Lemon Tiramisu

Step 1

Place a large bowl in the refrigerator to chill for the whipped cream in a later step. In a small bowl, add the sugar. Zest the lemon into the bowl & massage with your fingers to infuse the sugar.

Step 2

Separate the egg whites from the yolks & add the yolks to a bowl with the lemon-sugar mixture. Whisk until the mixture is light & fluffy.

Step 3

Add the mascarpone & whisk until smooth.

Step 4

Pour in a few tablespoons of limoncello & mix.

Step 5

In a large bowl, add the heavy cream. Whip the cream with an electric whisk until you have thick, soft peaks.

Step 6

Gently fold the whipped cream into the mascarpone mixture & set aside.

Step 7

Juice the lemons & add the juice & remaining limoncello to a shallow bowl.

Step 8

Dunk the biscuits on each side in the limoncello mixture. Arrange a layer in the bottom of a baking dish. You can also prepare your tiramisu in glasses, ramekins or bowls.

Step 9

Pour half of the mascarpone mousse & spread it evenly across the dish. Add half of the lemon curd & swirl it into the mascarpone. Add a second layer of dunked cookies, mascarpone & finish with lemon curd swirls.

Step 10

Cover the tiramisu with plastic wrap & place in the fridge for at least 4 hours or overnight.

Step 11

Serve the tiramisu cold & garnish with lemon zest & lemon slices if desired. Enjoy!