Meyer Lemon Tiramisu

Meyer Lemon Tiramisu
Meyer Lemon Tiramisu
Print Recipe
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.
Meyer Lemon Tiramisu
Meyer Lemon Tiramisu
Print Recipe
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.
Ingredients
Meyer Lemon Curd
Mascarpone Cream
Garnish:
Servings:
Instructions
  1. 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:
  1. Add the lemon zest and juice, sugar, eggs and egg yolks, butter, and salt to a medium sized saucepan.
  2. Heat over a medium setting, stirring constantly, until the mixture begins to thicken and bubble.
  3. Remove it from the heat, and transfer to a bowl. Strain out any solids from the juice if necessary.
  4. Transfer to a bowl and cover with plastic wrap, taking care to cover the surface of the curd directly, and avoid creating a skin.
  5. Refrigerate for at least 1 to 2 hours.
Marscapone Cream:
  1. Whisk the egg whites until they form soft peaks.
  2. In a separate bowl, beat the cream until it also forms soft peaks.
  3. In a third bowl, beat together the sugar, marscapone, 5 tablespoons of lemon curd, the egg yolks, and Meyer lemon zest.
  4. Combine the contents of all three bowls – first the cream into the marscapone mix, then fold in the egg whites last.
Assembly:
  1. Line the bottom of a 9-inch baking dish with parchment paper.
  2. Dip each ladyfinger piece in the limoncello mixture, then place into the prepared pan, lining the bottom first.
  3. Once the bottom is covered – you should use about half – spoon half the marscapone cream mix.
  4. Dip the remaining ladyfingers in the limoncello mixture and add a layer on top of the marscapone.
  5. Spoon the rest of the marscapone cream on top.
  6. Garnish with Meyer lemon slices.
  7. Cover and refrigerate for at least 2 hours before serving.
Recipe Notes

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

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