Raspberry-Lemon Curd Tiramisu with Limoncello!

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: 

1. 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.
2. Add in ¾ of the jar of lemon curd and all of the marscapone, mix well. Set it aside.  
3. Get 8 x 8 baking/serving dish or anything similar in size.  
4. In a bowl large enough to fit the ladyfingers, add the limoncello, sugar, and ½ cup of water. Whisk.  
5. One at a time, dip the ladyfinger into the limoncello and quickly turn to coat both sides.  
6. Now add it to the dish and continue until you have used half of them. (12) They should be nice and snug.
7. To start our layers, pour on the raspberry preserves and carefully spread to cover all the ladyfingers. Do best you can.
8. Next step is to pour half of the curd/whipped cream on top and spread evenly over the raspberry preserves.
9. After you have the curd on, sprinkle on 1/2 cup- 1 cup of fresh raspberries. (Depends on preference)
10. 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.
11. Spread the remaining curd mixture on and make it as smooth as possible.  
12. 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)
13. Now using a toothpick or wooden skewer lightly drag the tip up and down horizontally and it will create a pretty design. (See photo)
14. 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.
15. Refrigerate for at least 4 hours but it’s usually best the next day.
16. ENJOY!