lemon tiramisu
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This makes 24 "shooter size" desserts. You can make them larger in an ice-cream dish, just adjust the amount of raspberries and mint on top. Be sure to use the soft ladyfingers that you find in the bakery, deli, or produce section of the grocery store. Cook time is chill time.
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yield
24 serving(s)
prep time
30 Min
cook time
2 Hr
method
Refrigerate/Freeze
Ingredients For lemon tiramisu
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8 ozmascarpone cheese
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1/2 csugar
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2 tspvanilla extract
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1 cwhipping cream
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2 pkgsoft ladyfingers, 3 oz pkgs
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241-ounce shot glasses
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1 1/2 cquick and easy lemon curd (recipe on just a pinch)
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24fresh raspberries
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24 smfresh mint sprigs
How To Make lemon tiramisu
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1Stir together the first 3 ingredients just until blended.
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2Beat whipping cream at medium speed with an electric mixer until soft peaks form; fold into cheese mixture. Spoon the mixture into a zip-top plastic freezer bag. (Do not seal). Snip 1 corner of the bag to make a 1/2 inch hole.
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3Cut ladyfingers in half crosswise. Press 1 ladyfinger half into the bottom of each shot glass. Spoon 1 1/2 teaspoon lemon curd into each glass. Pipe a small amount of mascarpone mixture into each glass. Repeat the layers once with remaining ladyfingers, lemon curd, and mascarpone mixture. Top each with 1 raspberry and 1 mint sprig. Cover and chill 2 hours.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Lemon Tiramisu:
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