Lemon Tiramisu
(slightly adapted from Southern Living Magazine, February 2013)
1 8 ounce container mascarpone cheese
1/2 cup sugar
2 teaspoons vanilla extract
1 cup whipping cream
2 (3-ounce) packages ladyfingers
*1 1/2 cups Lemon Curd*
fresh blackberries
small fresh mint sprigs
Stir together the first 3 ingredients just until blended. Beat the whipping cream at medium speed with an electric mixer until soft peaks form; fold into cheese mixture. Spoon the mixture into a pastry bag or ziploc bag.
To assemble the desserts: Pipe 1 tablespoon of the cheese mixture into the bottom of the dessert cups, place two lady finger cookies on top of the cheese mixture. Top with 1 tablespoon lemon curd. Repeat again and top with a layer of the cheese mixture and garnish with mint leaves and a blackberry (or your choice of berry).
Cover and chill for at least 2 hours.
*Lemon Curd
1/2 cup butter, softened
2 cups sugar
4 eggs
2 tablespoon lemon zest
1 cup lemon juice
In a large bowl, beat the butter and sugar at medium speed with an electric mixer until blended. Add the eggs, 1 at a time, beating just until blended after each addition. Gradually add the lemon juice to the butter mixture, beating at a low speed just until blended after each addition; stir in zest. (Mixture will look curdled.) Transfer the mixture to a heavy 4 quart saucepan. Cook over medium-low heat, whisking constantly, 14 to 16 minutes. or until the mixture thickens and starts to mound slightly when stirred.
Once you remove from heat, transfer to a large bowl and place heavy-duty plastic wrap directly on the warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an airtight container in the refrigerator up to 2 weeks.
