Easy Lemon Tiramisu Recipe

Easy lemon tiramisu recipe made besides eggs! Creamy lemon mascarpone filling layered with female fingers, limoncello, and lemon curd.

INGREDIENTS

For Tiramisu Filling:

• 16 oz mascarpone cheese, chilled
• zest from two lemons
• 2 tsp vanilla extract
• 1 cup confectioner’s sugar
• 2 cups heavy whipping cream, nicely chilled
• 1 cup home made lemon curd

For Limoncello Syrup:

• 1/2 cup lemon juice
• 1/2 cup limoncello liqueur
• 1 cup water

For Dessert:

• 45 girl finger cookies
• 1 1/4 cups selfmade lemon curd
• 1 lemon, sliced; for garnish

For Whipped Cream:

• 1 cup heavy whipping cream
• 1/4 cup confectioner’s sugar
• 1 tsp vanilla extract

INSTRUCTIONS

Making the Lemon Curd:

1. Prepare 1 recipe of my authentic Homemade Lemon Curd. You’ll want some for the filling and some for the topping.
2. Allow the lemon curd to cool definitely in the refrigerator. This can be made beforehand of time and saved in the fridge.

Making the Filling:

1. Place the mascarpone cheese into a giant mixing bowl. I don’t advise warming the cheese; use it straight from the fridge. Add the confectioner’s sugar, vanilla extract, and lemon zest.
2. Beat the cheese for three to 4 minutes on medium velocity till it’s thick and creamy. Gradually commence including the chilled heavy cream, about ½ cup at a time, whisking after every addition.
3. Once all the heavy cream is added, proceed to whisk the filling for a few minutes, till it’s thick and fluffy.
4. Add 1 cup of chilled lemon curd to the filling and combine till it’s totally included into the filling.

Assembling the Tiramisu:

1. You can bring together the dessert by using layering the cookies and filling into a casserole pan, a giant trifle bowl, or character dessert cups.
2. In a shallow bowl or tray, mix the lemon juice, limoncello, and water. Dip every woman finger cookie temporarily into the mixture, soaking it simply until the cookie is tender on the outdoor however NOT absolutely soggy and soaked through.
3. Layer the cookies into the casserole tray in a single layer. Add 1/2 the organized tiramisu filling over the cookies and use a spatula to unfold it evenly to the edges.
4. Add a 2nd layer of cookies, accompanied via the ultimate filling. Pour the closing lemon curd (approximately 1 ¼ cups) over the pinnacle and clean it with a spatula.

Chilling, Garnishing, & Serving:

1. Refrigerate the lemon tiramisu for at least 6 hours, or overnight.
2. Once the lemon tiramisu has chilled and set, whip up a easy whipped cream to garnish the top. Simply whisk collectively chilled heavy cream, confectioner’s sugar, and vanilla for a few minutes to stiff peaks.
3. Pipe the whipped cream on pinnacle of the tiramisu, then garnish with lemon slices. Cut the dessert into squares, raise with a spatula, then enjoy!

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