Raspberry Limoncello Tiramisù
Raspberry Limoncello Tiramisù
Ingredients
For the Raspberry Sauce
- 10 ounces fresh raspberries
- 1/2 lemon, juiced
- 1/2 cup granulated sugar
- 1/4 cup limoncello
For the Mascarpone Cream
- 3 large eggs, yolks separated
- 1/2 cup granulated sugar
- 1 1/2 pounds mascarpone cheese
For Assembly and Garnish
- 1 package ladyfingers (Savoiardi)
- 1/2 cup fresh raspberries, for decoration
Instructions
- 1
Place the fresh raspberries, lemon juice, and granulated sugar into a medium saucepan. Stir to combine.
⏱️ 2 min
- 2
Cook the raspberry mixture over medium heat, stirring occasionally, until the raspberries break down and form a thick sauce, about 10-12 minutes.
⏱️ 12 min
- 3
Pour the cooked raspberry sauce through a fine-mesh sieve into a clean bowl, pressing the solids with a spatula to extract all the liquid and leave behind the seeds. Reserve about 1/4 cup of the plain strained raspberry sauce for later drizzling. Add the limoncello to the remaining strained raspberry sauce and stir to combine. Set aside to cool completely.
⏱️ 5 min
- 4
In a large mixing bowl, combine the egg yolks and granulated sugar. Using an electric hand mixer, beat the mixture until it becomes pale yellow and thick, about 3-5 minutes.
⏱️ 5 min
- 5
Add the mascarpone cheese to the egg yolk mixture. Continue to beat with the electric hand mixer until the mascarpone is fully incorporated and the cream is smooth and fluffy.
⏱️ 3 min
- 6
Take a large glass trifle bowl or serving dish. Dip ladyfingers one by one into the cooled raspberry-limoncello sauce, ensuring they are coated but not overly soaked. Arrange a single layer of the dipped ladyfingers at the bottom of the trifle bowl.
⏱️ 5 min
- 7
Spread an even layer of the prepared mascarpone cream over the ladyfingers using a spatula or spoon.
⏱️ 2 min
- 8
Place another layer of dipped ladyfingers on top of the mascarpone cream. Drizzle the reserved plain strained raspberry sauce over this second layer of ladyfingers.
⏱️ 3 min
- 9
Add another layer of mascarpone cream, spreading it evenly. Place a final layer of dipped ladyfingers on top of the cream.
⏱️ 3 min
- 10
Spread the remaining mascarpone cream over the top, smoothing it out with a spatula. Drizzle any remaining plain raspberry sauce over the top layer of mascarpone cream.
⏱️ 2 min
- 11
Cover the tiramisù with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the tiramisù to set.
⏱️ 240 min
- 12
Before serving, garnish with fresh raspberries.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Raspberry Limoncello Tiramisù
For the Raspberry Sauce
- 10 ounces fresh raspberries
- 1/2 lemon, juiced
- 1/2 cup granulated sugar
- 1/4 cup limoncello
For the Mascarpone Cream
- 3 large eggs, yolks separated
- 1/2 cup granulated sugar
- 1 1/2 pounds mascarpone cheese
For Assembly and Garnish
- 1 package ladyfingers (Savoiardi)
- 1/2 cup fresh raspberries, for decoration
Instructions
- 1
Place the fresh raspberries, lemon juice, and granulated sugar into a medium saucepan. Stir to combine.
⏱️ 2 min - 2
Cook the raspberry mixture over medium heat, stirring occasionally, until the raspberries break down and form a thick sauce, about 10-12 minutes.
⏱️ 12 min - 3
Pour the cooked raspberry sauce through a fine-mesh sieve into a clean bowl, pressing the solids with a spatula to extract all the liquid and leave behind the seeds. Reserve about 1/4 cup of the plain strained raspberry sauce for later drizzling. Add the limoncello to the remaining strained raspberry sauce and stir to combine. Set aside to cool completely.
⏱️ 5 min - 4
In a large mixing bowl, combine the egg yolks and granulated sugar. Using an electric hand mixer, beat the mixture until it becomes pale yellow and thick, about 3-5 minutes.
⏱️ 5 min - 5
Add the mascarpone cheese to the egg yolk mixture. Continue to beat with the electric hand mixer until the mascarpone is fully incorporated and the cream is smooth and fluffy.
⏱️ 3 min - 6
Take a large glass trifle bowl or serving dish. Dip ladyfingers one by one into the cooled raspberry-limoncello sauce, ensuring they are coated but not overly soaked. Arrange a single layer of the dipped ladyfingers at the bottom of the trifle bowl.
⏱️ 5 min - 7
Spread an even layer of the prepared mascarpone cream over the ladyfingers using a spatula or spoon.
⏱️ 2 min - 8
Place another layer of dipped ladyfingers on top of the mascarpone cream. Drizzle the reserved plain strained raspberry sauce over this second layer of ladyfingers.
⏱️ 3 min - 9
Add another layer of mascarpone cream, spreading it evenly. Place a final layer of dipped ladyfingers on top of the cream.
⏱️ 3 min - 10
Spread the remaining mascarpone cream over the top, smoothing it out with a spatula. Drizzle any remaining plain raspberry sauce over the top layer of mascarpone cream.
⏱️ 2 min - 11
Cover the tiramisù with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the tiramisù to set.
⏱️ 240 min - 12
Before serving, garnish with fresh raspberries.
⏱️ 1 min