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Raspberry Tiramisu Recipe

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4.3 from 3 reviews

This Raspberry Tiramisu is a delightful twist on the classic Italian dessert, combining layers of raspberry-infused ladyfingers, homemade raspberry jam, and a light mascarpone cream. The dessert is chilled to perfection, topped with fresh raspberries, freeze-dried raspberry powder, and chantilly cream, making it a refreshing and elegant treat for any occasion.

Ingredients

Raspberry Syrup and Jam

  • 300 g Raspberries (fresh or frozen)
  • 50 g Granulated sugar (adjust according to the sweetness of the raspberries)
  • 1 tablespoon Lemon juice

Mascarpone Cream

  • 6 Egg yolks
  • 150 g Granulated sugar
  • 500 g Mascarpone (high-fat, cold)
  • 350 g Heavy Cream (36% fat, very cold)

Assembly

  • 20 pieces Ladyfinger cookies
  • Raspberries (fresh, to decorate)
  • Freeze-dried raspberries (crushed into powder to decorate the top)
  • Chantilly cream (to decorate, use your chantilly recipe)

Instructions

  1. Make the raspberry syrup and jam: Blend the raspberries, sugar, and lemon juice together, then cook over low-medium heat for a few minutes until the sugar dissolves. Taste and adjust sweetness if needed.
  2. Separate syrup and jam: Remove half of the raspberry mixture to use as the dipping syrup for ladyfingers. Continue cooking the remaining mixture for about 10 minutes, stirring occasionally, until it thickens into a jam consistency with a darker color and reduced volume. Refrigerate until needed. Optionally, strain the jam to remove seeds if desired.
  3. Prepare the double boiler: Place a heatproof bowl over a pot of simmering water, ensuring the bowl does not touch the water below, creating a gentle steam bath.
  4. Cook the egg yolks and sugar: Whisk the egg yolks and 150 g sugar over the steam for about 5 minutes until the sugar dissolves and the mixture reaches 185°F (85°C). Keep heat low to avoid scrambling.
  5. Whip the cooked egg yolk mixture: Transfer to a stand mixer with a whisk attachment and whip until it cools down to 75°F (24°C).
  6. Whip mascarpone and heavy cream: In a separate bowl, whip the cold mascarpone and heavy cream with an electric mixer until early stiff peaks form (about 3 minutes). Be careful not to overwhip.
  7. Fold mascarpone into yolk mixture: Gently fold the whipped mascarpone and cream blend into the egg yolk mixture using a rubber spatula to keep it light and airy. The cream will set further in the fridge.
  8. Prepare the pan for assembling: Use an 18×24 cm (7×9 inches) container or an 8×8 inch pan for layering.
  9. Soak and layer ladyfingers: Briefly soak ladyfinger cookies in the raspberry syrup, then arrange about 10 pieces in a single layer at the bottom of the pan.
  10. Layer jam and cream: Spread half of the raspberry jam evenly over the ladyfingers, followed by half of the mascarpone cream. Repeat with the second layer of soaked ladyfingers, remaining jam, and mascarpone cream. Smooth the top with an offset spatula.
  11. Optional fruit layering: You may place fresh raspberries between layers for added fruitiness, but note this can make slicing the tiramisu less neat.
  12. Chill to set: Refrigerate the assembled tiramisu for at least 4 hours to allow it to fully set and develop flavors.
  13. Decorate before serving: Garnish the top with crushed freeze-dried raspberry powder, fresh raspberries, and whipped chantilly cream.
  14. Storage instructions: Store leftovers in an airtight container in the refrigerator for 2-3 days. Freezing is not recommended because mascarpone cream does not freeze well.

Notes

  • Adjust sugar quantity based on the sweetness of raspberries used.
  • Straining the raspberry jam helps remove seeds for a smoother texture.
  • Do not overwhip the mascarpone and cream mixture to avoid grainy texture.
  • Soaking ladyfingers briefly ensures they do not become soggy in the dessert.
  • Chilling for at least 4 hours is essential for proper setting and flavor melding.
  • Freezing is not recommended as it can affect the texture of the mascarpone cream.

Find it online: https://bitezly.com/raspberry-tiramisu-recipe/