Description
Hey there, dessert lovers! If you’ve ever found yourself swooning over a luscious dessert that feels like an indulgent escape, say hello to the Raspberry Tiramisu! This delightful treat is perfect for busy weeknights or as a charming finishing touch to dinner parties. You know those moments when you want to impress your guests without spending hours slaving away in the kitchen? Well, here’s your answer! This recipe combines creamy mascarpone with the brightness of fresh strawberries, resulting in a dreamy, approachable dessert that’s guaranteed to impress without breaking a sweat.
Ingredients
Scale
- 500 g frozen raspberries
- 100 g granulated sugar (for jam)
- 1 tablespoon lemon juice (for jam)
- 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
- Raspberry Jam: Grab a saucepan, and toss in your frozen raspberries, granulated sugar, and lemon juice. Heat this sweet mix until the raspberries thaw and start bubbling, releasing their delicious juices. It’s like a little berry party in there! Once it’s bubbling, turn down the heat and let it simmer for about 23-25 minutes or until it thickens up nicely. Pour it into a shallow bowl and let it chill in the fridge for about an hour.
- Raspberry Syrup: While your jam is cooling, let’s whip up the syrup! In another saucepan, combine sugar, water, and frozen raspberries over high heat. Stir until the sugar dissolves and reach a boil. Lower the heat to a gentle simmer for just 3 minutes, giving it a stir here and there. After that, strain the syrup using a fine mesh sieve to get rid of any leftover seeds. If you’re feeling fancy, add some limoncello for a kick!
- Mascarpone Filling: With your jam and syrup cooled, it’s time to make that lovely mascarpone filling. In a mixing bowl, beat together the mascarpone cheese, powdered sugar, lemon juice, and vanilla paste for about 30 seconds—let those flavors combine beautifully! Then, scrape the bowl’s sides and fold in the heavy cream. Whisk until you achieve a lovely medium-stiff peak (you want it to hold its shape, like your high school self at your prom!).
- Assembling the Tiramisu: Now, fetch a baking dish (preferably 27×20 cm or 23×23 cm), and let’s layer this beauty. Start by spreading a thin layer of mascarpone cream on the bottom. Then, dip the ladyfinger cookies in your raspberry syrup—don’t drown them, just give them a quick dip-and-flip! Lay them gently in the dish. Next, spread half of your mascarpone cream over the ladyfingers, followed by half of your raspberry jam. Repeat the process, but skip the jam for the final layer of mascarpone. Cover it up with some plastic wrap and let it set in the fridge for at least 8 hours, or overnight if you can resist!
- Serve: When you’re ready to serve, spread the remaining raspberry jam over the top and dress it up with fresh raspberries and lemon slices for that wow factor. Your friends will be fighting over who gets the last bite!
Notes
- Don’t worry if your jam looks a little runny at first—it will thicken as it cools in the fridge.
- If you prefer a non-alcoholic version, just skip the limoncello—no one’s judging!
- You can make the mascarpone filling ahead of time, which saves you precious minutes when assembling.