RASPBERRY TIRAMISU
This raspberry tiramisu is incredibly creamy, tangy, and bursting with raspberry flavor. With raspberry jam both in the filling and topping, it offers a rich and indulgent raspberry experience. Plus, it’s a breeze to make! Perfect for summer, this no-bake dessert can be prepared ahead of time, offering a refreshing and tangy treat. It’s a delightful twist on the classic tiramisu, guaranteed to satisfy your sweet cravings with its berry goodness.
WHY YOU WILL LOVE THIS TIRAMISU
- Raspberries: It’s packed full of beautiful bright raspberry flavor, and bright pink color.
- Easy: Everything about it is very easy and takes no time to make.
- Tiramisu: You can enjoy the traditional taste of tiramisu except with another level of raspberry goodness and without any coffee!
WHAT YOU WILL NEED FOR THIS RECIPE
- Frozen Raspberries
- Lady Fingers
- Sugar
- Lemon juice
- Water
- Mascarpone cheese
- Heavy whipping cream
Here’s how you can make this Tiramisu:
- We will start by making the homemade raspberry jam. In a saucepan, add the frozen raspberries, sugar and water.
- Once starts to simmer, lower the heat and let it cook for about 20-25 minutes till the mixture is thickened.
- Take it off the heat and let it cool down to room temperature.
- To make the raspberry syrup, in another saucepan, add water, raspberries and sugar and let it simmer. Once it has started to simmer, let it cook for about 3-5 minutes then take it off the heat.
- Drain it from the raspberries seeds and keep the raspberry syrup and let it cool to room temperature.
- To make the mascarpone frosting, in a large bowl, add the mascarpone cheese and the sugar and mix them with a hand mixer. Start slowly adding the heavy cream while mixing until nice and fluffy.
- For the assembly, dip each ladyfinger into the raspberry syrup. Arrange them in a single layer in the bottom of a non-metal casserole dish.
- Spread half of the mascarpone filling over the soaked ladyfingers. Then layer half of the raspberry jam.
- Layer another set of syrup-soaked ladyfingers on top.
- Add the remaining filling, followed by another layer of raspberry jam. Smooth the top, cover, and refrigerate for at least 8 hours or overnight.
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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RASPBERRY TIRAMISU
Indulge in the exquisite flavors of raspberry tiramisu! This delightful twist on the classic Italian dessert features layers of creamy filling infused with tangy raspberry and zesty lemon flavors. Perfect for summer, this no-bake dessert is easy to make and sure to impress. Try our refreshing raspberry tiramisu recipe today and elevate your dessert game!
Ingredients
RASPBERRY JAM
- 500 g frozen raspberries
- 100 g granulated sugar
- 1 tbsp lemon juice
RASPBERRY SYRUP
- 100 g granulated sugar
- 30 g frozen raspberries
- 120 g water
MASCARPONE FILLING
- 450 g mascarpone cheese cold
- 120 g powdered sugar
- 2 tbsp lemon juice
- 1 tbsp vanilla
- 480 g heavy cream cold
ASSEMBLING
- 25 ladyfinger cookies or more depends on the size of the pan
- Fresh raspberries and lemon slices for garnish
Instructions
TO MAKE THE RASPBERRY JAM
- Combine frozen raspberries, sugar, and lemon juice in a saucepan. Heat until raspberries thaw and start to break down, and the mixture bubbles. Reduce heat to simmer and mash raspberries occasionally with a rubber spatula.
- Let it simmer for 23-25 minutes until thickened. Test by placing a small amount on a spoon and running your finger through it; if it holds the line, it's done. Transfer jam to a shallow bowl, cover with plastic wrap, and refrigerate until cooled, about 1 hour.
FOR THE RASPBERRY SYRUP
- As the jam cools, prepare the syrup. Combine sugar, water, and raspberries in a saucepan over high heat until sugar dissolves and mixture boils. Reduce heat and simmer for 3 minutes, stirring occasionally and breaking down berries.
- Strain syrup into a bowl using a fine mesh sieve, discarding raspberry kernels. Let the syrup cool to room temperature.
FOR THE MASCARPONE FILLING
- To prepare the mascarpone filling, ensure both the raspberry jam and syrup are at room temperature or chilled. Using a hand mixer or stand mixer with a whisk attachment, cream together mascarpone, powdered sugar, lemon juice, and vanilla paste for about 30 seconds. Scrape down the sides of the bowl and gradually add heavy cream, whisking until it holds a medium-stiff peak.
- For assembly, use a 27×20 cm (8×10.5 inch) or 23×23 cm (9×9 inch) baking dish. Start by spreading a layer of mascarpone cream on the bottom. Dip ladyfingers into the raspberry syrup twice on each side and arrange them in a single layer in the dish. Add half of the mascarpone cream and spread evenly, followed by half of the raspberry jam. Repeat the layers, ending with a layer of mascarpone cream. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- Before serving, spread the remaining raspberry jam over the top layer and optionally decorate with fresh raspberries and lemon slices. Enjoy this delicious raspberry tiramisu!