Lemon Raspberry Tiramisu Parfaits Recipe
Recipe type: Dessert
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Whip the cream in a separate bowl and then divide into thirds and fold into the lemon curd mixture in 3 batches.
  5. 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.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/lemon-raspberry-tiramisu-parfaits-recipe/