Meyer Lemon Tiramisu
Fragrant Meyer lemons add a tart touch to the usual rich coffee flavor of tiramisu. This take on the traditional dessert is deliciously decadent, and sure to please friends, family – or just your own appetite for gourmet desserts.
- 2 Meyer lemons juice & zest
- 4 tablespoons limoncello
- 3 tablespoons powdered sugar
Meyer Lemon Curd
- 3 Meyer lemons zest & juice
- 1 cup sugar
- 2 eggs
- 2 egg yolks
- 1/2 cup unsalted butter cut into cubes
- Pinch salt
- 2 large eggs separated
- 1/2 cup heavy cream
- 8 ounces mascarpone cheese
- 1/3 cup sugar
- 24 crisp Italian ladyfingers halved crosswise
- 1 Meyer lemon thinly sliced
- Add the Meyer lemon juice, limoncello and sugar into a shallow bowl or dish with a lip. Allow the sugar to dissolve as you prepare the rest.
Meyer Lemon Curd:
- Add the lemon zest and juice, sugar, eggs and egg yolks, butter, and salt to a medium sized saucepan.
- Heat over a medium setting, stirring constantly, until the mixture begins to thicken and bubble.
- Remove it from the heat, and transfer to a bowl. Strain out any solids from the juice if necessary.
- Transfer to a bowl and cover with plastic wrap, taking care to cover the surface of the curd directly, and avoid creating a skin.
- Refrigerate for at least 1 to 2 hours.
- Whisk the egg whites until they form soft peaks.
- In a separate bowl, beat the cream until it also forms soft peaks.
- In a third bowl, beat together the sugar, marscapone, 5 tablespoons of lemon curd, the egg yolks, and Meyer lemon zest.
- Combine the contents of all three bowls – first the cream into the marscapone mix, then fold in the egg whites last.
- Line the bottom of a 9-inch baking dish with parchment paper.
- Dip each ladyfinger piece in the limoncello mixture, then place into the prepared pan, lining the bottom first.
- Once the bottom is covered – you should use about half – spoon half the marscapone cream mix.
- Dip the remaining ladyfingers in the limoncello mixture and add a layer on top of the marscapone.
- Spoon the rest of the marscapone cream on top.
- Garnish with Meyer lemon slices.
- Cover and refrigerate for at least 2 hours before serving.
Note: If you can’t find limoncello, Cointreau is a good replacement.
Tried this recipe?Let us know how it was!