Lemon Tiramisu
Servings
10
Prep Time
30 minutes
Cook Time
10 minutes
Ingredients
- 6 large egg yolks
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice (from ~4 lemons)
- 1 tablespoon lemon zest
- 8 tablespoons (1 stick) unsalted butter, cut into small pieces
- 2 cups (1 pint) heavy whipping cream
- ½ teaspoon vanilla extract
- 6 tablespoons sugar
- 16 ounces mascarpone cheese (2 standard 8-ounce containers), at room temperature
- ¾ cup Limoncello
- ¼ cup fresh lemon juice
- 48 crisp ladyfinger cookies
- White chocolate bar, for garnish (optional)
For the Lemon Curd:
For the Cream:
For Assembly:
Instructions
To make the lemon curd, In a small saucepan, whisk together the egg yolks, sugar, lemon juice, and lemon zest. Cook over medium-low heat, whisking constantly, for 6 to 8 minutes, until thickened enough to coat the back of a spoon.
- Remove from heat and whisk in butter, a few pieces at a time, until smooth. Transfer to a bowl and press plastic wrap directly against the surface. Let cool to room temp, then refrigerate until chilled and thick. (Can be made up to 1 week ahead.)
- Next, make the mascarpone mixture. In a large bowl, whip the cream with the vanilla and 6 tablespoons sugar until soft peaks form. Be careful not to overwhip - you want it billowy, not stiff. In a separate large bowl, beat the mascarpone slightly until smooth. Fold in about half of the chilled lemon curd (reserve the rest for topping). Gently fold in the whipped cream in 3 batches until fully incorporated. The mixture should be smooth and airy.
- Lastly, assemble the tiramisu. In a shallow bowl, combine the Limoncello and lemon juice. Working quickly, dip 16 ladyfingers into the mixture and arrange in a single layer in a 9x13-inch (or similar) dish. Spread 1/3 of the lemon mascarpone mixture evenly over the cookies. Repeat with another layer of 16 dipped ladyfingers, followed by another third of mascarpone mixture. Finish with the last 16 dipped ladyfingers, the rest of the mascarpone mixture, then gently spread the remaining lemon curd over the top in a smooth, even layer.
- Cover and refrigerate at least 8 hours, preferably overnight. Just before serving, garnish with white chocolate curls (use a veggie peeler to shave from a bar). Slice and serve.
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