Ingredients
| LEMON CURD | |
| 5 large eggs | |
| 1 cup fresh lemon juice | |
| 1¼ cups white sugar | |
| a pinch of salt | |
| 200g butter (chopped into small cubes) | |
| LEMON SYRUP | |
| ½ cup lemon juice | |
| ½ cup vodka (or water) | |
| ½ cup white sugar | |
| MASCARPONE CREAM | |
| 1½ cups whipped cream | |
| 1 tablespoon vanilla extract | |
| 400g mascarpone | |
| 40 to 45 crisp ladyfinger biscuits | |
| toasted coconut shavings, pistachios, lemon slices, to serve |
I have to say, I love this dessert especially when you have heaps of pals coming over (you can prepare this a day in advance). Now, fun fact incoming… tiramisu means a little pick-me-up and was invented by ladies of the night to keep their clients in a good mood so to speak. This lemony riff is a dreamy way of using all that lemon curd you have been working away on.
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Instructions
| 1. | To make lemon curd, put the eggs, lemon juice, sugar and salt in a bowl over a pan of water (this controls the heat so you don’t scramble your eggs) and heat until nice and thick. |
| 2. | Whisk in the cold cubes of butter and set aside to cool. |
| 3. | To make a simple syrup, add the juice, water or vodka and sugar to a pan, cook until the sugar is dissolved then set aside to cool. |
| 4. | For your next step, fold the whipped cream and vanilla softly into the mascarpone, add a cup of lemon curd and gently mix . |
| 5. | To assemble, line a dish with two layers of syrup-dipped ladyfingers. |
| 6. | Cover with half the cream mixture and repeat. |
| 7. | Set in the fridge for two hours before topping with a layer of lemon curd. |
| 8. | Adorn with toasted coconut shavings, pistachios or just simply lemon slices. |