Description
This elegant raspberry tiramisu layers mascarpone cream, raspberry jam, and syrup-soaked ladyfingers for a fruity, make-ahead dessert perfect for spring. It is a bright twist on the classic Italian dessert, offering a fresh, creamy, and indulgent treat.
Ingredients
- 2 1/2 cups frozen raspberries (for jam)
- 1/2 cup granulated sugar (for jam)
- 1 tablespoon lemon juice (for jam)
- 1/2 cup granulated sugar (for syrup)
- 1/2 cup water (for syrup)
- 1/4 cup frozen raspberries (for syrup)
- 16 ounces mascarpone cheese, cold
- 1 cup powdered sugar
- 2 tablespoons lemon juice (for filling)
- 1 teaspoon vanilla extract or vanilla paste
- 2 cups heavy cream, cold
- 25 ladyfinger cookies (Savoiardi)
- Fresh raspberries, for garnish
- Lemon slices or zest curls, optional
Instructions
- Make the raspberry jam: Combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until berries break down and the mixture bubbles. Reduce heat and simmer for 20–25 minutes, stirring occasionally, until thickened. Transfer to a shallow bowl, cover, and chill until cool (about 1 hour).
- Prepare the raspberry syrup: In a small saucepan, heat sugar, water, and raspberries until sugar dissolves and the mixture boils. Reduce heat and simmer for 3 minutes, breaking down the berries with a spatula. Strain through a fine sieve and let cool to room temperature.
- Make the mascarpone filling: Beat mascarpone, powdered sugar, lemon juice, and vanilla in a large bowl until smooth. Add heavy cream and whip until the mixture forms medium-stiff peaks. Do not overbeat.
- Assemble the tiramisu: Spread a small amount of mascarpone cream in the bottom of an 8×10-inch (or 9×9-inch) dish. Quickly dip each ladyfinger in raspberry syrup on both sides and arrange in a single layer over the cream. Spread half the mascarpone mixture evenly over the top, then spoon half the raspberry jam in dollops and smooth gently. Repeat with another layer of dipped ladyfingers and remaining mascarpone cream.
- Chill overnight: Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- Finish and serve: Just before serving, spread the remaining raspberry jam on top. Garnish with fresh raspberries and thin lemon slices. Slice and serve chilled.
Notes
- Store covered in the refrigerator for up to 4 days.
- For a lighter version, substitute half of the mascarpone with Greek yogurt while maintaining creaminess.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: No-Bake/Layered
- Cuisine: Italian