Simplified Limoncello Tiramisu with Raspberries


Luciana Spurio, the chef at the restaurant where I work, makes a version of this is the summer. I've added a layer of raspberries and simplified it and in a frankly lazy step I've replace traditional zabiglione with prepared lemon curd. Its fabulous in the summer, because you do not have to turn on the stove, you could make everything standing up in front of the A/C. You could make your own lemon curd if you want to, I do sometimes, sometimes I don't, sometimes I beg a friend to make it for me. Obviously if you have Meyer lemons they would be even better than regular lemons. Feel free to add more sugar if you would like it sweeter. I serve it in a big clear glass bowl, much like a trifle, but it is just as nice made in a traditional pan (maybe 9" x 13') and served in slices. I'm sorry I can't post a pic, its finals week and just started teaching a healthy cooking class at a women's shelter so my dance card is full, but it is a very beautiful light summery sort of confection. I think you could substitute any kind of berry for the raspberries if you can't find nice ones. As I write this I'm thinking mango could work too...with lime curd and lime zest in place of the lemon or it would be lovely with homemade pink grapefruit curd too.

What you will need

40 Lady fingers, Italian if you can find them

2 cups Mascarpone (room temp)

1 cup Prepared lemon curd

1 cup powdered sugar

1 cup Limoncello

1/4 cup lemon juice

1 cup heavy cream

2 tablespoons finely grated lemon zest

2 cups freshest most beautiful raspberries

2 tablespoons granulated sugar


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