Lemon and Raspberry Tiramisu

Lemon and Raspberry Tiramisu
20 Mins
Prep time
Serves 8-10

What you need

  • 500g PHILADELPHIA Block Cream Cheese, chopped and softened
  • 1 cup cream
  • 2/3 cup pure icing sugar
  • Finely grated rind 1 lemon
  • 2 1/2 tablespoons Limoncello (lemon liqueur) or lemon juice
  • 300g sponge finger biscuits
  • 1/2 cup Limoncello or lemon juice, extra
  • 300g frozen raspberries
  • Fresh raspberries, for decoration
  • Toasted flaked almonds, for decoration
  • Icing sugar, extra, for dusting

How to make it

  1. BEAT together the PHILLY, cream and sugar until smooth and combined. Beat in rind and liqueur.
  2. DIP each biscuit in extra liqueur and lay half in the base of a 28cm x 20cm dish. Spread with 1/2 of the PHILLY mixture.
  3. ARRANGE the raspberries over the PHILLY. Repeat using remaining biscuits and PHILLY. Cover and refrigerate for at least 12 hours before serving.
  4. DECORATE with raspberries, a scattering of almonds and a dusting of icing sugar.