Luscious Raspberry Tiramisu

This raspberry tiramisu transforms a classic Italian dessert into a fruity masterpiece that promises to delight your taste buds with every spoonful. The combination of homemade raspberry jam, creamy mascarpone, and raspberry-soaked ladyfingers creates layers of flavor that meld together beautifully after chilling overnight.

I first made this for my sister's birthday celebration when she requested something different from the usual chocolate cake. The vibrant color and perfect balance of tart raspberries and creamy filling made everyone ask for the recipe before they even finished their first slice.

Ingredients

• Frozen raspberries they provide consistent flavor year round and create both the jam and syrup base
• Mascarpone cheese the authentic Italian cheese that gives tiramisu its signature creamy texture use full fat for best results
• Heavy cream whipped to perfection it creates the airy texture that makes this dessert feel light despite its richness
• Ladyfinger cookies traditional Italian biscuits that soften perfectly when soaked without becoming mushy
• Limoncello optional but adds a sophisticated citrus note that enhances the raspberry flavor use lemon extract for an alcohol free version

Step-by-Step Instructions

Prepare the raspberry jam

In a saucepan combine frozen raspberries sugar and lemon juice until bubbling. Reduce to a simmer and occasionally mash the berries with a spatula. Cook for about 25 minutes until thickened enough that a line drawn through it on the back of a spoon stays separated. Transfer to a shallow bowl cover and refrigerate until completely cooled.

Create the raspberry syrup

Combine sugar water and raspberries in a small saucepan and bring to a boil ensuring sugar dissolves completely. Reduce heat and simmer for 3 minutes while gently breaking down the berries. Strain through a fine mesh sieve discard solids and add limoncello if using. Allow to cool to room temperature.

Whip the mascarpone filling

With an electric mixer blend the cold mascarpone cheese powdered sugar lemon juice and vanilla until just combined about 30 seconds. Add cold heavy cream and continue whisking until medium stiff peaks form being careful not to overmix which can cause the mixture to separate.

Assemble the layers

Spread a thin layer of mascarpone cream on the bottom of your dish. Quickly dip each ladyfinger in the raspberry syrup twice on each side and arrange in a single layer. Cover with half the mascarpone cream spread evenly then add half the raspberry jam. Repeat the ladyfinger and mascarpone layers saving remaining jam for serving.

Chill and set

Cover with plastic wrap and refrigerate for at least 8 hours preferably overnight. The flavors will meld together and the ladyfingers will soften to the perfect texture.

Finish and serve

Just before serving spread the remaining raspberry jam on top and decorate with fresh raspberries and lemon slices for a beautiful presentation.

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The homemade raspberry jam is truly what makes this recipe special. I once tried using store bought jam to save time but the freshness and bright flavor from making your own is incomparable. My husband who typically passes on dessert always makes an exception for this tiramisu specifically because of that perfect balance of sweet and tart in the homemade jam.

Storage and Make Ahead Tips

This raspberry tiramisu will keep beautifully in the refrigerator for up to 3 days. The flavors actually continue to develop after the first day making it an ideal make ahead dessert. Keep it tightly covered with plastic wrap to prevent it from absorbing other flavors from your refrigerator. I do not recommend freezing this dessert as the texture of the mascarpone cream can become grainy when thawed.

Ingredient Substitutions

If mascarpone is unavailable you can create a substitute by mixing 12 ounces of room temperature cream cheese with 1/4 cup of heavy cream and 2 tablespoons of softened unsalted butter. While not identical it provides a similar creamy texture. For a nonalcoholic version simply omit the limoncello and add an extra tablespoon of lemon juice to the syrup instead. Fresh raspberries can replace frozen during summer months but you may need to adjust the cooking time for the jam as fresh berries typically contain less water.

Serving Suggestions

This raspberry tiramisu is stunning on its own but pairing it with the right accompaniments elevates it further. Serve with a dollop of unsweetened whipped cream to balance the sweetness a small scoop of lemon sorbet for an elegant contrast or alongside espresso for a traditional Italian pairing. For special occasions I like to dust the top with freeze dried raspberry powder just before serving for an extra pop of color and flavor intensity.

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Commonly Asked Questions

→ Can I use fresh raspberries instead of frozen?

Yes, you can substitute fresh raspberries for frozen in this tiramisu. You may need to adjust the cooking time slightly when making the jam, as fresh berries contain less water. Watch for the jam to reach the proper thickness rather than relying solely on timing.

→ What can I substitute for limoncello?

If you prefer not to use limoncello or don't have it available, you can substitute with 1 tablespoon of lemon juice mixed with 2 tablespoons of simple syrup. Alternatively, you can omit it completely for an alcohol-free version with minimal impact on the overall flavor.

→ How far in advance can I make this tiramisu?

This raspberry tiramisu is perfect for preparing ahead. It needs a minimum of 8 hours to set, but can be made up to 2 days in advance. Keep it refrigerated with plastic wrap directly touching the surface to prevent a skin from forming, and add the final jam layer and decorations just before serving.

→ Can I freeze leftover tiramisu?

Yes, you can freeze leftover tiramisu for up to 3 months. Cut into individual portions, wrap each piece in plastic wrap, and place in an airtight container. Thaw overnight in the refrigerator before serving. The texture may change slightly, but the flavor will remain delicious.

→ What type of ladyfingers work best for this dessert?

Traditional Italian savoiardi ladyfingers work best for tiramisu as they're sturdy enough to hold their shape when soaked yet absorb the flavors beautifully. Avoid using the soft, cake-like ladyfingers as they'll become too soggy and may fall apart during assembly.

→ How do I know when my raspberry jam is thick enough?

The jam is ready when it coats the back of a spoon and you can draw a line through it with your finger without the sides running back together. This typically takes 23-25 minutes of simmering. Remember that the jam will continue to thicken as it cools.