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Fresh Raspberry Tiramisu

Fresh Raspberry Tiramisu That Will Wow Your Guests

This Fresh Raspberry Tiramisu combines creamy mascarpone with tart raspberries, creating a delightful dessert that will impress your guests.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 8 hours
Total Time 8 hours 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Raspberry Jam
  • 300 g Frozen Raspberries Fresh can be substituted if available.
  • 100 g Granulated Sugar Consider using brown sugar for a deeper flavor.
  • 1 tablespoon Lemon Juice Fresh lemon juice is preferred for the best flavor.
For the Raspberry Syrup
  • 120 g Water Essential for preparing the raspberry syrup.
  • 100 g Granulated Sugar Can be adjusted to taste.
  • 300 g Frozen Raspberries Fresh can work too, but use frozen for a thicker consistency.
For the Mascarpone Filling
  • 450 g Mascarpone Cheese Ensure it is cold for optimal mixing.
  • 120 g Powdered Sugar Adds sweetness to the filling.
  • 2 tablespoons Lemon Juice Amplifies flavor depth and freshness.
  • 1 teaspoon Vanilla Paste Vanilla extract can serve as a substitute.
  • 480 g Heavy Cream Whip it cold for the best results.
For Assembly
  • 25 pieces Ladyfinger Cookies Savoiardi can be used as an alternative.
  • Fresh Raspberries & Lemon Slices For decoration before serving.

Equipment

  • medium saucepan
  • small pot
  • Mixing bowl
  • Electric Mixer
  • Fine-mesh sieve
  • 9x9-inch dish

Method
 

Step-by-Step Instructions for Fresh Raspberry Tiramisu
  1. Make the Raspberry Jam: In a medium saucepan, combine frozen raspberries, 100g granulated sugar, and 1 tablespoon lemon juice. Cook over medium heat for about 23-25 minutes until thickened.
  2. Prepare the Raspberry Syrup: In a small pot, combine 100g granulated sugar, 120g water, and frozen raspberries. Bring to a boil then simmer for 3 minutes. Strain through a fine mesh sieve and cool.
  3. Create the Mascarpone Filling: In a mixing bowl, combine 450g cold mascarpone, 120g powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon vanilla paste. Blend until smooth. In a separate bowl, whip 480g cold heavy cream to medium-stiff peaks and fold into the mascarpone mixture.
  4. Assemble the Tiramisu: In a 9x9-inch dish, spread a layer of mascarpone filling. Dip ladyfingers in the raspberry syrup and arrange on top. Alternate layers of raspberry jam and mascarpone filling, ending with mascarpone.
  5. Chill and Serve: Cover and refrigerate for at least 8 hours. Top with remaining raspberry jam and garnish with fresh raspberries and lemon slices before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 70mgSodium: 100mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Make your Tiramisu a day in advance for enhanced flavors. Keep ingredients cold for optimal mixing and texture.

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