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Raspberry Tiramisu Recipe

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★★★★★

5 from 83 reviews

This Raspberry Tiramisu is a refreshing twist on the classic Italian dessert, featuring layers of mascarpone cream, tangy raspberry jam, and soaked ladyfinger cookies in a homemade raspberry syrup infused with limoncello. Perfectly balanced with fresh lemon and vanilla notes, this no-bake dessert is chilled overnight for a luscious, creamy texture with vibrant raspberry flavors.

Ingredients

Scale

Raspberry Jam

  • 500 g frozen raspberries
  • 100 g granulated sugar
  • 1 tbsp lemon juice

Raspberry Syrup

  • 100 g granulated sugar
  • 120 g water
  • 30 g frozen raspberries
  • 3 tbsp limoncello (optional)

Mascarpone Filling

  • 450 g mascarpone cheese (cold)
  • 120 g powdered sugar
  • 2 tbsp lemon juice
  • 1 tsp vanilla paste
  • 480 g heavy cream (cold, approx. 500 ml)

Assembly

  • 25 ladyfinger cookies (estimate depending on pan size)
  • Fresh raspberries and lemon slices for decoration

Instructions

  1. Make Raspberry Jam: In a saucepan, combine 500 g frozen raspberries, 100 g granulated sugar, and 1 tbsp lemon juice. Heat until raspberries thaw and break down, and the liquid bubbles. Reduce heat to a simmer and cook for 23-25 minutes, stirring occasionally and mashing the raspberries with a spatula. Test thickness by placing some jam on a spoon back; if it holds a line when parted with your finger, it’s done. Transfer to a shallow bowl, cover with plastic wrap, and chill in the refrigerator until cold, about 1 hour.
  2. Prepare Raspberry Syrup: In a small saucepan, combine 100 g sugar, 120 g water, and 30 g frozen raspberries. Heat over high until sugar dissolves and mixture boils. Reduce to simmer, cook 3 minutes while stirring and breaking down berries. Strain through a fine mesh sieve to remove seeds, discard the solids, then stir in 3 tbsp limoncello (optional). Let cool to room temperature.
  3. Make Mascarpone Filling: In a mixing bowl, beat 450 g cold mascarpone cheese, 120 g powdered sugar, 2 tbsp lemon juice, and 1 tsp vanilla paste with a hand or stand mixer until smooth and combined, about 30 seconds. Scrape down bowl sides. Add 480 g cold heavy cream and whisk until medium-stiff peaks form.
  4. Assemble the Tiramisu: Using a 27×20 cm or 23×23 cm dish, spread a thin layer of mascarpone cream on the bottom. Quickly dip each ladyfinger into the raspberry syrup twice on each side and lay them in a single layer. Spread half the mascarpone filling evenly over the ladyfingers. Spoon half the raspberry jam on top and even out. Repeat by layering dipped ladyfingers and remaining mascarpone cream, but do not add jam yet.
  5. Chill: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 8 hours or preferably overnight to set and develop flavors.
  6. Serve: Before serving, spread the remaining raspberry jam evenly over the top of the tiramisu. Garnish decoratively with fresh raspberries and lemon slices.

Notes

  • Use cold mascarpone and cream for better whipping results.
  • Dipping ladyfingers twice prevents sogginess while ensuring flavor absorption.
  • Chilling overnight enhances flavor meld and texture.
  • Limoncello is optional but adds a lovely citrus alcohol note.
  • You can adjust sugar amounts to taste depending on the sweetness of raspberries.
  • Ladyfinger quantity may vary based on pan size; adjust accordingly.

Keywords: raspberry tiramisu, no-bake dessert, mascarpone dessert, raspberry jam, Italian dessert, layered dessert

Find it online: https://stirringwithstella.com/raspberry-tiramisu-recipe/