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Raspberry Tiramisu. ๐ฐ๐
Raspberry Tiramisu. ๐ฐ๐
Prep Time: 45 minutes | Cooking Time: 25 minutes | Total Time: 70 minutes + chilling
Kcal: 533 kcal per slice | Servings: 8 servings
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 tablespoons limoncello (optional)
Mascarpone Filling:
- 450 g mascarpone cheese, cold
- 120 g powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla paste
- 480 g heavy cream, cold (500 ml)
For Assembling:
- Approximately 25 ladyfinger cookies
- Fresh raspberries and lemon slices for decoration
Directions
Raspberry Jam:
- Combine raspberries, sugar, and lemon juice in a saucepan and heat until the raspberries start breaking down and the mixture bubbles.
- Simmer for 23-25 minutes until the jam thickens. Cool to room temperature, then chill in the fridge.
Raspberry Syrup:
- In a saucepan, combine sugar, water, and raspberries. Heat until the sugar dissolves and mixture boils.
- Simmer for 3 minutes, mashing the berries slightly. Strain and mix in limoncello. Let it cool to room temperature.
Mascarpone Filling:
- Using a mixer, cream mascarpone, powdered sugar, lemon juice, and vanilla paste until combined.
- Add heavy cream and whip until it reaches medium-stiff peaks.
Assembling the Tiramisu:
- Spread a little mascarpone cream at the bottom of a 27x20 cm (8x10.5 inch) dish.
- Dip ladyfingers in raspberry syrup and layer them over the cream.
- Add half of the mascarpone cream and spread evenly.
- Add half of the raspberry jam over the cream.
- Repeat with another layer of soaked ladyfingers, mascarpone cream, and then cover and chill for at least 8 hours or overnight.
- Before serving, top with the remaining raspberry jam and decorate with fresh raspberries and lemon slices.
