Fresh Raspberry Italian Tiramisu (Print Version)

# Ingredients:

→ Raspberry Jam

01 - 500 g frozen raspberries
02 - 100 g granulated sugar
03 - 1 tablespoon lemon juice

→ Raspberry Syrup

04 - 100 g granulated sugar
05 - 120 g water
06 - 30 g frozen raspberries
07 - 3 tablespoon limoncello (optional)

→ Mascarpone Filling

08 - 450 g mascarpone cheese, cold
09 - 120 g powdered sugar
10 - 2 tablespoon lemon juice
11 - 1 teaspoon vanilla paste
12 - 480 g heavy cream, cold

→ Assembly

13 - 25 ladyfinger cookies
14 - Fresh raspberries and lemon slices for decoration

# Instructions:

01 - Simmer raspberries, sugar and lemon juice for 23-25 minutes until thickened. Cool in refrigerator until room temperature.
02 - Simmer sugar, water and raspberries for 3 minutes. Strain, add limoncello, and cool to room temperature.
03 - Cream mascarpone with sugar, lemon juice and vanilla. Add heavy cream and whip to medium-stiff peaks.
04 - Spread mascarpone on bottom of dish. Dip ladyfingers in syrup and layer. Top with half the mascarpone cream and half the raspberry jam.
05 - Repeat layering process without jam. Cover and refrigerate 8 hours or overnight.
06 - Before serving, spread remaining jam on top. Decorate with fresh raspberries and lemon slices.

# Notes:

01 - Must chill for at least 8 hours
02 - Can use 27x20cm or 23x23cm dish
03 - Limoncello is optional

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