This lemon tiramisu is a refreshing twist on the classic Italian dessert. It's layered with lemon mascarpone cream, zesty lemon curd, and limoncello soaked lady fingers. It's super bright and refreshing! Truly for the lemon lovers only.
Serving- 4 generous sized cups
Lemon Curd
4 eggs
4 egg yolks
2 tbs lemon zest (about 2 lemons)
1 3/4 cups lemon juice (from about 6-7 large lemons)
1 cup granulated sugar
4 tsps corn starch
4 tbs butter
Mascarpone Cream
1 1/3 cup heavy cream
16 ounces mascarpone cheese
1/2 cup granulated sugar
1/2 cup lemon curd
1 tsp vanilla extract
Limoncello Syrup
1/2 cup water
1/4 cup granulated sugar
1/2 cup limoncello
For assembly
package of ladyfingers
Instructions
Prepare lemon curd first-
1. Add the eggs, egg yolks, lemon zest, lemon juice, sugar, and cornstarch in a large bowl. Whisk together until well combined and cornstarch is fully dissolved.
2. Pour into a medium saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until thickened; about 7-10 minutes. You'll know it's ready when the curd coats the back of the spoon and is about the thickness of pudding.
3. When the curd has thickened, immediately remove it from the heat and stir in the butter.
4. Run the curd through a fine-mesh sieve to remove any bits of scrambled egg and transfer to a small bowl.
5. Cover the bowl with plastic wrap making sure the wrap is touching the surface of the curd to prevent a skin from forming.
6. Refrigerate for at least two hours before serving. Store curd in the fridge for up to two weeks.
Limoncello syrup-
1. In a small saucepan, combine the water and sugar and stir over medium- high heat until the sugar is dissolved.
2. Remove from heat and stir in the limoncello. Pour the syrup in a shallow bowl and set aside in the fridge to cool.
Mascarpone cream-
1. In a stand mixer or hand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form.
2. Transfer whipped cream to separate bowl, return bowl to the mixer and replace whisk attachment with paddle attachment.
3. To the mixer, add the mascarpone cheese, sugar, lemon curd, and vanilla. Beat on high speed until combined.
4. Add about a cup of the whipped cream to the mascarpone mixture and continue beating till fully incorporated. Gently fold by hand the rest of the whipped cream into the mixture.
To assemble-
You may need to cut your ladyfingers depending on the size cups you use. Measure it out beore dipping, then cut to fit accordingly.
With one ladyfinger at a time, dip quickly into syrup. You don't want to overly saturate them or else they will be too soggy.
In your cup start by adding a spoonful of mascarpone cream to the bottom, then layer soaked ladyfingers on top. Add a thin layer of lemon curd followed by another layer of mascarpone cream. Lastly, cover the top with a layer of lemon curd. Use lemon slices to garnish.
Let them chill in the fridge for at least 4 hours before serving. These will last up to 4 days in the fridge.