Ingredients
Raspberry Jam
- 500 g frozen raspberries
- 100 g granulated sugar
- 1 tbsp lemon juice
Raspberry Syrup
- 100 g granulated sugar
- 120 g water
- 30 g frozen raspberries
- 3 tbsp limoncello (optional)
Mascarpone Filling
- 450 g mascarpone cheese (cold)
- 120 g powdered sugar
- 2 tbsp lemon juice
- 1 tsp vanilla paste
- 480 g heavy cream (cold)
Assembly
- 25 ladyfinger cookies (approximate, depending on pan size)
- Fresh raspberries and lemon slices for decoration
Instructions
- Make Raspberry Jam: Add the frozen raspberries, 100 g granulated sugar, and 1 tbsp lemon juice into a saucepan. Heat until raspberries thaw and begin to break down, bringing the mixture to a gentle bubble. Reduce heat to a simmer and stir occasionally, mashing the raspberries with a rubber spatula. Let it simmer for 23-25 minutes until thickened. Test by placing jam on the back of a spoon and drawing a line with your finger; if the line holds without the jam running, it’s ready. Pour into a shallow bowl and cover with plastic wrap; refrigerate until cooled to room temperature or colder, about 1 hour.
- Prepare Raspberry Syrup: In another small saucepan, combine 100 g sugar, 120 g water, and 30 g frozen raspberries. Heat over high until sugar dissolves and mixture boils. Lower heat to a simmer and cook for 3 minutes, stirring and breaking down raspberries. Strain the syrup through a fine mesh sieve to remove seeds. Stir in 3 tbsp limoncello, if using. Allow syrup to cool to room temperature.
- Make Mascarpone Filling: In a mixing bowl, beat 450 g cold mascarpone cheese with 120 g powdered sugar, 2 tbsp lemon juice, and 1 tsp vanilla paste using a hand mixer or stand mixer with whisk attachment until combined, about 30 seconds. Scrape down the bowl sides. Add 480 g cold heavy cream and whisk until medium-stiff peaks form.
- Assemble Tiramisu: Use a 27×20 cm or similar sized baking dish. Spread a thin layer of mascarpone cream on the bottom. Quickly dip ladyfingers twice on each side into the raspberry syrup and lay them in a single layer in the dish. Spread half the mascarpone cream evenly over the ladyfingers, then spread half of the raspberry jam over the cream. Repeat the layering with another soaked ladyfinger layer and mascarpone cream layer (omit raspberry jam this time). Cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight.
- Serve: Just before serving, spread the remaining raspberry jam evenly over the top. Decorate with fresh raspberries and lemon slices as desired.
Notes
- Adjust the number of ladyfingers based on your baking dish size.
- For a non-alcoholic version, omit the limoncello in the syrup.
- Ensure mascarpone and cream are cold for best cream consistency.
- Use fresh raspberries for decoration to enhance presentation and flavor.
- The dessert improves in flavor after resting overnight.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
