Lemon Tiramisù

Southern Living
Lemon Tiramisù Recipe
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Be sure to use soft ladyfingers, found in the bakery or produce section.
Makes 24 shooters


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1 (8-oz.) container mascarpone cheese
1/2 cup sugar
2 teaspoons vanilla extract
1 cup whipping cream
2 (3-oz.) packages ladyfingers
24 (1 1/2-oz.) shot glasses
24 fresh raspberries
24 small fresh mint sprigs


Hands-on: 30 Minutes
Total: 6 Hours, 50 Minutes

1. Stir together first 3 ingredients just until blended.

2. Beat whipping cream at medium speed with an electric mixer until soft peaks form; fold into cheese mixture. Spoon mixture into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a 1/2-inch hole.

3. Cut ladyfingers in half crosswise. Press 1 ladyfinger half into bottom of each shot glass. Spoon 1 1/2 tsp. lemon curd into each glass. Pipe a small amount of mascarpone mixture into each glass. Repeat layers once with remaining ladyfingers, lemon curd, and mascarpone mixture. Top each with 1 raspberry and 1 mint sprig. Cover and chill 2 hours.

Created date

January 2013