Fresh Raspberry Tiramisu (Print Version)
A luscious twist on tiramisu made with mascarpone, raspberry jam, and limoncello-flavored ladyfingers.
# Ingredients:
→ Raspberry Jam
01 -
1 tablespoon of lemon juice
02 -
500g of frozen raspberries
03 -
100g plain sugar
→ Raspberry Syrup
04 -
3 tablespoons limoncello (optional)
05 -
30g frozen raspberries
06 -
120g water
07 -
100g granulated sugar
→ Mascarpone Filling
08 -
1 teaspoon vanilla paste
09 -
2 tablespoons fresh lemon juice
10 -
480g chilled heavy cream
11 -
450g cold mascarpone cheese
12 -
120g powdered sugar
→ Assembly
13 -
Fresh lemon slices and raspberries for garnish
14 -
25 ladyfingers
# Directions:
01 -
Mix raspberries, sugar, and lemon juice in a pan. Let it heat until bubbly, then simmer 23-25 minutes to thicken. Let it cool fully in the fridge.
02 -
Cook sugar, water, and a few raspberries until boiling. Lower the heat and simmer for 3 minutes, strain, and toss in limoncello if you’d like. Let it cool down before using.
03 -
Blend mascarpone, sugar, lemon juice, and vanilla until smooth. Add heavy cream and whisk until the cream holds medium peaks.
04 -
Spread some mascarpone cream on the base of your dish. Dunk the ladyfingers in raspberry syrup, then layer them. Add about half of both the mascarpone cream and raspberry jam.
05 -
Layer another round of ladyfingers and mascarpone cream. Cover it up and let it chill for at least 8 hours or overnight.
06 -
When ready to serve, spread the rest of the raspberry jam on top. Dress it up with lemon slices and raspberries if you'd like.
# Notes:
01 -
Needs at least 8 hours of chilling time
02 -
You can make it 1-2 days ahead
03 -
Set aside some jam to finish off the top