Fresh Raspberry Tiramisu: 5 Reasons to Love This Delight

There’s something truly magical about the combination of fresh raspberries and rich tiramisu. The tartness of the raspberries marries beautifully with the creamy mascarpone, creating a dessert that’s both refreshing and indulgent. Every bite of this Fresh Raspberry Tiramisu is like a delightful dance of flavors on your palate – sweet, tangy, and oh-so-smooth! I remember the first time I made this dessert for a summer picnic; the vibrant colors and luscious layers had everyone swooning. Watching my friends’ faces light up as they tasted it made my heart swell with joy. It’s a dessert that not only looks stunning but also brings people together, celebrating the simple pleasures of life. Trust me, once you whip up this beauty, you’ll find yourself making it for every gathering – it’s that irresistible! So grab those raspberries and let’s dive into this delightful recipe!

Ingredients List

• Raspberry Jam:
  • 500 g frozen raspberries
  • 100 g granulated sugar
  • 1 tbsp lemon juice
• Raspberry Syrup:
  • 100 g granulated sugar
  • 120 g water
  • 30 g frozen raspberries
  • 3 tbsp limoncello (optional)
• Mascarpone Filling:
  • 450 g mascarpone cheese, cold
  • 120 g powdered sugar
  • 2 tbsp lemon juice
  • 1 tsp vanilla paste
  • 480 g heavy cream (≈500 ml), cold
• Assembling:
  • ~25 ladyfinger cookies (depends on pan size)
  • Fresh raspberries & lemon slices, for decoration

How to Prepare Fresh Raspberry Tiramisu

Make the Raspberry Jam

Let’s kick things off with the luscious raspberry jam! Start by tossing 500 g of frozen raspberries, 100 g of granulated sugar, and 1 tablespoon of lemon juice into a medium saucepan. Heat over medium heat until the berries thaw and start to break down; you’ll want to stir it occasionally, letting the sweet and tangy aromas fill your kitchen. Once it reaches a gentle boil, reduce the heat and let it simmer for about 23 to 25 minutes. Keep an eye on it, giving it a good stir and a gentle mash now and then, until it thickens up nicely. To test if it’s ready, swipe your finger through the jam on the back of a spoon – if the line holds, you’re golden! Transfer your beautiful jam to a shallow bowl, cover it, and let it chill until it’s at room temperature or even colder, which should take about an hour.

Prepare the Raspberry Syrup

Now, let’s whip up that delicious raspberry syrup! In a small saucepan, combine 100 g of granulated sugar, 120 g of water, and 30 g of frozen raspberries. Bring this mixture to a boil to dissolve the sugar completely. Once it’s bubbling away, reduce to a simmer for about 3 minutes, stirring gently and breaking down those berries. After that, strain it through a fine sieve to get rid of any seeds and achieve that silky smooth consistency. If you’re feeling a bit adventurous, stir in 3 tablespoons of limoncello for a zesty kick – trust me, it adds a lovely depth of flavor! Let the syrup cool to room temperature, and it’ll be ready to soak those ladyfingers.

Prepare the Mascarpone Filling

Next up is the star of the show – the mascarpone filling! Grab a mixing bowl and whisk together 450 g of cold mascarpone cheese, 120 g of powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of vanilla paste. You only need to whisk this for about 30 seconds until it’s just combined. Now, here’s the crucial part: add 480 g of cold heavy cream (that’s roughly 500 ml) to the mascarpone mixture. Whisk it again, but be careful! You want to stop when you reach medium-stiff peaks. Overwhipping can turn it into butter, and we definitely don’t want that. Just whisk until it’s fluffy and holds its shape beautifully.

