Raspberry Tiramisu
Serves 12
45 mins prep
10 mins cook
480 mins
55 mins total
This raspberry tiramisu is ultra creamy, tangy, packed full of raspberry flavor and zesty lemon. The raspberry curd in the filling and topping gives it the ultimate rich and creamy raspberry flavor - and it’s so easy to make! It’s the perfect no bake, make ahead, summer dessert that’s packed full of refreshing tangy flavor. A berry refreshing twist on a classic tiramisu.
Raspberry Curd
Lemon Raspberry Syrup
Filling
Assembly
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Raspberry Curd
In a large saucepan, combine eggs, egg yolks, and sugar. Whisk to combine. Add salt, raspberries, and lemon juice into the saucepan. Optionally add lemon zest for more lemon flavor. Stir to combine.
⅕ 4 large eggs⅕ 4 large egg yolks⅕ 1 granulated sugar⅕ ⅛ sea salt⅕ 22 raspberries⅕ 2 lemonsCook the curd on medium-low heat, stirring or whisking frequently to prevent burning. Let it come to a simmer and bubble until thickened.
Strain the raspberry curd into a non-metal bowl. Discard the seeds. Add butter into the strained curd. Let it sit for a few minutes to melt before whisking until smooth. Refrigerate to cool and store.
⅕ 1 unsalted butter
Lemon Raspberry Syrup
Peel the rind off the lemon, trying to remove as little of the white as possible. Add the lemon rind into a medium saucepan. Squeeze the lemon and add the lemon juice into the saucepan.
⅕ 1 lemon⅕ 1 waterAdd the sugar and raspberries into the saucepan. Bring it up to a simmer on medium heat. Let it simmer for 5 minutes. Remove from heat and strain the syrup into a nonmetal wide bowl to cool. *optionally add limoncello when cooling*
⅕ ½ granulated sugar⅕ 1 raspberries⅕ ¼ limoncello
Filling
Chill a large bowl or stand mixer in the freezer for 5 minutes. Add the heavy whipping cream into the bowl and whip until medium-stiff peaks form. Be careful not to over whip or it will curdle. Set aside in the fridge until later.
⅕ 1 whipping creamIn another large bowl or standmixer, mix the mascarpone cheese until creamy. Be careful not to overmix or it will become liquidy.
⅕ 1 mascarpone cheeseAdd two cups of cooled raspberry curd (reserve the rest for the top), half a cup of sugar, and vanilla into the mascarpone cheese and mix until creamy.
⅕ 2 raspberry curd⅕ ½ granulated sugar⅕ 1 pure vanilla extractFold the whipped cream into the raspberry curd mixture, use a spatula and fold very gently so as not to deflate the filling.
Assembly
Submerge each ladyfinger into the lemon raspberry syrup and arrange them in a single layer in the bottom of a non-metal casserole dish.
⅕ 2 packs ladyfingersLayer half of the filling on top of the soaked ladyfingers. Add another layer of syrup soaked ladyfingers on top and add the rest of the filling over that. Smooth the top of the tiramisu, cover, and refrigerate for at least 8 hours or overnight.
Pour the rest of the raspberry curd over the tiramisu and smooth the top. Decorate with lemon slices and fresh raspberries. Scoop or slice and serve.
lemon slicesFresh raspberries
