Limoncello Tiramisu With Fresh Raspberry Sauce

Recipe quantity for a 9x13 pan

Ingredients

For the soak…

1 cup boiling hot water

1/2 cup granulated sugar

1/4 cup limoncello, chilled

1 Lemon, zest and juice (about 2 tablespoons of fresh juice)

For the cream layer…

2 cups heavy cream

1 cup powdered sugar, sifted

1/2 teaspoon vanilla

16 ounces mascarpone cheese, softened

1 teaspoon lemon zest

4 tablespoons limoncello

2 tablespoons sugar

1/4 teaspoon salt

40 Italian Ladyfinger cookies, store-bought

For the raspberry sauce…

12 ounces (2  packs) fresh raspberries

1/2 cup reserved soak

1/2 cup granulated sugar

If adding raspberry sauce as a top layer…

2 tablespoons cold water

1 1/2 teaspoons powdered gelatin, unflavored

Begin by making the soak. Dissolve 1/2 cup of sugar into 1 cup of boiling water, then add 1/4 cup limoncello.

Zest a lemon, reserving the zest for later, then add the juice of the lemon (about 2 tablespoons) to the mixture. Reserve 1/2 cup of the soaking liquid (*for the raspberry sauce), then transfer the remaining liquid to a shallow dish or pie plate. Set aside for later.

For the cream layer, add 2 cups of chilled heavy cream to a stand mixer, fitted with a whisk attachment. Whisk on medium until frothy, then with the mixer turned off, add 1 cup of sifted powdered sugar and 1/2 teaspoon vanilla. Resume whisking at medium to high speed until the whipped cream forms soft peaks. Transfer whipped cream to a separate bowl.

Add the reserved lemon zest, 2 tablespoon granulated sugar, 4 tablespoons chilled limoncello, and 1/4 teaspoon salt to the bowl of the stand mixer along with the mascarpone cheese. Using the whisk attachment, process on medium speed until the mixture is lightened and fully incorporated.

Remove the bowl of the stand mixer from the machine, and by hand, add 1/3 of the whipped cream back into the mascarpone mixture. Stir vigorously to combine.  Add the remaining whipped cream in thirds, folding gently with each addition until the cream mixture is fully incorporated. Chill cream mixture until ready to use.

Working 1 or 2 cookies at a time, dip the Italian lady finger cookies briefly into the soaking liquid, then arrange neatly in a single layer in a 9x13 inch pan. Spread half of the cream mixture over the ladyfingers. Use the back of a spoon to even out the cream layer. Repeat, adding another layer of soaked ladyfingers, then spread the remaining cream mixture over top in an even layer.

Cover and chill the tiramisu in the refrigerator for at least four hours, or prefer preferably overnight.

Meanwhile, prepare the raspberry sauce. Add 2 pints of raspberries to a sauce pot along  with 1/2 cup granulated sugar and the 1/2 cup of reserved soaking liquid. Heat on medium high until raspberries have completely broken down and just started to simmer. Remove from heat and strain sauce through a fine mesh sieve to remove the seeds. Chill the raspberry sauce for serving.

To serve, spoon a pool of the raspberry sauce onto serving plates, and add a slice of the chilled tiramisu.

(Optional alternative for the raspberry sauce as a top layer for the tiramisu)

Add 1 1/2 teaspoons of powdered gelatin to 2 tablespoons of cold water. Allow gelatin to bloom, then add to the raspberry sauce and whisk to combine. Carefully pour the cooled raspberry sauce over the tiramisu. Chill completely for four hours or preferably overnight.