Lemon Tiramisu
Ingredients
- 1 ½ cups lemon juice
- 2 cups white sugar
- 4 large eggs
- 4 egg yolks
- 1/8 teaspoon salt
- 1 cup unsalted butter
- 1/2 teaspoon vanilla extract
- 1 ½ cups white sugar
- 3 (1-inch) strips lemon peel
- 1/2 cup lemon juice
- 2/3 cup limoncello liqueur
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 24 ounces mascarpone cheese
- 1 tablespoon lemon zest
- 10 ounces ladyfingers
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Instructions
- Gather ingredients.
- To make the lemon curd: Combine lemon juice, 2 cups white sugar, eggs, egg yolks, and salt in a large non-reactive saucepan.
- Cook, stirring constantly, over medium until mixture thickens and starts to bubble. Cook over medium-low heat for 2 minutes more. Remove from heat.
- Strain through a fine mesh sieve into a medium bowl.
- Stir in butter and vanilla. Cover surface with plastic wrap. Refrigerate 1 to 2 hours or until chilled. Before assembling the tiramisu, reserve 1/4 cup lemon curd to spread over the final layer.
- To make the syrup: Combine 1 ½ cups sugar, lemon peel, lemon juice, and limoncello in a small non-reactive saucepan. Bring to a boil over medium-high heat, stirring occasionally. Cook until sugar has completely dissolved.
- Discard the lemon peel. Transfer syrup to a glass bowl or 4-cup glass measuring cup. Set syrup aside to cool.
- To make the mascarpone layer: Beat cream and powdered sugar in a large bowl until stiff peaks form. Set aside.
- Beat mascarpone and lemon zest in an extra-large bowl until combined and creamy. Fold in 3/4 cup of the lemon curd.
- Fold the whipped cream into the mascarpone mixture in three batches, folding gently until everything is combined.
- Arrange half of the ladyfingers in a single layer on the bottom of a 9x13-inch baking dish, trimming ladyfingers as needed. Generously brush or drizzle half of the syrup over ladyfingers.
- Top ladyfingers with half of the remaining lemon curd.
- Layer half of the mascarpone filling over lemon curd.
- Repeat with a single layer of lady fingers, brushing with the remaining lemon syrup (reserve any excess syrup and/or ladyfingers for another use). Top with remaining lemon curd and mascarpone filling.
- Drizzle or spread the reserved 1/4 cup lemon curd over tiramisu.
- Cover with plastic wrap and chill in the refrigerator at least 6 to 8 hours or overnight before serving. Slice and enjoy!
Source
Original recipe: View Original