Step into summer with a refreshing treat! This brilliant Lemon Curd Tiramisu recipe by Julie Le Clerc is a delightful symphony of vibrant flavours and exquisite textures, making it the ultimate dessert to celebrate this festive season.
The recipe yields enough to serve a crowd, but you can easily halve it and serve in a smaller dish for a more intimate gathering.
Serves 10-12
2 x 320g jars Darlington’s lemon curd
200g (24) Savoiardi sponge fingers, more or less depending on the size of the serving dish used
Fresh As freeze dried mandarin segments
A few mint leaves
Lemon Syrup
1 cup white sugar
1/2 cup water
1 tsp finely grated lemon zest
1/2 cup lemon juice (from about 3 lemons)
1/4 cup Sichel Sauternes wine or Limoncello (optional)
Mascarpone Cream
250g mascarpone cheese
1/3 cup caster sugar
1 tsp Heilala vanilla bean paste
300ml cream
For the lemon syrup, put the sugar, water, lemon zest and juice in a small saucepan set over medium heat, stir until the sugar dissolves then simmer for 5 minutes. Transfer to a bowl to cool completely. Add chosen alcohol at this stage, if desired.
For the mascarpone cream, put the mascarpone, sugar and vanilla in a large mixing bowl and beat for one minute until smooth. Add the cream and beat gently to whip until combined and fluffy. Fold in half a jar of lemon curd. Keep chilled until ready to use.
To assemble, dip half the sponge fingers in the lemon syrup, let them sit for 30-60 seconds to soak up some liquid and then arrange in a single layer on the bottom of a baking dish or attractive glasses, as preferred. Trim the sponge fingers, if necessary, to fill in any odd spaces and fully cover the bottom of the dish.
Spread half the mascarpone mixture over the sponge fingers and smooth the surface. Spread half the remaining lemon curd on top.
Dip the remaining sponge fingers in the syrup and layer on top, to fully cover the lemon curd. Spread the remaining mascarpone cream evenly on top. Finish with a layer of lemon curd and smooth the surface.
Chill in the refrigerator for at least 2 hours before serving. Just before serving, decorate with freeze dried mandarin slices and a few mint leaves, if desired.
Recipe by Julie Le Clerc
