Zesty Lemon Tiramisu

Zesty Lemon Tiramisu

Equipment

8 × 8 inch square pan; small saucepan; fine-mesh sieve; mixing bowls; electric hand mixer or stand mixer; offset spatula.

Ingredients

For the lemon curd

• 2 whole eggs (about 100 g without shells)
• 2 egg yolks (about 36 g)
• 150 g granulated sugar
• 120 ml fresh lemon juice
• 1 tbsp finely grated lemon zest
• 115 g unsalted butter (cold, cubed)
• A pinch of salt

For the lemon dipping syrup

• 240 ml water
• 100 g granulated sugar
• 60 ml fresh lemon juice
• 1 tsp vanilla extract

For the mascarpone cream

• 475 g pasteurized mascarpone cheese (cold)
• 240 ml heavy whipping cream (35% M.F., cold)
• 80 g powdered sugar (sifted)
• 85 g of the prepared lemon curd (completely cold)
• 1½ tsp vanilla bean paste

For the layers and topping

• 24–30 ladyfingers (Savoiardi; enough for 2 layers)
• Remaining prepared lemon curd (after reserving 85 g for the cream)

Instructions

Make the curd and syrup

1. Cook the curd: Whisk eggs, yolks, sugar, lemon juice, zest, and salt in a small saucepan. Cook over medium-low heat, stirring constantly, for 8–10 minutes, until thick enough to coat the back of a spoon and about 82°C (180°F). Do not let it boil.
2. Finish and cool: Remove from the heat and whisk in the cold butter a few cubes at a time, until smooth. Strain into a bowl, cover the surface directly with food wrap, and refrigerate until completely cold. Weigh out 85 g for the cream; reserve the rest for the topping.
3. Make the syrup: Heat water and sugar in a clean saucepan, stirring until dissolved. Remove from the heat and stir in lemon juice and vanilla extract. Cool completely before dipping.

Whip the cream

1. Chill the tools: Place the mixing bowl and whisk in the freezer for 5 minutes.
2. Mix: Briefly beat the cold mascarpone, powdered sugar, and 85 g chilled curd on low speed, just until smooth.
3. Whip: With the mixer on low, gradually pour in cold whipping cream and vanilla bean paste. Increase to medium and beat until the cream holds firm peaks. Stop as soon as it holds its shape; overbeating can make it grainy.

Layer and chill

1. Dip: Dip each ladyfinger into cooled syrup for about 1 second per side, then lift out immediately. Arrange a snug layer in the pan, trimming pieces to fit.
2. Layer: Spread half the mascarpone cream over the ladyfingers. Repeat with a second layer of dipped ladyfingers and the remaining cream. Smooth the surface.
3. Top: Stir the reserved cold curd until smooth. Spoon it over the cream in small dollops and gently spread to the edges with an offset spatula. Keep it cool so the cream stays firm.
4. Set and serve: Cover without touching the topping and refrigerate for at least 8 hours or overnight. Slice into 9–12 squares and serve chilled.