Raspberry Tiramisu Delight (Printable Version)
A new spin on tiramisu with layers of homemade raspberry jam, mascarpone cream, and raspberry-soaked ladyfingers.
# Ingredients:
→ Mascarpone Filling
01 -
450 g chilled mascarpone cheese
02 -
2 tablespoons lemon juice
03 -
480 g cold heavy cream
04 -
120 g powdered sugar
05 -
1 teaspoon vanilla paste
→ Raspberry Syrup
06 -
120 g water
07 -
100 g granulated sugar
08 -
3 tablespoons optional limoncello
09 -
30 g frozen raspberries
→ Raspberry Jam
10 -
1 tablespoon lemon juice
11 -
500 g frozen raspberries
12 -
100 g granulated sugar
→ Assembly
13 -
25 ladyfinger biscuits
14 -
Lemon slices and fresh raspberries for garnish
# Steps:
01 -
Mix the raspberries, lemon juice, and sugar in a pan. Let it bubble gently for about 23-25 minutes until it thickens. Put it in the fridge to cool completely to room temperature.
02 -
Combine sugar, raspberries, and water over heat for 3 minutes. Strain, stir in limoncello if using, and allow it to cool completely.
03 -
Blend the mascarpone, powdered sugar, lemon juice, and vanilla. Slowly whip in the heavy cream until the texture is medium-thick peaks.
04 -
Spread mascarpone onto the base of your dish. Dip the ladyfingers in the syrup and arrange them. Spoon half the mascarpone and half the jam on top.
05 -
Do the same layering again, but skip adding the jam this time. Cover with cling wrap and chill for 8+ hours, or overnight.
06 -
Spread the remaining jam over the top and dress it up with raspberries and lemon slices before serving.
# Notes:
01 -
Needs at least 8 hours to chill properly.
02 -
Either a 27x20cm or 23x23cm dish will work.
03 -
Limoncello is not mandatory.