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
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
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