This raspberry tiramisu is a summery take on classic tiramisu, made with a whipped mascarpone cheese and berry-soaked ladyfingers.
½ cup sugar, divided
½ cup water
2 cups raspberries
1 teaspoon lemon zest
8 ounces mascarpone cheese, at room temperature
1 cup heavy whipping cream
¾ cup raspberry preserves
20 or so ladyfinger cookies, soft or hard are fine
Confectioner’s sugar and raspberries, for decorating
Line an 8×4” loaf pan with plastic wrap in two directions with the wrap extending over the sides on all directions. Set aside.
In a medium saucepan over medium heat, combine ¼ cup sugar with the water and 2 cups of raspberries. Stirring regularly, allow the sugar to dissolve completely and then remove immediately from heat. Gently press down on the raspberries to release some of the juices. Stir in the lemon zest and set aside.
In a medium-sized bowl with a hand mixer, beat the mascarpone gently just to smooth out. Slowly stream in the whipping cream and the remaining ¼ cup of sugar and continue to beat on medium speed until thickened to a fluffy consistency. Set aside.
Strain the raspberries from the syrupy mixture, reserving both the berries and the syrup. Stir 2 tablespoons of the syrupy liquid into the preserves and then stir in the berries as well. Now that you have the mascarpone whipped cream, the berry preserve mixture, and the raspberry syrup, it’s time to begin assembling!
Quickly dunk a ladyfinger into the syrup, saturating both sides before placing into the bottom of the pan. You can layer these in however you’d like, but you see check out the photo in the post above for a reference of how I assembled. I found two rows of ladyfingers, the second of which was slightly broken off to fit in the bottom of the pan, worked best. Once you have a single layer of soaked ladyfingers in the bottom of your pan, spoon a heaping cup-ful of the whipped cream on top. Spread to smooth. Spread half of the berry preserve mixture on top of the whipped cream and repeat this process again: soaked ladyfingers, whipped cream, and then berry preserves. Finish off your tiramisu layers with a final layer of ladyfingers and whatever whipped cream is leftover. Smooth to finish and then cover with plastic wrap to rest in the fridge for about 6 hours or overnight. To serve, invert the tiramisu onto a plate and remove the plastic wrap. Garnish with raspberries and a dusting of confectioner’s sugar, if desired.