Lemon Raspberry Tiramisu

• FOR THE LEMON CURD:
• 3 whole Eggs
• 1 cup Sugar
• 1 cup Lemon Juice
• 3 whole Lemons, Zested
• 1/2 cups Unsalted Butter, melted
• FOR THE FILLING:
• 1 cup Heavy Cream
• 1/4 cups Sugar, Divided
• 16 ounces, weight Mascarpone Cheese, At Room Temperature
• 1 teaspoon Vanilla Extact
• 1 teaspoon Almond Extract
• FOR THE ASSEMBLY:
• 2 packages (3 Oz. Size) Lady Fingers
• 1/2 cups Amaretto Liqueur
• 2 cups Raspberries, Fresh

1. For the lemon curd:
2. Whisk together eggs and sugar in a microwave safe bowl. Add in lemon juice, zest and melted butter, whisking to combine. Microwave in 1-minute intervals, stirring well after each interval. Keep cooking until mixture coats a metal spoon, about 4-5 minutes total depending on your microwave. Cover and let chill completely.
3. For the filling:
4. In a chilled bowl, beat the whipping cream and 2 tablespoons of the sugar until soft peaks form. In another bowl, beat the remaining sugar, mascarpone and the extracts until smooth. Fold in 1/3 of the whipping cream into the mascarpone until incorporated. Fold in remaining cream.
5. To assemble the tiramisu:
6. Dip lady fingers quickly into the amaretto and layer in a 9x13 baking dish. You may have to cut or overlap lady fingers to fit. Spread half of the lemon curd over your lady fingers. Sprinkle 1 cup of raspberries over the lemon curd. Layer half of your cheese mixture over the raspberries.
7. Repeat layers, starting with lady fingers and ending with the cream layer. Garnish with more raspberries if you like. Cover and chill at least 4 hours, preferably overnight.

lemon curd, eggs, sugar, lemon juice, lemons, unsalted butter, filling, heavy cream, ubc, mascarpone cheese, vanilla, almond extract, fingers, liqueur, raspberries

Taken from tastykitchen.com/recipes/desserts/lemon-raspberry-tiramisu/ (may not work)