Some classics you just don’t mess with—tiramisu is usually one of them. The Italian dessert is famous for its strong coffee flavor, but espresso isn’t for everyone. If you’re in the anti-caffeine camp, you’ll enjoy this summery twist on a sweet treat.
Ingredients:
- 1 xpound mascarpone cheese, room temperature
- 1 ½ cups heavy whipping cream
- 1 ½ cups lemon curd
- 1 lemon, zested and juiced
- ¼ cup limoncello
- ½ cup water
- ¼ cup sugar
- ¼ teaspoon sea salt
- 2 packets ladyfinger biscuits
Instructions:
- Combine the water, sugar, lemon juice, and lemon zest and bring to a simmer on medium-heat. Allow the syrup to cool and strain out the zest, then add in the limoncello.
- Place a mixing bowl and whisk in the freezer for 5 minutes to chill.
- Pour the cream into the cold bowl and whisk to form stiff peaks.
- In another bowl, mix together the lemon curd and mascarpone until smooth. Then, gently fold in the cream.
- Dip the ladyfingers into the lemon syrup one at a time, placing them in tight rows inside an 8 x 11-inch baking dish.
- Add half the filling on top, spreading all the way to the edges.
- Repeat the process with the remaining ladyfingers and filling.
- Cover and refrigerate the tiramisu for 8 hours or overnight. Top with more lemon zest.
