Description
A delightful twist on the classic Italian dessert, Raspberry Tiramisu combines coffee-soaked ladyfingers with creamy mascarpone and fresh raspberries.
Ingredients
Scale
- 500 g frozen raspberries
- 100 g granulated sugar (for raspberry jam)
- 1 tablespoon lemon juice (for raspberry jam)
- 100 g granulated sugar (for raspberry syrup)
- 120 g water (for raspberry syrup)
- 30 g frozen raspberries (for raspberry syrup)
- 3 tablespoons limoncello (optional, for raspberry syrup)
- 450 g mascarpone cheese (cold)
- 120 g powdered sugar
- 2 tablespoons lemon juice (for mascarpone filling)
- 1 teaspoon vanilla paste
- 480 g heavy cream (cold)
- 25 ladyfinger cookies
- Fresh raspberries and lemon slices (for decoration)
Instructions
- Prepare the Raspberry Jam: In a saucepan, combine frozen raspberries, 100 g of granulated sugar, and 1 tablespoon of lemon juice. Heat over medium until bubbling, then simmer for 23-25 minutes until thickened. Cool and refrigerate.
- Make the Raspberry Syrup: In a saucepan, combine 100 g sugar, 120 g water, and 30 g frozen raspberries. Boil until sugar dissolves, then simmer for 3 minutes. Strain, add limoncello if desired, and cool completely.
- Create the Mascarpone Filling: In a bowl, mix mascarpone, powdered sugar, lemon juice, and vanilla paste until smooth. Whisk in heavy cream until medium-stiff peaks form.
- Assemble the Dessert: Spread a layer of mascarpone cream in a dish, dip ladyfingers in raspberry syrup, and layer them over the cream. Add half of the mascarpone, half of the jam, and repeat. Refrigerate for at least 8 hours to set.
Notes
Avoid over-soaking ladyfingers to prevent mushiness. Let the tiramisu chill longer for richer flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 50mg
Keywords: Raspberry, Tiramisu, Italian Dessert, No-Bake Dessert, Summer Dessert