Lemony Limoncello Tiramisu

Name: Lemony Limoncello Tiramisu
Prep time: 25 min
Total time: 25 min
Yield: 12 servings.
Ingredients: 2 cartons (8 ounces each) mascarpone cheese; 6 large egg yolks; 3/4 cup sugar; 2/3 cup 2% milk; 1-1/4 cups heavy whipping cream; 1/2 teaspoon vanilla extract; 1/4 cup lemon juice; 1/2 cup limoncello; 1 package (7 ounces) crisp ladyfinger cookies; 1 jar (10 ounces) lemon curd; Candied lemon slices

This limoncello tiramisu is a great citrus twist on a classic Italian dessert. It's always a favorite at holiday meals or summer gatherings! —Deena Resnick, Oregon City, Oregon

Ingredients

2 cartons (8 ounces each) mascarpone cheese
6 large egg yolks
3/4 cup sugar
2/3 cup 2% milk
1-1/4 cups heavy whipping cream
1/2 teaspoon vanilla extract
1/4 cup lemon juice
1/2 cup limoncello
1 package (7 ounces) crisp ladyfinger cookies
1 jar (10 ounces) lemon curd
Candied lemon slices

Directions

Stir mascarpone cheese; let stand at room temperature 30 minutes. Whisk egg yolks, sugar and milk in top of a double boiler until mixture is thickened (ribbon stage) and a thermometer reads 160°. Remove from heat; cool completely. Whisk in mascarpone cheese until almost smooth. Whip heavy cream and vanilla until soft peaks form.
Combine lemon juice and limoncello. Briefly dip 24 ladyfingers into lemon mixture and place in the bottom of a 11x7-in. baking dish. Top with half the mascarpone mixture, half the lemon curd and half the whipped cream. Repeat layers. Refrigerate, covered, 6 hours or overnight. To serve, garnish with candied lemon peel as desired.