Raspberry Lemon Zest Tiramisu
Ingredients
Mascarpone Filling
- 4 egg yolks
- 4 egg whites
- 3 tablespoon powdered sugar for yolks
- 2 tablespoon powdered sugar for whites
- 16 oz 1 cup mascarpone cheese
- zest of ½ lemon
- optional: 1 teaspoon vanilla extract for added sweetness and flavor
- optional: 1-2 tablespoon milk to loosen the mascarpone mixture if too thick
Raspberry Syrup
- 1 ½ cups fresh raspberries or frozen, thawed
- 2-3 tablespoon granulated sugar can sub with honey, maple syrup, or coconut sugar
- ¾ cup water
- 1 tablespoon lemon juice
- optional: ¼ to ½ cup milk for a creamier, softer dipping syrup
Assembly
- 20-24 ladyfingers savoiardi
- 1.2 oz freeze-dried raspberries processed into fine powder for dusting
- 3-4 small packs fresh raspberries for garnish to cover the top completely
- zest of ½ lemon for garnish
- optional: powdered sugar for dusting
Instructions
Step 1: Make the Raspberry Syrup
- In a small saucepan, combine raspberries, sugar, water, and lemon juice over medium heat.
- As the mixture heats up, use a fork or potato masher to mash the raspberries until they break down completely.
- Simmer for 5-7 minutes, stirring occasionally, until the mixture thickens slightly and the raspberries break down.
- Optional: If you prefer a creamier and softer tiramisu, stir ¼ to ½ cup milk into the raspberry syrup after it cools. (This will slightly mellow the tartness and soften the ladyfingers more.)
- Let cool completely before using. (No need to strain—keep all that delicious raspberry pulp! But, you can if you want to!)
Step 2: Prepare the Mascarpone Filling
- Separate egg yolks and egg whites into two bowls.
- Add 3 tablespoon powdered sugar to the egg yolks and whisk until pale and thick.
- Note: If you're hesitant about using raw eggs, you can use pasteurized eggs or temper the egg yolks by whisking them with the sugar over a double boiler until slightly thickened. This helps reduce any food safety concerns while keeping the texture light and creamy!
- In a separate bowl, beat the mascarpone cheese until smooth.
- Fold the egg yolk mixture into the mascarpone, then mix in the zest of ½ lemon.
- Optional: If desired, stir in 1 teaspoon vanilla extract for extra sweetness.
- Optional: If the mixture feels too thick, add a splash of milk (1-2 tablespoon or measure with your eye) to loosen it up.
Step 3: Whip Egg Whites
- In another bowl, beat egg whites until soft peaks form.
- Gradually add 2 tablespoon powdered sugar while beating until stiff peaks form.
- Gently fold the egg whites into the mascarpone mixture.
Step 4: Assemble the Tiramisu
- Dip each ladyfinger very quickly into the raspberry syrup (about 2-3 seconds—just enough to soak without falling apart). If using milk in the syrup, stir well before dipping.
- Layer half of the soaked ladyfingers in a dish.
- If needed, lightly brush additional syrup over the ladyfingers to ensure they are fully moistened.
- Spread half of the mascarpone mixture over the ladyfingers.
- Repeat with another layer of ladyfingers and mascarpone.
Step 5: Chill and Serve
- Cover and freeze for at least 4 hours, or refrigerate overnight for the best texture.
- Dust the top with freeze-dried raspberry powder (using the entire 1.2 oz package).
- Completely cover the top with fresh raspberries (using all 3-4 packs).
- Finish with zest of ½ lemon.
- Optional: top with powdered sugar, if desired.
- Before serving, let it sit at room temperature for about 10-15 minutes (or longer if taken straight from the freezer) to make cutting easier.
