Ingredients
Lemon Curd
- 120 g Lemon juice (freshly squeezed, plus zest of these lemons)
- 4 Egg yolks
- 150 g Granulated sugar
- 110 g Unsalted butter (room temperature)
Limoncello Syrup
- 60 g Granulated sugar
- 60 g Lemon juice (freshly squeezed)
- 60 g Water (fresh)
- 60 g Limoncello
Limoncello Mascarpone Cream
- 560 g Mascarpone (high-fat, cold)
- 350 g Heavy cream (36% fat, very cold)
- 120 g Powdered sugar (sifted)
- 80 g Limoncello
Assembly
- 24 pieces Ladyfinger cookies
- Chantilly cream (to decorate, use preferred chantilly recipe)
- Fresh lemon slices (for decoration)
- Mint or basil leaves (for decoration)
Instructions
- Make the Lemon Curd: Finely zest the lemons into a small bowl using a microplane grater, then massage the zest with a small amount of granulated sugar. Juice the zested lemons to obtain about 120 g (1/2 cup) of lemon juice. In a heatproof bowl over simmering water (double boiler), combine the lemon juice, egg yolks, and 150 g granulated sugar. Whisk constantly over medium-high heat until the mixture thickens to custard-like consistency, about 8-10 minutes and reaches 80°C (176°F). Remove from heat and strain the curd through a sieve. Gradually mix in room temperature butter chunks until fully incorporated. Fold the lemon zest into the curd. Allow the lemon curd to cool to room temperature before use.
- Prepare the Limoncello Syrup: In a small saucepan, combine 60 g granulated sugar, 60 g fresh lemon juice, and 60 g water. Cook over medium-high heat for 3-4 minutes until the sugar dissolves and the mixture thickens slightly. Remove from heat and stir in 60 g Limoncello. Refrigerate until ready for assembling.
- Make the Limoncello Mascarpone Cream: In a mixing bowl, combine cold mascarpone and very cold heavy cream along with sifted powdered sugar. Whip with an electric hand mixer for 3-4 minutes until the mixture becomes fluffy and pipeable. Slowly add 80 g Limoncello while continuing to whip for another minute to integrate fully. Be careful not to overwhip to avoid breaking the cream.
- Assemble the Tiramisu: Use a container approximately 18 x 24 cm (7 x 9 inches). Divide mascarpone cream into two equal portions and lemon curd into three equal portions, setting aside two-thirds of the curd for decoration. Quickly soak ladyfinger cookies in the Limoncello syrup and arrange 12 pieces side-by-side at the bottom of the container. Spread one third of the lemon curd over the ladyfingers, then half of the mascarpone cream. Repeat the layers with another 12 soaked ladyfingers, lemon curd, and the remaining mascarpone cream. Smooth the top with an offset spatula.
- Chill and Decorate: Refrigerate the assembled tiramisu for at least 4 hours to allow the ladyfingers to soften and flavors to meld. Just before serving, spread the reserved lemon curd evenly over the top. Pipe prepared chantilly cream on the surface. Garnish with fresh lemon slices and mint or basil leaves. Serve immediately. Store any leftovers in an airtight container in the refrigerator for 2-3 days. Freezing is not recommended as mascarpone cream does not freeze well.
Notes
- Use fresh, juicy lemons for best flavor and adequate juice yield.
- Ensure mascarpone and heavy cream are very cold to achieve the ideal whipped cream texture.
- Do not overwhip the mascarpone cream to prevent it from breaking.
- Allow the tiramisu to chill sufficiently for proper texture and flavor melding.
- Store leftovers refrigerated but avoid freezing to maintain texture quality.
- The size of the container can be adapted; an 8×8 inch pan also works.
- Garnish with fresh herbs like mint or basil for aromatic contrast.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
