Lemon Tiramisu with Lemon Curd

Serves 12

45 mins prep

10 mins cook

360 mins chill

55 mins total

This lemon tiramisu is tangy, zesty, creamy, and the perfect make ahead dessert. The filling has lemon curd, is so easy to make and is packed with tangy lemon flavor. It’s a refreshing twist on a classic tiramisu, and you can add or omit limoncello (lemon liquor) as you prefer. *This cake needs to chill for 8 hours or overnight to set so it's the perfect make ahead dessert.

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Lemon Curd

If using store bought lemon curd you will need 2 ½ cups, 725g, or 26oz by weight.
In a medium saucepan (preferably non-metal saucepan), combine egg yolks, whole eggs, salt, sugar, lemon zest, and lemon juice. Whisk to combine.
⅔ large egg yolks
⅔ large eggs
⅕ teaspoon sea salt
¼ cup granulated sugar
⅓ lemons
⅕ cup lemon juice
Heat on medium heat, whisking or stirring constantly. Let the lemon curd come to a simmer and thicken - approximately one minute after simmering.
Once thickened, strain the curd through a wire strainer or cheesecloth to remove the zest and any lumps. Transfer to a non-metal heat safe bowl. Add butter to the curd and let sit for a minute to melt. Stir until fully melted and smooth.
⅕ cup unsalted butter
Cover with a piece of parchment paper or wrap placed directly on the surface and refrigerate until cold and thickened.

Lemon Syrup (see notes)

While the lemon curd chills, prepare the lemon syrup. Combine water, sugar, lemon juice, peeled lemon zest, and basil (optional).
⅕ cup water
⅕ cup granulated sugar
⅕ lemon
⅕ sprig basil
Bring to a simmer on medium heat and let cool. Once cooled, strain out the lemon peels and set aside in a bowl for later. If using limoncello, add it in at this point.
⅕ cup limoncello

Filling

Chill your mixing bowl and whisk in the freezer for 5 minutes. Pour heavy whipping cream into the chilled mixing bowl and whip to stiff peaks (I recommend using an electric mixer).
¼ cups heavy whipping cream
In a large bowl, combine half of the cooled lemon curd (set aside the other half in the fridge) and all of the mascarpone cheese. Whisk until fully combined and smooth. Do not overmix or the mascarpone will become gritty.
¼ cups lemon curd
⅕ lb mascarpone cheese
Add whipped cream into the lemon curd mixture. Gently fold with a whisk or spatula to combine, being careful not to deflate the whipped cream.

Assembly

Have a large, approximately 8” by 11” non-metal casserole dish ready. Briefly dip ladyfingers into the lemon syrup one at a time, placing them in tight rows inside the baking dish.
⅓ packs ladyfingers
Add half the filling on top, spreading all the way to the edges. Dip ladyfingers into the syrup one by one and place in a single layer on top of the filling.
Add the rest of the filling on top of the second layer of ladyfingers. Spread it out all the way to the edge of the dish. Cover and refrigerate for 8 hours or overnight.
Before serving, top with remaining lemon curd and spread all the way to the edges. Slice or scoop with a spatula and serve. Add lemon slices and serve.
lemon slices