Lemon Tiramisu
Rating
Meet lemon tiramisu! The most amazing citrusy twist on a classic Italian dessert. The layers of mascarpone cream and lemon curd will have you reaching for another slice!
Ingredients
- Lemon Curd
- 5 large eggs
- 1 ½ cups granulated sugar
- 1 ¼ cups fresh lemon juice
- 1 tablespoon lemon zest
- 10 tablespoons salted butter, room temperature
- 1 teaspoon vanilla extract
- Lemon Syrup
- 1 ½ cups granulated sugar
- ½ cup fresh lemon juice
- ½ cup water
- 1 teaspoon lemon zest
- Mascarpone Cream
- 1 cup heavy whipping cream, chilled
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 16 ounces mascarpone cheese
- 25 ladyfinger cookies, more or less depending on the dish you use
- candied lemon slices, optional
Instructions
- Lemon Curd
- In a medium saucepan, whisk the eggs and sugar together for a minute or so, until light and glossy. Whisk in the lemon juice, zest, and salt. Heat over medium-low heat while whisking constantly for 3-4 minutes, until the mixture begins to thicken slightly.
- Whisk in the butter 1 tablespoon at a time until it is all melted. Continue to whisk the mixture for 5-6 minutes, until it has thickened enough to coat the back of a spoon. Stir in the vanilla extract.
- Use a silicone spatula or a wooden spoon to run the curd through a fine mesh strainer into a storage container. Lay a piece of plastic wrap over the top and press it down until it touches the entire surface of the curd. This will prevent a film from forming on the curd as it cools.
- Cover with an airtight lid or another layer of tight plastic wrap and chill in the refrigerator for 2 hours or until completely cooled.
- Lemon Syrup
- Combine all the ingredients in a small saucepan and cook over medium heat until the mixture is boiling and all the sugar has dissolved, about 4 minutes. Remove from the heat and cool completely.
- Mascarpone Cream
- Whip the cream to soft peaks. Add in the sugar slowly, and whip until stiff peaks.
- Combine the mascarpone cheese and ½ cup of lemon curd until smooth. Fold in the whipped cream, vanilla, and lemon zest until smooth.
- Dip half of the ladyfingers quickly in the cooled syrup until fully coated and layer on the bottom of a 4-quart baking dish. If you need to cut the cookies to fit in the odd spaces, cut them carefully and fill in the bottom of the pan.
- Layer half of the cream mixture over them and smooth. Top with ½-⅔ cup of lemon curd and smooth. Dip and layer the other half of the ladyfingers over the top of the cream until it is fully covered with cookies.
- Spread the remaining cream over the top and smooth out. Top with ½-⅔ cup of lemon curd and smooth. You may end up with a little cream and curd leftover, depending on the size and shape of your serving dish.
- Let the tiramisu chill in the refrigerator for at least 2 hours before serving. When you are ready to serve, garnish with fresh or candied lemon slices and sprigs of mint leaves, if desired.
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