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Raspberry Tiramisu Recipe

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4.1 from 78 reviews

  • Author: Ava
  • Total Time: 5 hours 45 minutes
  • Yield: 8 servings

Description

This Raspberry Tiramisu is a fruity twist on the classic Italian dessert, combining layers of raspberry syrup-soaked ladyfingers, homemade raspberry jam, and a rich mascarpone cream. The luscious cream is made by gently cooking egg yolks with sugar, then folding in whipped mascarpone and heavy cream for a light, airy texture. Topped with fresh raspberries, chantilly cream, and freeze-dried raspberry powder, this dessert offers a refreshing balance of tartness and sweetness. It requires several hours of chilling to set, making it perfect for preparing ahead for special occasions or a stunning dessert centerpiece.

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
  • Fresh raspberries (for decoration)
  • Freeze-dried raspberries (crushed into powder for decoration)
  • Chantilly cream (for decoration, use own 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 completely. Taste and adjust the sweetness as needed.
  2. Separate syrup and jam: Remove half of the raspberry mixture to use as a dipping syrup for the ladyfingers. Continue to cook the remaining mixture for about 10 minutes, stirring occasionally, until it thickens into a jam-like consistency and the volume reduces with a darker color. Refrigerate the jam until needed. Optionally, strain the jam through a sieve to remove seeds for a smoother texture.
  3. Prepare the egg yolk mixture: Set up a double boiler by placing a heatproof bowl over simmering water, ensuring the bowl doesn’t touch the water. Whisk egg yolks and sugar over the steam gently for about 5 minutes until the sugar dissolves completely and the mixture reaches 185°F (85°C), keeping the heat low to prevent curdling.
  4. Cool and whip the egg yolks: Transfer the warm egg yolk mixture to a stand mixer fitted with a whisk attachment and whip until cooled down to 75°F (24°C), which will make the mixture light and fluffy.
  5. Whip mascarpone and 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 to avoid graininess.
  6. Combine mascarpone cream with egg yolks: Gently fold the whipped mascarpone and cream mixture into the whipped egg yolks using a rubber spatula, keeping the mixture light and airy. This cream will set further in the fridge.
  7. Assemble the tiramisu: Take an appropriate container (about 18×24 cm or 7×9 inches). Quickly soak each ladyfinger into the raspberry syrup and neatly line the bottom of the dish (about 10 ladyfingers). Spread half of the raspberry jam over the soaked ladyfingers, followed by half of the mascarpone cream.
  8. Repeat layering: Place another layer of syrup-soaked ladyfingers, then the remaining jam and mascarpone cream. Smooth the top gently with an offset spatula. Optionally, add fresh raspberries between layers for extra fruitiness, though this can make slicing less neat.
  9. Chill: Refrigerate the assembled tiramisu for at least 4 hours to allow the flavors to meld and the cream to set firmly.
  10. Decorate before serving: Just before serving, decorate the top of the tiramisu with freeze-dried crushed raspberry powder, freshly whipped chantilly cream, and fresh raspberries for an elegant finish.
  11. Storage: Store any leftovers in an airtight container in the refrigerator for 2 to 3 days. Avoid freezing as the mascarpone cream does not freeze well and will compromise texture.

Notes

  • Use fresh or frozen raspberries according to availability; frozen raspberries may require thawing before use.
  • Make sure heavy cream and mascarpone are very cold to achieve the best whipping results.
  • Carefully control the temperature of the egg yolks on the double boiler to avoid scrambling them.
  • Use an 18×24 cm container for the best layering but an 8×8 inch dish works as well, though the tiramisu will be taller.
  • If you dislike raspberry seeds, strain the jam before chilling.
  • Do not overwhip the mascarpone and cream mixture to prevent a grainy texture.
  • Chilling time can be extended to overnight for richer flavor development.
  • Freezing the tiramisu is not recommended due to texture changes in the mascarpone cream.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Italian

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