Lemon Raspberry Tiramisu

Recipe by: Danielle Cochran/The Salty Cooker

The dessert is light and almost refreshing.

Make This Recipe

1pkg GF lady fingers

1 cup of water

1/4 cup lemon juice

3 tbsp lemon zest

1 tbsp powdered sugar

16oz cream cheese, room temp

8 Eggland's Best egg yolks

1 cup of sugar

16oz heavy cream

1/2 cup of freeze dried raspberries, finely ground

2 cups of fresh raspberries

*optional top with fresh raspberries and slices of lemon

Buy Recipe

This will fit a 10x7 baking dish, at least 2" deep. In a mixing bowl
Add the lemon zest, sugar and egg yolks. Beat on high for about 5 minutes or until pale yellow.
In a separate bowl mix the cream cheese and heavy cream on high.
Fold the egg mixture into the cream cheese mixture & set aside.
Pour the lemon juice, water and powdered sugar into a bowl and mix well.
Dip the lady fingers quickly in the lemon juice and line the baking dish.
Pour 1/2 of the cream mixture on top and spread evenly. Spread the fresh raspberries on top.
Repeat a layer of the lady fingers and pour the rest of the cream on top.
Place in the fridge to set up approximately 6 hours.
Remove, dust the top with the freeze dried raspberries and enjoy!