Can we talk? I have a confession to make, tiramisu is my all-time favorite dessert. Ok, so I do have lots of “all-time” favorite desserts! But, trust me, this Lemon Raspberry Tiramisu Parfait Recipe puts a springtime spin on everyone's favorite rich and creamy dessert.
These Lemon Raspberry Tiramisu Parfaits are cute little individual servings of one of my “go-to” fancy desserts. A few years ago, I needed to come up with a “girlie” type of dessert for a bridal shower given for one of my nieces. It was springtime and the sun was shining, a heavy, coffee flavored tiramisu seemed much too heavy for the middle of the afternoon. So, I took two springtime flavors and mixed them together to recreate the creaminess of traditional tiramisu with a little tartness from the lemon and raspberries.
I have to say, everyone at the shower loved this recipe! Many of the them have asked to make it for special occasions like baby showers, Mother's Day and special birthdays. Putting it into parfait glasses makes it versatile for all kinds of parties and serving it in a glass also makes it easy to prepare ahead of time and then serve without the problems of getting perfectly neat squares of the Lemon Raspberry Tiramisu without making a mess.
The biggest trick to making tiramisu is dipping the lady fingers into the liquid. Whether it is coffee or this raspberry syrup, you need to dip it quickly and only for a second or two. I like to get enough raspberry syrup onto the lady fingers so that when you cut into them, they have a little red ring around the outside. You may have to dip a few as practice to get the feel of how long it takes.
- 12 ounces frozen raspberries
- 1 cup sugar, divided
- 1/4 water
- 1/2 seedless raspberry jam
- 12 ounces heavy whipping cream
- 2 large eggs, optional
- 2 large egg yolks, optional
- 16 ounces mascarpone cheese, room temperature
- pinch of salt
- 4 ounces lemon curd
- 1 large package Lady Fingers (the hard, Italian-style)
- 8 ounces fresh raspberries
- mint leaves for garnish, optional
- Place the frozen raspberries, 1/2 cup sugar and water in a small sauce pan and bring to a boil. Reduce the heat and simmer for 4 to 5 minutes. Combine the raspberry mixture and the raspberry jam in a food processor and blend until smooth. Strain the raspberry syrup, if desired. Set aside to cool.
- If using the eggs, combine the eggs, egg yolks and 1/2 remaining sugar in a mixing bowl and beat until light and fluffy and the eggs are pale in color. Add the mascarpone cheese, lemon curd and pinch of salt, beat until well combined, set aside.
- If the eggs are not used, combine the mascarpone cheese, remaining 1/2 sugar, lemon curd and pinch of salt in a mixing bowl and beat with a mixer until well combined, set aside.
- Whip the cream in a separate bowl and then divide into thirds and fold into the lemon curd mixture in 3 batches.
- Dip the lady fingers into the raspberry syrup for a second or two until coated, but not soggy. Cut the lady fingers into segments and layer one to two in the bottom of a glass or dessert dish. Spoon a layer of lemon mixture over the lady fingers and top with several fresh raspberries and a drizzle of raspberry syrup. Repeat the layers if desired and if there is room in the glass. Chill until ready to serve.
Do give this recipe a try and let me know how you like it. Remember, if you have any questions, you can leave a comment on this post or you can find me at “home” on EverydaySouthwest.com.
Follow Kristina on Facebook for updates on all the fun here on Mother’s Niche then, come on over to check out Everyday Southwest’s Fan page. I’d love to see you there!
See you soon!
—Sandy Hoopes
