Lemon Curd Tiramisù
A refreshing twist on a classic, the Lemon Curd Tiramisù combines creamy mascarpone with zesty lemon curd and delicate ladyfingers. Light, fluffy, and bursting with flavor, it's the perfect dessert for any occasion. Impress your guests and satisfy your sweet tooth tonight!
Equipment
- Frying Pan
- Whisk
- Mixing Bowl
Ingredients
- ¾ cup grams water
- ½ cup grams granulated sugar
- ¼ cup grams limoncello
- 1 teaspoon grams lemon zest tightly packed
- 2 cups grams mascarpone cheese
- 1 cup grams Lemon Curd (recipe follows), divided
- 1½ cups grams heavy whipping cream
- ½ cup grams confectioners’ sugar
- 24 pieces ladyfingers
Instructions
- In a small saucepan, combine ¾ cup (180 grams) of water, granulated sugar, limoncello, and lemon zest. Heat over medium until the sugar dissolves completely, stirring occasionally. This syrup is key to infusing the ladyfingers with a delightful lemony flavor.
- Once it boils, remove the saucepan from the heat and let the syrup cool completely. This step is crucial; if it's too hot when you dip the ladyfingers, they’ll become too soggy.
- While the syrup cools, take a medium bowl and whisk together mascarpone cheese and ½ cup (134 grams) of Lemon Curd until the mixture is smooth and creamy. This should take only a minute or so.
- In the bowl of a stand mixer fitted with a whisk attachment, pour in heavy whipping cream. Beat at medium-low speed until it starts to thicken. Keep an eye—overbeating can lead to a grainy texture.
- Gradually add confectioners’ sugar to the cream while continuing to beat. Increase the speed to medium-high and whip until stiff peaks form. This will give your Lemon Curd Tiramisù its light and fluffy texture.
- With a spatula, gently fold one-third of the whipped cream into the mascarpone mixture. This step helps to lighten the mascarpone without deflating the whipped cream. Then, fold in the remaining whipped cream in two additions, being careful to maintain that airy texture.
- Now, take the ladyfingers and cut them in half lengthwise. This makes it easier to layer them in your pan. Dip the cut side of half of the ladyfingers into the cooled syrup quickly; you want them soaked but not soggy.
- Arrange the soaked ladyfingers in the bottom of a 9-inch square baking pan, ensuring they cover the bottom completely.
- Spread half of the mascarpone mixture over the ladyfingers, smoothing it out evenly with a spatula. The creamy layer is essential for creating that indulgent bite.
- Dip the remaining ladyfingers cut side down into the syrup and layer them on top of the mascarpone mixture, creating a second layer.
- Spread the remaining mascarpone mixture over the top of the second layer of ladyfingers.
- Swirl the remaining ½ cup (134 grams) of Lemon Curd into the top layer for a beautiful finish. You can use a knife or a toothpick to create a marbled effect.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, though overnight is best. This allows the flavors to meld and the dessert to set properly.
Notes
Though it’s not ideal to freeze this dessert due to the texture of the cream, you can freeze the components separately and assemble them later.