Raspberry Tiramisu

Ingredients

• 3.75 cup Raspberries (rinsed; can use frozen)
• 0.33 cup Water (for raspberry juice)
• 0.75 cup Granulated sugar (for raspberry juice; use 2/3 cup for less sweetness)
• 3 tbsp Lemon juice (for raspberry juice)
• 1.5 cup Heavy cream (cold; or double cream)
• 16 oz Mascarpone cheese (cold)
• 0.75 cup Granulated sugar (for mascarpone filling)
• 1 tsp Vanilla extract
• 260 g Ladyfingers (or enough to fill the dish)
• 2.5 cup Frozen raspberries (for topping)
• 2 tbsp Water (for topping)
• 1.66 tbsp Cornstarch (1 tbsp + 2 tsp; mixed with 1 tbsp of water)
• 1 tsp Lemon juice (for topping)
• 1 tsp Sugar (adjust to taste; for topping)
• 2 tsp Unsalted butter
• Fresh raspberries (for garnish)
• Fresh mint leaves (for garnish)

Steps

1. 1

   Rinse the raspberries well. Add the raspberries and water to a small saucepan and cook over low-medium heat for 3–5 minutes, until softened. Mash gently with a fork.

2. 2

   Pour the mixture through a fine sieve into a bowl, pressing firmly to extract as much juice as possible. Discard the pulp.

3. 3

   Stir the sugar and lemon juice into the raspberry juice. Return to the heat and bring to a boil. Simmer for 2–3 minutes, or until slightly thickened. Set aside to cool completely.

4. 4

   In a medium bowl, whisk the heavy cream for 3-5 minutes or until stiff peaks form. Set aside.

5. 5

   In a separate bowl, whisk together the mascarpone cheese, sugar, and vanilla extract for one minute or until smooth and combined. Do not overmix.

6. 6

   Gently fold one third of the whipped cream into the mascarpone mixture. Gradually fold in the remaining whipped cream until smooth.

7. 7

   Once the raspberry juice has cooled, gently fold 1/4 cup of the juice into the mascarpone mixture. Add another 1/2 cup of raspberry juice and fold in until fully combined. Set aside.

8. 8

   Pour the remaining raspberry juice into a shallow dish. Dip each ladyfinger into the juice for 2–3 seconds per side, then arrange in a single layer in the serving dish.

9. 9

   Spread half of the raspberry mascarpone filling evenly over the ladyfingers. Add another layer of raspberry-soaked ladyfingers, followed by the remaining filling. Smooth the top evenly.

10. 10

    Cover and refrigerate for at least 6 hours or overnight.

11. 11

    To make the raspberry sauce topping, add the raspberries and water to a saucepan and cook over low-medium heat for 3–5 minutes. Let cool completely, then blend until smooth.

12. 12

    Return the blended mixture to the saucepan. Add the sugar, lemon juice, and cornstarch mixture. Bring to a boil, then simmer for 2–3 minutes, or until thickened. Stir in the butter for a glossy finish.

13. 13

    Pour the sauce through a fine sieve to remove the seeds and any lumps. Let the sauce cool completely.

14. 14

    Once cooled, pour the raspberry sauce over the tiramisu and spread evenly. Top with fresh raspberries and garnish with mint leaves.

Notes

Ensure the raspberry juice is completely cool before adding it to the mascarpone to prevent splitting. You can substitute the raspberry juice soak with 1.5 cups of cooled espresso for a coffee twist. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition per serving

• dessert
• no-bake
• summer
• raspberry
• tiramisu
• vegetarian