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Lemon Berry Tiramisu
Ingredients
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- 1 pint of raspberries
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 6 large egg yolks
- 1 cup superfine sugar
- 1 container of mascarpone cheese
- 1/4 cup lemon curd
- 1 cup heavy whipping cream
- 2 packages of ladyfinger
Instructions
- Place a small pot with 1 inch of water over the stove, cover, and bring to a simmer.
- In a bowl whisk together the yolks and sugar. Then place the bowl over the pot and whisk constantly for at least 10 minutes. The mixture will turn a pale yellow, thicken and the sugar should be dissolved. Cool briefly before adding in the lemon curd and marscarpone. Place the zabaglione into the fidge.
- Next in a bowl whip the heavy cream until you reach stiff peaks.
- Gently fold the whipped cream into the lemon zabaglione mixture. Place back into the fridge until you’re ready to assemble.
- Place the pint of raspberries into the microwave for about 15 seconds before adding them into a strainer and pressing to release the juices. Juice as much as you can of the raspberries and discard the seeds.
- To the bowl of raspberry juice add the vanilla and lemon.
- Dip the ladyfingers into the raspberry mixture fr just 2 seconds on each side and line 9×9 dish with them.
- Pour half of the mascarpone lemon mixture, repeat with dipped ladyfingers, and pour the remaining mascarpone cream mixture.
- Refrigerate for at least 6-8 hours or overnight
