Lemon Raspberry Tiramisu Parfaits put my fresh twist everyone’s favorite dessert. The parfaits are perfect for parties, holidays, showers or anytime you need a dessert with “Wow!” factor.
We might be saying goodbye to summer but, I refuse to say goodbye to these amazing little tiramisu parfaits. The tart lemon and raspberry flavors are perfect with the rich, creamy mascarpone filling. You won’t miss the coffee flavor one bit!
I came up with the dessert years ago when one of my nieces got married and I needed to make a “show stopping” dessert for her bridal shower. This Lemon Raspberry Tiramisu has been a family favorite ever since.
At the time, I was serving them at a spring/summer luncheon filled with fun young bridesmaids and, of course, the “Mom-in-Laws-to-be.” But, since that time, my family and friends have requested the parfaits for all kinds of events like Christmas buffets (the red berries are GOR-geous!), black-tie dinners and even my parent’s “big number” anniversaries.
You may have seen these Lemon Raspberry Tiramisu Parfaits the first time I shared them on MothersNiche.com. I was a contributor there last year but, I feel like these little cuties need to come home, here, to Everyday Southwest so that I can share them with you.
Originally, I served the Lemon Raspberry Tiramisu in the traditional way—layered in a pan, cut into squares and plated with a drizzle of raspberry sauce. But, I realized how beautiful the lady fingers look when you cut them and the beautiful, berry red juice surrounds the white center. Kind of “artsy” don’t you think? So, I started serving the desert as a parfait instead.
I mean who doesn’t love parfaits?
Don’t worry if you can’t find fresh berries, I make the syrup with frozen berries and use fresh berries for the garnish. You will get more juice from frozen berries. If you can’t get fresh berries for the garnish, just buy an extra bag of frozen berries and pick out the nicest looking berries to thaw and use as the garnish. Frozen berries will be darker than fresh berries.
Here is how to make Lemon Raspberry Tiramisu:
The biggest trick to making this 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.
Pour the raspberry syrup into a shallow dish that is flat on the bottom (I use an 8 by 8 pyrex dish). Then, put one or two lady fingers into the dish at a time. Count to two then, turn the lady fingers over and count to two again. Remove the lady fingers from the raspberry syrup and cut into one inch segments. If the red ring of syrup is not visible enough, dip in the syrup again. Repeat with all of the lady fingers.
Layer the lady fingers, lemon mascarpone cream, remaining raspberry syrup and whole raspberries in the serving glasses.
Cover with plastic wrap and chill until the lady fingers have softened or until ready to serve.
Garnish with a sprig of mint (optional).
- 12 ounces frozen raspberries
- 1 cup sugar, divided
- ¼ water
- 2 tablespoons 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, ½ 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 ½ 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 ½ 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.
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