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