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This raspberry tiramisu transforms the classic Italian dessert with bright berry flavor for a refreshing twist on tradition. The combination of homemade raspberry jam, creamy mascarpone filling, and raspberry-soaked ladyfingers creates a stunning make-ahead dessert that's perfect for special occasions or when you want to impress dinner guests.
I first created this raspberry tiramisu for a summer dinner party, and it quickly became my signature dessert. The vibrant pink layers always generate excitement when I bring it to the table, and guests inevitably ask for the recipe.
Ingredients
- Frozen raspberries: essential for both the jam and syrup, providing intense berry flavor without seasonal limitations
- Mascarpone cheese: the authentic Italian cream cheese that creates the signature tiramisu texture, look for full-fat versions for the best results
- Ladyfinger cookies: traditional tiramisu base that perfectly absorbs the raspberry syrup while maintaining structure
- Heavy cream: whipped with mascarpone creates that irresistible light yet rich texture
- Limoncello: optional but adds a sophisticated citrus note that complements the raspberries beautifully
- Lemon juice: brightens all the flavors and balances the sweetness, fresh-squeezed makes a noticeable difference
- Vanilla paste: adds depth to the mascarpone filling, the specks of real vanilla bean elevate the presentation
Step-by-Step Instructions
- Prepare the Raspberry Jam:
- Cook frozen raspberries with sugar and lemon juice in a saucepan until bubbling. Reduce to a simmer and mash the berries occasionally with a rubber spatula. Continue cooking for 23-25 minutes until significantly thickened. The jam should hold a line when you run your finger through it on the back of a spoon. Transfer to a shallow bowl for faster cooling and refrigerate until at least room temperature.
- Create the Raspberry Syrup:
- Combine sugar, water, and raspberries in a saucepan and bring to a boil. Reduce to a simmer for 3 minutes, breaking down the berries. Strain through a fine mesh sieve to remove seeds, add limoncello if using, and allow to cool completely to room temperature.
- Make the Mascarpone Filling:
- Beat cold mascarpone with powdered sugar, lemon juice, and vanilla paste until just combined, about 30 seconds. Add cold heavy cream and continue whipping until medium-stiff peaks form. Be careful not to overwhip, which can cause the mixture to separate.
- Assemble the Tiramisu:
- Spread a thin layer of mascarpone cream on the bottom of your dish. Quickly dip ladyfingers in raspberry syrup and arrange in a single layer. Cover with half the mascarpone cream, spread evenly, then add half the raspberry jam. Repeat ladyfinger and mascarpone layers. Cover with plastic wrap and refrigerate at least 8 hours or overnight. Before serving, spread remaining raspberry jam on top and decorate with fresh raspberries and lemon slices if desired.
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The homemade raspberry jam is what truly makes this dessert special. I discovered that allowing it to cool completely before assembly prevents the mascarpone cream from melting or becoming runny, which ensures those beautiful defined layers when you slice into the tiramisu.
Perfect Texture Tips
The secret to achieving the ideal tiramisu texture lies in how you dip the ladyfingers. A quick double dip on each side provides enough moisture to soften them without causing sogginess. If the ladyfingers become too saturated, they'll lose structural integrity and your tiramisu layers will collapse. When assembling, work efficiently but don't rush this step—it's worth taking the time to dip each cookie properly.
Storage and Make-Ahead
This raspberry tiramisu actually improves with time in the refrigerator. The flavors meld together beautifully as it rests, and the texture becomes perfectly set. Store covered in the refrigerator for up to 4 days. I recommend waiting to add the final raspberry jam layer and fresh fruit decoration until just before serving for the most vibrant presentation. The tiramisu does not freeze well due to the delicate texture of the mascarpone cream.
Serving Suggestions
For an elegant presentation, serve individual portions in clear glasses to showcase the beautiful layers. This dessert pairs wonderfully with a glass of prosecco or dessert wine. For special occasions, I sometimes dust the top with a light coating of freeze-dried raspberry powder instead of the traditional cocoa powder used in classic tiramisu. The bright pink color creates a stunning visual contrast against the white mascarpone cream.
Frequently Asked Questions
- → What makes this dessert unique?
The combination of homemade raspberry jam, creamy mascarpone, and raspberry-soaked ladyfingers gives this dessert a unique tangy-sweet flavor.
- → How do I store this dessert?
Cover the dish with plastic wrap and store it in the refrigerator for up to 3 days for freshness.
- → Can I substitute the limoncello?
Yes, you can replace limoncello with orange juice or skip it entirely for a non-alcoholic version.
- → How far in advance can I prepare this dessert?
You can prepare it a day in advance to allow the flavors to meld beautifully overnight in the refrigerator.
- → Are there any serving suggestions?
Serve chilled, garnished with fresh raspberries and thin lemon slices for a refreshing finish.