INGREDIENTS:

• ¼ cup sugar
• ¼ cup water
• 3 strips lemon zest, removed with a vegetable peeler
• 1 7-ounce package Italian ladyfingers (savoiardi)
• Blueberry Sauce (click here for recipe!), cooled
• 1 17.5 –ounce container mascarpone cheese
• ¾ cup heavy cream
• Raspberry Curd (click here for recipe!), chilled
• 26-ounce containers rip raspberries (optional)

DIRECTIONS:

1. In a medium saucepan over high heat, bring sugar, water, and lemon zest to a boil, stirring until sugar has dissolved.  Pour mixture into a small bowl and cool to room temperature.  Remove zest with a slotted spoon and discard.

2. Cover the bottom of a 9 x 13-inch glass baking dish with ladyfingers, cutting to fit as necessary.  (You may have a few left over.)  Brush them with cooled sugar syrup.  Pour blueberry sauce over the ladyfingers.

3. With an electric mixer on medium-high speed, beat mascarpone and cream in a large bowl until light and fluffy.  Beat in raspberry curd just until well combined.  Spoon the mixture over the blueberry sauce and smooth the top with a rubber spatula.  Refrigerate, covered, for at least 6 hours or overnight.

4. Garnish the tiramisu with raspberries, if desired, and serve in bowls.

SERVES 10 to 12