Raspberry Tiramisu with Lemon Currant Recipe
Ingredients
- 4 largeeggs
- 4 largeegg yolks
- 1 cgranulated sugar
- ⅛ tspsea salt
- 22 ozraspberries
- Juice of 2 lemons
zest optional
- 1 cunsalted butter
- 1lemon
rind peeled carefully
- 1 ½ cwater
- ½ cgranulated sugar
- 1 craspberries
fresh or frozen
- ¼ climoncello
- 1 ccold whipping cream
- 1 lbmascarpone cheese
- 2 craspberry curd
cooled or room temperature
- ½ cgranulated sugar
- 1 tsppure vanilla extract
- 2packs ladyfingers
- Lemon slices
- Fresh raspberries
Directions
- 1
In a large saucepan, whisk together the eggs, egg yolks, and sugar until combined. Add sea salt, raspberries, and lemon juice (and zest if using). Cook over medium-low heat, stirring or whisking frequently to prevent burning, until the mixture thickens and simmers. Strain into a non-metal bowl to remove seeds. Stir in butter until melted and smooth. Refrigerate to cool.
- 2
Peel lemon rind carefully and place in a saucepan. Add lemon juice, water, sugar, and raspberries. Bring to a simmer over medium heat and cook for 5 minutes. Remove from heat, strain into a non-metal bowl, discarding solids. Optionally stir in limoncello while cooling.
- 3
Chill a large bowl or stand mixer bowl for 5 minutes. Pour in cold whipping cream and whip to medium-stiff peaks without overbeating. Keep refrigerated until assembly.
- 4
In another large bowl, beat mascarpone cheese until smooth but not liquidy. Add 2 cups of cooled raspberry curd, sugar, and vanilla extract and mix until creamy. Gently fold the whipped cream into this mixture, using a spatula, to maintain airiness.
- 5
Quickly dip each ladyfinger into the lemon raspberry syrup and layer them in a non-metal casserole dish. Spread half the filling over the soaked ladyfingers. Add another layer of syrup-soaked ladyfingers, then top with the remaining filling. Smooth the surface, cover, and refrigerate for at least 8 hours or overnight.
- 6
Before serving, spread the remaining raspberry curd over the top of the tiramisu. Decorate with lemon slices and fresh raspberries. Slice and serve chilled.
Raspberry Tiramisu with Lemon Currant Recipe
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About this Recipe
Indulge in Our Vibrant Raspberry Tiramisu with Lemon Currant
Prepare to be enchanted by a dessert that elevates the classic Italian dessert to new, refreshing heights! Our Raspberry Tiramisu with Lemon Currant recipe takes everything you love about traditional tiramisu and infuses it with bright, juicy raspberry flavors and a zesty lemon kick. It's truly a show-stopping raspberry dessert that's perfect for any occasion.
What makes this no-bake tiramisu truly special is the exquisite layering. Delicate ladyfingers are generously soaked in a homemade lemon raspberry syrup, providing a tangy counterpoint to the sweetness. These flavorful layers are then intertwined with a luxurious, creamy filling, a delightful blend of rich mascarpone cheese, luscious raspberry curd, and airy whipped cream. Each spoonful offers a symphony of textures and tastes – from the tender, syrup-infused ladyfingers to the silken mascarpone, all bursting with vibrant raspberry notes.
This mascarpone dessert is designed for elegance and ease. As a no-bake treat, it’s perfect for entertaining, requiring only hands-on prep time before chilling to perfection. Garnish your beautiful creation with fresh raspberries and thin lemon slices for a stunning presentation that hints at the refreshing flavors within. Whether you're a long-time tiramisu fan or looking for new raspberry recipes, this unique twist promises an unforgettable culinary experience that's both light and incredibly satisfying.