NO COFFEE and NO RAW EGGS makes this rich, creamy, tangy, tart yet sweet dessert the PERFECT cake for your next Sunday dinner. But beware, the flavor is best when the cake has set for a day or so ahead. And the best feature – it’s a NO BAKE recipe. Also BEWARE that the alcohol is NOT baked off in this recipe.
I made them in these cute little parfait style cups for an Eagles function last week and they were a HUGE hit!
LEMON TIRAMISU serves 10-12
1 1/4 cups heavy whipping cream
1 pound marscapone (see notes)
⅓ cup extra fine sugar
2 teaspoons PURE vanilla extract
Zest of 1 lemon
28 ladyfingers (see notes)
½ cup Limoncello
1 cup lemon curd
Lemon curd (recipe below)
Candied lemon slices, garnish They are super EASY to make! (recipe below)
- In a medium bowl, beat the cream with a hand mixer to soft peak stage. Set aside.
- In a separate bowl, beat the mascarpone, sugar and vanilla together until it thickens up and it also reaches a soft peak stage.
- Fold in the lemon zest with a spatula.
- Fold ⅓ of the whipped cream into the mascarpone mixture GENTLY so as not to knock out the air out.
- Fold another ⅓ of the whipped cream into the mascarpone mixture GENTLY so as not to knock out the air out.
- Fold the remaining ⅓ of the whipped cream into the mascarpone mixture GENTLY until all incorporated.
- Quickly dip each cookie into the liqueur (DO NOT SOAK) and lay them side by side in a 9 inch square baking dish, pressing down lightly to make them all level and trim some if necessary.
- Top the cookies with half the mascarpone cream mixture, spreading it evenly with an offset spatula.
- Then spread ½ the lemon curd over the cream. Add another layer of dipped cookies, then spread the remaining curd over the top.
- Pipe or spread the remaining mascarpone mixture over the top of the curd.
- Refrigerate AT LEAST 6 hours or PREFERABLY overnight before serving.
- For nice neat slices, place in the freezer for 45-60 minutes before slicing. Make sure it’s not too firm inside when you serve though as this should be a nice soft set dessert.
- Right before serving, add some candied lemon slices or zest to garnish.
- You can substitute cream cheese for the marscapone, BUT please realize this will slightly affect your flavor. Marscapone is made with cream where as cream cheese is made with milk.
- The number of ladyfingers required will depend on their size. Here in our small town they are difficult to find. Check for them on the cookie aisle. Sometimes they locate them on the international aisle. You can make your own ladyfingers or even substitute sponge cake, cut into fingers. Dry them uncovered overnight on a wire rack.
1 tablespoon grated lemon zest
1⁄2 cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
3⁄4 cup sugar
4 LARGE egg yolks, beaten
- In medium saucepan, mix together lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth.
- Add butter and sugar, bringing mixture to a SLOW boil over medium heat.
- Boil for one minute, stirring constantly.
- In small bowl, with a wire whisk, beat egg yolks until smooth.
- Whisk in a small amount of the hot lemon mixture.
- Pour the egg mixture into the sauce pan, whisking well until well blended.
- Reduce heat to low; cook, stirring constantly, 5 minutes or until thick DO NOT BOIL.
- Pour mixture into medium bowl.
- Cover with saran pressing so there is contact with the surface to prevent a skin from forming as it cools.
- Cool to room temperature.
- Refrigerate 3 hours.
CANDIED LEMON SLICES
1 cup granulated sugar
1 cup water
2 tablespoons FRESH lemon juice
2-3 lemons sliced to 1/8-inch thickness
- In a large saucepan, combine the sugar, water and lemon juice.
- Bring to a boil.
- Reduce to a simmer and add lemon slices in a single layer.
- Simmer over medium-low for 15 minutes, gently flipping once or twice during the cooking process.
- Transfer the lemon slices to a wire cooling rack or waxed paper and let cool.
- Let the candied lemons sit at room temperature for up to 24 hours before storing in an air-tight container.