Lemon Tiramisu

🧂 Ingredients

• 1 cup sugar

  you could use sugar-free alternative here
• ⅔ cup lemon juice

  About 3 large lemons
• 6 egg yolks
• 1 ½ tablespoons lemon zest
• ½ teaspoon vanilla
• ¼ teaspoon salt
• 6 tablespoons salted butter

  about ½ cups, room temp
• 1.5 lbs mascarpone cheese

  680 grams
• ½ cup powdered sugar

  sugar-free alternative could be used
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 1.5 cups cold heavy cream
• 1 cup lemon curd

  around half of the pre-made curd
• 28 ladyfingers

  about 2 packs, depending on the brand, you can use gluten-free or homemade low-carb, see in notes
• 1-2 cups limoncello

  or lemon liqueur, for dipping, see notes for alcohol-free option

Instructions

• 1 In a medium sized saucepan combine sugar, lemon juice and zest, egg yolks,
  vanilla and salt. Whisk constantly over medium-high heat for 10 minutes, or
  until thickened. Once thickened, remove from heat and stir in the butter until
  melted. Transfer the mixture to a separate bowl and cool completely.
• 2 Cover with plastic wrap – making sure the plastic wrap is resting on top of the
  custard, then place into the fridge to chill until ready to use.
• 3 In the bowl of a stand mixer fitted with a paddle attachment combine mascarpone
  cheese, powdered sugar, vanilla and salt. Beat together on medium speed for 2
  minutes, until smooth.
• 4 Transfer the mixture into a separate bowl. Use the same stand mixer bowl to
  whisk the heavy cream on medium-high speed for about 3 minutes, until stiff.
• 5 Remove the mixing bowl from the stand mixer and add in the mascarpone mixture.
  Fold in using a rubber spatula. Add half of the lemon curd to the bowl and fold
  in using a rubber spatula.
• 6 Spread a thin layer of the filling onto the bottom of a 9×13” baking dish.
  Quickly dip – do not soak – ladyfingers, one by one into the limoncello. Place
  the dipped lady fingers into the bottom of the baking dish, until it is fully
  covered.
  
  Spoon ½ of the filling mixture on top of the lady fingers in an even layer. Add
  another layer of dipped ladyfingers on top of the filling, then top with the
  remaining filling.
• 7 Spoon the remaining lemon curd on top of the filling mixture. Cover with plastic
  wrap and place into the fridge to chill for at least 8 hours or overnight.

Nutrition Info