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Lemon Tiramisù

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on time 30 mins
Total time 6 hrs, 50 mins
Yield Makes 24 shooters
Be sure to use soft ladyfingers, found in the bakery or produce section.

Ingredients

  • 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
  • 1 1/2 cups Quick and Easy Lemon Curd
  • 24 fresh raspberries
  • 24 small fresh mint sprigs

How to Make It

  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.