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).

Make the 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.

Make the 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!