Prep Time::45 mins
Additional Time:: 6 hrs 15 mins
Total Time:: 7 hrs
Servings::14
Yield::1 9×13-inch dish
Ingredients
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Lemon Curd
1 1/2 cups lemon juice
2 cups white sugar
4 eggs
4 egg yolks
1/8 teaspoon salt
1 cup unsalted butter, cut into cubes
1/2 teaspoon vanilla extract
Syrup
1 1/2 cups white sugar
3 (1-inch) strips of lemon peel
1/2 cup lemon juice
2/3 cup limoncello liqueur
Mascarpone Layer
2 cups heavy cream
1/2 cup powdered sugar
24 ounces mascarpone cheese
1 tablespoon lemon zest
10 ounces crisp ladyfingers (about 39 larger or 57 smaller ladyfingers)
Directions
Gather Ingredients.
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For Lemon Curd: Combine lemon juice, 2 cups white sugar, eggs, egg yolks, and salt in a large non-reactive saucepan.
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Cook, stirring constantly, over medium until mixture thickens and starts to bubble. Cook over medium-low heat for 2 minutes more. Remove from heat.
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Strain through a fine mesh sieve into a medium bowl.
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Stir in butter and vanilla. Cover surface with plastic wrap. Refrigerate 1 to 2 hours or until chilled**. (Lemon curd can be made up to a week ahead.) Reserve 1/4 cup lemon curd before assembling tiramisu.
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For Syrup: Combine 1 1/2 cup sugar, lemon peel, lemon juice and limoncello in a small non-reative* saucepan. Bring to a boil over medium-high heat, stirring occasionally. Cook until sugar melts.
Recipe Tip
Remove the zest from the lemons before juicing them, You will need 3 (1-x 2 ½ inch) strips for the lemon syrup and 1 tablespoon zest for the mascarpone layer.
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Discard the lemon peel. Transfer syrup to a glass bow or 4-cup glass measuring cup. Set syrup aside to cool.
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For Mascarpone Layer: Beat cream and powdered sugar in a large bowl until stiff peaks form. Set aside.
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Beat mascarpone and lemon zest in an extra-large bowl until combined and creamy. Fold in 3/4 cup lemon curd.
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Fold the whipped cream into the mascarpone mixture in three batches, folding gently until everything is combined.
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Arrange half of the ladyfingers in a single layer on the bottom of a 9×13-inch baking dish, trimming ladyfingers as needed. Generously brush or drizzle half the syrup over the ladyfingers.
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Top the ladyfingers with half of the remaining lemon curd.
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Layer half of the mascarpone filling over lemon curd.
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Repeat with remaining lady fingers, lemon curd, and mascarpone filling.
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Drizzle reserved lemon curd over tiramisu. (You will use about 10 oz. ladyfingers. Save remaining ladyfingers for another purpose.)
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Cover with plastic wrap and chill in the refrigerator at least 8 hours or overnight before serving. Slice and enjoy!
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