Decadent Fresh Raspberry Tiramisu: A No-Bake Summer Delight
- Prep
- 30 min
- Cook
- 30 min
- Total
- 480 min
- Serves
- 8
- Calories
- 350 kcal
- Protein
- 6.00 g
- Carbs
- 40.00 g
- Fat
- 22.00 g
- Sodium
- 50.00 mg
Ingredients
- 500 gfrozen raspberries
- 100 ggranulated sugar (for jam)
- 1 tablespoonlemon juice (for jam)
- 100 ggranulated sugar (for syrup)
- 120 gwater
- 30 gfrozen raspberries (for syrup)
- 3 tablespoonlimoncello (optional)
- 450 gmascarpone cheese (cold)
- 120 gpowdered sugar
- 2 tablespoonlemon juice (for filling)
- 1 teaspoonvanilla paste
- 480 gheavy cream (cold)
- 25ladyfinger cookies
- —Fresh raspberries and lemon slices for decoration
Instructions
- 1
Add the raspberries, sugar, and lemon juice to a saucepan and heat until the raspberries break down and bubble.
- 2
Lower the heat and simmer for 23-25 minutes until thickened. Test with a spoon, and cool in the fridge.
- 3
In a saucepan, combine sugar, water, and raspberries until dissolved and boiling.
- 4
Reduce heat, simmer for 3 minutes, then strain, add limoncello, and cool.
- 5
Whisk together mascarpone, powdered sugar, lemon juice, and vanilla until combined.
- 6
Gradually add heavy cream and whisk until medium-stiff peaks form.
- 7
In a baking dish, spread a little mascarpone mixture.
- 8
Dip ladyfingers into raspberry syrup and layer in the dish.
- 9
Add half of the mascarpone cream, then half of the raspberry jam.
- 10
Repeat layering process and seal with plastic wrap. Chill for at least 8 hours or overnight.
- 11
Serve with the remaining raspberry jam and fresh decorations.