This easy tiramisu recipe is a tart and tangy pick me up! Lemon curd and fresh raspberries make an idea combo in this light and tasty dessert recipe!
I was dusting the other day. I hate dusting. It is mundane and disheartening, after all, the dust returns immediately. Anyway, as I was doing the aforementioned task, my mind went to its happy place……the kitchen. I was thinking of desserts. I often think of desserts. Sometimes dessert is the highlight of my day. I love dessert. I could eat sweets every day, several times a day if I didn’t have to worry about my butt. And a little thing called my health. Typically I gravitate towards chocolate. But a dessert doesn’t have to be made with chocolate to be tasty.
I found myself ranking desserts in my head. Here are my preferences in order: One, would be cake, with frosting. Cookies and brownies and bars are tied for second. Probably because they can be cake-like in texture. Coming in just behind in third place are homemade candies like buckeye balls (without rice Krispies-I’m a purist), coconut balls and fudge. In fourth place is pie with key lime and cherry topping that list. Lastly is cheesecake. I rarely eat cheesecake. Just not something I go crazy over.
Then there is a gray area of creamed desserts like ice cream, tiramisu, and creme brûlée. Love them all, just not sure how much. Now there is a little condiment known as lemon curd that I adore. To me this is a dessert all on its own and it’s a winner. It is tart and sweet, not really creamy, but……simply delicious. It is fabulous in this Mini Lemon Hand Pie Recipe, Lemon Curd Ice Cream Pie, Lemon Bar Cookie Cups, and these Lemon Meringue Whoopie Pies!
That was my inspiration for this dessert. Since raspberries have been especially wonderful, I added them for color, texture and to contrast the tartness of the lemon curd. It worked beautifully. I used Amaretto Liquor because that’s what I had at home, it adds an unexpected almond surprise. The layers compliment one another so that each bite leaves you wanting more! I highly recommend making this the night before you serve it. It tasted even better the next day!
- Lemon Curd
- 1 cup sugar
- 3 eggs
- 1 cup lemon juice
- 3 lemons, zested
- ½ cup unsalted butter, melted
- For the filling
- 16 oz room temp mascarpone
- 1 cup whipping cream
- ¼ cup sugar
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 2 cups raspberries
- 2 packages (3 oz) ladyfingers
- ½ cup Amoretto Liquor
- Raspberries for garnish
Prepare the lemon curd: In a microwave-safe bowl, combine sugar and eggs. Whisk until well blended. Stir in lemon juice, lemon zest, and melted butter. Stir until smooth and combined. Cook in the microwave in 1-minute intervals. Stirring well after each minute. You'll know the lemon curd is done when it coats the back of a metal spoon. For me, this took 4 minutes. Cover and chill in the refrigerator.
In a chilled bowl, beat the whipping cream and two tablespoons of the sugar until soft peaks form. In another bowl, beat the remaining sugar, the mascarpone, and the extracts until smooth. Fold in 1/3 of the whipping cream into the mascarpone until incorporated. Fold in remaining cream.
Dip ladyfingers quickly into the Amoretto and layer in a 9x13 baking dish (or break up and place in the bottom of serving bowls or glasses). You may have to cut or overlap ladyfingers to fit. Spread half of the lemon curd over your ladyfingers sprinkle 1 cup of raspberries over lemon curd. Layer a half of your cheese mixture over the raspberries. Repeat layers starting with lady's fingers and ending with cream layer. Garnish with more raspberries if desired. Cover and chill at least 4 hours, but preferably overnight.
Amount Per ServingCalories 0 Total Fat 0g Saturated Fat 0g Cholesterol 0mg Sodium 0mg Fiber 0g Sugar 0g Protein 0g