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 tablespoon limoncello (optional)
- MASCARPONE FILLING: 450 g mascarpone cheese cold, 120 g powdered sugar, 2 tablespoon lemon juice, 1 teaspoon vanilla paste, 480 g heavy cream cold (500 ml)
- ASSEMBLING: 25 ladyfinger cookies (estimate depending on pan size), fresh raspberries and lemon slices for decoration
Instructions
- RASPBERRY JAM: Add raspberries, sugar, and lemon juice to a saucepan and heat until raspberries break down and liquid bubbles. Reduce to a simmer, mash occasionally, and cook 23-25 minutes until thick. Cool in fridge.
- RASPBERRY SYRUP: In a small saucepan, heat sugar, water, and raspberries until sugar dissolves. Simmer 3 minutes, strain, add limoncello, and cool.
- MASCARPONE FILLING: Whisk mascarpone, powdered sugar, lemon juice, and vanilla until combined. Add heavy cream and whisk to medium-stiff peaks.
- ASSEMBLING: Spread a little mascarpone cream in baking dish. Dip lady fingers in raspberry syrup and layer them. Add half the mascarpone cream evenly, then half the raspberry jam. Cover with plastic wrap and chill 8+ hours. Before serving, add remaining raspberry jam and decorate with fresh raspberries and lemon slices.
Notes
- Use a 27×20 cm (8×10.5 inch) or 23×23 cm (9×9 inch) dish.
- Let tiramisu set at least 8 hours or overnight for best results.
- Optional: Decorate with fresh raspberries and lemon slices.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake / Layered
- Cuisine: American, Italian