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Raspberry Tiramisu

Raspberry Tiramisu: A Dreamy Twist on a Classic Delight

Raspberry Tiramisu is a delightful twist on the classic dessert, featuring layers of mascarpone and raspberry-soaked ladyfingers.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 8 hours
Total Time 9 hours
Servings: 8 slices
Course: Desserts
Cuisine: Italian
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jam
  • 2 cups Frozen Raspberries Fresh raspberries can be used if available.
  • ¾ cup Granulated Sugar Adjust sweetness according to personal taste.
  • 2 tablespoons Lemon Juice Lime juice can be used for a different citrus flavor.
For the Syrup
  • ½ cup Granulated Sugar Ensure it dissolves completely for best results.
  • 1 cup Water
  • 1 cup Raspberries
  • 1 cup Limoncello Omit for a non-alcoholic dessert, or replace with fresh lemon juice.
For the Tiramisu Filling
  • 1 cup Mascarpone Cheese Cream cheese can be a substitute but will alter flavor slightly.
  • ½ cup Powdered Sugar Granulated sugar can be used with careful mixing.
  • 1 cup Heavy Cream Whipping cream can be substituted but may change the texture slightly.
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Vanilla Paste
For Assembly
  • 1 package Ladyfinger Cookies For gluten-free, use gluten-free ladyfingers or sponge cake.
  • 1 cup Fresh Raspberries & Lemon Slices Other berries like blueberries or strawberries may work as garnishes.

Equipment

  • Saucepan
  • Mixing Bowl
  • Electric mixer
  • Rectangular Dish
  • fine mesh sieve

Method
 

Step-by-Step Instructions
  1. In a saucepan, combine frozen raspberries, granulated sugar, and lemon juice for the jam. Heat over medium, stirring until bubbling, then reduce and simmer for 23-25 minutes. Let cool.
  2. In a small saucepan, mix granulated sugar, water, and raspberries for the syrup. Bring to a gentle boil and stir until sugar dissolves. Simmer for 10 minutes, then strain and let cool.
  3. In a mixing bowl, combine mascarpone, powdered sugar, lemon juice, and vanilla paste. Blend until smooth, then gradually add heavy cream until medium-stiff peaks form.
  4. Dip ladyfinger cookies in the cooled raspberry syrup, layer half in the dish, then whip in half of the mascarpone filling and half of the jam. Repeat with the remaining ingredients.
  5. Cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight.
  6. Before serving, spread remaining raspberry jam on top and garnish with fresh raspberries and lemon slices.

Nutrition

Serving: 1sliceCalories: 340kcalCarbohydrates: 40gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 120mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Aim for 2-3 seconds while soaking ladyfingers to avoid sogginess. Let sit overnight for optimal flavor meld.

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