This No bake and No fuss Tiramisu has raspberry preserve, fresh raspberries, lemon curd, Limoncello, a quick homemade whipped cream, and a sprinkle of shaved white chocolate.
It does not need to be Summertime to bring a little sunshine to your life and that is exactly what this dessert does. The best part is that this semi-homemade dessert is easy to make! Semi-homemade is my favorite especially when you will be having company or just want an amazing treat to share and not take all day to prepare it.
Lemon curd-
For the lemon curd I like to use Bierabaga lemon curd. It is bright and creamy. You can find it in most major grocery stores.
Limoncello- 21+
This part is important as it is liqueur, and it can be extraordinarily strong. I like to mix the limoncello with sugar water, so it does not get you drunk after a slice. If you are serving this dessert to children, I would not use the limoncello but instead 1 cup water, ½ cup sugar, and ¼ cup lemon juice to dunk the ladyfingers into.
Other than that, just follow along and you will have a GORGEOUS dessert you can enjoy any time of year! Although it will be a perfect Spring treat. I will just have to enjoy it then again too.
I mean look at that beauty.
Okay, let’s get started!
Ingredients:
Servings: 8-12 depending on slice size. You can easily double the recipe.
- 1 package of ladyfingers (24)
- 1 cup Limoncello
- ¼ cup sugar
- 2/3 cup raspberry preserves
- ½ cup to 1 cup of fresh raspberries
- 1 jar (9.17 ounce) lemon curd
- 8.8 ounces of mascarpone, whipped (with a mixer or in a bowl, just need to loosen it up)
- 1 ½ cups heavy whipping cream
Directions:
- We start by making the whipped cream. Pour the heavy cream in a standing mixer with the whisk attachment or a hand mixer in a large bowl. Whisk the cream until stiff peaks form.
- Add in ¾ of the jar of lemon curd and all of the marscapone, mix well. Set it aside.
- Get 8 x 8 baking/serving dish or anything similar in size.
- In a bowl large enough to fit the ladyfingers, add the limoncello, sugar, and ½ cup of water. Whisk.
- One at a time, dip the ladyfinger into the limoncello and quickly turn to coat both sides.
- Now add it to the dish and continue until you have used half of them. (12) They should be nice and snug.
- To start our layers, pour on the raspberry preserves and carefully spread to cover all the ladyfingers. Do best you can.
- Next step is to pour half of the curd/whipped cream on top and spread evenly over the raspberry preserves.
- After you have the curd on, sprinkle on 1/2 cup- 1 cup of fresh raspberries. (Depends on preference)
- Now we will dip the second half of the ladyfingers and layer on top of the raspberries. You can carefully press down a bit to get them to sit evenly.
- Spread the remaining curd mixture on and make it as smooth as possible.
- To decorate I like to squeeze on the last bit of curd. This part is optional, but it makes it look pretty. Using a piping bag with a small tip or just a sandwich bag with a small hole cut at a corner, fill with the curd, and pipe it across the tiramisu. (See photo)
- Now using a toothpick or wooden skewer lightly drag the tip up and down horizontally and it will create a pretty design. (See photo)
- Lastly, we will sprinkle white chocolate. I like to use a micro plane, or you can use the smallest blade on a cheese grater. However much you like. I do a light covering.
- Refrigerate for at least 4 hours but it’s usually best the next day.
- ENJOY!
