the raspberry syrup, then arrange a layer in the dish.
Step 9: Spread half of the mascarpone cream over the ladyfingers, then spread half of the raspberry jam on top in an even layer.
Step 10: Repeat the ladyfinger and mascarpone layers. Do not add jam at this stage.
Step 11: Cover the tiramisu with plastic wrap and refrigerate for at least 8 hours or overnight to set.
Step 12: Before serving, spread the remaining raspberry jam over the top. Garnish with fresh raspberries and lemon slices as desired.

Tips & Variations

For a boozy kick, don’t skip the limoncello in the syrup; alternatively, use a fruity liqueur or omit alcohol entirely for kids.
Chilling the mascarpone and cream helps achieve a fluffier texture when whipped.
Adjust the amount of sugar in the jam and syrup to taste, depending on how tart your raspberries are.
If fresh raspberries are in season, use them instead of frozen for a brighter flavor.

Storage

Store the assembled tiramisu covered in the refrigerator for up to 3 days. Keep it well sealed to prevent it from absorbing other fridge odors. Serve chilled; if needed, let sit at room temperature for 10 minutes before serving for best texture.

How to Serve

A square slice of layered cake sitting on a white plate, showing five distinct layers: a bottom thin light brown crust, followed by a thick creamy white layer, then a bright red raspberry filling, another light beige cake layer, and topped with a thick glossy raspberry sauce layer. On top, there is a thin pale yellow lemon slice and a fresh red raspberry for decoration. The cake texture looks soft and moist with a shiny surface on the top layer. Around the plate, there are whole raspberries and lemon slices placed on a white marbled surface, with a silver fork nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Raspberry Tiramisu ahead of time?

Yes, it actually benefits from resting overnight in the fridge, which allows the flavors to meld and the layers to set properly.

What can I substitute for limoncello?

You can use any lemon-flavored liqueur, a splash of triple sec, or simply omit the alcohol and add extra lemon juice for brightness.