Description
A delightful dessert combining the tartness of raspberries, the creaminess of mascarpone, and a hint of lemon in a classic tiramisu.
Ingredients
Scale
- 500 g frozen raspberries
- 100 g granulated sugar
- 1 tablespoon lemon juice
- 100 g granulated sugar (for syrup)
- 120 g water
- 30 g frozen raspberries (for syrup)
- 3 tablespoons limoncello (optional)
- 450 g mascarpone cheese, cold
- 120 g powdered sugar
- 2 tablespoons lemon juice (for filling)
- 1 teaspoon vanilla paste
- 480 g heavy cream, cold
- 25 ladyfinger cookies
- Fresh raspberries, for decoration
- Lemon slices, for decoration
Instructions
- Combine frozen raspberries, granulated sugar, and lemon juice in a saucepan. Heat gently, stirring to break down the berries as they thaw. Bring to a bubble, then reduce to a simmer. Continue cooking, mashing the berries, for 23–25 minutes until thickened. Test jam by running a finger through a spoon-coated layer; the line should hold. Pour into a shallow bowl, cover with plastic wrap, and refrigerate until chilled to room temperature.
- In a small saucepan, combine granulated sugar, water, and frozen raspberries. Heat over high, stirring until the sugar dissolves and the mixture boils. Lower to a simmer and cook for 3 minutes, crushing berries to release flavor. Strain syrup through a fine mesh sieve into a bowl, discarding solids. Stir in limoncello if using, and allow the syrup to cool to room temperature.
- In a mixing bowl, combine mascarpone cheese, powdered sugar, lemon juice, and vanilla paste. Beat with a hand or stand mixer until smooth, about 30 seconds. Scrape the sides of the bowl, then add cold heavy cream. Whisk on medium-high speed until medium-stiff peaks form.
- Use a 27×20 cm or 23×23 cm baking dish. Spread a small amount of mascarpone cream evenly over the base. Briefly dip each ladyfinger on both sides in raspberry syrup before arranging a single layer in the dish. Spread half of the mascarpone cream over the ladyfingers, smoothing the surface. Evenly distribute half the raspberry jam on top.
- Place another layer of dipped ladyfingers, followed by the remaining mascarpone cream. Cover and refrigerate the dessert for at least 8 hours, ideally overnight, to allow structure to set and flavors to develop.
- Before serving, spread the remaining raspberry jam as a final layer. Garnish with fresh raspberries and lemon slices as desired.
Notes
- For best results, allow the tiramisu to refrigerate overnight.
- Feel free to adjust the sweetness to your taste.
- Limoncello adds a nice flavor, but can be omitted for a non-alcoholic version.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 25 g
- Sodium: 90 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg