Lemon Tiramisu

PREP TIME

40 minutes

COOK TIME

11 minutes to 14 minutes

SERVES

12

Courtesy of thekitchn.com

 

INGREDIENTS

FOR THE LEMON CURD:

• 5 large eggs

• 1 1/4 cups granulated sugar

• 1 cup freshly squeezed lemon juice (4 to 5 lemons)

• 1/8 teaspoon kosher salt

• 8 tablespoons (1 stick) unsalted butter, diced

FOR THE LEMON SYRUP:

• 1/2 cup granulated sugar

• 1/2 cup freshly squeezed lemon juice (2 to 3 lemons)

• 1/2 cup water

FOR THE CREAM FILLING AND ASSEMBLY:

• 16 ounces mascarpone cheese

• 1/4 teaspoon kosher salt

• 1 1/2 cups cold heavy cream

• 1 tablespoon vanilla extract

• Lemon curd (recipe below)

• 40 to 45 crisp (savoiardi) ladyfingers (about 12.5 ounces)

• Powdered sugar, for dusting (optional)

 

SHOP RECIPE

 

INSTRUCTIONS

MAKE THE LEMON CURD:

•     Whisk 5 large eggs, 1 1/4 cups granulated sugar, 1 cup lemon juice, and 1/8 teaspoon kosher salt in a medium saucepan until well combined. Cook over medium-low heat, whisking constantly and scraping the corners and sides of the pan occasionally, until thickened and the mixture coats the back of a spoon, 8 to 10 minutes. Do not let the mixture boil.

•     Remove the saucepan from the heat. Stir in 1 stick diced unsalted butter until melted and smooth.

•     Transfer to a bowl or jar and press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Let cool completely, about 2 hours. Meanwhile, make the lemon syrup.

MAKE THE LEMON SYRUP:

•     Stir 1/2 cup granulated sugar, 1/2 cup lemon juice, and 1/2 cup water together in a medium saucepan. Cook over medium heat, stirring regularly, until the sugar is dissolved, 3 to 4 minutes. Pour into a shallow bowl or pie plate and let cool completely.

MAKE THE CREAM FILLING AND ASSEMBLE THE TIRAMISU:

•     Beat 16 ounces mascarpone cheese and 1/4 teaspoon kosher salt together with the whisk attachment in a stand mixer on medium speed just until smooth and soft, 15 to 30 seconds. Do not overbeat. With the mixer on medium speed, slowly pour in 1 1/2 cups cold heavy cream and 1 tablespoon vanilla extract. Beat until soft peaks form, 3 to 4 minutes.

•     Gently fold in 1 cup of the lemon curd with a flexible spatula until no yellow streaks remain.

•     Working with 1 ladyfinger at a time, dip and submerge in the lemon syrup, then place in a 9x13-inch baking dish. Repeat, nestling them tightly together and breaking ladyfingers as needed to fit, until the bottom of the baking dish is covered in a single layer, about 20 ladyfingers.

•     Transfer half of the mascarpone filling (about 3 cups) over the ladyfingers and spread into an even layer. Repeat with a second layer of soaked ladyfingers and drizzle any remaining syrup over the ladyfingers. Spread the remaining mascarpone filling evenly over the top.

•     Cover the baking dish tightly and refrigerate overnight. Cover and refrigerate the remaining lemon curd.

•     When ready to serve, spread the remaining lemon curd over the top. Dust with powdered sugar if desired.

RECIPE NOTES

Substitutions: 3 cups store-bought lemon curd can be used in place of the homemade lemon curd.

Make ahead:

• The lemon curd can be made up to 1 week ahead and refrigerated in an airtight container until ready to use. The lemon syrup can be made up to a day in advance and refrigerated in an airtight container.

• The tiramisu can be assembled without the top layer of lemon curd up to 24 hours ahead.

Storage: Refrigerate leftovers, loosely covered with plastic wrap, for up to 4 days.