Lemon Tiramisu Lemon Curd Mascarpone (Print Version)
Light ladyfingers, tangy lemon curd, and creamy mascarpone create a refreshing finish to any meal.
# Ingredients:
→ Lemon Syrup
01 -
¾ cup freshly-squeezed lemon juice
02 -
¾ cup water
03 -
1 ¼ cup granulated sugar
04 -
3 tablespoons lemon zest
→ Lemon Curd
05 -
7 egg yolks
06 -
1 whole egg
07 -
1 cup granulated sugar
08 -
½ cup lemon juice
09 -
3 tablespoons lemon zest
10 -
⅛ teaspoon salt
11 -
5 tablespoons unsalted butter, cut into half-inch pieces
→ Mascarpone Filling
12 -
1 ⅓ cup heavy cream
13 -
16 ounces mascarpone cheese
14 -
¾ cup granulated sugar
15 -
½ cup lemon syrup (prepared earlier)
16 -
1 teaspoon vanilla extract
→ For Assembly
17 -
1 (7 oz) package Savoiardi ladyfingers (about 24 pieces)
# Steps:
01 -
Combine lemon juice, water, sugar, and lemon zest in a medium saucepan over medium-high heat. Simmer while occasionally stirring until sugar dissolves and mixture reduces slightly, approximately 5 minutes. Remove from heat, strain through a fine-mesh sieve into a shallow bowl, and refrigerate until cooled.
02 -
In a medium saucepan, whisk together egg yolks, whole egg, and sugar until combined. Stir in lemon juice, zest, and salt. Add butter pieces and cook over medium-low heat, stirring continuously, until the mixture thickens, approximately 5-8 minutes. Strain through a fine-mesh sieve into a medium bowl, cover with plastic wrap, and refrigerate until fully cooled.
03 -
Using a stand mixer with a whisk attachment, whip heavy cream to stiff peaks. Transfer whipped cream to a separate bowl. Replace the whisk attachment with a paddle attachment. Beat together mascarpone cheese, sugar, lemon syrup, and vanilla extract on high until well combined. Add 1 cup of whipped cream to the mixture and beat until incorporated, then gently fold in the remaining whipped cream.
04 -
Quickly dip each ladyfinger into the prepared lemon syrup, ensuring they are soaked but not soggy. Arrange in two rows of six along the bottom of an 8-inch square dish. Spread half of the lemon curd evenly over the ladyfingers, followed by half of the mascarpone filling. Repeat with another layer of syrup-soaked ladyfingers, the remaining lemon curd, and half of the remaining mascarpone filling. Pipe the rest of the mascarpone filling on top using a pastry bag or a ziplock bag with the corner cut off. Cover and refrigerate for at least 6 hours before serving.