Ingredients
Method
Step 1: Make the Raspberry Soak
- Blend the thawed raspberries, sugar, and water until smooth. Pour the mixture through a fine mesh sieve to remove the seeds.If needed, stir in another tablespoon of water until the mixture has the consistency of a thin sauce. You want it concentrated—not watery.
Step 2: Make the Mascarpone Cream
- In a large bowl, beat the egg yolks with the sugar on medium speed for 5–7 minutes until the egg mixture becomes pale, thick, and ribbon-like.Mix in the mascarpone cheese and vanilla extract until completely smooth.In a separate bowl, whip the heavy cream until soft peaks form.In another bowl, beat the egg whites with a pinch of salt until stiff peaks form.Gently fold the whipped cream into the mascarpone mixture, then fold in the egg whites in three additions until no streaks remain.
Step 3: Assemble
- Spread a thin layer of mascarpone cream on the bottom of your baking dish.Quickly dip each of the lady fingers into the raspberry soak for about 2–3 seconds per side.Arrange them into a single layer, placing them vertically if possible so you'll see beautiful cream layers when slicing.Spread half of the mascarpone cream over the cookies in an even layer.Repeat with another layer of soaked lady fingers and finish with the remaining mascarpone cream.Refrigerate for 30 minutes.
Step 4: Add the Lemon Curd
- Once chilled, carefully spread the creamy lemon curd over the top of the tiramisu in an even layer.Finish with fresh raspberries, plenty of lemon zest, and a sprinkle of freeze-dried raspberry powder if desired.Cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight.