Limoncello Tiramisu adapted from Bakedbylaora

Lemon Curd:
100 ml lemon juice
150 g sugar
3 eggs
30 ml water
1 tsp cornstarch
30 g unsalted butter

Lemon Syrup:
1/4 cup (60 ml) of limoncello
1/4 cup (60 ml) of lemon juice
1/8-1/4 cup (30-60 ml) water
Granulated sugar to taste

Mascarpone Filling:
2 packages of ladyfingers (about 24-30 pieces)
250 g mascarpone cream
200ml whipped cream (soft peaks)
20g sugar
Lemon zest of 1 lemon
1-2 tbsp Lemon juice
1/4 tsp vanilla extract

To make Lemon Curd

Combine lemon juice, sugar and water in a double boiler and bring it to medium/high heat. Mix eggs together with cornstarch in another bowl. When the sugar starts dissolving, add the egg/cornstarch mixture. Mix constantly (do not use a metal whisk) for 6-9 minutes, until the mixture starts to thicken. Take off the heat and add butter. 

Let it cool slightly on the countertop, then top with a plastic foil to prevent a skin forming. Cool in fridge completely. 

To make Lemon Syrup

Mix together 1/4 cup of limoncello, 1/4 cup of lemon juice, 1/8-1/4 cup water, and granulated sugar until dissolved. 

To make Mascarpone Filling

In the bowl of a stand mixer, whip cream to soft peaks. Set aside. 

Cream together mascarpone cream, sugar, 1/4 of the lemon curd, lemon zest, lemon juice (optional, if keen for more flavour) and vanilla extract for a few minutes or until creamy and smooth. Fold in the whipped cream and set aside.

To assemble

Soak the ladyfingers one by one in the limoncello syrup and place a layer on a deep dish. Spread about 1/4 of the mascarpone cream, followed by half the remaining lemon curd. Spread some more mascarpone cream on top and repeat with another layer of lemon curd.

Remember to save 1/4 of the cream and some lemon curd for the characteristic tiramisu dots and lemon drizzle on top! Sprinkle with some lemon zest and mint leaves. Enjoy!