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Yields:
8 - 10 serving(s)
Prep Time:
30 mins
Total Time:
3 hrs 30 mins
Tiramisu lovers, get ready to meet the summer take on your favorite dessert. We’re leaving behind the classic coffee-soaked preparation to take this dessert into the world of lemon. I’m not being shy with the lemon here—limoncello, lemon curd, and lemonade are taking center stage in this dessert. If you’re convinced that nothing can compete with the popular Italian classic, I challenge you to dunk your spoon into the layers of zingy custard, mascarpone mixture, and spongy lemony cookies, and then we’ll have a chat.
This dessert feeds a party of 10-plus and only takes about 30 minutes to assemble due to a few ingredient hacks (store-bought limoncello, lemonade, and lemon curd—Bonne Maman is a favorite). That being said, if you’re up for the challenge, make homemade limoncello and really impress everyone. Whether you go the extra mile or utilize my easy hacks, here are a few things to consider when assembling:
The sugar:
Don’t overdo it with the sugar; there’s already added sugar in the limoncello, lemonade, and lemon curd. Only a small bit of confectioners’ sugar is needed to sweeten the mascarpone and whipped cream.
The ladyfingers:
There are two main types of ladyfingers—the hard oblong cookie, and the softer sponge-cake-like “cookie.” I tend to prefer the crispier cookie because it has more surface area and is easier to work with. The cookie feels light and hollow but will hold up to soaking, while the cakier cookies are a little more delicate.
The decorations:
Make this gorgeous for the 'gram! Feel free to pipe the cream, or use a spoon to make pretty swooshes, swirls, and dollops. Because there is a layer of lemon curd, I wanted to ensure it stands out in the center layer and on top. Classic tiramisu has a layer of chocolate cocoa, so for this version, I highlight the lemon with dollops of lemon curd on top. I love using this tool to get beautiful shreds of lemon since it’s a little more dynamic than using a microplane.
Storage:
This is one of those recipes that gets better over time. Allow it to sit 8 to 12 hours before serving. Store the tiramisu for up to 5 days in the refrigerator if you have leftovers. Make sure to cover tightly with plastic wrap or portion into an airtight container.
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Ingredients
- 3 cups
heavy cream
- 3 Tbsp.
confectioners' sugar
- 1 lb.
mascarpone
- 2 tsp.
finely grated lemon zest, plus thinly sliced zest for serving
- 1/4 tsp.
kosher salt
- 2
(7-oz.) boxes ladyfingers (about 48)
- 2 1/2 cups
store-bought lemonade
- 1 1/2 cups
homemade or store-bought limoncello
- 1 1/2 cups
homemade or store-bought lemon curd, divided
Equipment Needed
A piping bag, a large round tip
Directions
- Step 1In the large bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and handheld mixer), beat cream and sugar on medium-high speed until medium peaks form (do not whip to stiff peaks).
- Step 2In a large bowl, mix mascarpone, grated lemon zest, and salt. Add about one-third of whipped cream to mascarpone mixture and fold to combine. Fold mascarpone cream mixture into remaining whipped cream (it will seem loose at this point).
- Step 3In a shallow dish or long container large enough to fit ladyfingers, combine lemonade and limoncello. Dip each ladyfinger into lemonade mixture on both sides for about 1 second. Line the bottom of a 13" x 9" pan with dipped cookies (you should be able to fit 2 rows of 12 ladyfingers vertically). Spread half of cream mixture on top. Gently spread 1 cup lemon curd over, being careful not to blend into cream layer too much (there should be curd peeking out through layers). Repeat with remaining lemonade mixture and ladyfingers. Spread remaining 1/2 cup lemon curd on top. Spoon remaining cream mixture into piping bag fitted with large round tip. Pipe dollops of cream across the top.
- Step 4Refrigerate tiramisu until cold, at least 3 hours and up to overnight. Top with shredded lemon zest.
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