Description
A bright and indulgent twist on traditional tiramisu with layers of lemon curd and mascarpone.
Ingredients
Scale
- ¾ cup freshly-squeezed lemon juice
- ¾ cup water
- 1 ¼ cup granulated sugar
- 3 tablespoons lemon zest
- 7 egg yolks
- 1 whole egg
- 1 cup granulated sugar
- ½ cup lemon juice
- 3 tablespoons lemon zest
- ⅛ teaspoon salt
- 5 tablespoons unsalted butter, cut into half-inch pieces
- 1 ⅓ cup heavy cream
- 16 ounces mascarpone cheese
- ¾ cup granulated sugar
- ½ cup lemon syrup
- 1 teaspoon vanilla
- 1 (7 oz) package savoiardi ladyfingers (about 24)
Instructions
- Make the lemon syrup: Combine lemon juice, zest, and sugar in a saucepan. Warm it over medium heat, stirring until the sugar dissolves. Let it cool.
- Make the lemon curd: Whisk egg yolks, whole egg, and sugar. Add lemon juice, zest, and salt. Cook over low heat, stirring constantly, until thickened. Remove from heat and whisk in butter. Chill the curd.
- Chill and whip the cream: Chill a bowl and beaters for 10 minutes, then beat heavy cream until soft peaks form.
- Make the mascarpone filling: Blend mascarpone, sugar, and lemon syrup until smooth. Gently fold in whipped cream and vanilla. Add spoonfuls of lemon curd for ripples.
- Assemble: Quickly dip ladyfingers into lemon syrup and layer in a dish. Spread half of the mascarpone mixture, add dollops of lemon curd, then repeat layers.
- Chill: Refrigerate for at least 4 hours or overnight to let flavors meld.
Notes
Serve chilled with a sharp knife for slicing. Pairs well with sparkling wine or coffee.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 35g
- Sodium: 100mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg
Keywords: tiramisu, lemon dessert, spring dessert, mascarpone, no coffee tiramisu