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This Raspberry Tiramisu is a dreamy spin on the classic dessert, perfect for anyone who loves the tangy sweetness of raspberries paired with creamy mascarpone. It is ideal for making ahead of time and always impresses at gatherings. Each bite bursts with homemade raspberry jam, fluffy filling, and raspberry-infused ladyfingers softened to perfection.
The first time I made this for my family, the pan was scraped clean before I could grab seconds and now it is a summer birthday tradition.
Ingredients
- Frozen raspberries: Choose plump berries with deep color for best flavor
- Granulated sugar: Brings out natural raspberry sweetness and creates the perfect syrup
- Lemon juice: Freshly squeezed gives brightness and depth to every layer
- Ladyfinger cookies: Look for firm cookies so they soak up syrup without turning soggy
- Mascarpone cheese: Pick imported if possible for creamy authentic texture
- Powdered sugar: Blends easily into mascarpone for a smooth filling
- Vanilla paste: Deepens flavor of the cream Try to use paste or pure extract for best taste
- Heavy cream: Cold and high fat content is key for a rich cloud-like filling
- Limoncello: Optional but adds a special citrus kick to the syrup a little goes a long way
- Fresh raspberries and lemon slices for decorating: Look for juicy berries in season for a beautiful finish
Step-by-Step Instructions
- Make the Raspberry Jam:
- Add frozen raspberries, sugar, and lemon juice to a saucepan Cook over medium heat until the raspberries break down and mixture bubbles Then reduce to a simmer and mash the berries with a spatula Simmer for about twenty five minutes until thick Test by running your finger down the back of a spoon with jam If the line stays clear it is ready Cool in a shallow bowl in the fridge until at least room temperature
- Prepare the Raspberry Syrup:
- Combine sugar, water, and raspberries in a saucepan Heat on high to dissolve the sugar and bring to a boil Lower to a simmer for three minutes Mash raspberries lightly Strain syrup through a fine mesh sieve to remove seeds Stir in limoncello if using and cool to room temperature
- Whip the Mascarpone Cream:
- With a hand mixer or stand mixer beat the mascarpone cheese, powdered sugar, lemon juice, and vanilla paste together for about thirty seconds until just smooth Scrape down the sides Add the cold heavy cream whisking until soft to medium peaks form It should be spreadable but hold its shape
- Assemble the Raspberry Tiramisu:
- Add a layer of mascarpone cream on the bottom of your dish Dip each ladyfinger quickly twice in raspberry syrup on each side Lay out in the dish Cover with half the cream then half the raspberry jam Repeat with a second layer of dipped ladyfingers and remaining mascarpone cream Reserve second half of raspberry jam for serving Cover tightly and refrigerate at least eight hours or preferably overnight
- Finish and Serve:
- Spread the rest of the raspberry jam over the top before serving Decorate with fresh raspberries and lemon slices for a festive look
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Mascarpone is my absolute favorite ingredient here It is so creamy and mild and pairs beautifully with the bold berries My youngest always licks the beater when I make this and it reminds me of baking with my grandmother on weekends
How to Store Leftover Tiramisu
Store any leftovers tightly covered in the fridge This dessert tastes even better after a night in the fridge as the flavors meld together You can keep it chilled for up to three days If you want to freeze it slice into squares and wrap individually in plastic This makes for a perfect treat straight from the freezer especially in summer
Substituting Ingredients
If you cannot find mascarpone you can use full fat cream cheese for a slightly tangier but still delicious filling Swap in store bought raspberry jam if you are short on time If you prefer alcohol free dessert simply leave out limoncello the raspberry syrup will still sing with flavor
Serving Suggestions
Serve cold straight from the fridge for the best texture Add a scoop of vanilla ice cream alongside for an extra treat I sometimes sprinkle on chopped pistachios for a little color and crunch Raspberries and their jam create a jewel toned finish that always looks stunning on a party table
Raspberry Tiramisu’s Story
Classic tiramisu hails from Italy but fruit variations like this are beloved all over Europe Raspberries bring a sunny twist to the traditional espresso layers My aunt first introduced me to berry tiramisu at a summer cookout and now every bite reminds me of outdoor gatherings and family laughter
Frequently Asked Questions About Recipes
- → Can I use store-bought raspberry jam instead of homemade?
Yes, you can use store-bought jam if pressed for time, but homemade offers fresher, deeper flavor.
- → How long should the dessert chill before serving?
Chill for at least 8 hours, or overnight, to allow flavors to blend and the texture to set.
- → Can I substitute limoncello in the syrup?
Limoncello is optional and can be omitted or replaced with lemon juice for a non-alcoholic version.
- → What can I use instead of ladyfingers?
Sponge cake or soft biscotti make good alternatives, though classic ladyfingers provide the best texture.
- → How should leftovers be stored?
Keep leftovers covered in the fridge for up to three days for best taste and freshness.