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Raspberry Tiramisu Recipe

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★★★★★

4.7 from 72 reviews

This Raspberry Tiramisu is a delightful twist on the classic Italian dessert, combining layers of luscious mascarpone cream with fresh raspberry jam and syrup-soaked ladyfingers. Perfectly balanced with a touch of lemon and optional limoncello, it offers a refreshing, fruity flavor that is both elegant and indulgent. Ideal for summer gatherings or a special occasion dessert, this recipe guides you through making homemade raspberry jam and syrup, assembling the creamy layers, and chilling overnight for the best texture and flavor.

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 cold mascarpone cheese
  • 120 g powdered sugar
  • 2 tbsp lemon juice
  • 1 tsp vanilla paste
  • 480 g cold heavy cream (approximately 500 ml)

Assembly

  • 25 ladyfinger cookies (adjust quantity depending on size of pan)
  • Fresh raspberries for decoration
  • Lemon slices for decoration

Instructions

  1. Make Raspberry Jam: In a saucepan, combine 500 g frozen raspberries, 100 g sugar, and 1 tbsp lemon juice. Heat on medium until raspberries thaw and begin breaking down, then bring to a bubble. Reduce to a simmer and stir occasionally, mashing the raspberries with a rubber spatula. Simmer for 23-25 minutes until the jam thickens—test by spreading some on the back of a spoon and drawing a line that holds. Pour into a shallow bowl, cover with plastic wrap, and refrigerate until cooled completely, about 1 hour.
  2. Prepare Raspberry Syrup: In a small saucepan, mix 100 g sugar, 120 g water, and 30 g frozen raspberries. Heat over high until sugar dissolves and mixture boils. Lower to a simmer and cook for 3 minutes, stirring and mashing berries with a spatula. Strain through a fine mesh sieve to remove seeds. Stir in 3 tbsp limoncello if using. Let syrup cool to room temperature.
  3. Make Mascarpone Filling: Once jam and syrup are cool, using a hand or stand mixer with whisk attachment, combine 450 g cold mascarpone, 120 g powdered sugar, 2 tbsp lemon juice, and 1 tsp vanilla paste. Mix about 30 seconds until smooth. Scrape sides, then add 480 g cold heavy cream. Whisk until the mixture holds medium-stiff peaks.
  4. Assemble the Tiramisu: Use a baking dish approximately 27×20 cm or similar size. Spread a thin layer of the mascarpone cream on the bottom. Dip ladyfingers twice quickly on each side in raspberry syrup and layer them evenly in the dish. Spread half the mascarpone filling over the ladyfingers, then top with half the raspberry jam and smooth it out. Repeat the layering with another soaked ladyfinger layer and remaining mascarpone cream. Cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
  5. Serve: Before serving, spread the remaining raspberry jam evenly on top of the tiramisu. Decorate with fresh raspberries and lemon slices as desired for a beautiful presentation.

Notes

  • Use cold mascarpone and heavy cream for best whipping results.
  • Ladyfingers soaking time in syrup should be brief to avoid sogginess.
  • Raspberry jam must be fully cooled before assembling to prevent melting the mascarpone cream.
  • Allow the tiramisu to chill overnight for optimal flavor melding.
  • Limoncello is optional but adds a lovely citrus aroma and depth.
  • The size and number of ladyfingers may vary depending on your baking dish dimensions.

Keywords: raspberry tiramisu, berry tiramisu, mascarpone dessert, Italian dessert, raspberry dessert, no bake tiramisu

Find it online: https://todayfoodrecipe.com/raspberry-tiramisu-recipe/