Key Lime Raspberry TiramisuPosted: June 22, 2009
A wonderfully light and refreshing dessert for our friends from MI. I love serving fresh key lime dishes and desserts when guest from MI come to visit as they dont always get the fresh key limes there. They all love the desserts and appreciate the wonderful key lime taste! I found this recipe on Peabody’s site and just like all her other recipes, have been VERY HAPPY with them.Check out her blog for great recipes and great stories!
I made mine in martini glasses, recipe for pan or dessert glass variations are included below!
Raspberry Jam Sauce:
12 ounces frozen raspberries
6 TBSP sugar
Key Lime Simple Syrup:
¼ cup granulated sugar
¼ cup water
zest of two key limes
3 4.40-ounce packages Champagne biscuits(or lady fingers)
Key Lime Filling:
3 cups heavy whipping cream
8 ounces Mascarpone cheese, at room temperature
½ cup powdered sugar
3 TBSP fresh key lime juice (if you can find)
1 cup fresh raspberries for garnish
Use a 8-x-8-inch pan.
Cook frozen raspberries and 6 TBSP sugar in saucepan over medium heat until mixture resembles a jam and is reduced to 1 cup, stirring frequently, about 15 minutes. Cool jam mixture. Push through a sieve to get a sauce-like consistency.
Combine sugar with ¼ cup water and lime zest in a small saucepan. Bring to a boil, stirring occasionally until sugar has dissolved. Remove from heat, and cool to room temperature. Strain out the zest before using.
Using and electric mixer, whip the cream until stiff peaks form.
In a mixing bowl, fold 2/3’s of the whipped cream into the Mascarpone cheese, along with the powdered sugar, and key lime juice. Blend until cream is fully incorporated.
Lay the lady fingers at the bottom of dish. Brush the layer with Key Lime Simple (about 1/3 of it) followed by the Raspberry Jam Sauce.
Spread 1/3 of the cheese mixture over the lady fingers. Scatter 1/3 cup fresh raspberries on top of the cheese mixture. Repeat the procedure until all of the lady fingers and cheese mixture are used. Spread the reserved whip cream over the top of the tiramisu. Allow the cake to set, about an hour. Garnish with fresh berries. Makes 10 servings.
To make Parfait style: Break up 4-5 lady fingers. Put about 5 pieces at the bottom of a clear glass of your choice. Brush with syrup. Add raspberry sauce. Pipe in Mascarpone filling. Top with a little more raspberry sauce. Add raspberry. Repeat till you hit the top of your glass.