Limoncello Raspberry Tiramisu

Line a loaf pan with plastic wrap.

Prepare a pudding for the raspberry layer from raspberry juice, sugar and vanilla pudding powder and fold in the frozen raspberries. Allow to cool slightly and fill into the loaf pan.

For the cream, whip the whipped cream until stiff. Whisk the Qimiq until smooth. Stir in sugar, grated lemon zest, lemon juice and Greek yogurt.

Soak gelatine in cold water and dissolve warm in a little Limoncello liqueur.

Stir into the Qimiq mixture. Finally, fold in the whipped cream.

Mix the limoncello liqueur, lime syrup and water for dipping.

Spread one third of the cream on the raspberry layer. Then turn biscuits in the dip and place on top of the cream. Put another third of the cream on top and place soaked biscotti on top. Spread the last third of the cream and finish with soaked biscotti.

Put the tiramisu in the refrigerator for at least 2 hours before serving.

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