Lemon Tiramisu

Lemon Tiramisu

Hey!

Do you like tart lemon desserts? I do, the pucker-ier the better!  I made a wonderful dessert for Easter evening.
I found this Lemon Tiramisu recipe in  Southern Living Magazine.  I changed it up a tad.  They made theirs in shot glasses to serve 24 people and I made mine in a large bowl.  I've included the links to the original recipes online and in that recipe, you will find the directions for layering the dessert into shot glasses.

Everyone at my house loved it!  I would suggest that you make the lemon curd the day before so you don't have as much to do when you put it together. 

Lemon Tiramisu  

Ingredients

• 1 (8-oz.) container mascarpone cheese 
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 1 cup whipping cream
• 2 (3-oz.) packages ladyfingers
• 1 1/2 cups lemon curd (see recipe below)
• 24 fresh raspberries
• 24 small fresh mint sprigs

Preparation

1. Stir together first 3 ingredients just until blended.  

2. Beat whipping cream at medium speed with an electric mixer until soft peaks form; fold into cheese mixture.

3. Layer ladyfingers into the bottom of the bowl.  Next, spoon half of the lemon curd onto the ladyfingers spreading it around. Next, layer half of the mascarpone mixture on top.  Repeat the layers once with remaining ladyfingers, lemon curd, and mascarpone mixture. Top it with raspberries and mint. Cover and chill 2 hours.  ( Mine took 1-1/2 hours.)

Southern Living recipe February 2013 

Lemon Curd

Ingredients

• 6 lemons (I needed only 5)
• 1/2 cup butter, softened 
• 2 cups sugar 
• 4 eggs 

Preparation

1. Grate zest from lemons to equal 2 Tbsp. Cut lemons in half; squeeze juice into a measuring cup to equal 1 cup.
2. Beat butter and sugar at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition; stir in zest. (Mixture will look curdled.) Transfer to a 3-qt. microwave-safe bowl if using microwave method.
3. Microwave Method: Microwave at HIGH 5 minutes, stirring at 1-minute intervals. Microwave, stirring at 30-second intervals, 1 to 2 more minutes or until mixture thickens, coats the back of a spoon, and starts to mound slightly when stirred.
4. Place heavy-duty plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an airtight container in refrigerator up to 2 weeks.
5. Stove-Top Method: Prepare as directed through Step 2, transferring mixture to a heavy 4-qt. saucepan. Cook over medium-low heat, whisking constantly, 14 to 16 minutes. Proceed as directed in Step 4. ( I used this method instead of the microwave.)

Southern Living Recipe February 2013

I hope you enjoy this springtime dessert!

I'd love to hear back if you made it and what you thought.

Blessings,

Mimi

"Know also that wisdom is sweet to your soul; if you find it, 

there is a future hope for you, and your hope will not be cut off."  

Proverbs 24:14  NIV Bible