Lemon Cream Tiramisu

LET’S MAKE THE SIMPLE SYRUP – family friendly version. If you are serving it to adults, you can swap the simple syrup for ½ cup water + ¼ cup limoncello.

1. In a small saucepan, dissolve the granulated sugar with water and lemon peel.
2. Bring to a boil, then take off the heat and cool (fishing out the peel before you use it)

LET’S MAKE THE CREAM LAYER

1. In a large bowl, whip the heavy cream until stiff peaks form.
2. In a separate bowl, whisk together the mascarpone, sugar, lemon juice, lemon zest, and vanilla until smooth.
3. Gently fold the whipped cream into the mascarpone mixture until combined.

LET’S ASSEMBLE

1. Pour your lemony simple syrup (or limoncello/water), in a shallow bowl and get all your cookies ready for dunking.
2. Spread a thin layer of lemon curd on the bottom of a baking dish (8×8 or 9×9 works well).
3. Dunk each ladyfinger into the simple syrup, turning once and then arrange into one layer over the curd.
4. Spread half of the lemon cream mixture over the ladyfingers.
5. Dollop a little bit of curd here and there, before continuing.
6. Add another layer of ladyfingers and top with the remaining lemon cream.
7. Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld.
8. Dust with a little powdered sugar or add extra lemon zest for garnish.

1. In a medium saucepan, add your lemon zest, sugar and egg yolks. Carefully whisk together then turn on the heat to medium low.
2. Almost immediately add your lemon juice to help break down the sugar.
3. We are going to cook over medium low heat until it starts to thicken, it will take about 10 minutes. Really watch the heat, and alternate between medium low and low, so we don’t “scramble” anything.
4. The lemon curd will begin to thicken when it’s just below a simmer (around 170 degrees F).
5. Once you start to see “swampy” bubbles, it’s starting to come together. You might notice that there are bits of zest, and potentially a little egg yolk that cooked together. If this is the case, you can take off the heat at this point, and strain the mixture using a fine mesh sieve. Place a sieve over a medium bowl and pour everything through. Using a ladle or spatula, push as much as you can through. Discard the “bits” remaining in the sieve and return the silky smooth curd liquid to the pot then let cook again for another minute or so.
6.  Add your cubes of butter, let melt into the curd and cook another 1-2 minutes, then remove from the heat and cool then enjoy.
7.  Store in jars or covered containers in the fridge for up to 2 weeks.