Raspberry Tiramisu (Print Version)
# Ingredients:
→ Raspberry Jam
01 -
100g white sugar
02 -
500g raspberries (frozen)
03 -
1 tbsp fresh lemon juice
→ Raspberry Syrup
04 -
120g plain water
05 -
100g white sugar
06 -
3 tbsp limoncello liquor (use if desired)
07 -
30g frozen raspberries
→ Mascarpone Filling
08 -
2 tbsp freshly squeezed lemon juice
09 -
1 tsp vanilla bean paste
10 -
450g mascarpone cheese, chilled
11 -
120g powdered sugar
12 -
480g chilled heavy cream
→ Assembly
13 -
25 ladyfingers
14 -
Raspberries (fresh) and lemon slices for garnish
# Instructions:
01 -
Put raspberries, sugar, and lemon juice into a pot and warm them up. Let it boil, then lower heat and simmer for around 23-25 minutes, stirring as it thickens. Cool completely in the fridge.
02 -
Mix sugar, water, and raspberries in a small saucepan. Heat to a boil and simmer for 3 minutes, then strain. Stir in limoncello if you're using it. Allow to cool to room temp.
03 -
Whip together mascarpone, powdered sugar, lemon juice, and vanilla until smooth. Pour in cold heavy cream and whip until peaks hold shape but aren’t overly stiff.
04 -
Spread a thin layer of the mascarpone mixture on the bottom of your dish. Dunk each ladyfinger in the raspberry syrup quickly and line them up. Add half of the remaining mascarpone mix on top, followed by half of the raspberry jam.
05 -
Do another round of layering with the rest of the ladyfingers and mascarpone cream. Cover up and pop it in the fridge for at least 8 hours or overnight for the best results.
06 -
Just before serving, spread the remaining raspberry jam on top. Add fresh raspberries and lemon slices for more pizzazz if you'd like.
# Notes:
01 -
Needs at least 8 hours in the fridge before serving
02 -
Make it up to 1-2 days in advance for convenience
03 -
Save some raspberry jam to spread on top when serving