I love lemons of all sorts. In this case, I’m making a spin on the classic Tiramisu. I’m not a coffee fan; I use it in baking, but I don’t drink it. So I used the components of a tiramisu but substituted lemon flavor for coffee. Ladyfingers, mascarpone, and whipped cream all come to the party, but lemon vodka and fresh lemon curd take the staring roles. I hope you like it.

45 ladyfingers
4 eggs
4 egg yolks
1 1/2 cup sugar
8 tablespoons butter
1/4 teaspoon salt
2/3 cup lemon juice, freshly squeezed
1 teaspoon lemon vodka
1 teaspoon lemon extract
1 cup simple syrup
2 teaspoons lemon zest
16 ounces mascarpone cheese
8 ounces whipped cream
2 tablespoons powdered sugar
1 teaspoon lemon extract

In a large sauce pan add sugar, eggs, and egg yolks and whisk until light and fluffy.

Add salt and lemon juice and whisk. Cook on medium, stirring until the mixture thickens. Remove from heat and add butter one tablespoon at a time stirring continuously until butter is melted.

Refrigerate for 2 hours.

Mix simple syrup, lemon vodka, and lemon extract.

Lay out ladyfingers to cover an 8 x 8 pan.

Coat with vodka syrup mixture to wet.

Mix mascarpone, sugar, and lemon zest.

Top lady fingers with 1/2 mascarpone mixture.

Top with layer of lemon curd.

Repeat layers one more time. Refrigerate for 1 hour. 

Whip cream with powdered sugar and lemon extract. Top the tiramisu.

Serve.