Fresh Raspberry Tiramisu

Fresh Raspberry Tiramisu

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Ah, the sweet embrace of summer memories! 🌞 As a child, my grandmother would take me to the local farmers’ market each weekend, filling our basket with the juiciest, ripest raspberries. The air was fragrant with the smell of ripe citrus, and our kitchen would soon be bursting with vibrant colors and flavors as we prepared delightful desserts. This Fresh Raspberry Tiramisu captures that essence, layering the bright tartness of raspberries with the creamy richness of mascarpone cheese, creating a dessert that feels like a warm hug from my childhood. ❤️✨ Get your spoons ready, and let’s dive into this delicious recipe!

Understanding the Recipe

Raspberry tiramisu is a refreshing twist on the traditional Italian dessert that typically features coffee and cocoa. This delightful creation swaps those flavors for the bright tartness of fresh raspberries, making it a perfect summer treat. The history of tiramisu dates back to the 1960s in Italy, where it was enjoyed as a luxurious dessert made from ladyfingers dipped in coffee and layered with mascarpone cream. However, the versatility of this dessert allows for many variations, including fruity adaptations like this one.

What makes this Fresh Raspberry Tiramisu unique is its use of fresh fruit to bring out a refreshing zing in every bite. The layering of flavors—from the sweet-tart raspberry jam to the rich mascarpone filling—creates a medley of taste and texture that is sure to please anyone with a sweet tooth. This dessert encapsulates feelings of nostalgia and joy, making it not just a delicious treat but also a heartfelt memory of time spent with loved ones.

Ingredient Breakdown

  • Raspberry Jam:
    • 500 g frozen raspberries – The star of the dish, providing vibrant color and tartness.
    • 100 g granulated sugar – Balances the natural tartness of the raspberries.
    • 1 tablespoon lemon juice – Adds brightness and enhances the flavors.
  • Raspberry Syrup:
    • 100 g granulated sugar – Sweetens the syrup for dipping the ladyfingers.
    • 120 g water – Essential for creating the syrup base.
    • 30 g frozen raspberries – Intensifies the raspberry flavor in the syrup.
    • 3 tablespoons limoncello (optional) – Adds a touch of lemony depth.
  • Mascarpone Filling:
    • 450 g mascarpone cheese (cold) – The creamy base for the filling.
    • 120 g powdered sugar – Sweetens the mascarpone filling to perfection.
    • 2 tablespoons lemon juice – Brightens and elevates the filling’s flavor.
    • 1 teaspoon vanilla paste – Infuses the filling with rich undertones.
    • 480 g heavy cream (cold, 500 ml) – Whipped to create a light and fluffy texture.
  • Assembling:
    • 25 ladyfinger cookies – Essential for the structure of the tiramisu; adjust based on pan size.
    • Fresh raspberries and lemon slices for decoration – Adds a beautiful presentation and fresh flavor.

Using high-quality ingredients is essential for the best results. Opt for fresh or high-quality frozen raspberries for the jam and syrup, and ensure the mascarpone is of good quality to achieve a luxurious texture. For dietary alternatives, consider using gluten-free ladyfingers or experimenting with dairy-free mascarpone substitutions.

Step-by-Step Instructions

  1. Raspberry Jam:
    1. In a saucepan, combine 500 g frozen raspberries, 100 g granulated sugar, and 1 tablespoon lemon juice. Heat over medium until the berries are thawed.
    2. Once bubbling, reduce the heat to a simmer, occasionally mashing the raspberries with a spoon.
    3. Simmer for 23-25 minutes, until thickened. To test, drag your finger through the jam on a spoon—if it holds, it’s ready!
    4. Pour the jam into a shallow bowl, cool to room temperature, and refrigerate until ready to use.
  2. Raspberry Syrup:
    1. In a small saucepan, combine 100 g granulated sugar, 120 g water, and 30 g frozen raspberries. Bring to a boil over high heat.
    2. Let it simmer for 3 minutes, then strain the mixture into a bowl, discarding the solids.
    3. Add 3 tablespoons of limoncello, mixing well, and allow the syrup to cool.
  3. Mascarpone Filling:
    1. In a mixing bowl, combine 450 g cold mascarpone cheese, 120 g powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon vanilla paste. Mix until smooth.
    2. In another bowl, whip 480 g cold heavy cream until medium-stiff peaks form. Carefully fold the whipped cream into the mascarpone mixture until just combined.
  4. Assembly:
    1. Choose a 27×20 cm or 23×23 cm pan and add a dollop of mascarpone filling to the bottom.
    2. Dip ladyfinger cookies briefly in the raspberry syrup, then layer them in the pan.
    3. Add half of the mascarpone filling over the ladyfingers, followed by half of the raspberry jam. Repeat the layering with the remaining ingredients.
    4. Cover the pan and refrigerate for at least 8 hours, preferably overnight.
    5. Before serving, spread the remaining raspberry jam on top and garnish with fresh raspberries and lemon slices.

Variations and Customizations

This Fresh Raspberry Tiramisu can be a canvas for creativity! Here are a few variations and customizations to consider:

  • For a chocolate twist, sprinkle some cocoa powder or grated dark chocolate between the layers.
  • If raspberries aren’t in season, substitute with strawberries or blueberries for a delightful alternative.
  • For a vegan version, replace mascarpone with a plant-based alternative and use coconut whipped cream.
  • Add a layer of lemon curd for a zesty surprise that complements the raspberries beautifully.

