Try this fruity take on traditional tiramisu.
- Makes: 8-10
- Prep Time: 24 hours (includes chilling time)
- Difficulty Rating: Intermediate
- Recipe Created By: Cheryl Armstrong
- Recipe From: My Indiana Home
- ⅓ cup water
- ⅓ cup sugar
- ⅓ cup fresh lemon juice
- ¾ cup heavy whipping cream
- ¼ cup powdered sugar
- 10 ounces (1 jar) lemon curd
- 8 ounces (1 tub) mascarpone cheese
- 1-2 tablespoons fresh lemon zest
- 24 Italian ladyfinger cookies (1 package)
- 1 pint fresh blueberries
- 1 pint fresh raspberries
- 3-4 tablespoons seedless raspberry jam
- Combine water and sugar in a small saucepan and heat until sugar melts. Stir in lemon juice. Set aside to cool.
- In a medium bowl, beat cream with an electric mixer until soft peaks form. Sprinkle with powdered sugar and continue beating until stiff peaks form.
- In another bowl, whisk together lemon curd, mascarpone cheese and lemon zest.
- Gently fold a third of the whipped cream into the lemon-mascarpone mixture to lighten it and then fold in remaining whipped cream. Set aside.
- Microwave jam for 30 seconds in a medium bowl. Stir until smooth. Add ¾ cup each blueberries and raspberries and toss in jam to coat. Set aside.
- Line 3-inch-tall sides of a 9-inch springform or removable bottom cake pan with waxed paper.
- Drip both sides of ladyfingers in the lemon syrup mixture until soaked but not soggy. Arrange 12 cookies in bottom of the pan. Spread half of the lemon-mascarpone mixture over the ladyfingers. Evenly sprinkle with jam-glazed berries. Top with another layer of ladyfingers, arranging them in the opposite direction. Spread remaining lemon-mascarpone mixture on top. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
- To serve, unwrap tiramisu and gently remove sides of the pan and waxed paper. Place tiramisu on serving plate. Sprinkle with remaining fresh blueberries and raspberries on top and around the bottom.
Tips & Notes
The tiramisu can be frozen up to 3 months if wrapped tightly and placed in an airtight container. Thaw in the refrigerator.