For this twist on the Italian classic, our Lemon Curd Tiramisu begins with ladyfingers dipped in boozy lemon simple syrup and then layered with a creamy, incredibly smooth lemony mascarpone filling. Topped with an extra swirl of Lemon Curd, this dessert will be the perfect light and airy reprieve in the middle of a cold, snowy winter.
Lemon Curd Tiramisù
Makes 10 servings
- ¾ cup (180 grams) water
- ½ cup (100 grams) granulated sugar
- ¼ cup (67 grams) limoncello
- 1 teaspoon (3 grams) tightly packed lemon zest
- 2 cups (450 grams) mascarpone cheese
- 1 cup (268 grams) Lemon Curd (recipe follows), divided
- 1½ cups (360 grams) heavy whipping cream
- ½ cup (60 grams) confectioners’ sugar
- 24 ladyfingers (180 grams)
- In a small saucepan, heat ¾ cup (180 grams) water, granulated sugar, limoncello, and lemon zest over medium heat until sugar dissolves. Remove from heat, and let cool completely.
- In a medium bowl, whisk together mascarpone and ½ cup (134 grams) Lemon Curd until smooth.
- In the bowl of a stand mixer fitted with the whisk attachment, beat cream at medium-low speed until beginning to thicken. With mixer on low speed, gradually add confectioners’ sugar, beating until medium-stiff peaks form. Using a whisk, gently fold one-third of cream mixture into mascarpone mixture; fold in remaining cream mixture in two additions.
- Cut ladyfingers in half lengthwise. Dip cut side of half of ladyfingers in limoncello syrup, and arrange in bottom of a 9-inch square baking pan. Spread half of mascarpone mixture on top of ladyfingers in pan. Dip cut side of remaining ladyfingers in limoncello syrup, and arrange on top of mascarpone mixture. Spread remaining mascarpone mixture on top of ladyfingers. Swirl remaining ½ cup (134 grams) Lemon Curd into top. Cover and refrigerate for 4 hours or up to overnight.
Makes 1¼ cups
- ⅓ cup plus 1 tablespoon (79 grams) granulated sugar
- 2 large eggs (100 grams), room temperature
- 2 teaspoons (4 grams) packed lemon zest
- 1 teaspoon (3 grams) cornstarch
- ¼ teaspoon kosher salt
- ½ cup (120 grams) fresh lemon juice
- ⅓ cup (76 grams) unsalted butter, cubed
- In a medium saucepan, whisk together sugar, eggs, lemon zest, cornstarch, and salt until smooth. Add lemon juice, whisking until smooth. Cook over medium-low heat, stirring constantly, until mixture is bubbling, thickened, holds shape of whisk, and registers 170°F (76°C) on an instant-read thermometer, about 7 minutes.
- Strain mixture through a fine-mesh sieve into a medium heatproof bowl. Add butter, 1 cube at a time, stirring until combined and mixture is smooth after each addition. Cover with a piece of plastic wrap, pressing wrap directly onto surface of curd to prevent a skin from forming. Let cool completely. Refrigerate in an airtight container for up to 1 week.
This is lovely! Everyone enjoyed the lemon. It is subtle and not over powering in flavor. I would recommend making it and letting it sit overnight. Four hours was not enough time for the ladyfingers to mellow. Will be making this again!
Did you use the hard ladyfingers? If so, how did you cut them in half without them crumbling to pieces?
I’m trying this tonight, and my ladyfingers were hard and I couldn’t get them to cut without crumbling. I’ve never seen soft ladyfingers, but if they’re out there, they’d be the best to use for this….. I’m going to try cutting them after dipping to see if that helps, but I suspect they won’t soften up fast enough……..
Soft ladyfingers made by Specialty Bakers are available in the frozen section of your grocery store and are best for this recipe.
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