Preparation Instructions

• Prepare 1 recipe of homemade lemon curd and allow it to cool completely in the refrigerator.
• Place chilled mascarpone cheese into a large mixing bowl. Add confectioner’s sugar, vanilla extract, and lemon zest.
• Beat on medium speed for 3 to 4 minutes until thick and creamy.
• Gradually add chilled heavy cream, about ½ cup at a time, whisking after each addition until fluffy.
• Fold in 1 cup of chilled lemon curd and mix gently until fully incorporated.
• In a shallow bowl, combine lemon juice, limoncello, and water.
• Dip each ladyfinger briefly into the syrup, soaking only until the outside softens.
• Arrange soaked ladyfingers in a single layer in your dish.
• Spread half of the prepared filling evenly over the cookies.
• Add a second layer of dipped cookies, followed by the remaining filling.
• Pour 1 ¼ cups lemon curd over the top and smooth evenly.
• Refrigerate for at least 6 hours or overnight.
• Whisk heavy cream, confectioner’s sugar, and vanilla until stiff peaks form.
• Pipe whipped cream over the chilled tiramisu and garnish with lemon slices before serving.