Lemon Tiramisu with Lemon Curd

For the Tiramisu:

  • 1 cup heavy cream
  • 1 cup mascarpone cheese
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup lemon curd (from the above recipe)
  • 1 cup freshly squeezed lemon juice (about 4-5 lemons)
  • 24-30 ladyfingers
  • Zest of 1 lemon (for garnish)

Directions

Making the Lemon Curd

  1. Prepare the Lemon Curd: In a medium saucepan, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10 minutes).
  2. Add the Butter: Remove from heat and add the butter, one piece at a time, stirring until fully incorporated.
  3. Chill the Curd: Strain the lemon curd through a fine-mesh sieve into a bowl to remove any lumps. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until completely chilled, at least 2 hours.

Assembling the Tiramisu

  1. Prepare the Cream Mixture: In a large bowl, beat the heavy cream until stiff peaks form. In a separate bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until well combined.
  2. Layer the Tiramisu: Spread a thin layer of lemon curd at the bottom of a 9×13-inch dish. Dip each ladyfinger into the lemon juice, letting them soak for a few seconds, and arrange them in a single layer over the lemon curd.
  3. Add the Layers: Spread half of the mascarpone mixture over the ladyfingers, followed by half of the remaining lemon curd. Repeat with another layer of soaked ladyfingers, the remaining mascarpone mixture, and the remaining lemon curd.
  4. Chill the Tiramisu: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld together.
  5. Garnish and Serve: Before serving, sprinkle the top with lemon zest for a burst of color and extra citrus flavor.

Kitchen Equipment Needed

  • Medium saucepan
  • Whisk
  • Fine-mesh sieve
  • Large bowl
  • Hand mixer or stand mixer
  • 9×13-inch dish
  • Plastic wrap

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