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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Lemon Raspberry Tiramisu Recipe

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This recipe for Lemon Raspberry Tiramisu is from Lines Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 8 oz cream cheese softened
1 1/4 C sugar
1 tsp vanilla
1 package 3 oz lemon Jello
2 C whipping cream
1/2 C all fruit raspberry preserves
2 T Marsala cooking wine
2 packages lady fingers or recipe for hot milk sponge cake
1 pint of fresh raspberries
1 16 oz bag of frozen raspberries, thawed

Hot milk Sponge cake
1 C sifted flour
1 tsp baking powder
1/4 tsp salt
1/2 C milk
2 T butter
2 eggs
1 C sugar
1 tsp vanilla
Directions:
Directions:
If you are making the sponge cake:
Preheat oven to 350º
1. Sift together flour, baking powder, and salt
2. Heat milk and butter till butter melts; keep hot.
3. Beat eggs till thick and lemon colored, about 3 minutes on high speed of electric mixer.
4. Gradually add sugar, beating constantly at medium speed for 4 to 5 minutes.
5. Add sifted dry ingredients to egg mixture; stir just till blended.
6. Stir in hot milk mixture and vanilla; blend well.
7. Turn batter into greased and floured 9x13 pan.
8. Bake 25 to 30 minutes.
9. Cool in pan and cut into 1 inch cubes. Set aside.

Tiramisu
1. Combine cream cheese, sugar and vanilla in a large mixing bowl. Beat on high until smooth. Set aside.
2. Combine 1/3 C water and lemon jello in a microwavable bowl. Cook on high for 30 seconds - 1 minute until jello is dissolved. Cool.
3. Add dissolved jello to cheese mixture. Beat 1 minute.
4. Add whipping cream. Beat 1 minute more, scraping side of bowl. Set aside.
5. In a small saucepan whisk together 1/4 C water, jam, and marsala until blended. Cook over medium heat for 4 minutes. Reserve 2 T of mixture aside.
6. Spread 1/3 C of preserves evenly over bottom of 11x7 clear glass dish or trifle bowl. Layer sponge cake, 1/2 cheese mixture, and sprinkle thawed berries over the top. Repeat with preserves and layers.
7. Drizzle remaining 2 T of preserves over top of cheese mixture.
8. Refrigerate for 2 hours. Sprinkle top with fresh berries just before serving.
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
This one is Claudia's fave! It can be made and layered into individual cups/bowls for a personal sized treat! I like to double the amount of the sauce as well. Also, use blackberries or strawberries in place of raspberries! Be sure to change the jam accordingly.

 

 

 

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