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Raspberry Tiramisu Recipe

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★★★★★

4.6 from 53 reviews

This Raspberry Tiramisu is a fresh and fruity twist on the classic Italian dessert, combining layers of raspberry syrup-soaked ladyfingers with a rich mascarpone cream filling and fresh raspberries. The dessert is topped with fine shavings of white chocolate for an elegant finish, making it perfect for summer gatherings or special occasions.

Ingredients

Scale

Raspberry Syrup

  • 4 cups raspberries (fresh or frozen)
  • ½ cup water
  • ¾ cup granulated sugar
  • 1 tablespoon lemon juice

Mascarpone Filling

  • 1 ½ cups heavy cream
  • 16 ounces mascarpone cheese
  • ¾ cup granulated sugar
  • ¾ cup raspberry syrup (from recipe above)
  • 1 teaspoon vanilla extract

Assembly

  • 1 (7 oz) package Savoiardi ladyfingers (about 24)
  • 1 ounce good-quality white chocolate (such as Lindt)

Instructions

  1. Make the Raspberry Syrup: Place raspberries and water in a medium saucepan over medium-high heat. Using a potato masher or fork, crush the berries thoroughly. Bring to a simmer, then reduce heat to medium-low and let simmer for about 2 minutes to extract flavors.
  2. Strain the Juice: Remove the saucepan from heat and pour the berry mixture into a fine-mesh strainer over a glass measuring cup. Press the berries with the back of a ladle or spoon to extract as much juice as possible, discarding the seeds.
  3. Reduce the Syrup: Return the extracted juice to the saucepan. Add sugar and lemon juice, then bring to a boil. Lower the heat and simmer the mixture for 4-5 minutes until slightly thickened. Remove from heat and refrigerate until completely chilled.
  4. Whip the Cream: In a stand mixer with the whisk attachment, beat the heavy cream until stiff peaks form. Transfer the whipped cream to a separate bowl and swap the whisk for the paddle attachment on the mixer.
  5. Prepare the Mascarpone Mixture: Add mascarpone cheese, sugar, chilled raspberry syrup, and vanilla extract to the mixer bowl. Beat on high speed until fully combined. Add a portion of the whipped cream (about 1 cup) and beat until incorporated, then gently fold in the remaining whipped cream to keep the mixture light and airy.
  6. Assemble Tiramisu – Layer 1: Quickly dip each ladyfinger into the raspberry syrup to soak but avoid sogginess. Arrange them in two neat rows of six in the bottom of an 8-inch square dish. Spread half of the mascarpone filling evenly over the ladyfingers. Using a microplane or cheese grater, grate half of the white chocolate over the filling.
  7. Assemble Tiramisu – Layer 2: Dip another layer of ladyfingers in syrup and place over the filling layer. Spread half of the remaining mascarpone mixture evenly on top. Transfer the rest of the filling into a pastry bag with a large round tip (or a ziplock bag with a corner cut off) and pipe the filling evenly across the tiramisu surface for a decorative finish. Grate the remaining white chocolate on top.
  8. Chill: Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the dessert to set perfectly before serving.

Notes

  • For best results, use fresh raspberries if available, but frozen will work well too.
  • Make sure not to over-soak the ladyfingers to prevent a soggy texture.
  • Using quality mascarpone cheese enhances the richness and texture of the filling.
  • Refrigeration time is crucial for the tiramisu to set properly and develop flavor.
  • You can garnish with additional fresh raspberries for extra color and freshness before serving if desired.

Keywords: raspberry tiramisu, mascarpone dessert, Italian dessert, no bake tiramisu, raspberry syrup, white chocolate dessert

Find it online: https://cheframi.com/raspberry-tiramisu-recipe/