Raspberry Tiramisu
Recipes Desserts Holidays Italian
Description
This dessert is a delicious raspberry version of the traditional Italian tiramisu. It's made with lady fingers, mascarpone cheese, raspberry jam and raspberry syrup.
Ingredients
Raspberry Jam:
17-18 oz. frozen raspberries
3-4 oz. granulated sugar
1 T. lemon juice
Raspberry Syrup:
3-4 oz. granulated sugar
4 oz. water
1 oz. frozen raspberries
3 T. limoncello, optional
Mascarpone Filling:
16 oz. mascarpone cheese, cold
4 oz. powdered sugar
2 T. lemon juice
1 t. vanilla paste
17 oz. heavy cream, cold
For Assembly:
25 ladyfinger cookies (depending on the size of the pan)
fresh raspberries and lemon slices, for garnish
Directions
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Raspberry Jam:
Add the frozen raspberries, sugar and lemon juice to a saucepan; heat until the raspberries are no longer frozen, have started to break down, and the liquid has come to a bubble. Once bubbling, turn down to a simmer, stirring occasionally with a rubber spatula, mashing down the raspberries.
Let simmer 23-25 minutes or until the raspberry jam has thickened. Test, by adding a bit of the jam to the back of a spoon. If you can make a line down the middle with your finger without it moving, it’s done.
Pour the jam into a shallow bowl to cool down faster. Cover with plastic wrap. Refrigerate. Or, let it cool down at room temperature or colder. Takes about 1 hour.
Raspberry Syrup:
While the jam is cooling down, make the syrup.
Place the sugar, water and raspberries in a small saucepan over high heat until the sugar dissolves and starts to boil.
Turn the heat down to a simmer; let simmer for 3 minutes, stirring occasionally, breaking down the berries with a rubber spatula.
Once the time has passed, strain the syrup into a bowl using a fine mesh sieve. Discard the raspberry kernels. Pour in the limoncello. Let the syrup cool down to room temperature.
Mascarpone Filling:
Once the raspberry jam and raspberry syrup is at room temperature or cold, make the mascarpone filling.
With a hand mixer or in the bowl of a stand mixer using the whisk attachment, cream the mascarpone, powdered sugar, lemon juice and vanilla paste until combined, about 30 seconds.
Scrape down the sides of the bowl; add the heavy cream to the mascarpone mixture; whisk until it can hold a medium-stiff peak.
Assemble the tiramisu in an 8x10.5 inch baking dish or 9x9 inch or anything similar to that size.
Spread a little bit of mascarpone cream in the bottom of the pan. Dip the lady fingers into the raspberry syrup twice on each side.
Lay the lady fingers in a layer in the baking dish. Spread out half of the mascarpone cream. Add half of the raspberry jam, spreading it out.
Repeat the process, except for the raspberry jam, which will be added once the tiramisu is ready to be served.
Place plastic wrap over the mascarpone cream. Refrigerate for a minimum of 8 hours or preferably overnight.
When ready to serve, spread out the remaining raspberry jam. Garnish with fresh raspberries and lemon slices.
12 servings.