Because I am testing new recipes every week, I sometimes forget about recipes I’ve already created. This tiramisu recipe has been waiting for my attention since early in 2017. I understand that isn’t a long time, but this dessert would be especially delightful to make in the middle of summer. You could use freshly picked raspberries instead of frozen, and it would be a delightful, cool dessert (both to make and eat). I’m glad I found it while writing this week. I need to make a batch before the local raspberries go away.
The original post from February 2017
Although I don’t order it often, I do enjoy tiramisu. What I like best about it is its texture. Silky mascarpone and tender lady fingers make for a great combination in my book. My husband is less a fan of this dessert because of the chocolate. Although I’m also not a chocolate fan, I focus more on the coffee flavors in it and try to ignore the cocoa powder topping.
For quite some time I’ve pondered taking what I like about the dessert and changing the flavors to make it into something both of us will enjoy wholeheartedly. We were in Chicago recently and spent some time window shopping at Eataly. In their bakery they had salted peanut tiramisu. As we were headed to an early dinner, I didn’t purchase one, so as not to ruin my appetite. However, I’ve been thinking about that version for a while.
Returning home and working on recipes for Valentine’s Day, I thought about trying to create my own version of that dish, but something in it seemed not quite to my liking. So, I began to think about what I would like, and both citrus and berries came to mind. Rather than just choosing one, I decided to incorporate both, just as regular tiramisu combines coffee and chocolate.
This dessert is rich and decadent, yet not overly sweet. For those who crave a bit more sweetness in their dessert, I would recommend a sprinkle of powdered sugar when serving. It is fairly simple to make and then just needs to be stored in the refrigerator, which makes it perfect for Valentine’s Day. Make it the evening before, and it’s ready for you the next evening when dinner is done!
Lemon Raspberry Tiramisu
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
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Heat water and 1/4 cup sugar in small pot over medium heat until sugar is dissolved.
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Remove from heat.
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Add lemon juice & 1/4 cup limoncello.
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In a small bowl add ¼ cup sugar to defrosted raspberries. Stir.
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Combine mascarpone, ½ Tb. lemon zest, ¼ cup limoncello, and ½ cup sugar in stand mixer. Whisk on medium speed 1 minute.
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Add ½ cup whipping cream, mixing slowly. When combined, turn to high and beat for 30 seconds.
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Place ladyfingers in a single layer on a rimmed baking sheet.
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Spoon lemon simple syrup over 30 ladyfingers. (You may have a small amount leftover.)
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Sprinkle powdered sugar on bottom of 8×8 pan.
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Line bottom of pan with ladyfingers (about 15).
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Spread half of raspberry mixture over ladyfingers.
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Spread half of mascarpone mixture over raspberries.
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Repeat with powdered sugar, ladyfingers, raspberries, and mascarpone.
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Cover; refrigerate overnight.
