About
This is the pick-me-up to make for those who love the texture of tiramisu (which literally means "pick-me-up") but don't care for coffee or chocolate. Lemon Tiramisu is bright and sharp and sweet, layered with lemon curd and lemon-infused mascarpone cheese between limoncello-soaked ladyfingers! Lemon lovers rejoice for you have a new way to eat your sunny favorite! Lemon Tiramisu is a new take on a classic, and one that will leave you smiling!
Ingredients
- For the tiramisu:
- 1 1/4 cups heavy cream
- 1 (16-ounce) container mascarpone
- 1/3 cup caster sugar, can substitute with white sugar
- 2 teaspoons vanilla extract
- 1 lemon, zested
- 1/2 cup limoncello, optional
- 28 ladyfinger sponge biscuits
- 1 cup prepared lemon curd
- Optional, for serving:
- lemon zest, to taste
- lemon slices, quartered, optional, to taste, for garnish
- mint leaves, to taste
Directions
Step 1 -In a medium bowl, add the heavy cream and with an electric hand-mixer, beat until soft peaks form.
Step 2 -In a separate bowl, add the mascarpone, the sugar, and the vanilla and using the clean electric hand-mixer, beat until soft peaks form.
Step 3 -Add the zest of 1 of the lemons to the mascarpone mixture and fold with a spatula to combine. Be careful not to knock the air out of the mixture.
Step 4 -Add 1/3 of the whipped cream to the mascarpone mixture and gently fold to combine.
Step 5 -Repeat adding the whipped cream to the mascarpone mixture and folding until it is all combined.
Step 6 -Pour the limoncello in a shallow bowl. Set a 9-inch square baking pan nearby.
Step 7 -Quickly dip 1/2 of the ladyfingers in the limoncello and immediately lay them side-by-side in the pan, pressing them down lightly so they are as level as possible and trimming them if needed. Do not allow the ladyfingers to soak in the limoncello.
Step 8 -Top the limoncello-ladyfinger layer with 1/2 of the mascarpone cream mixture, spreading it out evenly with an offset spatula.
Step 9 -Spread 1/2 of the lemon curd over the mascarpone cream layer in the pan.
Step 10 -Quickly dip the remaining ladyfingers in the limoncello and lay them out side-by-side on top of the lemon curd layer in the pan. Press them down and trim them if needed to make them as even as possible.
Step 11 -Spread the remaining lemon curd on top of the limoncello-ladyfinger layer in the tin.
Step 12 -Pipe or spread the remaining mascarpone cream mixture over the top of the lemon curd layer.
Step 13 -Loosely cover the pan and refrigerate it until the ladyfingers have softened and fully absorbed the flavors and the tiramisu has chilled, at least 6 hours and up to overnight.
Step 14 -Optionally, you can place the tiramisu in the freezer for 45 minutes-1 hour to help make neater slices. If you do so, make sure the dessert is not too firm when ready to serve.
Step 15 -Serve topped with the extra lemon zest, the lemon slices, and the mint leaves.
