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Raspberry Tiramisu

Raspberry Tiramisu

Amber Simmons
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Servings 12

Ingredients
  

  • 1 cup seedless raspberry jam
  • Zest and Juice of 1 lemon
  • 2 cups mascarpone cheese room temperature
  • 1 cup heavy whipping cream
  • 1/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 28 soft ladyfingers or 2 12-ounce pound cakes, cut into 3 by 1 by 1 1/2-inch pieces
  • 3 1/2 cups fresh raspberries washed and set aside to dry

Instructions
 

  • In a small bowl mix the jam and 2-4 tablespoons of lemon juice together until it is the consistency of thinned sauce.
  • In another bowl blend 2 tablespoons of raspberry juice with the mascarpone cheese.
  • Beat heavy whipping cream, sugar, and vanilla together in a mixer until soft peaks are formed.
  • Add a tablespoon of lemon zest and mascarpone mixture to the whipping cream and gently fold together.
  • In your dish layer: ladyfingers, raspberry jam sauce, cream mixture, and top with raspberries.
  • Continue layering until your dish is filled.
  • Garnish with more lemon zest.
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