Romantic Raspberry Tiramisu 💖
A beautiful and romantic dessert featuring layers of sweet raspberry jam, bright raspberry syrup-soaked ladyfingers, and a creamy mascarpone filling, perfect for any special occasion.
Equipment
- Saucepan
- Electric Mixer
- Serving Dish (about 8x10 or 9x9 inches)
- Fine Mesh Sieve
Ingredients
For the Tiramisu
- 4 1/4 cups frozen raspberries
- 1 cup granulated sugar
- 3 tablespoons lemon juice
- 1/2 cup water
- 3 tablespoons limoncello (optional)
- 2 cups cold mascarpone cheese (16 oz)
- 1 cup powdered sugar (confectioners' sugar)
- 1 teaspoon vanilla paste
- 2 cups cold heavy cream
- 25 ladyfinger cookies
- Fresh raspberries and lemon slices for decoration
Instructions
- Sweet Raspberry Jam: In a medium saucepan, combine the 4 cups of frozen raspberries, 1/2 cup granulated sugar, and 1 tablespoon lemon juice. Heat gently until the raspberries break down and the mixture comes to a bubble. Reduce the heat and let it simmer for about 25 minutes, stirring occasionally and mashing the raspberries, until the jam has thickened nicely. Pour the jam into a shallow bowl, cover with plastic wrap, and chill in the fridge for at least 1 hour until cool.
- Bright Raspberry Syrup: While the jam cools, prepare the syrup. In a small saucepan, mix the remaining 1/2 cup granulated sugar, 1/2 cup water, and 1/4 cup frozen raspberries. Cook over high heat until the sugar dissolves and the mixture boils. Reduce the heat to a simmer and let it cook for 3 minutes, stirring occasionally and mashing the berries. Strain the syrup through a fine-mesh sieve into a small bowl to remove any seeds, then stir in the limoncello (if using). Let the syrup cool completely.
- Creamy Mascarpone Layer: Once the jam and syrup are cool, it's time for the filling! In a large bowl, use an electric mixer to beat the cold mascarpone cheese, 1 cup powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon vanilla paste for about 30 seconds until just combined and smooth.
- Whip it Up: Scrape down the sides of the bowl, then add the cold heavy cream to the mascarpone mixture. Continue to whisk with the electric mixer until the cream holds soft, fluffy peaks. Be careful not to overmix!
- Assemble Your Tiramisu: In your chosen serving dish (about 8x10 or 9x9 inches), spread a thin layer of the mascarpone cream on the bottom. Quickly dip each ladyfinger cookie into the cooled raspberry syrup, briefly on both sides, making sure they are moist but not soggy. Arrange half of these syrup-soaked ladyfingers in a single layer over the cream.
- Layer the Love: Carefully spread half of the mascarpone cream over the ladyfingers, followed by half of your chilled raspberry jam, spreading it evenly. Repeat with the remaining ladyfingers and the rest of the mascarpone cream. (Remember to save the remaining raspberry jam for serving!)
- Chill to Perfection: Cover your tiramisu tightly with plastic wrap and refrigerate for a minimum of 8 hours, or even better, overnight. This allows all the delicious flavors to meld and the dessert to set beautifully.
- Final Touch: Just before serving, uncover the tiramisu and gently spread the remaining raspberry jam evenly over the top layer. Garnish with fresh raspberries and delicate lemon slices for an elegant and inviting finish.
Notes
Nutrition Information (per serving):
Calories: 533 kcal
Total Carbs: 50g
Net Carbs: 47g
Fats: 34g
Protein: 7g
Calories: 533 kcal
Total Carbs: 50g
Net Carbs: 47g
Fats: 34g
Protein: 7g
