A lighter, fruitier tiramisu suitable for Easter

Most people are familiar with the classic tiramisu, an Italian espresso-mascarpone layered dessert. This version borrows the concept of a layered mascarpone cream and ladyfinger dessert, but adapts it with spring and Easter in mind.

If lemon and raspberry aren't your thing, you can substitute another berry combination, including blueberries, sliced strawberries, orange segments or mango.

If you don't care for alcohol in your desserts, substitute juice for the liquors. Mascarpone cheese can be found in the specialty cheese section of most grocers. Organic edible flowers can be found with the herbs in the produce section.

Easter Tiramisu

Start to finish: 4 1/2 hours (30 minutes active)

Servings: 12

For the syrup:

1/2 cup sugar

cup limoncello liqueur

cup lemon juice

For the mascarpone cream:

5 egg yolks

1/2 cup sugar

cup elderflower liqueur

cup limoncello liqueur

Two 16-ounce tubs mascarpone cheese

Two 3-ounce packages ladyfingers

Two 6-ounce containers raspberries

To garnish, if desired:

Organic edible flowers, such as pansies, roses or marigolds

1 egg white

1 teaspoon water

Sugar

To make the syrup, in a small saucepan over medium high heat, combine the sugar, limoncello and lemon juice. Heat until simmering and the sugar is dissolved. Set aside to cool.

To make the mascarpone cream, in a medium stainless steel bowl, whisk together the egg yolks, sugar and both liqueurs. Set aside.

Bring a medium saucepan with 1/2 inch of water to a simmer. Place the bowl of the egg mixture over the pan. The bowl should rest over the water without touching it. Whisk the yolk mixture continuously until thickened, lightened in color and hot to the touch, about 10 minutes.

In the bowl of a stand mixer, combine the mascarpone cheese and the yolk mixture. Beat together on medium-low until thoroughly mixed. Increase speed to medium then beat for 30 seconds. It should be thickened and hold peaks.

In an 8-by-11-inch pan, or a serving dish, arrange a layer of ladyfingers across the bottom. The number that will fit will depend on the size of the ladyfingers. Sprinkle evenly with the syrup. You should use half the syrup. Spread half of the mascarpone cream over the top of the ladyfingers.

Evenly distribute 1 package of the raspberries over the cream, gently pressing them in. Arrange a second layer of ladyfingers, drizzle with the remaining syrup, then top with the remaining mascarpone cream and raspberries. Refrigerate at least 4 hours or overnight before serving.

To make sugared flowers, choose to use small flowers whole or pull the petals off larger flowers. Beat egg white and water together until bubbly. Using small clean paintbrush (be sure it's never been used for paint) paint flowers or petals lightly with the egg white mixture, then sprinkle with sugar. Set aside on a wire rack to dry. Sprinkle over the top of the tiramisu before serving.