Assemble the Dessert

Now for the fun part – assembling our Fresh Raspberry Tiramisu! You’ll need a dish that’s about 27×20 cm (8×10.5 in) or 23×23 cm (9×9 in). Start by spreading a thin layer of the mascarpone cream on the bottom of your dish. Then, take your ladyfinger cookies and give them a quick dip in the raspberry syrup – just a little dip on each side, so they soak up that sweet goodness without becoming soggy. Arrange them in a single layer over the cream. Next, spread half of the mascarpone cream evenly over the ladyfingers, followed by half of the raspberry jam. Repeat the layers with another round of ladyfingers, adding the remaining mascarpone cream on top. Cover the dish and pop it in the fridge – the tiramisu needs at least 8 hours to chill, but overnight is even better! Just before serving, don’t forget to spread the remaining raspberry jam on top and finish it off with fresh raspberries and lemon slices for that extra pop of color. Enjoy your masterpiece!

Why You’ll Love This Recipe

• Quick and Easy: This Fresh Raspberry Tiramisu comes together with minimal effort, making it perfect for busy days or unexpected guests.
• Refreshing Flavor: The combination of tart raspberries and creamy mascarpone creates a light, refreshing dessert that’s ideal for warm weather.
• Impressive Presentation: With its beautiful layers and vibrant colors, this dessert is sure to impress at any gathering.
• No-Bake Delight: Since it’s a no-bake dessert, you won’t have to worry about heating up your kitchen!
• Perfect for Any Occasion: Whether it’s a summer picnic, a family gathering, or a special celebration, this tiramisu fits the bill!

Tips for Success

To make your Fresh Raspberry Tiramisu truly shine, here are some of my top pro tips! First, ensure all your ingredients are cold, especially the mascarpone and heavy cream; this helps achieve that perfect fluffy texture. When dipping the ladyfingers in raspberry syrup, be quick – a light dip on each side is all you need to keep them from getting soggy. Also, don’t rush the chilling time; letting it sit overnight allows the flavors to meld beautifully. Lastly, feel free to play with the decorations! Fresh mint leaves or a dusting of cocoa powder can elevate your presentation. Enjoy the process!

Nutritional Information Section

Here’s what you can expect in terms of nutrition for each delightful slice of Fresh Raspberry Tiramisu. Keep in mind these values are estimates, so your actual numbers may vary a bit depending on specific ingredients used and portion sizes.

• Calories: 533
• Fat: 34 g
• Protein: 7 g
• Carbohydrates: 50 g
• Sugar: 32 g

This dessert is rich and satisfying, perfect for a special treat while still being light enough to enjoy on a warm day. Indulge without guilt and savor every bite!

FAQ Section

Q1: Can I use fresh raspberries instead of frozen?
Absolutely! Fresh raspberries can be used in place of frozen ones for both the raspberry jam and syrup. Just keep in mind that you may need to adjust the cooking time slightly since fresh berries cook down faster.

Q2: How long can I keep the Fresh Raspberry Tiramisu?
This dessert can be stored in the fridge for up to 2–3 days. Just make sure to keep it covered to maintain its freshness and flavor.

Q3: Is it possible to make this tiramisu without alcohol?
Definitely! The limoncello in the raspberry syrup is optional. You can simply omit it, and the dessert will still be delicious and tangy!

Q4: What can I use instead of ladyfingers?
If you can’t find ladyfingers, you can use sponge cake or even homemade cake slices. Just make sure to soak them in the raspberry syrup for the same delightful flavor.

Q5: Can I freeze Fresh Raspberry Tiramisu?
It’s best enjoyed fresh, but if you need to freeze it, you can! Just make sure to wrap it well to avoid freezer burn. Thaw it in the fridge overnight before serving.

Storage & Reheating Instructions

To keep your Fresh Raspberry Tiramisu at its best, store any leftovers in the fridge, covered with plastic wrap or in an airtight container. This will help preserve the flavors and creamy texture for up to 2–3 days. Trust me, it’s hard to resist snacking on it straight from the fridge! However, if you find yourself with more than you can eat, freezing isn’t the best option since it can change the texture. There’s really no need to reheat this dessert; it’s meant to be enjoyed chilled. Just slice it up, and savor that refreshing goodness!

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