Ingredients
Method
TO MAKE THE RASPBERRY JAM
- Combine frozen raspberries, sugar, and lemon juice in a saucepan. Heat until the raspberries thaw and start to break down, and the mixture bubbles. Reduce heat to simmer and mash the 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 the 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 the sugar, water, and raspberries in a saucepan over high heat until the sugar dissolves and the mixture boils. Reduce heat and simmer for 3 minutes, stirring occasionally and breaking down the berries.
- Strain the 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 the 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 27x20 cm (8x10.5 inch) or 23x23 cm (9x9 inch) baking dish. Start by spreading a layer of mascarpone cream on the bottom. Dip the 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!