Fresh Raspberry Tiramisu Recipe Learn like a Chef 

This Raspberry Tiramisu will become your new favourite if you love Tiramisu! This raspberry tiramisu is tasty and excellent for making ahead.   

– 500 g frozen raspberrie – 100 g granulated sugar – 1 tbsp lemon juice – 100 g granulated sugar – 120 g water – 30 g frozen raspberrie – 3 tbsp limoncello  – 450 g mascarpone cheese  – 120 g powdered sugar – 2 tbsp lemon juice – 1 tsp vanilla paste – 480 g heavy cream



Heat raspberries, sugar, and lemon juice in a saucepan until the raspberries break down and the liquid bubbles.  


Once boiling, reduce to a simmer. Mash raspberries with a rubber spatula and stir occasionally. Simmer for 23–25 minutes to thicken raspberry jam.   


To test this, put a little raspberry jam on the back of a spoon and draw a line down the middle with your finger without moving it.   


While the jam cools, create syrup. Heat sugar, water, and raspberries in a small skillet over high heat until sugar dissolves and boils.  


Stir occasionally and break down berries with a rubber spatula. After waiting, pour the syrup into a basin using a fine mesh strainer and discard the raspberry kernels.   


Add limoncello and chill the syrup to room temperature. Make the mascarpone filling after the raspberry jam and syrup are chilled.   


Mascarpone, powdered sugar, lemon juice, and vanilla paste should be mixed for 30 seconds with a hand mixer or stand mixer with the whisk attachment.  


Scrape down the bowl and add heavy cream to the mascarpone mixture. Whisk until it forms a medium-stiff peak.  


Add some mascarpone cream to the bottom and smooth it out. Double-dip lady fingers in raspberry syrup. Layer lady fingers in the baking dish.   


Add half the mascarpone cream and spread evenly. Even out with half the raspberry jam. Repeat, except for adding raspberry jam when tiramisu is finished.  

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