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A raspberry tiramisu reimagines the classic Italian dessert with bright summer berries. Each spoonful delivers layers of raspberry-soaked ladyfingers, creamy mascarpone, and homemade raspberry jam that create something both familiar and entirely new. It's like traditional tiramisu dressed up in pink for a special occasion.
Last month, I served this at a dinner party, and my friend who's a tiramisu purist asked for seconds. The way the tart raspberries complement the rich mascarpone creates something truly magical.
Essential Ingredients
- Quality Mascarpone: Room temperature for smoothest results
- Fresh Raspberries: Both for syrup and jam
- Ladyfingers (Savoiardi): Italian ones work best
- Heavy Cream: Must be full-fat for proper texture
- Pure Vanilla: Real extract makes a difference
- Fresh Lemon: Adds brightness to all components
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Detailed Instructions
- Perfect the Raspberry Components:
- Make syrup and jam separately. Strain seeds for smoothest texture. Cool completely before using. Watch jam carefully for proper thickness.
- Create the Mascarpone Cream:
- Beat mascarpone until just smooth. Add powdered sugar gradually. Whip cream to medium-stiff peaks. Fold together with gentle motions.
- Master the Assembly:
- Dip ladyfingers quickly but thoroughly. Layer with consistent thickness. Spread mascarpone evenly. Save prettiest jam for top layer.
- Perfect the Setting:
- Cover directly with plastic wrap. Chill minimum 8 hours. Preferably overnight. Keep level in refrigerator.
- Finish with Finesse:
- Add final jam layer just before serving. Garnish with fresh berries. Cut with warm knife. Serve slightly chilled.
This recipe evolved from my love of traditional tiramisu and summer berries. After many experiments with different berry varieties and soaking times, this version achieves the perfect balance of creamy and fruity, rich and bright.
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Making it Your Own
Through countless iterations, I've learned that success lies in the details - the temperature of your ingredients, the timing of your assembly, and most importantly, the quality of your berries. I particularly love how this recipe welcomes variations - sometimes I'll add a touch of Chambord to the syrup, other times I'll layer in fresh berries.
After perfecting this recipe, I've found it's more than just dessert - it's a beautiful way to celebrate summer berries in an elegant package. Whether served for a dinner party or special celebration, it never fails to impress. The combination of classic tiramisu technique with fresh raspberry flavor proves that sometimes the best desserts come from reimagining traditions.
Recipe Tips & Questions
- → Can I make this ahead?
- Yes, it's best made ahead and chilled overnight for perfect texture.
- → Is limoncello necessary?
- No, it's optional but adds a nice citrus flavor to complement the raspberries.
- → Can I use fresh raspberries?
- Frozen work better for the jam and syrup, but fresh are great for decoration.
- → How long does it keep?
- Keeps well refrigerated for up to 3 days.
- → Why cold mascarpone and cream?
- Cold ingredients whip better and create a more stable filling.