Lemon Cream Tiramisu

Ingredients:

For Lemon Cream:

• 4 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 8 ounces mascarpone cheese
• 1 cup heavy cream

For Assembling Tiramisu:

• 1 cup brewed espresso or strong coffee, cooled
• 1/4 cup limoncello liqueur (optional)
• 24-30 ladyfinger cookies
• Lemon zest, for garnish
• Fresh berries, for garnish (optional)

Instructions:

Making Lemon Cream:

1. In a heatproof bowl, whisk together the egg yolks and sugar until well combined.
2. Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water.
3. Slowly whisk in the lemon juice and lemon zest into the egg mixture.
4. Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon, about 8-10 minutes.
5. Remove the bowl from heat and let the mixture cool to room temperature.
6. Once cooled, whisk in the mascarpone cheese until smooth and well combined.
7. In a separate bowl, whip the heavy cream until stiff peaks form.
8. Gently fold the whipped cream into the lemon-mascarpone mixture until fully incorporated. Set aside.

Assembling Tiramisu:

1. In a shallow dish, combine the brewed espresso or coffee with the limoncello liqueur (if using).
2. Dip each ladyfinger into the espresso mixture briefly, ensuring they are moistened but not soaked.
3. Arrange a layer of dipped ladyfingers in the bottom of a 9×9 inch dish or a similar-sized serving dish.
4. Spread half of the lemon cream mixture over the layer of ladyfingers, smoothing it out with a spatula.
5. Repeat with another layer of dipped ladyfingers and the remaining lemon cream mixture.
6. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set.
7. Before serving, garnish the top of the tiramisu with lemon zest and fresh berries, if desired.
8. Slice and serve chilled. Enjoy your refreshing Lemon Cream Tiramisu!