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
