Lemon Tiramisu 🍋🍋🍋

Name: Lemon Tiramisu 🍋🍋🍋
Total time: 3600 s
Yield: 12 servings
Ingredients: 1 package ladyfingers; Milk, as needed for soaking; 4 egg yolks; 1 cup sugar (200 grams); 2 cups mascarpone (500 grams); 1 tablespoon gelatin (10 grams); 1 packet vanilla sugar; 2 cups sweetened non-dairy whipped topping (500 ml); 1/2 cup water (100 ml); Lemon curd; 3 eggs; 1/4 cup cornstarch (30 grams); Juice and zest of 1 large lemon; 3/4 cup water (200 ml); 1/3 cup sweetened condensed milk (100 grams)

Ljubica Milutinovic @ljubica71

Padova

A cake with a fresh flavor, made with ladyfingers, mascarpone cream, and lemon curd. Four layers of pure delight.

Ljubica Milutinovic @ljubica71

Padova

A cake with a fresh flavor, made with ladyfingers, mascarpone cream, and lemon curd. Four layers of pure delight.

Saved

Ingredients

1 hour

12 servings

Base
1 packageladyfingers
Milk, as needed for soaking
Mascarpone Cream
4egg yolks
1 cupsugar (200 grams)
2 cupsmascarpone (500 grams)
1 tablespoongelatin (10 grams)
1 packetvanilla sugar
2 cupssweetened non-dairy whipped topping (500 ml)
1/2 cupwater (100 ml)
Lemon Curd
Lemon curd
3eggs
1/4 cupcornstarch (30 grams)
Juice and zest of 1 large lemon
3/4 cupwater (200 ml)
1/3 cupsweetened condensed milk (100 grams)

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Steps

1 hour

1

First, make the lemon curd. Lightly beat the eggs and lemon zest. Add the cornstarch dissolved in the lemon juice, then add the water. Cook over medium heat, stirring until the mixture thickens. Remove from heat and stir in the sweetened condensed milk until well combined.
2

While the curd cools, prepare the mascarpone cream. Soak the gelatin in water for 10 minutes. Heat the water with the sugar to 250°F (121°C), then add the softened, squeezed gelatin and stir until fully dissolved. Meanwhile, lightly beat the egg yolks with the vanilla sugar. Pour the hot syrup into the yolks while beating, and continue to beat until the mixture cools. Gently fold in the mascarpone and whipped topping.
3

Use a 10x8 inch (25x20 cm) springform pan. Dip the ladyfingers in milk and arrange them to form a rectangle. Spread half the lemon curd, then a layer of mascarpone cream, and repeat. (You will have 2 layers of ladyfingers, 2 layers of cream, and 2 layers of lemon curd.)
4

Set aside a little cream for decorating the top. Sprinkle with grated lemon zest and add a few wild strawberries if you like.
5

Store in the refrigerator for 2-3 days.