A creamy fresh raspberry tiramisu layered with mascarpone filling, homemade raspberry jam, and citrus syrup-soaked ladyfingers.

Scale

500 g frozen raspberries

100 g sugar

1 tbsp lemon juice

100 g sugar (syrup)

120 g water

30 g raspberries

3 tbsp limoncello

450 g mascarpone

120 g powdered sugar

2 tbsp lemon juice

1 tsp vanilla

480 g heavy cream

25 ladyfingers

Fresh raspberries

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1. Cook raspberries, sugar, and lemon juice into jam and cool.

2. Prepare syrup with sugar, water, raspberries, and strain.

3. Whisk mascarpone, sugar, lemon juice, vanilla, then add cream.

4. Dip ladyfingers in syrup and layer in dish.

5. Add mascarpone cream and raspberry jam layers.

6. Repeat layering and refrigerate overnight.

7. Top with remaining jam and garnish before serving.

Chill overnight for best texture.

Do not over-soak ladyfingers.