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Ingredients
Scale
- 3/4 cup granulated sugar
- 3/4 cup freshly squeezed lemon juice (4 lemons)
- 3/4 cup water
- 1 batch lemon curd (divided)
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla bean paste or regular vanilla extract
- 2 (8-ounce) containers mascarpone
- 1–1/2 cups heavy cream
- 2 (7-ounce) boxes ladyfingers
Instructions
- Combine sugar, water, and lemon juice in a pot over medium heat until sugar dissolves. Cool in a shallow bowl.
- In a stand mixer, beat egg yolks, sugar, salt, and vanilla at medium speed until smooth and creamy. Add mascarpone and combine briefly. Scrape down the sides.
- Pour in heavy cream and beat at medium-high until soft peaks form. Mix in 1/2 cup lemon curd gently with low speed and finish by folding with a spatula.
- Dip each ladyfinger in lemon soak briefly, counting to three, then arrange in a pan. Spread 1/3 of remaining lemon curd and half of cream mixture on top. Repeat layers with ladyfingers, lemon curd, and remaining cream mixture.
- Cover and refrigerate for at least 6 hours, preferably overnight.
- Spread the remaining lemon curd on top, cut, and serve cold, dusted with powdered sugar if desired.
Notes
Ensure that the ladyfingers are not soaked for too long to avoid them falling apart.
For the best flavor, refrigerate the Tiramisu overnight before serving.
- Prep Time: 45 minutes
- Cook Time: 765 minutes
- Category: Desserts
- Method: No-bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg