Description

A luscious Raspberry Tiramisu that layers a creamy mascarpone filling with fresh raspberry jam and syrup, soaked ladyfingers, and a hint of lemon and limoncello. This refreshing twist on classic tiramisu combines the tartness of raspberries with the silky texture of mascarpone, making it a perfect dessert for any occasion.

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

Make Raspberry Jam: Add the frozen raspberries, sugar, and lemon juice to a saucepan and heat over medium until raspberries thaw and start breaking down. Bring to a gentle bubble, then reduce heat and simmer for 23-25 minutes, mashing occasionally, until thickened and jam-like. Test by spreading some on the back of a spoon; if a line can be drawn without it running, it’s ready. Transfer to a shallow bowl, cover with plastic wrap, and chill in the fridge for about 1 hour until cool.
Prepare Raspberry Syrup: While the jam cools, combine sugar, water, and raspberries in a small saucepan over high heat. Bring to a boil, then simmer for 3 minutes, breaking up berries gently. Strain syrup through a fine mesh sieve to remove seeds, discard solids, stir in limoncello if using, and cool to room temperature.
Make Mascarpone Filling: Using a hand mixer or stand mixer with whisk attachment, combine chilled mascarpone, powdered sugar, lemon juice, and vanilla paste. Whip until smooth and combined, about 30 seconds. Scrape down sides, then add cold heavy cream and whisk until medium-stiff peaks form.
Assemble the Tiramisu: Use a baking dish approximately 27×20 cm (8×10.5 inches) or similar size. Spread a thin layer of mascarpone cream on the bottom. Quickly dip ladyfingers twice on each side in the raspberry syrup and layer them to cover the bottom. Spread half the mascarpone filling evenly over the ladyfingers, then spread half the raspberry jam over the cream. Repeat layering with remaining dipped ladyfingers and mascarpone cream (reserve jam for topping). Cover with plastic wrap and refrigerate for at least 8 hours or overnight to set.
Serve: Once set, spread the remaining raspberry jam evenly on top of the tiramisu. Decorate with fresh raspberries and lemon slices. Serve chilled.

Notes

Ensure the mascarpone and heavy cream are well chilled for best whipping results.
Dipping ladyfingers quickly prevents sogginess while absorbing enough syrup flavor.
Limoncello is optional but adds a lovely citrusy kick to the syrup.
Raspberry jam can be made ahead and refrigerated for up to 2 days.
Use fresh lemon slices and raspberries for an attractive garnish when serving.
Tiramisu tastes best after resting overnight for flavor melding.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: No-bake, layering
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 slice (approx. 150g)
Calories: 380 kcal
Sugar: 30 g
Sodium: 70 mg
Fat: 26 g
Saturated Fat: 15 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 95 mg

Keywords: Raspberry Tiramisu, raspberry dessert, mascarpone dessert, no bake tiramisu, raspberry jam, lemon mascarpone dessert