Raspberry-Lemon Tiramisu

Copywrite 2001 Adeh DeSandies, Claribel Chan

2 boxes fresh raspberries
about 20 ladyfingers (This is for small, about 2 in. long, ladyfingers. If yours are bigger, use your judgement
1 cup heavy whipping cream
1 cup marscapone cheese
3 tablespoons powdered sugar
1 cup sugar
2 lemons, zested
1/2 cup lemon flavored liquor
1/4 cup good rum


First make the raspberry filling.
In a small pot, place a 1/4 cup of water, the raspberries, and the regular sugar. The water is really only to keep the raspberries from burning on the bottom of the pot and help dissolve the sugar. Bring to a boil and then let simmer on low heat for about 25 min., or until the mixture takes on a thick, syrupy texture. Place this in the refrigerator and let cool.

Next, make the ladyfinger layer.
Mix the lemon liquor with the juice of one lemon and the rum. Place the ladyfingers in a flat baking dish and pour the liquor mixture over the cookies. Make sure that all the ladyfingers get touched by the mixture. Let this sit, uncovered, while you prepare the rest of the ingredients.

Now, make the cream layer.
Using and elctric mixer or a blender, whip the cream with the powdered sugar and the lemon zest. If you are using a mixer, you should dice up the zest before you add it. If you are using a blender, then it really doesn't matter. Once the cream is forming stiff peaks, put it into a bowl and carefully fold in the marscapone cheese. Make sure to not turn the whipped cream into cream again while doing this.

Finally, you can put it together.
In large glasses or small bowls, evenly divide up the ladyfingers. This recipie will work for 3-4 servings. Cover the ladyfingers with a layer of the raspberry filling. Then cover that with a layer of the cream and cheese mixture. Top the creation with plenty of fresh raspberries and perhaps a sprig of fresh mint leaves. Chill your beautiful desserts in the refrigerator until ready to serve.

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