Another tiramisù for you! We served this blackberry lemon tiramisù at Supper Club No. 17 — the garden party! See how it’s made here.

Ingredients

• 2 1/4 cups mascarpone

• 1/3 cup heavy cream

• 2 tbsp St-Germain Elderflower Liqueur

• 5 eggs, separated

• 1 tsp vanilla extract

• 1/2 cup granulated sugar

• 48 ladyfingers

• 3 cups blackberry purée, from 4 cups blackberries

• Lemon zest from 2 lemons

Make it!

1. In a stand mixer, combine mascarpone, cream, liqueur, egg yolks, vanilla and sugar. Using a whisk attachment, mix on medium until soft peaks form. If you drag your finger through it, it should leave a slight trail. Do not over mix!

2. Move the mascarpone mixture into another bowl. Wash out the stand mixer bowl and the whisk attachment. Then whisk your egg whites until stable peaks have formed. Be very careful to not over mix.

3. Carefully fold the egg whites into the mascarpone mixture. Third by third. Zest an entire lemon and fold into into the mixture.

4. Using a large 9x13 baking dish, coat the bottom in the mascarpone cream. Then dip each ladyfinger into the blackberry purée and line the bottom of the dish. Once the bottom is covered, spread half of the mascarpone cream. Repeat with the ladyfingers and the other half of cream.

5. Chill for a minimum of 8 hours, but best when chilled overnight. Top with lemon zest and fresh blackberries, and serve!