Tiramisu is a fabulous way to end off an Italian meal, or any meal, really. This version of the classic dessert swaps out the coffee for citrus, giving it a summery twist that you’ll want to eat during any season.
- 1 pound mascarpone cheese, room temperature
- 1 ½ cups heavy whipping cream
- 1 ½ cups lemon curd
- 1 lemon, zested and juiced
- ¼ cup limoncello
- ½ cup water
- ¼ cup sugar
- ¼ teaspoon sea salt
- 2 packets ladyfinger biscuits
- Combine the water, sugar, lemon juice, and lemon zest and bring to a simmer on medium-heat. Allow the syrup to cool and strain out the zest, then add in the limoncello.
- Place a mixing bowl and whisk in the freezer for 5 minutes to chill.
- Pour the cream into the cold bowl and whisk to form stiff peaks.
- In another bowl, mix together the lemon curd and mascarpone until smooth. Then, gently fold in the cream.
- Dip the ladyfingers into the lemon syrup one at a time, placing them in tight rows inside an 8 x 11-inch baking dish.
- Add half the filling on top, spreading all the way to the edges.
- Repeat the process with the remaining ladyfingers and filling.
- Cover and refrigerate the tiramisu for 8 hours or overnight. Top with more lemon zest.