Lemon Curd Tiramisu

*11X7 inch at least 2 1/2 inches deep or 9×9 inch square 2 1/2 inches deep serving dish.

*Make at least 2 hours before serving.

Ingredients:

*8 ounces Mascarpone Cheese, room temperature

*1 Jar 10 ounce Lemon Curd

*1 container 8 ounce  of Cool Whip or 1 cup heavy whipping Cream, whipped

*Lemon Simple Syrup, recipe below

*1 Loaf of Angel Food Cake, cut into 18 slices

*1 box 7 ounce Mini Nilla Wafers or Mini Vanilla Wafers

Instructions:

In a medium sized bowl mixture together the mascarpone cheese and lemon curd just until combined. Then mix in 1/3 of the cool whip and then when combined mix in another 1/3 of the cool whip.  Save the remaining 1/3 for the topping.  Set aside.

In a serving dish layer with first with vanilla wafers, second with layer of cake, 9 slices and drizzle with l/2 the lemon simple syrup. Third layer with 1/2 lemon curd mixture.  Repeat layers and then top with the remaining  1/3 of cool whip or whipped cream topping.  Add  crushed vanilla wafers to the top and sprinkle on remaining lemon zest.  Refrigerate at least 2 hours or overnight.  Serve Chilled.  Refrigerate any remaining Lemon Curd Tiramisu.

Lemon Simple Syrup

1/2 cup Sugar

*1/2 cup Water

*1 Lemon zested and juiced, reserve 1/8 teaspoon of zest for topping

Instruction:

Bring the sugar and water to a boil on medium. Boil then simmer for 10 to 15 minutes.  Then add the lemon juice and zest and simmer another 2 minutes.  Remove from heat allow to cool.

Enjoy!

Lindy

Chocolate Chip Cream Trifle

Special Supplies:

*Parchment Paper

*1/2 Baking Sheet

*3 inch Round Cookie Cutter

*2 quart Trifle Bowl

Yellow Cake:

Ingredients:

*1 cup Butter, slightly softened

*1 and 1/2 cups Granulated Sugar

*6 Eggs, room temperature

*Zest and Juice from 1 Lemon

*2 cups All-purpose Flour

*2 teaspoons Baking Powder

*1 teaspoon Kosher Salt

Directions:

Pre-heat oven 350*F. 

In a stand mixer on medium-low speed with paddle attachment cream together the butter and sugar.  Then add lemon zest, lemon juice and eggs one at a time.  Mix until incorporated. 

In a bowl sift together the flour, baking powder and salt.  Add to the cream mixture adding a cup at a time, mix just until combined.  Pour cake batter into 1/2 baking dish covered with parchment paper.

Bake for 20-25 minutes.  Allow cake to cool, using a round cookie cutter, cut out the circles. 

Cream Filling/Topping

Ingredients:

*2 cups Whole Ricotta Cheese, place in strainer to remove liquid

*Zest of 1 Lemon

*3/4 cup Powdered Sugar, sifted

*1 teaspoon Cinnamon

*Pinch Nutmeg

*Pinch of Kosher Salt, literally 

*1 cup Mini Chocolate Chips, placed in a bowl, set aside

In a bowl, add the above ingredients, whisk together and set aside 

Stabilized Cream Mixture:

*2 cups Heavy Whipping Cream

*2 tablespoons Cream Cheese

*2 heaping tablespoons Powdered Sugar

In a stand mixer with whisk attachment and a chilled bowl, add whipping cream beat until stiff peaks. Add the cream cheese and powdered sugar and whip/mix until incorporated and fold into the above ricotta mixture.

Assemble:

In the 2 quart trifle bowl. Add scattered layer of mini chocolate chips.  

Dip each round cut cake disk, (sticky side) into the bowl of mini chocolate chips and place in trifle bowl side chips facing outward and repeat all around the trifle bowl, also add plain cake disks to the bottom of bowl on top of mini chocolate chips.  Spoon or pipe 1/2 of the cream filling to the top of the round cake disk layer and repeat with a second layer and top the finished trifle with mini chocolate chips.

Refrigerate cake until ready to serve.

Recipe Adapted from Food Network

Enjoy!

Lindy