Heavenly Raspberry Mascarpone Tiramisu
This elegant Italian-inspired dessert transforms the traditional tiramisu into a vibrant spring masterpiece. Fresh, juicy raspberries are layered between coffee-soaked ladyfingers and creamy mascarpone filling, creating a perfect balance of tart and sweet flavors. The combination of fresh berries and rich mascarpone cheese offers a lighter, more refreshing take on the classic dessert, making it perfect for springtime gatherings and special occasions. This no-bake dessert is sure to impress with its beautiful presentation and sophisticated flavor profile.
Ingredients
RASPBERRY JAM:
- 500 g frozen raspberries
- 100 g granulated sugar
- 1 tablespoon lemon juice
RASPBERRY SYRUP
- 100 g granulated sugar
- 120 g water
- 30 g frozen raspberries
- 3 tablespoon limoncello optional
MASCARPONE FILLING:
- 450 g mascarpone cheese cold
- 120 g powdered sugar
- 2 tablespoon lemon juice
- 1 teaspoon vanilla paste
- 480 g heavy cream cold (500 ml)
ASSEMBLING
- 25 ladyfinger cookies
- Fresh raspberries and lemon slices for decoration
Instructions
Fresh Raspberry Jam:
- In a saucepan, combine fresh raspberries, sugar, and lemon juice
- Heat until raspberries break down and mixture begins to bubble, then reduce to a simmer
- Simmer for 23-25 minutes, stirring occasionally and mashing berries with a spatula
- Test consistency by drawing a line through jam on back of spoon - it should hold its shape
- Transfer to a shallow bowl, cover with plastic wrap, and refrigerate until cooled (about 1 hour)
Raspberry Syrup:
- Combine sugar, water, and fresh raspberries in a small saucepan
- Heat until sugar dissolves and mixture comes to a boil
- Reduce heat and simmer for 3 minutes, mashing berries occasionally
- Strain through fine-mesh sieve, discarding solids
- Stir in limoncello and cool to room temperature
Assembly with Homemade Components:
- Prepare mascarpone filling by beating mascarpone, powdered sugar, lemon juice, and vanilla until combined
- Fold in whipped heavy cream until medium-stiff peaks form
- In a 9x9 inch or similar baking dish, spread a thin layer of mascarpone cream
- Dip ladyfingers in raspberry syrup and create first layer
- Add half the mascarpone cream, followed by half the raspberry jam
- Repeat layers, reserving some jam for serving
- Cover with plastic wrap and refrigerate for 8 hours or overnight
- Before serving, spread remaining raspberry jam on top
- Garnish with fresh raspberries and lemon slices if desired
Notes
Recommended Equipment:
- 9x13 inch baking dish
- Electric mixer
- Large mixing bowls
- Rubber spatula
- Fine mesh sieve for cocoa dusting
Recipe Notes:
- For best results, use firm, fresh raspberries
- Mascarpone should be at room temperature for smooth mixing
- Don't over-soak the ladyfingers to prevent them from becoming too soggy
- Can be made up to 24 hours in advance
FAQs:
- Can I use frozen raspberries?
Fresh raspberries are recommended for best texture and presentation. Frozen raspberries may release too much moisture and make the dessert watery. - Can I make this alcohol-free?
Yes, simply omit the coffee liqueur and use additional coffee in its place. - How long will this keep?
The tiramisu will keep well in the refrigerator for up to 3 days. - Can I freeze this dessert?
While possible, freezing is not recommended as it may affect the texture of the mascarpone cream and raspberries.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 538Total Fat: 35gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 147mgSodium: 218mgCarbohydrates: 52gFiber: 3gSugar: 33gProtein: 6g
Nutrition may not be accurate
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