Ingredients
Method
- Zest and juice the lemons, then set aside.
- Lemon Curd: Add 2 inches of water to a small saucepan and bring to a simmer over medium heat. In a heatproof mixing bowl, whisk together the egg yolks, sugar, lemon zest, lemon juice, and a pinch of salt. Place the bowl over the simmering water and cook, whisking constantly, until the mixture thickens to a gravy-like consistency, about 7-10 minutes. Remove from heat and stir in the butter until smooth.
- Cool Lemon Curd: Transfer the curd to a new bowl and cover it with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate while you prepare the remaining components.
- In a saucepan, combine lemon juice, water, and sugar. Bring the mixture to a boil, stirring to dissolve the sugar. Once boiling, reduce the heat and simmer for 5 minutes. Remove from heat, let it cool completely to room temperature (or refrigerate to cool faster), and stir in the limoncello, if using.
- Whipped Mascarpone: In a mixing bowl, combine the mascarpone with lemon zest. Add the heavy whipping cream and beat with an electric mixer until medium-stiff peaks form. Avoid over-mixing.
- Submerge each ladyfinger briefly in the lemon syrup, then arrange them in a single layer in the bottom of an 8x8 dish. Spread half of the whipped mascarpone over the ladyfingers. Stir the lemon curd to smooth it out, then spoon it over the mascarpone layer. Repeat with another layer of dipped ladyfingers and top with the remaining whipped mascarpone. Optional: Garnish with grated white chocolate and/or additional lemon zest.
- Refrigerate the tiramisu for at least 2 hours, or overnight to let the flavors meld.
Nutrition
Notes
This refreshing lemon tiramisu is a showstopper for any special occasion or when you're craving a citrus twist on a classic dessert. Perfect for making ahead!