Print

Raspberry Tiramisu Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 69 reviews

This Raspberry Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of delicate ladyfinger cookies soaked in homemade raspberry syrup, rich mascarpone cream, and vibrant raspberry jam. Finished with fresh raspberries, freeze-dried raspberry powder, and chantilly cream, this dessert offers a perfect balance of fruity tartness and creamy sweetness.

Ingredients

Raspberry Syrup and Jam

  • 300 g (2½ cups) Raspberries, fresh or frozen
  • 50 g (¼ cup) Granulated sugar (adjust according to the sweetness of the raspberries)
  • 1 tablespoon Lemon juice

Mascarpone Cream

  • 6 Egg yolks
  • 150 g (¾ cup) Granulated sugar
  • 500 g (2¼ cups) Mascarpone, high-fat, cold
  • 350 g (1½ cups) Heavy cream 36% fat, very cold

To Assemble the Raspberry Tiramisu

  • 20 pieces Ladyfinger cookies
  • Fresh raspberries for decoration
  • Freeze-dried raspberries crushed into powder for topping
  • Chantilly cream for decoration (use preferred chantilly cream recipe)

Instructions

  1. Make the raspberry syrup and jam: Blend raspberries, granulated sugar, and lemon juice together. Cook this mixture over low to medium heat for a few minutes until the sugar dissolves. Taste and adjust sweetness if needed. Remove half of this mixture to use as a dipping syrup for ladyfingers. Continue cooking the remaining mixture for about 10 minutes, stirring occasionally, until it thickens into a jam consistency with a darker color and reduced volume. Cool and refrigerate the jam. Optionally, strain the jam through a sieve to remove raspberry seeds.
  2. Prepare mascarpone cream: Set up a double boiler by placing a heatproof bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water. Whisk the egg yolks and sugar in the bowl over steam for about 5 minutes until the sugar dissolves and the mixture reaches 185°F (85°C), keeping heat low to avoid cooking the yolks. Transfer this mixture to a stand mixer with a whisk attachment and whip until cooled to 75°F (24°C). Meanwhile, whip the cold mascarpone and heavy cream using an electric mixer until early stiff peaks form, taking about 3 minutes. Gently fold the whipped mascarpone mixture into the egg yolk mixture with a rubber spatula, keeping it light and airy. Chill in the refrigerator to set further.
  3. Assemble the tiramisu: Use an 18×24 cm (7×9 inch) container (8×8 inch can also work). Quickly dip the ladyfinger cookies into the raspberry syrup and arrange them side by side at the bottom of the container (approximately 10 per layer). Spread half of the raspberry jam over the ladyfingers, then spread half of the mascarpone cream over the jam. Repeat with another layer of soaked ladyfingers, jam, and mascarpone cream. Smooth the top with an offset spatula. Optionally, add fresh raspberries between layers for more fruit flavor, though this may affect slicing neatness.
  4. Chill and decorate: Refrigerate the assembled tiramisu for at least 4 hours to set completely. Before serving, decorate the top with crushed freeze-dried raspberry powder, whipped chantilly cream, and fresh raspberries.
  5. Storage: Store any leftovers in an airtight container refrigerated for 2-3 days. Avoid freezing the tiramisu as the mascarpone cream does not freeze well.

Notes

  • Use a digital scale for precise measurement; baking requires accuracy.
  • Reserve half of the raspberry puree before cooking to soak the ladyfingers, providing a lighter flavor layer.
  • Chilling mascarpone cream allows it to thicken further and enhances texture.
  • If you prefer seedless jam, strain the raspberry jam through a sieve after cooking.
  • Do not overwhip the mascarpone and cream to avoid grainy texture.
  • Allow tiramisu to rest for at least 4 hours for flavors to meld and cream to set.
  • Freezing is not recommended as the texture of mascarpone cream will degrade.

Find it online: https://justsosavory.com/raspberry-tiramisu-recipe/