Why This Recipe Works

Swapping out tiramisu’s typical coffee and chocolate flavor profile for bright lemon puts a sunny springtime spin on the classic dessert. Instead of soaking the ladyfingers in rum and espresso, we dipped them in a combination of limoncello and lemon juice for tartness with a hint of boozy burn. We made a simplified lemon curd and used it to ramp up the dessert’s lemon flavor in two ways: by stirring some into the mascarpone cream (the thickened curd didn’t make the cream too runny, as simply adding juice would) and swirling the rest over the top of the tiramisu in a marbled layer. Chilling the tiramisu for at least 6 hours gave the ladyfingers enough time to soak up liquid from the other elements in the dish, ensuring that they were properly hydrated.

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Before You Begin

The lemon curd was developed for this recipe; do not substitute another lemon curd. Do not allow the mascarpone to warm to room temperature before using; it has a tendency to break if allowed to do so. Be certain to use hard, not soft, ladyfingers.

Instructions

Whisk ⅔ cup (4⅔ ounces) sugar, 2 large eggs and 2 large egg yolks, and pinch table salt in medium bowl until smooth. Heat ½ cup lemon juice in small saucepan over medium heat until hot and just bubbling around edges, 1 to 2 minutes. Whisking constantly, slowly pour hot lemon juice into sugar mixture and whisk until smooth. Transfer mixture to now-empty saucepan and cook over medium heat, stirring constantly with wooden spoon or silicone spatula, until mixture is thick enough to cling to spoon and registers 170 degrees, about 3 minutes.

Immediately remove pan from heat and pour curd through fine-mesh strainer into small bowl (you should have 1 cup). Press lightly greased parchment paper directly on surface of curd and refrigerate until cool, at least 30 minutes or up to 24 hours.

Using stand mixer fitted with whisk attachment, whip 8 ounces (1 cup) mascarpone cheese on medium speed until no lumps remain, 1 to 1½ minutes, scraping down bowl once or twice. Add remaining ⅛ teaspoon table salt and ¾ cup lemon curd and continue to whip until just combined and no visible streaks of curd remain, about 1 minute longer. Transfer to large bowl and set aside.

In now-empty mixer bowl, whip ¾ cup heavy cream on medium speed until frothy, 1 to 1½ minutes. Add remaining 1 tablespoon sugar; increase speed to high; and continue to whip until cream holds stiff peaks, 1 to 1½ minutes longer. Fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.

Combine ⅓ cup limoncello, 2 tablespoons water, and remaining ⅓ cup lemon juice in wide bowl or baking dish. Place 7 ounces (26 to 34) dried ladyfingers on counter. Working with half of the ladyfingers, drop one at a time into limoncello mixture, roll (do not submerge; rolling should take 2 to 3 seconds for each cookie), remove, and shake off excess liquid. Place soaked cookie in 8-inch square glass or ceramic baking dish. Continue rolling and shaking ladyfingers and arranging them in single layer, breaking or trimming as needed to fit neatly into dish.

Spread half of mascarpone mixture over ladyfingers; use offset spatula to spread mixture to sides and into corners of dish and smooth surface.

Repeat dipping and arranging remaining ladyfingers; spread remaining mascarpone mixture over ladyfingers. Wipe edges of dish with dry paper towel. Dollop remaining ¼ cup lemon curd evenly on top of mascarpone in 9 places. Using small spatula or back of spoon, smear curd to create marbled design. Cover and refrigerate for 6 to 24 hours. Cut into pieces and serve chilled.