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Fresh Raspberry Tiramisu
Alyssa

Fresh Raspberry Tiramisu

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

Ingredients
  

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.

Method
 

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.
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.
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.
Assembly:
  1. Choose a 27x20 cm or 23x23 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.