Classic luscious mascarpone filling brightened with layers of tangy lemon and sweet raspberries.


In a medium bowl, whisk together jam, water, lemon zest and juice. Set aside.

Bring 2-inches of water to a simmer in a medium pot.

In a large heatproof bowl, whisk yolks with sugar. Set bowl over pot of simmering water ensuring bottom of bowl does not touch water. With an electric hand mixer on medium speed, whip yolks and sugar until pale yellow, thickened and doubled in size, about 9 minutes. Remove from heat and let cool for 5 minutes. Beat mascarpone cheese into cooled yolk mixture until blended. Fold in lemon curd.

In a large bowl, with an electric mixer, whip cream with vanilla to stiff peaks. Fold one-third of whipped cream into egg mixture, then fold in remaining cream mixture until combined.

Dip lady fingers, 2 at a time into raspberry mixture to coat cookies. Arrange in a single layer in a 9 x 13-inch baking pan. Dollop half of cream mixture over lady fingers, spreading to an even layer. Sprinkle 1 cup (250 ml) raspberries over cream, pressing lightly. Cover with another layer of dipped lady fingers. Spread remaining cream mixture on top.

Cover tiramisu with plastic wrap and refrigerate overnight to soften lady fingers.

To serve, finely grate chocolate over tiramisu and sprinkle with remaining raspberries.

Tip: To make homemade lemon curd, check out

Tip: For ideas on how to use leftover egg whites, check out

Brought to you by: Egg Farmers of Ontario