Equipment
- 1 9x13 glass Pyrex baking dish or similar size ceramic or glass dish
Creamy, smooth, rich, sweet, fluffy and zesty lemon tiramisu. Layered between rows of limoncello-dipped lady fingers. Topped with a sweet and tart lemon curd.
Ingredients
Lemon curd:
- 1 cup sugar you could use sugar-free alternative here
- 2/3 cup lemon juice About 3 large lemons
- 6 egg yolks
- 1 ½ tablespoons lemon zest
- ½ teaspoon vanilla
- ¼ teaspoon salt
- 6 tablespoons salted butter about 1/2 cups, room temp
Filling:
- 680 gram mascarpone cheese about 24 oz
- ½ cup powdered sugar sugar-free alternative could be used
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1.5 cups cold heavy cream
- 1 cup lemon curd around half of the pre-made curd
- 28 ladyfingers about 2 packs, depending on the brand, you can use gluten-free or homemade low-carb, see in notes
- 1-2 cups limoncello or lemon liqueur, for dipping, see notes for alcohol-free option
Instructions
Lemon curd:
- In a medium sized saucepan combine sugar, lemon juice and zest, egg yolks, vanilla and salt. Whisk constantly over medium-high heat for 10 minutes, or until thickened. Once thickened, remove from heat and stir in the butter until melted. Transfer the mixture to a separate bowl and cool completely.
- Cover with plastic wrap - making sure the plastic wrap is resting on top of the custard, then place into the fridge to chill until ready to use.
Filling:
- In the bowl of a stand mixer fitted with a paddle attachment combine mascarpone cheese, powdered sugar, vanilla and salt. Beat together on medium speed for 2 minutes, until smooth.
- Transfer the mixture into a separate bowl. Use the same stand mixer bowl to whisk the heavy cream on medium-high speed for about 3 minutes, until stiff.
- Remove the mixing bowl from the stand mixer and add in the mascarpone mixture. Fold in using a rubber spatula. Add half of the lemon curd to the bowl and fold in using a rubber spatula.
Assembly:
- Spread a thin layer of the filling onto the bottom of a 9x13” baking dish. Quickly dip - do not soak - ladyfingers, one by one into the limoncello. Place the dipped lady fingers into the bottom of the baking dish, until it is fully covered. Spoon ½ of the filling mixture on top of the lady fingers in an even layer. Add another layer of dipped ladyfingers on top of the filling, then top with the remaining filling.
- Spoon the remaining lemon curd on top of the filling mixture. Cover with plastic wrap and place into the fridge to chill for at least 8 hours or overnight.
Notes
Here is a recipe for gluten-free ladyfingers and one for keto ladyfingers.
Alcohol-free limoncello alternative
- It's essentially a homemade lemon syrup. It will capture the essence of limoncello's bright lemon flavour without the alcohol content. This syrup can be used to infuse the ladyfingers in your cake with a delightful lemony taste.
- You will need 1 cup water, 1 cup sugar, zest of 2 lemons, 3/4 cup lemon juice.
- In a small saucepan, combine the water, sugar, and lemon zest. Bring the mixture to a boil over medium heat, stirring until the sugar completely dissolves. Once the sugar is dissolved, reduce the heat and simmer for about 5 minutes to infuse the zest's flavour into the syrup. After simmering, remove the saucepan from heat and stir in the fresh lemon juice. Allow the syrup to cool to room temperature. Then, strain it to remove the zest. This step ensures a smooth syrup.
- Pour the syrup into a clean bottle or jar and store it in the refrigerator. It can be used as needed for recipes, drinks, or desserts.
Nutrition
Calories: 680kcal | Carbohydrates: 48g | Protein: 9g | Fat: 46g | Saturated Fat: 28g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 259mg | Sodium: 224mg | Potassium: 85mg | Fiber: 0.4g | Sugar: 30g | Vitamin A: 1679IU | Vitamin C: 6mg | Calcium: 126mg | Iron: 1mg
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