Ingredients
Raspberry Syrup and Jam
- 300 g Raspberries (fresh or frozen)
- 50 g Granulated sugar (adjust according to the sweetness of the raspberries)
- 1 tablespoon Lemon juice
Mascarpone Cream
- 6 Egg yolks
- 150 g Granulated sugar
- 500 g Mascarpone (high-fat, use it cold)
- 350 g Heavy Cream (36% fat, use it very cold)
Assembly
- 20 pieces Ladyfinger cookies
- Raspberries (fresh, to decorate)
- Freeze-dried raspberries (crushed into powder to decorate the top)
- Chantilly cream (to decorate, prepare separately)
Instructions
- Make the raspberry syrup and jam: Blend raspberries, sugar, and lemon juice and cook over low-medium heat until the sugar dissolves. Remove half the mixture to use as dipping syrup. Continue cooking the rest, stirring occasionally, until it thickens into a jam consistency, about 10 minutes. Refrigerate the jam until assembling.
- Optional seed removal: If desired, strain the jam through a sieve to remove raspberry seeds for a smoother texture.
- Prepare the mascarpone cream base: Set up a double boiler with a heatproof bowl over simmering water, ensuring the bowl doesn’t touch the water. Whisk egg yolks and sugar over steam for about 5 minutes until sugar dissolves and the mixture reaches 185°F (85°C), keeping heat low.
- Cool and whip the egg yolk mixture: Transfer to a stand mixer with a whisk attachment and whip until cooled to 75°F (24°C).
- Whip mascarpone and cream: In a separate bowl, whip cold mascarpone and very cold heavy cream with an electric mixer until early stiff peaks form, about 3 minutes, taking care not to overwhip.
- Combine mixtures: Gently fold the whipped mascarpone and cream into the egg yolk mixture using a rubber spatula, keeping the mixture light and airy.
- Assemble the tiramisu: In an 18×24 cm (7×9 inches) container, soak ladyfingers briefly in the raspberry syrup and place them side by side to form the bottom layer.
- Layer the components: Spread half of the raspberry jam evenly over the ladyfingers, followed by half of the mascarpone cream. Repeat with a second layer of soaked ladyfingers, jam, and cream. Smooth the top with an offset spatula.
- Optional fruit layering: Insert fresh raspberries between layers for extra fruitiness, noting that this may make slicing less neat.
- Chill: Refrigerate the assembled tiramisu for at least 4 hours to set properly.
- Decorate and serve: Before serving, garnish with freeze-dried raspberry powder, whipped chantilly cream, and fresh raspberries.
- Storage: Store leftovers in an airtight container refrigerated for 2-3 days. Do not freeze as the mascarpone cream texture will be compromised.
Notes
- Adjust granulated sugar according to the natural sweetness of the raspberries.
- The double boiler method ensures the egg yolk mixture is safely heated without scrambling the eggs.
- Do not overwhip the heavy cream to avoid turning it into butter.
- Using cold mascarpone and cream helps achieve better whipping volume and creaminess.
- Refrigerate for at least 4 hours or overnight for best texture and flavor development.
- Freeze-dried raspberry powder adds a beautiful color contrast and intensified raspberry flavor.
- Raspberries inside the layers add texture but may make neat slicing difficult.
- Avoid freezing leftovers to maintain optimal texture of the mascarpone cream.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
