Luciana Spurio, the chef at the restaurant where I work, makes a version of this is the summer. I've added a layer of raspberries and simplified it and in a frankly lazy step I've replace traditional zabiglione with prepared lemon curd. Its fabulous in the summer, because you do not have to turn on the stove, you could make everything standing up in front of the A/C. You could make your own lemon curd if you want to, I do sometimes, sometimes I don't, sometimes I beg a friend to make it for me. Obviously if you have Meyer lemons they would be even better than regular lemons. Feel free to add more sugar if you would like it sweeter. I serve it in a big clear glass bowl, much like a trifle, but it is just as nice made in a traditional pan (maybe 9" x 13') and served in slices. I'm sorry I can't post a pic, its finals week and just started teaching a healthy cooking class at a women's shelter so my dance card is full, but it is a very beautiful light summery sort of confection. I think you could substitute any kind of berry for the raspberries if you can't find nice ones. As I write this I'm thinking mango could work too...with lime curd and lime zest in place of the lemon or it would be lovely with homemade pink grapefruit curd too. —Aliwaks
Test Kitchen Notes
Ah, fruit and cheese, the quintessential Italian dessert. This bright, fresh interpretation of the classic tiramisu is perfect. I plan to make it again. And again. I used Meyer lemons for all four lemon components (in my own Limoncello, in a Shaker lemon sauce, and for juice and zest), with amazing results. Aliwaks has balanced the tartness of the lemon perfectly with just the right amount of powdered sugar. Lemon-scented mascarpone and cream compliment the raspberries’ sweet-tart flavor, and the liqueur-kissed lady fingers provide that extra “Wow!” which, with everything else about this brilliant recipe, make it richly deserving of Editors’ Pick honors. I think it should be a Wildcard, actually. - AntoniaJames —The Editors
Whip cream with 1/2 cup powdered sugar + 1/2 teaspoon lemon zest.
Whip together Marscapone, Lemon Curd, 1/2 cup of powdered sugar, 1/2 cup limoncello, 1 1/2 Tablespoons of lemon zest till fluffy..fold in half the whipped cream.
Mix remaining limoncello (less than 3 tablespoon) with lemon juice.
Wash & dry raspberries well, Set aside about 15 or so of the prettiest raspberries, place the rest in bowl with granulated sugar (use less if berries are very sweet) & 3 tablespoons limoncello.
Ok well that was all the cooking...now its just layering. If using a glass bowl, dollop a bit of the marscapone in the bottom.
Using a pastry brush, painted both sides of each lady finger with limoncello/lemon juice and lay in a single layer on bottom of dish, you could also just roll them around in the liquid, best to do this in a pie tin.
Dollop in the marscapone, smooth it out, then layer in raspberries then top with another layer of painted lady fingers (I like the way that sounds)...continue until you have run out. You should end up with 2- 3 layers, depending on the size of your pan.
Seal tightly with cling film and refrigerate at least 6 hours before serving or freeze 2-3 hours (or overnight), then hold in fridge for an hour or so.
Serve with great dollops of whipped cream smoothed over top and garnish with reserved whole berries and mint bundles if you like...when I make this in the summer I use violas and pansies as a garnish.