Lemon and Mascarpone Tiramisu

Lemon and Mascarpone Tiramisu

prep time

minutes
cook time

minute
servings
6-8

Ingredients










Cooking Instructions

1

Combine lemon juice and 3 tablespoons powdered sugar in small bowl. Stir to dissolve sugar. Add sherry, if desired. Reserve three (doubled) lady fingers for garnish. Brush bottom of 8-inch square glass dish lightly with lemon juice mixture; place one layer of split ladyfingers, cut side up, over bottom of dish. Brush with half of lemon juice mixture.


2

In large mixer bowl, beat cream until soft peaks form. Beat in 1/4 cup of remaining powdered sugar; set aside. Place cheese in mixer bowl, stir until softened. Gradually beat in remaining 1/4 cup powdered sugar and vanilla. Beat just until light and fluffy. Fold whipped cream into cheese mixture with rubber spatula; set aside. Beat lemon curd and yogurt on medium speed of electric mixer until blended. Spread half of lemon curd mixture over ladyfingers; top with half of cheese mixture. Place another layer of ladyfingers, cut side up over cheese mixture. Brush with remaining lemon juice mixture. Layer with remaining lemon curd and cheese mixtures. Place reserved ladyfingers in food processor or blender; process to fine crumbs and sprinkle over tiramisu. Cover and chill at least 6 hours.


Ingredients










Cooking Instructions

1

Combine lemon juice and 3 tablespoons powdered sugar in small bowl. Stir to dissolve sugar. Add sherry, if desired. Reserve three (doubled) lady fingers for garnish. Brush bottom of 8-inch square glass dish lightly with lemon juice mixture; place one layer of split ladyfingers, cut side up, over bottom of dish. Brush with half of lemon juice mixture.


2

In large mixer bowl, beat cream until soft peaks form. Beat in 1/4 cup of remaining powdered sugar; set aside. Place cheese in mixer bowl, stir until softened. Gradually beat in remaining 1/4 cup powdered sugar and vanilla. Beat just until light and fluffy. Fold whipped cream into cheese mixture with rubber spatula; set aside. Beat lemon curd and yogurt on medium speed of electric mixer until blended. Spread half of lemon curd mixture over ladyfingers; top with half of cheese mixture. Place another layer of ladyfingers, cut side up over cheese mixture. Brush with remaining lemon juice mixture. Layer with remaining lemon curd and cheese mixtures. Place reserved ladyfingers in food processor or blender; process to fine crumbs and sprinkle over tiramisu. Cover and chill at least 6 hours.


Amazingly delicious! My family couldn't stop telling me how good it was! I used Trader Joe's Lemon Curd and I since had a bottle of Limoncello Lemon Liquor... I changed the lemon mixture/syrup, using 1/2 cup of each, lemon juice, water, powdered sugar and Limoncello liqueur. I dipped each cookie very quickly on each side into the syrup.  It was plenty for almost 2 bags/ 7 oz each, of  the crispy type of ladyfingers. I had to double the whole recipe for a large crowd and it fit nicely in a 9 x 12 pan. I also grated white chocolate on top as a garnish. So easy and so delicious! Thank you!
posted by public on 5/4/2016
I tested this recipe for an article, and I lightened it slightly by using non-fat, honey-flavor Greek yogurt in place of whole-milk yogurt. I did not use sherry or sherry extract because I did not want anything to compete with the lemon flavor. I also did not sweeten the lemon juice. I used a 7-ounce package of hard Savoiardi-style ladyfingers, which are easier to find in New Jersey. Since I just had enough ladyfingers for the tiramisu, I topped the dessert with lemon zest instead of crumbs. My changes were all minor, and the recipe was EXCELLENT. We have not been able to stop talking about it (and I keep thinking of it). Thanks for a great recipe that I will make again.
posted by kim_jackson on 4/22/2016
Tagged in: Dessert Mascarpone

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