Raspberry Tiramisu
Delightful Raspberry Tiramisu with layers of mascarpone cream and ladyfingers, perfect for any occasion.
Equipment
- Digital scale
- Rubber Spatula
- Electric hand mixer
- offset spatula
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
To assemble the raspberry tiramisu
- 20 pieces Ladyfinger cookies
- Raspberries fresh, to decorate
- Freezed-dried raspberries crushed into powder to decorate the top
- Chantilly cream to decorate
Instructions
Make the raspberry syrup and jam
- Blend raspberries, sugar, and lemon juice, then cook over low-medium heat for a few minutes until the sugar dissolves. Adjust sweetness to taste.
- Take half of the mixture out - this will be your dipping raspberry syrup.
- Continue cooking the rest for about 10 minutes, stirring occasionally, until it thickens into a jam consistency. It should be darker in color and reduced in volume. Refrigerate until assembling the tiramisu.
- Optional: remove the seeds with the help of a sieve if it's bothering you.
Continue with mascarpone cream
- Set up a double boiler by placing a heatproof bowl over a pot of simmering water, ensuring the bowl does not touch the water.
- Whisk the egg yolks and sugar over the steam for about 5 minutes, until the sugar dissolves and the mixture reaches 185°F (85°C). Keep the heat low to prevent cooking the yolks.
- Transfer the mixture to a stand mixer with a whisk attachment and whip until it cools to 75°F (24°C).
- Meanwhile, whip the cold mascarpone and heavy cream with an electric mixer until early stiff peaks form, for about 3 minutes. Do not overwhip.
- Using a rubber spatula, gently fold the whipped mascarpone into the egg yolk mixture, keeping it light and airy. The cream will further set in the fridge.
Assembling
- Prepare a container. I am using an 18x24 cm / 7x9 inches one. A 8x8 can work too.
- Soak the lady fingers into the raspberry syrup, then place them next to each other at the bottom of the pan. I could accommodate 10 at the bottom and 10 in the next layer.
- Spread half of the jam on top, then half of the mascarpone cream. Repeat with the next layer, then smooth the top with an offset spatula.
- You might want to spread some raspberries between the layers for extra fruitiness, however, please note that this will make it more difficult to neatly slice it.
- Refrigerate for at least 4 hours to set. Before serving, decorate the top with freeze-dried raspberry powder, whipped chantilly and fresh raspberries.
- Store any leftover refrigerated in an airtight container for 2-3 days. I do not recommend freezing the tiramisu as the mascarpone cream does not freeze well.
Notes
Measure your ingredients with a digital scale for accuracy. Use full-fat mascarpone and heavy cream to make the mascarpone cream. Feel free to use frozen raspberries to make the syrup and jam. However, you might need to cook the mixture slightly longer to reduce it. Make sure you read my Expert Tips section above to maximize your success. A short recipe alone cannot cover all the necessary details and science behind baking. When making mascarpone filling, it is crucial to do it in steps and carefully fold at each step. You don't want to overwhip either the mascarpone or the heavy cream; we are aiming for early stiff peaks that are easy to fold with the rest of the ingredients. Make sure you do not serve the tiramisu before it actually sets. It requires a minimum of 4 hours, but overnight is even better.
Nutrition
Serving: 1sliceCalories: 599kcalCarbohydrates: 34gProtein: 8gFat: 48gSaturated Fat: 29gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 263mgSodium: 57mgPotassium: 118mgFiber: 2gSugar: 28gVitamin A: 1739IUVitamin C: 11mgCalcium: 145mgIron: 1mg
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