Fresh Raspberry Tiramisu
Ingredients
- 500 gfrozen raspberries - The star of the dish (providing vibrant color and tartness.)
- 100 ggranulated sugar - Balances the natural tartness of the raspberries.
- 1 tablespoonlemon juice - Adds brightness and enhances the flavors.
- 100 ggranulated sugar - Sweetens the syrup for dipping the ladyfingers.
- 120 gwater - Essential for creating the syrup base.
- 30 gfrozen raspberries - Intensifies the raspberry flavor in the syrup.
- 3 tablespoonslimoncello (optional - Adds a touch of lemony depth.)
- 450 gmascarpone cheese (cold - The creamy base for the filling.)
- 120 gpowdered sugar - Sweetens the mascarpone filling to perfection.
- 2 tablespoonslemon juice - Brightens and elevates the filling's flavor.
- 1 teaspoonvanilla paste - Infuses the filling with rich undertones.
- 480 gheavy cream (cold, 500 ml - Whipped to create a light and fluffy texture.)
- 25ladyfinger 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
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.
- 5
In a small saucepan, combine 100 g granulated sugar, 120 g water, and 30 g frozen raspberries. Bring to a boil over high heat.
- 6
Let it simmer for 3 minutes, then strain the mixture into a bowl, discarding the solids.
- 7
Add 3 tablespoons of limoncello, mixing well, and allow the syrup to cool.
- 8
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.
- 9
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.
- 10
Choose a 27x20 cm or 23x23 cm pan and add a dollop of mascarpone filling to the bottom.
- 11
Dip ladyfinger cookies briefly in the raspberry syrup, then layer them in the pan.
- 12
Add half of the mascarpone filling over the ladyfingers, followed by half of the raspberry jam. Repeat the layering with the remaining ingredients.
- 13
Cover the pan and refrigerate for at least 8 hours, preferably overnight.
- 14
Before serving, spread the remaining raspberry jam on top and garnish with fresh raspberries and lemon slices.