Raspberry Tiramisu
Indulge in this delicious Raspberry Tiramisu, a refreshing twist on the classic dessert, perfect for any occasion.
Ingredients
Main Ingredients
- 17.6 oz frozen raspberries
- 3.5 oz granulated sugar (for jam)
- 1 tablespoon lemon juice (for jam)
- 3.5 oz granulated sugar (for syrup)
- 4.2 oz water (for syrup)
- 1 oz frozen raspberries (for syrup)
- 15.9 oz mascarpone cheese, cold
- 4.2 oz powdered sugar
- 2 tablespoons lemon juice (for filling)
- 1 teaspoon vanilla paste
- 16.9 oz heavy cream, cold
- 25 pieces ladyfinger cookies quantity may vary based on pan size
- fresh raspberries and lemon slices for decoration
Instructions
- In a saucepan, combine frozen raspberries, granulated sugar, and lemon juice. Heat until raspberries break down and the liquid bubbles. Reduce heat to a simmer. Stir occasionally and mash raspberries with a spatula. Simmer for 23-25 minutes until thickened. Test by running a line down the back of a spoon. Transfer jam to a bowl, cover, and chill in the fridge until room temperature or colder (about 1 hour).
- While jam cools, make the syrup. Boil sugar, water, and raspberries until sugar dissolves. Simmer for 3 minutes, breaking down berries. Strain syrup through a sieve, discard raspberry kernels. Cool to room temperature.
- Once jam and syrup are cool, prepare the filling. Whisk mascarpone, powdered sugar, lemon juice, and vanilla paste until combined. Add heavy cream and whisk until medium-stiff peaks form.
- Use a 27x20 cm (8x10.5 inch) baking dish. Start with a layer of mascarpone cream, then dip ladyfingers in raspberry syrup and arrange in the dish. Add half of the mascarpone cream, then half of the raspberry jam. Repeat layers. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- Before serving, spread the remaining raspberry jam over the top. Decorate with fresh raspberries and lemon slices.
Notes
For best results, allow the tiramisu to set in the fridge overnight to enhance flavors and texture.