{{featured_button_text}}
Raspberry Lemon Tiramisu

2, 8 oz. pkgs. cream cheese

1 C. seedless raspberry jam

1/4 C. sugar (or equal amount Splenda)

1/4 C. water

1 tsp. vanilla

2 T. Marsala wine

1, 3 oz. box lemon Jell-O

2 pkgs. ladyfingers (about 40)

2 C. Cool Whip

2 pints fresh

raspberries

Zest of one lemon

Microwave water and gelatin on high for 30-60 seconds until gelatin is dissolved. Cool slightly.

Combine softened cream cheese, sugar and vanilla in large bowl and beat for 1 minute. Add gelatin mixture to cheese mixture and mix for 1 minute. Add Cool Whip and mix for another minute. Set aside.

Whisk preserves, water and Marsala (may substitute Limoncello or raspberry liquor) together. Reserve 1/4 C.

Spread third of preserve mixture over bottom of 11x7-inch glass baking dish. Lay half of ladyfingers over preserves, turning over to coat both sides. Spread half of cream cheese mixture over ladyfingers and scatter with 1 pint of raspberries.

Lay remaining ladyfingers over top, spread with preserves and top with cream cheese mixture. Refrigerate for at least 2 hours.

Sprinkle with remaining raspberries and drizzle with reserved preserve mixture. Top with lemon zest and a few mint leaves.

Adapted from Genius Kitchen.

0
0
0
0
0

Load comments