Lemon Poppyseed Tiramisu
As classic as the traditional tiramisu is, there are a lot of flavorful ways that we can tweak this dessert while still holding onto the rich creaminess that makes tiramisu the king of Italian desserts. Today’s twist will be zesty, citrusy, and with little hints of crunchy goodness as I use the classic combination of lemon and poppyseed.
My plan is rather simple, I’ll make a simple tiramisu mascarpone cream that I’ll mix poppyseeds into for a bit of texture, then make a limoncello syrup that I will soak my ladyfingers in for a lemony and flavorful delight. However, as if that wasn’t lemony enough, I’ve also decided to layer my tiramisu with a homemade lemon curd, because what goes better with lemon than more lemon?
Let’s jump right into it!
Makes 10 servings
For the Lemon Curd:
3/4 cup sugar
3/4 cup freshly squeezed lemon juice (From 2-3 large lemons) plus the grated zest of 2 lemons
4 egg yolks
2 whole eggs
1/2 tsp salt
8 tbsp unsalted butter, cut into cubes
For the Soaking Syrup:
3/4 cup freshly squeezed lemon juice (From 2-3 large lemons)
1 cup water
1/2 cup sugar
1/4 cup limoncello (optional)
For the Mascarpone Cream:
2 containers (8oz each) mascarpone cheese at room temp
1 1/2 cups heavy cream
2/3 cup powdered sugar
1/4 cup poppyseeds, plus more for toppings
1 tsp vanilla extract
A pinch of salt
For Assembly and Garnish:
24-26 ladyfingers
Lemon slices, for garnish (optional)
Make the lemon curd by first combining the sugar, lemon juice, lemon zest, yolks, eggs, and salt in a medium saucepan. Heat that over medium heat, whisking constantly, until the mixture is bubbling and is thick enough to coat the back of a spoon.
Remove the pot from the heat, then add the butter, a tablespoon at a time and making sure it’s melted and incorporated before adding more butter. Pass the curd through a fine mesh strainer and discard the zest and any bits of egg that might’ve curdled (It can happen to anyone). Cover the curd directly with plastic wrap, then move to the fridge to let it cool completely.
To make the syrup, heat the lemon juice, water, and sugar in a small saucepan until the sugar dissolves. Add the limoncello (if using), then pour into a bowl and set aside to cool.
For the cream, combine the mascarpone, cream, powdered sugar, and vanilla in a large bowl, then use an electric beater (Or a whisk if you need a workout) to whip the mixture into stiff peaks. Add the poppyseeds, then fold to combine.
To assemble, dip each of your ladyfingers into the cooled syrup, and place into an even layer on the bottom of a trifle dish or rectangular baking dish.
(I do recommend doing a dry run where you place dry ladyfingers into your dish just so you get an idea of how many you need)
Top the first layer of ladyfingers with a layer of mascarpone cream, enough to cover all of the ladyfingers, then spread on a thin layer of the lemon curd on top. Repeat this layering system of soaked ladyfingers, cream and curd until you’ve filled your dish completely, topping with a final layer of lemon curd. Wrap the whole thing in plastic wrap, then chill in the fridge for at least 4 hours, overnight would be even better.
When ready to serve, top with lemon slices and more poppyseeds, then get ready to dig in!
(Have some syrup leftover? Hold onto it! It makes for a great cocktail mixer like for a tart whiskey sour)
