Raspberries Tiramisu Recipe

Place the raspberries (400 g), 50 g sugar and 1 tablespoon lemon juice in a blender or food processor. Purée until completely smooth.

Pass the purée through a fine-mesh sieve into a bowl, pressing with the back of a spoon to remove seeds. You should get about 300–350 ml of smooth purée. Reserve 80–100 ml for soaking the ladyfingers and set the rest (about 200–250 ml) aside to gently fold into the mascarpone cream and for layering.

Taste the purée and adjust sweetness if needed by stirring in up to 1–2 teaspoons more sugar. Chill while preparing the cream.

In a medium heatproof bowl, whisk the 4 pasteurized egg yolks with 100 g granulated sugar until smooth and slightly pale (about 1–2 minutes).

Optional gentle tempering: place the bowl over a saucepan of barely simmering water (double boiler). Whisk constantly for 3–4 minutes until the mixture is warm and slightly thickened (do not scramble). Remove from heat and let cool for 5 minutes.

In a separate bowl, whip 1 cup cold heavy cream with 2 teaspoons vanilla extract to soft peaks.

Fold the whipped cream into the mascarpone (500 g) in three additions: first blend a small portion to loosen, then fold gently until smooth. Next fold in the cooled egg yolk mixture until incorporated but still light.

Stir in 1 teaspoon lemon zest for brightness.

Reserve about 150–180 ml of the prepared raspberry purée and gently fold about 150 ml of it into the mascarpone cream to create a swirled raspberry mascarpone mixture. Do not overmix; keep some streaks for visual contrast. Keep remaining purée for soaking and layering.

Combine 1 cup cooled espresso (or strong coffee) with 2 tablespoons raspberry liqueur (if using) in a shallow bowl.

Briefly dip each gluten-free ladyfinger into the coffee mixture for 1–2 seconds — just enough to moisten but not saturate. Lay a single layer of soaked ladyfingers in the base of a 9x9 inch (23x23 cm) square pan or similar serving dish. Break fingers to fit as needed.

Spread half of the raspberry‑mascarpone cream (about half of the total cream) evenly over the first layer of soaked ladyfingers.

Spoon or drizzle about 3–4 tablespoons of reserved raspberry purée over the cream in an even pattern. Scatter one-third of the fresh raspberries (about 60–70 g), lightly pressing some into the cream.

Add a second layer of dipped gluten‑free ladyfingers, arranging them tightly to cover the cream.

Top with the remaining raspberry‑mascarpone cream, spreading it smoothly. Reserve a few spoonfuls of plain mascarpone cream (without purée) if you prefer a white top contrast for garnish.

Scatter the remaining fresh raspberries on top, making an attractive pattern. If using, sprinkle white chocolate shavings over the top.

Cover the assembled tiramisu with plastic wrap and freeze for at least 6 hours for a firm frozen dessert; for best texture freeze 8–12 hours. For a softer, sliceable semifreddo-like texture, freeze 4–6 hours.

Before serving, transfer the tiramisu to the refrigerator for 20–30 minutes to soften slightly for easier slicing. Dust lightly with 2 teaspoons icing sugar just before serving.