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Lemon Curd Tiramisu

These days, a lot of different kinds of flavours of tiramisu are being invented every day. Lemon tiramisu is one of them but I gave ordinary lemon tiramisu a tweak by adding honey to the filling and lemon syrup. This tiramisu is so lemony from lemon juice, not limoncello and has a subtle honey flavour that adds another dimension to the tiramisu.
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Course Dessert
Cuisine Italian
Servings 4 people

Equipment

  • 4 Glasses
  • 2 Large bowl
  • 1 Electric hand mixer
  • 1 Spatula or large metal spoon
  • 1 shallow dish

Ingredients
  

For the Mascarpone Mixture

  • 250 g mascarpone cheese
  • 2 egg
  • 40 g granulated sugar
  • 30 g honey
  • 1 pinch salt

For the Lemon and Honey Syrup

  • 2 tbsp honey
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tbsp water
  • 10-15 Savoiardi
  • some lemon curd

Instructions
 

For the Lemon & Honey Syrup

  • Put all ingredients for the syrup in a shallow dish and mix well.

For the Mascarpone Mixture

  • Take mascarpone and egg out of the fridge 30 minutes before making tiramisu to make them temperature.
  • Separate egg whites and yolks in two bowls, add half the amount of sugar to the egg whites and beat them until soft peaks. Set aside for later.
  • Add the remaining sugar and honey to the yolks and beat them using the same mixer until pale and frothy. Add mascarpone cheese to the egg yolk mixture and continue beating for a couple of minutes.
  • Add 1/3 of egg white to the mascarpone mixture using a spatula or a big metal spoon and mix vigorously. Tip the remaining white egg into the mixture and it carefully until fully combined.

Assembling

  • Prepare 4 glasses or you can use a big deep dish. Dip Savoiardi in the lemon syrup one by one and lay them on the bottom of the glasses or dish. Put some lemon curd around the Savoiardi making sure that the lemon curd can be seen through the glasses.
  • Cover the Savoiardi layers with some creamy mixture and repeat the layers until all Savoiardi, lemon curd, and creamy mixture are used up. Lastly, spread some lemon curd on top.
  • Cover and chill the tiramisu overnight or at least 5 hours. This process matures the tiramisu and makes the mascarpone mixture set. Enjoy!

Notes

  • You have to leave your tiramisu in the fridge for at least 5 hours, ideally overnight but it is also important to eat it before it goes bad because it's homemade which means it doesn't contain any preservatives. I recommend eating your tiramisu within 2 days.
  • Cover your tiramisu with cling film or put it in an airtight container to prevent it from having a dry surface in the fridge.
  • Yes, of course, you can make it in a deep flat dish like a classic tiramisu. It is your tiramisu after all.
Keyword Easy, Quick