Fresh Raspberry Tiramisu
This fresh raspberry tiramisu is a delightful twist on the classic recipe, featuring tangy raspberries, creamy mascarpone, and a no-bake convenience perfect for any occasion.
Ingredients
- 500 g frozen raspberries
- 100 g granulated sugar
- 1 tablespoon lemon juice
- 120 g water
- 30 g frozen raspberries
- 3 tablespoons limoncello optional
- 450 g mascarpone cheese cold
- 120 g powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla paste
- 480 g heavy cream cold
- 25 ladyfinger cookies estimate, adjust based on pan size
- Fresh raspberries and lemon slices for decoration
Instructions
- Make the raspberry jam: Heat frozen raspberries, sugar, and lemon juice in a saucepan. Simmer for 25 minutes, mashing the raspberries periodically, until thickened. Let cool completely in the fridge.
- Prepare raspberry syrup: Cook sugar, water, and raspberries in a small saucepan until the sugar dissolves. Simmer for 3 minutes, then strain and mix with limoncello. Cool to room temperature.
- Whip the mascarpone filling: Combine mascarpone, powdered sugar, lemon juice, and vanilla paste. Add heavy cream and whip to medium-stiff peaks.
- Assemble the tiramisu: In a baking dish, spread a small amount of mascarpone cream. Dip ladyfingers into the syrup and layer them in the dish. Alternate with layers of cream, raspberry jam, and more ladyfingers.
- Chill and serve: Cover and refrigerate for at least 8 hours, ideally overnight. Add a final layer of raspberry jam before serving, and garnish with fresh raspberries and lemon slices.