Homemade Raspberry Tiramisu

This Homemade Raspberry Tiramisu is a fresh and fruity twist on the classic Italian dessert. Layers of raspberry syrup-soaked ladyfingers, creamy mascarpone filling, and homemade raspberry jam come together to create a showstopping treat. Light, vibrant, and bursting with berry flavor, it’s an elegant no-bake dessert that’s perfect for entertaining, special occasions, or simply when you’re craving something beautiful and delicious.

Why You’ll Love Homemade Raspberry Tiramisu

• Full raspberry flavor: Homemade raspberry jam and syrup bring vibrant, tart-sweet notes.
• Perfect texture: Soft ladyfingers meet cloud-like mascarpone cream.
• Make-ahead friendly: Best when chilled overnight—ideal for prepping in advance.
• Elegant & crowd-pleasing: A stunning centerpiece with minimal effort.
• Customizable: Add limoncello or swap berries to suit your taste.

Ingredients

Raspberry Jam

• 500 g frozen raspberries
• 100 g granulated sugar
• 1 tablespoon lemon juice

Raspberry Syrup

• 100 g granulated sugar
• 120 g water
• 30 g frozen raspberries
• 3 tablespoons limoncello (optional)

Mascarpone Filling

• 450 g mascarpone cheese, cold
• 120 g powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon vanilla paste
• 480 g heavy cream, cold (500 ml)

Assembling

• 25 ladyfinger cookies (estimate; depends on dish size)
• Fresh raspberries and lemon slices, for decoration

Directions

Make the Raspberry Jam

1. In a medium saucepan, combine 500 g frozen raspberries, 100 g sugar, and 1 tablespoon lemon juice.
2. Heat over medium until the raspberries are soft, breaking down, and the mixture is bubbling.
3. Reduce to a simmer and cook for 23–25 minutes, stirring occasionally and mashing with a spatula until thickened.
4. To test doneness: drag your finger through a cooled spoonful of jam—if it leaves a clean line, it’s ready.
5. Transfer to a shallow bowl, cover, and chill in the fridge until fully cooled (about 1 hour).

Raspberry Syrup

6. In a small saucepan, combine 100 g sugar, 120 g water, and 30 g raspberries.
7. Heat over medium-high, stirring, until sugar dissolves and the mixture boils.
8. Reduce to a simmer and cook for 3 minutes, mashing berries gently.
9. Strain through a fine mesh sieve into a bowl, discarding seeds.
10. Stir in 3 tablespoons limoncello (optional) and let cool to room temperature.

Mascarpone Filling

11. In a mixing bowl, use a hand or stand mixer to beat:

• 450 g mascarpone cheese
• 120 g powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon vanilla paste
  Mix until smooth (about 30 seconds).

12. Scrape down the bowl, then add 480 g cold heavy cream.
13. Whisk until the mixture holds a medium-stiff peak. Do not overwhip.

Assemble the Tiramisu

14. Use a 27×20 cm (8×10.5 in) or 23×23 cm (9×9 in) baking dish.
15. Spread a thin layer of mascarpone cream in the bottom of the dish.
16. Quickly dip ladyfingers in raspberry syrup twice per side, then layer over the cream.
17. Spread half the mascarpone mixture over the ladyfingers and smooth the top.
18. Spoon half the raspberry jam evenly over the mascarpone layer.
19. Repeat with another layer of dipped ladyfingers and mascarpone cream.
20. Cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight.

Final Touch & Serve

21. Just before serving, spread the remaining raspberry jam over the top layer.
22. Garnish with fresh raspberries and lemon slices.
23. Slice and enjoy!

Pro Tips and Variations

• Use a scale: Measuring by weight ensures accuracy and perfect results.
• Don’t overwhip cream: Stop once it holds medium-stiff peaks to avoid grainy texture.
• Limoncello twist: Add depth and brightness to your syrup with a splash of liqueur.
• Make it boozy: Swap some syrup for Chambord or raspberry liqueur.
• Berry swap: Use strawberries, cherries, or blueberries with matching jams.

Serving Suggestions

• Serve chilled as a summer dessert centerpiece.
• Pair with espresso or limoncello cocktails.
• Add a dusting of powdered sugar before garnishing for extra flair.

Storage / Reheating

• Refrigerator: Keep covered in the fridge for up to 4 days.
• Do not freeze assembled tiramisu—the texture will be compromised.
• Make ahead: Prepare a day ahead for best flavor and structure.

FAQs

Can I make this a day in advance?
A: Yes, it’s actually best made the day before to allow flavors to meld.

Do I need to use limoncello?
A: No—it’s optional. You can leave it out or use raspberry or orange liqueur.

Can I use fresh raspberries for the jam?
A: Yes, but you may need to reduce the simmering time slightly.

How do I know when the cream is whipped enough?
A: When it holds medium-stiff peaks and looks smooth but not grainy.

Conclusion

Homemade Raspberry Tiramisu is a bright, elegant take on the classic that combines creamy mascarpone, tangy homemade jam, and syrup-soaked ladyfingers for a stunning layered dessert. With its vibrant color and light texture, it’s the perfect dish for summer parties, romantic dinners, or anytime you want to impress with minimal effort.

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