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Fresh Raspberry Tiramisu

Irresistible Fresh Raspberry Tiramisu for Effortless Indulgence

Discover how to make a delightful Fresh Raspberry Tiramisu, a fruity twist on the classic dessert that’s sure to impress.
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Prep Time 25 minutes
Cook Time 30 minutes
Chilling Time 8 hours
Total Time 8 hours 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Raspberry Jam
  • 2 cups Frozen Raspberries Use fresh raspberries if available for a firmer texture
  • ¾ cup Granulated Sugar Substitute with coconut sugar for a less refined option
  • 2 tablespoons Lemon Juice Lime juice can be used for a different zest
For the Raspberry Syrup
  • ½ cup Sugar Consider honey as an alternative sweetener
  • ½ cup Water No substitute needed
  • 1 cup Raspberries Fresh raspberries will enhance the flavor profile
For the Mascarpone Filling
  • 1 cup Mascarpone Cheese Cream cheese is a tangy substitute if needed
  • ⅓ cup Powdered Sugar Can be replaced with granulated sugar but may alter texture
  • 2 tablespoons Vanilla Paste Vanilla extract can be used if unavailable
  • 2 tablespoons Lemon Juice Feel free to adjust based on personal taste
  • 1 cup Heavy Cream Use coconut cream for a dairy-free version
For Layering
  • 24 pieces Ladyfinger Cookies Sponge cake can work well too for a sturdier base
For Decoration
  • 1 cup Fresh Raspberries Any soft fruits can be used as an alternative topping
  • 4 slices Lemon Slices Optional for additional decoration

Equipment

  • Saucepan
  • Mixing bowl
  • electric mixer
  • Rectangular Baking Dish
  • Fine mesh sieve

Method
 

Step‑by‑Step Instructions
  1. In a medium saucepan over medium heat, combine 2 cups of frozen raspberries, ¾ cup of granulated sugar, and 2 tablespoons of lemon juice. Stir gently while cooking for 23-25 minutes until thickened. Remove from heat, let cool slightly, then refrigerate.
  2. In a small saucepan, combine ½ cup of sugar, ½ cup of water, and 1 cup of raspberries. Bring to a boil over medium-high heat, reduce to a simmer for 3 minutes. Strain and let cool.
  3. In a large mixing bowl, beat 1 cup of mascarpone cheese, ⅓ cup of powdered sugar, and 2 tablespoons of lemon juice until smooth. Gradually add 1 cup of heavy cream until peaks form.
  4. In a rectangular baking dish, spread a layer of mascarpone filling. Dip ladyfinger cookies in the Raspberry Syrup and layer over the mascarpone. Add half the raspberry jam, repeat with remaining mascarpone and ladyfingers, finishing with mascarpone.
  5. Cover with plastic wrap and refrigerate for at least 8 hours, ideally overnight.
  6. When serving, top with remaining raspberry jam, decorate with fresh raspberries and lemon slices. Slice into portions and enjoy!

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 35gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 100mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Allow the Fresh Raspberry Tiramisu to chill overnight for optimal flavor blending. Serve chilled for the best experience.

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