This Raspberry Tiramisu twists the classic Italian dessert into a vibrant, berry-forward delight. Homemade raspberry jam and syrup infuse ladyfingers with bright, tangy flavor, while a smooth mascarpone-cream adds lush richness. It’s an elegant make-ahead dessert that sets overnight—ideal for dinner parties or special occasions. Each spoonful balances sweet and tart, creamy and fruity, offering a fresh take on a timeless favorite.

Ingredients

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 cold mascarpone cheese
  
  

• 120 g powdered sugar
  
  

• 2 Tbsp lemon juice
  
  

• 1 tsp vanilla paste (or extract)
  
  

• 480 g cold heavy cream
  
  

Assembling

• ~25 ladyfinger cookies (savoiardi)
  
  

• Fresh raspberries and lemon slices (for garnish)
  
  

Directions

1. Make the raspberry jam:
   In a saucepan, combine raspberries, sugar, and lemon juice. Heat until bubbling, then simmer for 23–25 min until thickened. Test on a spoon: it should hold a line. Transfer to a shallow bowl, cool to room temperature, then chill (~1 hr).
   
   

2. Make the raspberry syrup:
   In another pan, combine sugar, water, and raspberries. Bring to boil; simmer ~3 min, crushing berries. Strain through a fine sieve, discard seeds. Stir in limoncello if using. Cool to room temperature.
   
   

3. Prepare mascarpone cream:
   In a bowl, blend mascarpone, powdered sugar, lemon juice, and vanilla paste until smooth (~30 sec). Add cold heavy cream and whisk until medium–stiff peaks form.
   
   

4. Assemble the tiramisu:
   Spread a thin layer of mascarpone cream in a baking dish (~23–27 cm). Quickly dip each ladyfinger in syrup (twice per side) and arrange in a single layer. Spread half the mascarpone cream over them, then top with half the raspberry jam. Repeat layering dipped ladyfingers and cream—reserve remaining jam.
   
   

5. Chill & serve:
   Cover with plastic wrap and refrigerate for at least 8 hrs (preferably overnight). Before serving, spread the remaining raspberry jam on top. Garnish with fresh raspberries and lemon slices.
   
   

Nutrition (per slice, makes ~12 slices)

• Calories: 533 kcal
  
  

• Carbohydrates: 50 g
  
  

• Protein: 7 g
  
  

• Fat: 34 g (Sat 21 g, PUFA 1 g, MUFA 5 g)
  
  

• Cholesterol: 133 mg
  
  

• Sodium: 66 mg
  
  

• Potassium: 146 mg
  
  

• Fiber: 3 g
  
  

• Sugar: 32 g
  
  

• Vitamin A: 1,312 IU
  
  

• Vitamin C: 14 mg
  
  

• Calcium: 102 mg
  
  

• Iron: 1 mg