Lemon Tiramisu
Lemon Curd 40-50 Lady Fingers (Savoiardi if can)
3 lemons 1 ½ cups whipping cream
1 ½ cups white sugar 4-5 Tbsp. sugar
1 stick butter, softened 1 15 oz. Mascarpone cheese
2 whole eggs
2 egg yolks Lemon Sauce-1/4 cup Lemoncello OR
½ cup fresh lemon juice 2 Tbsp. Lemon juice
Dash of salt 2 Tbsp. water
2-3 Tbsp. sugar
For the Curd: Remove the zest of the 3 lemons with a carrot peeler, trying not to catch the white pith. Put the zest and sugar in a food processor. Pulse until the zest is finely chopped and mixed well with the sugar. Set ½ cup aside for topping. Cream the butter with a mixer then add the sugar and lemon mixture. Add the eggs and egg yolks, 1 at a time then add the lemon juice and dash of salt. Mix thoroughly. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 8 minutes), stirring continuously. The lemon curd with thicken just before it simmers. Remove from heat and cool. Lemon Sauce: If you use Lemoncello, make sure it is a good Italian brand. If not, mix the lemon juice, water and sugar in a small saucepan and bring to a boil. Stir until thickened a few minutes and all sugar has dissolved. Let it cool. Now for the Tiramisu: Whip the cream in a large bowl with 2 tablespoons of sugar until thick and soft peaks form. In another bowl, cream the mascarpone with additional 2-3 tablespoons of sugar until mixed. Mix in ¼ of the cream into the mascarpone. Using a rubber spatula, fold remaining whipped cream in. Set aside. Place a layer of lady fingers on the bottom of a 13 X 9 X 2” serving dish. Drizzle a few tablespoons of Lemoncello or Lemon Sauce on Lady Fingers. Spoon ½ of the Lemon curd, followed by ½ of the cream mixture. Repeat layers again: Lady fingers, Sauce, Curd & Cream. Refrigerate until set (4 hours or overnight). When you slice to serve, sprinkle some of the reserved sugar & lemon mixture that you set aside. Yumm!!!
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