Raspberry Tiramisu

5 from 1 vote

Featuring layers of smooth, homemade mascarpone cream, spongy raspberry-soaked ladyfingers, and fresh raspberry sauce, it's the perfect finish to a picnic, celebration, or delicious Italian dinner!

Prep Time1

Waiting time4

Total Time5

Course: Dessert

Cuisine: Italian

Servings:

Calories: 599kcal

Author: Katalin Nagy

Equipment

Ingredients

Raspberry syrup and jam

300 g Raspberries fresh or frozen
50 g Granulated sugar adjust according to the sweetness of the raspberries
1 tablespoon Lemon juice

Mascarpone Cream

6 Egg yolks
150 g Granulated sugar
500 g Mascarpone high-fat, use it cold
350 g Heavy Cream 36% fat, use it very cold

To assemble the raspberry tiramisu

20 pieces Ladyfinger cookies
Raspberries fresh, to decorate
Freezed-dried raspberries crushed into powder to decorate the top
Chantilly cream to decorate make my chantilly recipe

Metric - US Customary

Instructions

Make the raspberry syrup and jam

Blend raspberries, sugar, and lemon juice, then cook over low-medium heat for a few minutes until the sugar dissolves. Adjust sweetness to taste.
Take half of the mixture out - this will be your dipping raspberry syrup.
Continue cooking the rest for about 10 minutes, stirring occasionally, until it thickens into a jam consistency. It should be darker in color and reduced in volume. Refrigerate until assembling the tiramisu.
Optional: remove the seeds with the help of a sieve if it's bothering you.

Continue with mascarpone cream

Set up a double boiler by placing a heatproof bowl over a pot of simmering water, ensuring the bowl does not touch the water.
Whisk the egg yolks and sugar over the steam for about 5 minutes, until the sugar dissolves and the mixture reaches 185°F (85°C). Keep the heat low to prevent cooking the yolks.
Transfer the mixture to a stand mixer with a whisk attachment and whip until it cools to 75°F (24°C).
Meanwhile, whip the cold mascarpone and heavy cream with an electric mixer until early stiff peaks form, for about 3 minutes. Do not overwhip.
Using a rubber spatula, gently fold the whipped mascarpone into the egg yolk mixture, keeping it light and airy. The cream will further set in the fridge.

Assembling

Prepare a container. I am using an 18x24 cm / 7x9 inches one. A 8x8 can work too.
Soak the lady fingers into the raspberry syrup, then place them next to each other at the bottom of the pan. I could accommodate 10 at the bottom and 10 in the next layer.
Spread half of the jam on top, then half of the mascarpone cream. Repeat with the next layer, then smooth the top with an offset spatula.
You might want to spread some raspberries between the layers for extra fruitiness, however, please note that this will make it more difficult to neatly slice it.
Refrigerate for at least 4 hours to set. Before serving, decorate the top with freeze-dried raspberry powder, whipped chantilly and fresh raspberries.
Store any leftover refrigerated in an airtight container for 2-3 days. I do not recommend freezing the tiramisu as the mascarpone cream does not freeze well.

Notes

INGREDIENT NOTES:

Measure your ingredients with a digital scale for accuracy.
Use full-fat mascarpone and heavy cream to make the mascarpone cream.
Feel free to use frozen raspberries to make the syrup and jam. However, you might need to cook the mixture slightly longer to reduce it.
You might want to try this recipe with my homemade ladyfingers recipe.

TECHNIQUE NOTES:

Make sure you read my Expert Tips section above to maximize your success. A short recipe alone cannot cover all the necessary details and science behind baking.
When making mascarpone filling, it is crucial to do it in steps and carefully fold at each step. You don't want to overwhip either the mascarpone or the heavy cream; we are aiming for early stiff peaks that are easy to fold with the rest of the ingredients.
Make sure you do not serve the tiramisu before it actually sets. It requires a minimum of 4 hours, but overnight is even better.

Nutrition