For the filling:
2 cups mascarpone cheese (16-ounce container)
¼ cup lemon curd*
¼ cup limoncello
1 lemon, zested and squeezed
2 cups heavy whipped cream
⅓ cup powdered sugar
For the soaking:
¾ cup sugar
3 lemons, zested and squeezed
⅓ cup limoncello
2 packets ladyfingers** (about 40 cookies complete)
For the drizzle:
¼ cup lemon curd
1 tablespoon limoncello (non-obligatory)
In a big bowl utilizing a hand blender, cream collectively the mascarpone, ¼ cup lemon curd, ¼ cup limoncello and the juice and zest of 1 lemon. Put apart.
In one other bowl utilizing a hand mixer, cream collectively the heavy whipping cream and powdered sugar till the combination thickens into peaks.
Use a rubber spatula to softly fold the whipped cream combination into the mascarpone combination. Put apart.
To make the dip, carry the sugar, juice and zest of three lemons to a boil. Scale back warmth to low and cook dinner for two minutes. Flip off the warmth and pour in ⅓ cup of limoncello.
To assemble, take the ladyfingers and dip them into the dipping combine, permitting them to soak up the liquid till softened however not mushy. Repeat with half of the ladyfingers, laying them to slot in the underside of the pan, trimming to suit if essential.
Gently spoon half of the mascarpone combination and unfold over the cookies. Repeat the layers with the remaining soaked ladyfingers, ending with the opposite half of the mascarpone filling.
To make the drizzle, dilute ¼ cup lemon curd with both a tablespoon of limoncello or the remaining dip. Whisk then gently drizzle the highest of the tiramisu.
Cowl and refrigerate for a minimum of 4 hours or as much as a day earlier than serving.
Energy: 526 energy