Ingredients
Scale
- 2 cups Frozen Raspberries (thawed)
- 1 cup Granulated Sugar (or coconut sugar)
- 2 tablespoons Lemon Juice (fresh)
- 1 cup Mascarpone Cheese (do not substitute)
- 1/2 cup Powdered Sugar (confectioners’ sugar)
- 1 cup Heavy Cream (cold)
- 24 pieces Ladyfinger Cookies (or sponge cake)
- 1/2 cup Raspberry Syrup (for dipping)
- 1 cup Fresh Raspberries (for decoration)
Instructions
- Prepare Raspberry Jam: In a saucepan, combine the thawed raspberries, granulated sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens. Let it cool.
- Make Raspberry Syrup: Strain the raspberry jam to remove the seeds. Use the jam for a topping or filling in the tiramisu.
- Make Mascarpone Filling: In a large bowl, beat the mascarpone cheese and powdered sugar until smooth. In another bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.
- Assemble Tiramisu: Dip ladyfinger cookies briefly in raspberry syrup. Layer half the soaked cookies in a dish. Spread half of the mascarpone filling on top. Add a layer of raspberry jam, then repeat the layers.
- Chill and Serve: Cover the dish and refrigerate for at least 240 minutes, or overnight for best results. Before serving, decorate with fresh raspberries.
Notes
Serve chilled, cut into squares. Add extra raspberries or raspberry syrup for decoration. Store leftovers in the fridge for 2-3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg