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A slice of raspberry tiramisu topped with fresh raspberries and a lemon slice, served on a plate, with layers of sponge cake, raspberry jam, and creamy filling.

Raspberry Tiramisu

A delicious twist on traditional tiramisu with the perfect balance of creamy mascarpone and tangy raspberry flavors.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12
Course: Dessert
Cuisine: American, Italian
Calories: 533
Ingredients Method Nutrition Notes

Ingredients
  

Raspberry Jam:
  • 500 g frozen raspberries use frozen for best consistency
  • 100 g granulated sugar for sweetness
  • 1 tablespoon lemon juice for tanginess
Raspberry Syrup:
  • 100 g granulated sugar for syrup base
  • 120 g water to dilute syrup
  • 30 g frozen raspberries for flavor
  • 3 tablespoons limoncello optional, adds a hint of citrus
Mascarpone Filling:
  • 450 g mascarpone cheese cold, ensures smooth filling
  • 120 g powdered sugar for sweetness
  • 2 tablespoons lemon juice for brightness
  • 1 teaspoon vanilla paste for flavor depth
  • 480 g heavy cream cold, for whipping
For Assembling:
  • 25 ladyfinger cookies quantity depends on pan size
  • Fresh raspberries for decoration
  • Lemon slices for decoration

Method
 

  1. Add the frozen raspberries, sugar, and lemon juice to a saucepan over medium heat. Stir occasionally, allowing the raspberries to break down and the mixture to bubble. Once it starts bubbling, reduce the heat to a simmer. Mash the raspberries with a spatula while stirring.
  2. Let it simmer for 23-25 minutes until thickened. To test, spoon a bit of the jam onto the back of a spoon; it should hold a line when you run your finger through it. Pour the jam into a shallow bowl to cool faster. Let it cool to room temperature, about 1 hour.
  3. While the jam cools, combine the sugar, water, and frozen raspberries in a small saucepan. Heat over high heat until the sugar dissolves and the mixture starts to boil.
  4. Lower the heat to a simmer and cook for 3 minutes, occasionally stirring and mashing the raspberries. Once done, strain the syrup into a bowl using a fine mesh sieve to remove the raspberry solids. Add the limoncello, if using, and allow the syrup to cool to room temperature.
  5. In a large bowl, use a hand mixer or stand mixer with the whisk attachment to beat the mascarpone, powdered sugar, lemon juice, and vanilla paste until smooth and combined, about 30 seconds.
  6. Add the heavy cream to the mascarpone mixture and continue whisking until stiff peaks form. This should take a few minutes.
  7. Lightly spread a small amount of mascarpone mixture at the bottom of a 27x20 cm (8x10.5 inch) or 23x23 cm (9x9 inch) baking dish.
  8. Quickly dip each ladyfinger into the raspberry syrup (twice on each side) and layer them in the baking dish. Add half of the mascarpone mixture on top, smoothing it into an even layer.
  9. Spread half of the raspberry jam over the mascarpone layer, smoothing it out. Repeat the process with the remaining ladyfingers, mascarpone filling, and leave the remaining raspberry jam for later.
  10. Cover the tiramisu with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to let the flavors meld and the texture set.
  11. Once ready to serve, spread the remaining raspberry jam evenly over the top. Garnish with fresh raspberries and lemon slices for a bright and fresh touch.

Nutrition

Serving: 100gCalories: 533kcalCarbohydrates: 50gProtein: 7gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 133mgSodium: 66mgPotassium: 146mgFiber: 3gSugar: 32gVitamin A: 1312IUVitamin C: 14mgCalcium: 102mgIron: 1mg

Notes

A creamy, fruity twist on traditional tiramisu that's perfect for any special occasion or to satisfy your sweet tooth.

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