Description
A fruity, no-bake version of the classic tiramisu featuring layers of raspberry-soaked ladyfingers, mascarpone cream, and homemade raspberry jam.
Ingredients
Scale
- 1 ½ cups fresh or frozen raspberries (for syrup)
- ½ cup water
- ⅓ cup sugar
- 1 teaspoon lemon juice
- 2 cups fresh raspberries (for jam)
- ½ cup sugar
- 1 tablespoon lemon juice
- 1 cup mascarpone cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 ¼ cups heavy whipping cream
- 24–28 ladyfinger cookies
- Fresh raspberries, powdered sugar, and lemon zest for garnish
Instructions
- Make Raspberry Syrup: Simmer raspberries, water, sugar, and lemon juice for 5 minutes, then strain and cool.
- Prepare Raspberry Jam: Cook raspberries, sugar, and lemon juice until thickened, about 20 minutes. Let cool.
- Make Mascarpone Cream: Beat mascarpone, powdered sugar, vanilla, and lemon zest. Fold in whipped heavy cream.
- Assemble: Quickly dip ladyfingers in raspberry syrup, layer with mascarpone cream and raspberry jam. Repeat.
- Chill: Cover and refrigerate for at least 8 hours (preferably overnight).
- Serve: Dust with powdered sugar, top with fresh raspberries, and enjoy!
Notes
- Don’t oversoak the ladyfingers to prevent them from becoming too soft.
- For a more intense raspberry flavor, add extra jam between layers.
- Best served after chilling overnight for perfect texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Italian-inspired