Lemon Tiramisu with Lemon Curd
A tangy, creamy make-ahead tiramisu built from homemade lemon curd, lemon syrup-soaked ladyfingers and a lemon mascarpone filling.
Ingredients
- 4 large egg yolks
- 4 large eggs
- 1/4 tsp sea salt
- 250g granulated sugar
- 2 lemons, zested
- 160ml lemon juice, freshly squeezed (from about 2-3 lemons)
- 115g unsalted butter
- 120ml water
- 50g granulated sugar
- 1 lemon, peeled and juiced
- 1 sprig basil (optional)
- 60ml limoncello (optional)
- 360ml double cream, cold
- 450g mascarpone cheese, room temperature
- 2 packs ladyfingers (about 300g)
- Lemon slices, for decorating
Instructions
- For the lemon curd, in a medium non-metal saucepan combine the egg yolks, whole eggs, salt, sugar, lemon zest and lemon juice. Whisk to combine.
- Heat over a medium heat, whisking or stirring constantly, until the curd comes to a simmer and thickens, about a minute after it starts simmering.
- Strain the curd through a fine sieve or cheesecloth to remove the zest and any lumps, then transfer to a non-metal heatproof bowl. Add the butter and let it sit for a minute to melt, then stir until fully melted and smooth.
- Cover with parchment paper or cling film pressed directly onto the surface and refrigerate until cold and thickened.
- For the lemon syrup, while the curd chills, combine the water, sugar, peeled lemon juice and zest, and basil (if using) in a small pan.
- Bring to a simmer over a medium heat, then let cool. Once cooled, strain out the lemon peel and basil, and stir in the limoncello, if using.
- For the filling, chill a mixing bowl and whisk in the freezer for 5 minutes, then whip the double cream to stiff peaks.
- In a large bowl, combine half of the cooled lemon curd (reserve the other half in the fridge) with the mascarpone cheese. Whisk until fully combined and smooth, taking care not to overmix or the mascarpone will turn gritty.
- Gently fold the whipped cream into the lemon curd and mascarpone mixture, being careful not to knock out the air.
- To assemble, briefly dip the ladyfingers into the lemon syrup one at a time and arrange in tight rows in a large (about 20cm x 28cm) non-metal dish.
- Spread half the filling on top, all the way to the edges. Dip more ladyfingers into the syrup and arrange in a single layer on top of the filling.
- Spread the rest of the filling over the second layer of ladyfingers, all the way to the edges. Cover and refrigerate for 8 hours or overnight.
- Before serving, top with the remaining lemon curd and spread to the edges. Decorate with lemon slices, then slice and serve.