Lemon Tiramisu — ALANA SMITH

Nov 8

Nov 8 Lemon Tiramisu

For all the lemon lovers, this easy-peasy recipe is for you!

RECIPE NOTES: This recipe is best prepared a day in advance, but a couple of hours in the fridge works too. I have included a large batch homemade lemon curd recipe, but feel free to use a shop-bought one instead (you need about 2 - 3 cups of lemon curd, depending on how tangy you like it). If you are very organized, the lemon curd can be made a couple of days in advance.

Enough for about 8 - 10 servings

LEMON CURD

lemon juice, 250ml (1 cup) - the juice of about 4 - 5 lemons (depending on their size)

eggs, 6

sugar (caster), 300g (1 + ½ cup)

cornflour, 30ml (2 tablespoons) + 60ml (¼ cup) cold water

butter (unsalted), 200g

MASCARPONE CREAM LAYER

mascarpone, 500g

sweetened condensed milk, 395g (1 tin)

TO ASSEMBLE

ladyfinger biscuits, 200g (approximately)

milk, 250g (1 cup) - lukewarm

white chocolate - to taste - for decoration on top (optional)

1. To make the lemon curd, combine the lemon juice (250ml/1 cup), eggs (6), caster sugar (300g/1 + ½ cup) and cornflour (30ml/2 tablespoons) mixed with 60ml (¼ cup) cold water in a heat proof mixing bowl then place it over a medium saucepan of simmering water (making sure the surface of the water does not touch the bowl).

2. Whisk by hand for a few minutes until the mixture thickens (until it reaches about 75 - 77°C if you have a thermometer).

3. Add the unsalted butter (100g) and whisk until smooth - it will still look somewhat runny - it thickens as it cools.

4. Place a sieve over a heat proof bowl and pour the thick, cooked lemon curd through the sieve to ensure it is smooth.

5. Cover and refrigerate until cool.

6. For the mascarpone cream layer, mix together the mascarpone (500g) and condensed milk (1 tin) until thick and smooth (using either a large mixing bowl and a hand whisk or using a free-standing mixer fitted with a whisk attachment - if using an electric mixer just be careful not to overwhip the mixture, about 1 - 2 minutes is enough). Set aside until needed.

7. To assemble, dip a few ladyfinger biscuits one by one into the lukewarm milk (you need about 1 cup altogether) and arrange a layer at the bottom of a large dish.

8. Spoon half the mascarpone mixture over the biscuit layer.

9. Spoon half the cooled lemon curd over the mascarpone layer.

10. Repeat the layering with a layer of dipped ladyfinger biscuits next, followed by the remainder of the mascarpone mixture, then lastly the remainder of the lemon curd.