Enhancing nutrition can also be achieved by adding chia seeds or flaxseeds to the raspberry jam for added fiber and omega-3s.

Serving Suggestions

This exquisite dessert is perfect for various occasions, from summer picnics to celebratory gatherings. Here are some serving suggestions to elevate your experience:

  • Pair the tiramisu with a refreshing lemon sorbet or ice cream for a delightful contrast in temperature and texture.
  • For beverages, consider serving with sparkling water infused with fresh berries or a crisp white wine like Sauvignon Blanc.
  • This dessert shines at family dinners, birthday parties, or holiday feasts, bringing a splash of joy to the table.

Tips for Success

To ensure your Fresh Raspberry Tiramisu turns out perfectly, here are some helpful tips:

  • Don’t soak the ladyfingers too long in the raspberry syrup; they should be moist but not soggy.
  • Use cold ingredients for the mascarpone filling, as this helps achieve a better texture.
  • For a firmer dessert, allow it to chill for the full overnight period, giving the flavors time to meld.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you wish to freeze it, wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.

FAQs

Can I use fresh raspberries instead of frozen?

Yes! Fresh raspberries can be used in place of frozen raspberries for both the jam and the syrup, just ensure they’re ripe for the best flavor.

Can I substitute the limoncello in the syrup?

Absolutely! You can substitute the limoncello with lemon juice or simply omit it if you prefer a non-alcoholic version.

How can I make this dessert gluten-free?

To make this tiramisu gluten-free, look for gluten-free ladyfingers, which are available in many grocery stores or online.

How long can I store the tiramisu?

The tiramisu can be stored in the refrigerator for up to 3 days. Ensure it is covered to maintain its freshness.

Conclusion

In summary, this Fresh Raspberry Tiramisu is more than just a dessert; it’s a delightful journey through cherished summer memories, flavored with the tartness of raspberries and the richness of mascarpone. With layers of flavor and a beautiful presentation, it’s a recipe that’s sure to impress. Whether you’re celebrating a special occasion or enjoying a sweet treat at home, give this recipe a try and share your experience with loved ones. We’d love to hear about your memories and variations on this classic dish!

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Fresh Raspberry Tiramisu

Fresh Raspberry Tiramisu

  • Author: Alyssa
Print Recipe

Description

Fresh Raspberry Tiramisu layers coffee-soaked ladyfingers, creamy mascarpone, and raspberry jam, creating a refreshing twist on a classic dessert.

Ingredients

Scale
  • Raspberry Jam:
    • 500 g frozen raspberries – The star of the dish, providing vibrant color and tartness.
    • 100 g granulated sugar – Balances the natural tartness of the raspberries.
    • 1 tablespoon lemon juice – Adds brightness and enhances the flavors.
  • Raspberry Syrup:
    • 100 g granulated sugar – Sweetens the syrup for dipping the ladyfingers.
    • 120 g water – Essential for creating the syrup base.
    • 30 g frozen raspberries – Intensifies the raspberry flavor in the syrup.
    • 3 tablespoons limoncello (optional) – Adds a touch of lemony depth.
  • Mascarpone Filling:
    • 450 g mascarpone cheese (cold) – The creamy base for the filling.
    • 120 g powdered sugar – Sweetens the mascarpone filling to perfection.
    • 2 tablespoons lemon juice – Brightens and elevates the filling’s flavor.
    • 1 teaspoon vanilla paste – Infuses the filling with rich undertones.
    • 480 g heavy cream (cold, 500 ml) – Whipped to create a light and fluffy texture.
  • Assembling:
    • 25 ladyfinger cookies – Essential for the structure of the tiramisu; adjust based on pan size.
    • Fresh raspberries and lemon slices for decoration – Adds a beautiful presentation and fresh flavor.

Instructions

  1. Raspberry Jam:
    1. In a saucepan, combine 500 g frozen raspberries, 100 g granulated sugar, and 1 tablespoon lemon juice. Heat over medium until the berries are thawed.
    2. Once bubbling, reduce the heat to a simmer, occasionally mashing the raspberries with a spoon.
    3. Simmer for 23-25 minutes, until thickened. To test, drag your finger through the jam on a spoon—if it holds, it’s ready!
    4. Pour the jam into a shallow bowl, cool to room temperature, and refrigerate until ready to use.
  2. Raspberry Syrup:
    1. In a small saucepan, combine 100 g granulated sugar, 120 g water, and 30 g frozen raspberries. Bring to a boil over high heat.
    2. Let it simmer for 3 minutes, then strain the mixture into a bowl, discarding the solids.
    3. Add 3 tablespoons of limoncello, mixing well, and allow the syrup to cool.
  3. Mascarpone Filling:
    1. In a mixing bowl, combine 450 g cold mascarpone cheese, 120 g powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon vanilla paste. Mix until smooth.
    2. In another bowl, whip 480 g cold heavy cream until medium-stiff peaks form. Carefully fold the whipped cream into the mascarpone mixture until just combined.
  4. Assembly:
    1. Choose a 27×20 cm or 23×23 cm pan and add a dollop of mascarpone filling to the bottom.
    2. Dip ladyfinger cookies briefly in the raspberry syrup, then layer them in the pan.
    3. Add half of the mascarpone filling over the ladyfingers, followed by half of the raspberry jam. Repeat the layering with the remaining ingredients.
    4. Cover the pan and refrigerate for at least 8 hours, preferably overnight.
    5. Before serving, spread the remaining raspberry jam on top and garnish with fresh raspberries and lemon slices.