This is my spin on of one of my favorite desserts: tiramisu. You may know that I love anything lemon, so I thought it would be fun to give a lemony twist to tiramisu. I use ladyfingers just like you do in tiramisu, but I soak them in a limoncello simple syrup and layer them with Meyer lemon curd and a vanilla bean mascarpone cream.
| Level: | Easy |
| Total: | 4 hr 35 min |
| Active: | 50 min |
| Yield: | 9 servings |
| Level: | Easy |
| Total: | 4 hr 35 min |
| Active: | 50 min |
| Yield: | 9 servings |
Ingredients
- 5 large egg yolks
- 1 cup granulated sugar
- 1/2 cup fresh Meyer lemon juice (or use regular)
- Pinch kosher salt
- 6 tablespoons unsalted butter, cut into small pieces
- 1 cup granulated sugar
- 1/2 cup limoncello
- 1 1/2 cups heavy cream
- 1/2 vanilla bean, seeds scraped
- 1/2 cup granulated sugar
- One 8-ounce container mascarpone, at room temperature
- One 7-ounce package ladyfingers (24 cookies)
- Lemon peel curls, for garnish, optional
Instructions
- Make the lemon curd: Bring a medium saucepan of 2 inches of water to a boil; place a bowl on top and reduce the heat to maintain a simmer. Whisk together the egg yolks, sugar, lemon juice and salt in the bowl. Cook, whisking constantly, until the mixture thickens, about 10 minutes. Remove the bowl from the double boiler and add the butter, stirring until it melts. Cover the surface of the curd directly with plastic wrap and place in the refrigerator to cool.
- Make the simple syrup: Combine the sugar and 1 cup water in a small saucepan over medium-high heat. Simmer until the sugar dissolves, about 5 minutes. Remove from the heat and add the limoncello. Transfer to a shallow dish and refrigerate to cool.
- Make the mascarpone cream: Combine the cream, vanilla bean seeds and sugar in a large bowl and beat with an electric mixer until soft peaks form. Add the mascarpone and beat until stiff peaks form.
- Assemble the trifle: Dip each side of each of the ladyfingers in the limoncello simple syrup and arrange in a single layer in an 8-inch square baking dish. Top with half of the lemon curd and half of the mascarpone cream. Repeat the layers. Cover and refrigerate for at least 3 hours or up to overnight. Garnish with the lemon peel curls, if using.
Nutrition Facts
| Serving Size | 1 of 9 servings |
| Calories | 668 |
| Total Fat | 35 g |
| Saturated Fat | 21 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 0 g |
| Sugar | 63 g |
| Protein | 7 g |
| Cholesterol | 241 mg |
| Sodium | 143 mg |
| Serving Size | 1 of 9 servings |
| Calories | 668 |
| Total Fat | 35 g |
| Saturated Fat | 21 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 0 g |
| Sugar | 63 g |
| Protein | 7 g |
| Cholesterol | 241 mg |
| Sodium | 143 mg |
Reviews
Excellent lemon fix
Outstanding recipe !! If your ingredients are cool they will not curdle.
I couldn’t find ladyfingers so used shortcakes instead. It was fabulous! Will be making this again for sure.
Loved this! Made it for a dinner party and it was a big hit. I followed the recipe with exception of using vanilla extract and a little cornstarch slurry to thicken the curd. I made the curd and limoncello syrup the day before and then assembled the next morning . It was delicious!
This recipe didn’t work for me. Our household doesn’t have vanilla bean money, so we used vanilla extract. The mascarpone cream curdled instantly despite ingredients being at correct temperature. I fixed it using the double boiler but then it just curdled again. I guess we’ll have to pinch some pennies and try another time.
Please STOP rating recipes unless you made/tried them….