INGREDIENTS
- Lemon curd
- 100 ml lemon juice
- 150 g sugar
- 3 eggs
- 50 ml water
- 1 tsp cornstarch
- 50 g butter (optional)
DIRECTIONS
- Combine lemon juice, sugar, and water in a double boiler and bring it to medium/high heat.
- Mix eggs together with cornstarch in another bowl. When the sugar starts to dissolve, add the egg/cornstarch mixture.
- Whisk constantly for 6-9 minutes, until the mixture starts to thicken. Add the butter before taking it off the heat.
- Let is cool down in the fridge with plastic wrap on top- make sure it’s cooled slightly on the countertop, before adding the plastic wrap.
INGREDIDENTS FOR MASCARPONE FILLING
- 2 packages of ladyfingers (about 24-30 pieces)
- 250 g mascarpone cream
- 300 ml whipping cream
- 100 g powdered sugar
- 300 ml warm milk
DIRECTIONS FOR THE FILLING
- Mix together mascarpone, whipping cream, and powdered sugar for 1-2 minutes on high speed. Set in the fridge for at least 15 minutes before using.
- To assemble the tiramisu, soak the lady fingers one by one in the warm milk and place a layer on a deep dish. (18×30 is recommended)
- Spread about 1/4 of the mascarpone cream, followed by half the lemon curd. Spread some mascarpone filling on top and repeat with another layer of lemon curb.
- Remember to save 1/4 cream for the characteristic tiramisu dots on top!
- Sprinkle with some lemon zest and mint leaves and enjoy.
