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https://www.philly.com.au/recipe/lemon-and-raspberry-tiramisu/
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Lemon and Raspberry Tiramisu
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Lemon and Raspberry Tiramisu
20 Mins
Prep time
Serves
8-10
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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
BEAT together the PHILLY, cream and sugar until smooth and combined. Beat in rind and liqueur.
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.
ARRANGE the raspberries over the PHILLY. Repeat using remaining biscuits and PHILLY. Cover and refrigerate for at least 12 hours before serving.
DECORATE with raspberries, a scattering of almonds and a dusting of icing sugar.
Recipe or Meal Type
Desserts
Cuisines
Baking
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