Description
This fresh raspberry tiramisu is a fruity twist on the classic Italian dessert. Featuring layers of ladyfingers soaked in raspberry syrup, creamy mascarpone filling, and homemade raspberry jam, this no-bake treat is light, refreshing, and perfect for any occasion.
Ingredients
Scale
- 500g frozen raspberries
- 100g granulated sugar
- 1 tbsp lemon juice
- 100g granulated sugar (for syrup)
- 120g water
- 30g frozen raspberries (for syrup)
- 2 tbsp lemon juice (for syrup)
- 450g mascarpone cheese, cold
- 120g powdered sugar
- 1 tsp vanilla extract
- 480g heavy cream, cold
- 25 ladyfinger cookies (Savoiardi)
- Fresh raspberries for garnish
- Lemon zest (optional)
Instructions
- Prepare the raspberry jam by simmering raspberries, sugar, and lemon juice until thickened. Let it cool.
- Make the raspberry syrup by heating sugar, water, and raspberries, then straining the mixture.
- Whip mascarpone, powdered sugar, and vanilla extract. Fold in heavy cream and beat until medium-stiff peaks form.
- Dip each ladyfinger into the raspberry syrup and layer them in a dish.
- Spread half of the mascarpone cream over the ladyfingers, followed by a layer of raspberry jam.
- Repeat the process and finish with a final layer of mascarpone cream.
- Chill for at least 8 hours or overnight.
- Before serving, spread remaining raspberry jam on top and garnish with fresh raspberries and lemon zest.
Notes
- Use fresh raspberries instead of frozen for a different texture.
- Adjust the sweetness by adding more or less sugar.
- Best enjoyed after chilling overnight for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-Inspired