Fresh Raspberry Tiramisu (Printer-Friendly Version)
# What You'll Need:
→ Raspberry Jam
01 -
500g frozen raspberries
02 -
100g granulated sugar
03 -
1 tablespoon lemon juice
→ Raspberry Syrup
04 -
100g granulated sugar
05 -
120g water
06 -
30g frozen raspberries
07 -
3 tablespoons limoncello (optional)
→ Mascarpone Filling
08 -
450g mascarpone cheese, cold
09 -
120g powdered sugar
10 -
2 tablespoons lemon juice
11 -
1 teaspoon vanilla paste
12 -
480g heavy cream, cold (500ml)
→ Assembly
13 -
25 ladyfinger cookies (approximate)
14 -
Fresh raspberries for decoration
15 -
Lemon slices for decoration
# Let's Cook!:
01 -
Simmer raspberries, sugar, and lemon juice for 23-25 minutes until thickened. Cool to room temperature
02 -
Simmer sugar, water, and raspberries for 3 minutes. Strain, add limoncello, cool to room temperature
03 -
Beat mascarpone with sugar, lemon juice, and vanilla. Add cream and whip to medium-stiff peaks
04 -
Layer mascarpone cream, dipped ladyfingers, and raspberry jam twice. Chill 8 hours or overnight
# Cook's Notes:
01 -
Best made overnight
02 -
Add final jam layer before serving
03 -
Can use any similar sized baking dish