Meyer Lemon Tiramisu

Meyer Lemon Tiramisu

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.
Course Dessert
Cuisine Italian

Ingredients
  

  • 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

Mascarpone Cream

  • 2 large eggs separated
  • 1/2 cup heavy cream
  • 8 ounces mascarpone cheese
  • 1/3 cup sugar
  • 24 crisp Italian ladyfingers halved crosswise

Garnish:

  • 1 Meyer lemon thinly sliced

Instructions
 

  • 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.

Marscapone Cream:

  • 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.

Assembly:

  • 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.

Notes

Note: If you can’t find limoncello, Cointreau is a good replacement.
Keyword Meyer lemons
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