lemon tiramisu

Lemon Tiramisu

Cuisine Recipes

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Lemon tiramisu is made with lemon curd, lemon syrup, and mascarpone cheddar. Extras save in the cooler for 3 days.

Cooking Ingredients

    • 1 1/2 cups lemon juice

    • 2 cups white sugar

    • 4 eggs

    • 4 egg yolks

    • 1/8 teaspoon salt

    • 1 cup unsalted butter, cut into cubes

    • 1/2 teaspoon vanilla extract

    • Syrup

    • 1 1/2 cups white sugar

    • 3 (1-inch) strips of lemon peel

    • Mascarpone Layer

    • 2 cups heavy cream

    • 1/2 cup powdered sugar

    • 24 ounces mascarpone cheese

    • 1 tablespoon lemon zest

    • 10 ounces crisp ladyfingers (about 39 larger or 57 smaller ladyfingers)

    •  

    • 1/2 cup lemon juice

    • 2/3 cup limoncello liqueur

Cooking Direction

    Accumulate Fixings.
    For Lemon Curd: Consolidate lemon juice, 2 cups white sugar, eggs, egg yolks, and salt in a huge non-receptive pot.
    Cook, blending continually, over medium until combination thickens and begins to bubble. Cook over medium-low intensity for 2 minutes more. Eliminate from heat.
    Strain through a fine cross section sifter into a medium bowl.

    Mix in spread and vanilla. Cover surface with cling wrap. Refrigerate 1 to 2 hours or until chilled**. (Lemon curd can be made as long as seven days ahead.) Save 1/4 cup lemon curd prior to collecting tiramisu.

    For Syrup: Consolidate 1 1/2 cup sugar, lemon strip, lemon juice and limoncello in a little non-reative* pan. Heat to the point of boiling over medium-high intensity, mixing infrequently. Cook until sugar liquefies.