2C (15.88 oz) (450 gr)mascarpone cheese,at room temperature
1 1/2Cof the lemon curd (that you're making for the recipe with the ingredients above)
The zest and juice or 1 lemon or lime
For the lemon syrup and to assemble:
1/2C (4 fl oz) (120 ml)water
1/4C (1.77 oz) (50 gr)white sugar
The peel and juice of 1 lemon or lime
1/4C (2 fl oz) (60 ml)limoncello (optional)
40lady fingers, for tiramisu
Instructions
For the lemon curd:
Place 2 cups of water in a medium saucepan and bring to medium-high heat to heat through. Separately, in a medium heatproof bowl, place the eggs with the egg yolks, sugar, salt, zest and lemon juice. Mix using a hand whisk until all the ingredients are integrated.
When the water in the pot has boiled, lower the heat to low to continue heating. Place the bowl on top of the pot (without the bowl directly touching the water) and cook the lemon curd in a double boiler for about 10 minutes, stirring constantly with a rubber spatula until the cream thickens and is very smooth. If after 10 minutes the cream does not thicken, turn up the heat and continue cooking until you get the desired texture.
Once the cream is ready, remove the bowl from the heat and add the butter while the cream is still hot. Mix with a hand whisk until the butter is completely melted and the cream is smooth and homogeneous.
Optionally, the lemon cream can be passed through a strainer to remove any lumps, even if they are minimal. Cover the cream with plastic wrap that touches its surface to prevent it from drying out and forming a crust. Then refrigerate it while preparing the rest of the recipe.
For the lemon syrup:
In a small saucepan, place the water with the sugar, lemon peel and lemon juice. Bring the pot to medium heat and cook for about 3-4 minutes until the mixture boils.
Remove the pot from the heat to allow the syrup to cool completely. If you want to add limoncello, this is the time to do it.
For the filling:
In a large bowl, place the very cold whipping cream with the powdered sugar and beat with an electric mixer for 3-4 minutes until stiff peaks form. It is important to beat only to this point and not more than that.
Separately, in another large bowl add the mascarpone cheese with 1 1/2 cups of the lemon curd and the zest and juice of 1 lemon. Beat with the same electric mixer for 2 minutes until very smooth.
Carefully add the whipped cream in 2 additions to the bowl with the mascarpone cheese. Mix with a rubber spatula until both mixtures are integrated and there are no lumps. At the end you will have a very smooth and creamy filling.
To assemble:
Use a large rectangular mold of approximately 11.80 inches x 7.90 inches (30 cm x 20 cm) that is not made of metal, it can be made of glass, plastic or ceramic.
Dip, lengthwise, half of the cookies in the lemon syrup one by one, then place them in tight rows inside the mold and form the first layer of the lemon tiramisu.
Add half of the filling on top and spread it evenly with a rubber spatula to cover the entire layer of cookies.
Repeat the above steps to form another layer of cookies and add the rest of the filling on top. Once the tiramisu is assembled, cover it with plastic wrap. In the end you can add a final layer of lemon curd on top.