Lemon anything is a personal favorite of mine. Now, mix a little lemon with mascarpone and whipping cream and I am swooning. If you are looking for a decadent and delicious spring recipe that you can make in advance... look no further. Please note, this is a boozy recipe so not for the kiddo's.
The Syrup
1 ¼ cups water
⅓ cup sugar
1 cup limoncello
3 tablespoons lemon juice
In a non reactive saucepan, combine the water and sugar and stir over medium-high heat until dissolved. Remove from the heat and stir in the limoncello and lemon juice. Let cool.
The Layers
2 7 ounce bags of ladyfingers (buy in your local grocery)
24 oz mascarpone cheese
14 oz prepared lemon curd (make your own or buy in the grocery store)
⅓ cup limoncello
4 tablespoons lemon juice
2 cups heavy whipping cream
⅓ cup granulated sugar
Use a hand or stand mixer on medium-low to combine the mascarpone cheese and the lemon curd until combined. Add the limoncello and the lemon juice and mix again. Set aside.
In a separate large bowl beat the heavy whipping cream and sugar until stiff peaks form. Take about ⅓ of the whipped cream and fold it into the mascarpone mixture slowly. Gently fold in the rest until combined.
Dip each ladyfinger, one at a time, into the syrup. A couple seconds will do it.
Arrange each ladyfinger in a 9x13 pan (non reactive dish like glass or stainless steel) in a single layer. Cut ladyfingers to fit as needed.
Spread half of the mascarpone cream over the first layer of ladyfingers and smooth the top. Now make another layer and top with the mascarpone mixture.
Cover the dish and refrigerate at least 4 hours, overnight is even better.
The Topping
1 cup heavy whipping cream
2-3 tablespoon powdered sugar (depending on how sweet you like it)
1 lemon, zested
Beat the heavy cream and powdered sugar in a large bowl until stiff peaks form.
You can pipe this mixture onto the chilled Tiramisu if you're feeling fancy or simply dollop it on. Sprinkle with lemon zest. Top with raspberries if you like and enjoy!
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