Description
This Raspberry Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of luscious mascarpone cream, tangy raspberry jam, and ladyfinger cookies soaked in a fruity limoncello syrup. Perfectly sweetened and refreshed with lemon juice and vanilla, this no-bake dessert requires chilling overnight for the best texture and flavor. Serve garnished with fresh raspberries and lemon slices for an elegant presentation.
Ingredients
Scale
Raspberry Jam
- 500 g frozen raspberries
- 100 g granulated sugar
- 1 tablespoon lemon juice
Raspberry Syrup
- 100 g granulated sugar
- 120 g water
- 30 g frozen raspberries
- 3 tablespoons limoncello
Mascarpone Cream
- 450 g mascarpone cheese
- 120 g powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla paste
- 480 g heavy cream
Other
- 25 ladyfinger cookies
- Fresh raspberries, for garnish
- Lemon slices, for garnish
Instructions
- Prepare Raspberry Jam: In a saucepan, combine 500 g frozen raspberries, 100 g granulated sugar, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally until the mixture thickens into a jam-like consistency. Remove from heat and cool completely before use.
- Make Raspberry Syrup: In another saucepan, boil 100 g granulated sugar, 120 g water, and 30 g frozen raspberries until the sugar dissolves and the berries infuse the syrup. Strain the mixture through a fine sieve to remove seeds and pulp, then cool the clear syrup. Once cooled, stir in 3 tablespoons limoncello to add flavor.
- Whip Mascarpone Cream: In a mixing bowl, blend 450 g mascarpone cheese, 120 g powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon vanilla paste until smooth. In a separate chilled bowl, whip 480 g heavy cream to medium-stiff peaks, then gently fold it into the mascarpone mixture until fully combined and creamy.
- Layer Mascarpone Cream: Spread a layer of the mascarpone cream evenly on the bottom of your serving dish to create a smooth base.
- Soak and Layer Ladyfingers: Briefly dip each ladyfinger cookie into the raspberry limoncello syrup to soak without becoming soggy, then arrange them over the mascarpone layer in the dish.
- Add Mascarpone Cream and Raspberry Jam: Spread another layer of mascarpone cream over the soaked ladyfingers, followed by a layer of the prepared raspberry jam.
- Repeat Layers and Chill: Repeat the ladyfingers, mascarpone cream, and raspberry jam layers to fill your dish as desired. Cover and refrigerate the tiramisu overnight (at least 8 hours) to allow flavors to meld and the dessert to set.
- Garnish and Serve: Before serving, top with remaining raspberry jam, fresh raspberries, and lemon slices for an attractive and flavorful finish.
Notes
- Ensure the raspberry jam is completely cooled before layering to prevent the cream from melting or becoming runny.
- Dip ladyfingers quickly in the syrup to avoid soggy layers; they should be moist but still hold their structure.
- Overnight refrigeration enhances flavor blending and texture setting for the best tiramisu experience.
- Limoncello adds a subtle citrus alcoholic note; omit or substitute with lemon juice if alcohol-free dessert is preferred.
- This recipe serves 12, making it perfect for gatherings or special occasions.
