Lemon Raspberry Tiramisu
A citrus and berry spin on the classic version
Ingredients
- ¼ cup water
- 1 cup granulated sugar divided
- ¼ cup freshly squeeze lemon juice
- ½ cup limoncello divided
- 2 cups unsweetened frozen raspberries defrosted
- 15 ounces mascarpone
- ½ tablespoons lemon zest
- ½ cup whipping cream
- Powdered sugar
- 30 ladyfingers
Instructions
- Heat water and 1/4 cup sugar in small pot over medium heat until sugar is dissolved.
- Remove from heat.
- Add lemon juice & 1/4 cup limoncello.
- In a small bowl add ¼ cup sugar to defrosted raspberries. Stir.
- Combine mascarpone, ½ Tb. lemon zest, ¼ cup limoncello, and ½ cup sugar in stand mixer. Whisk on medium speed 1 minute.
- Add ½ cup whipping cream, mixing slowly. When combined, turn to high and beat for 30 seconds.
- Place ladyfingers in a single layer on a rimmed baking sheet.
- Spoon lemon simple syrup over 30 ladyfingers. (You may have a small amount leftover.)
- Sprinkle powdered sugar on bottom of 8×8 pan.
- Line bottom of pan with ladyfingers (about 15).
- Spread half of raspberry mixture over ladyfingers.
- Spread half of mascarpone mixture over raspberries.
- Repeat with powdered sugar, ladyfingers, raspberries, and mascarpone.
- Cover; refrigerate overnight.