Italian Lemon Tiramisu - Page 2 of 2

INGREDIENTS

In a small saucepan, combine the water and sugar, stirring over medium-high heat until the sugar dissolves.
Remove from heat and stir in the lemon juice.
Pour the syrup into a shallow bowl and set it aside to cool slightly.

In a large bowl or the bowl of a stand mixer, mix the mascarpone cheese on medium-low speed until it loosens up, about 30 seconds.
Add the lemon curd and mix until combined. Add the lemon juice and granulated sugar, mixing until combined. Be cautious not to overbeat the mascarpone. Set it aside.
In a separate large bowl or the bowl of a stand mixer, beat the heavy whipping cream and sugar until stiff peaks form.
Take about ⅓ of the whipped cream and stir it into the mascarpone mixture. Carefully fold in the rest of the whipped cream until combined.
Dip each ladyfinger, one at a time, into the lemon juice syrup on one side for about 2 seconds and then the other side for about 2 seconds. Avoid over-saturating the ladyfingers to maintain a slight crispness after dipping.
Arrange each ladyfinger in a 9×13 pan, all facing the same direction, in a single layer. Trim ladyfingers as needed to fit.
Spread half of the mascarpone cream over the first layer of ladyfingers and smooth the top. Dip the remaining ladyfingers, one at a time, and arrange them similarly over the cream. Spread the remaining mascarpone cream over the top layer of ladyfingers and smooth the top.
Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours, but preferably overnight. Optionally, add whipped cream just before serving.

Beat the heavy cream and 2-3 tablespoons of powdered sugar (adjust for desired sweetness) in a large bowl until stiff peaks form.
Place the whipped cream into a ziplock bag with one corner snipped off or use a pastry bag with a round tip. Pipe dollops of whipped cream in rows over the tiramisu. Sprinkle with lemon zest.