Lemon Mascarpone Tiramisu

I first made this recipe with my sister about a year ago, and we absolutely loved it.  I found the recipe here, and the first time we made it we followed it pretty closely.  This time, thought, I wanted to really make it awesome, so I made my own pound cake instead of ladyfingers (plus, I can't find ladyfingers anywhere!), and my own lemon curd.  Is it a bit time consuming?  Yes.  Is it totally worth it?  Absolutely.  Layers of lemon pound cake, lemon curd, and mascarpone whipped cream make this sweet and tangy dessert one that you'll want to make again soon.

Lemon Mascarpone Tiramisu

Lemon Curd:
4 eggs
6 Tablespoons (3/4 stick) butter
1 cup granulated sugar
Juice of 2 lemons (6 Tablespoons)
Zest of 2 lemons
Pinch of salt

Lemon Pound Cake:
1 cup butter, room temperature
1 1/2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup lemon juice

To Assemble:
1/2 cup lemon juice
3 Tablespoons powdered sugar
1 cup heavy whipping cream
1 carton (8 ounces) mascarpone cheese
1/2 cup powdered sugar, divided
1 teaspoon vanilla extract

For the lemon curd , whisk the eggs in a small bowl.  Set aside.  Melt the butter in a small saucepan over medium-low heat.  Whisk the sugar, lemon juice, lemon peel, and salt into the butter, and bring to almost a simmer.  Very slowly, drizzle the about 3/4 of the hot butter mixture into the beaten eggs, whisking the eggs constantly.  Return the egg mixture to the saucepan, whisking constantly.  Continue cooking over medium-low heat, whisking constantly until the mixture thickens and reaches about 180F.  Do not boil.  Transfer the lemon curd to a small bowl, and press a piece of plastic wrap directly on the surface.  Chill at least four hours (can be made 2 days in advance, store covered in the refrigerator).

Preheat the oven to 350F.  Lightly grease an 8x8 inch square baking pan, then line the bottom with parchment paper, then lightly grease the parchment.

For the lemon pound cake, cream together the butter and sugar until light and fluffy.  Beat in the eggs, one at a time until completely incorporated, followed by the vanilla extract.  Add the flour, baking powder, and salt, and beat until partially combined.  Add the lemon juice, and beat on low until just combined, and no streaks of flour remain (being careful not to over beat).  Scrape the batter into the prepared baking pan and smooth the top.  

Bake for about 40 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove from the oven and let cool in the pan for about 10 minutes, then turn out of the pan and remove the parchment paper from the bottom of the cake.  Let cake cool completely on a cooling rack.

To assemble the tiramisu, in a medium bowl, beat the whipping cream with 1/4 cup of powdered sugar until stiff peaks form.  Set aside.  In a large bowl, combine the mascarpone cheese, the remaining 1/4 cup powdered sugar, and the vanilla extract.  Mix until completely blended and smooth.  Spoon the whipped cream into the bowl with the mascarpone cheese, and using a spatula, fold in the whipped cream until the mixture is combined.  

In a small bowl, combine the lemon juice and 3 Tablespoons of powdered sugar, stirring until sugar is dissolved.  Cut the lemon pound cake in half so you have two pound cake layers.  Place the bottom layer cut side up in an 8 inch square pan and brush with half of the lemon juice mixture.  Spread half of the lemon curd over the pound cake, then carefully spread half of the mascarpone mixture on top.  Place the second pound cake layer cut side up on top of the mascarpone.  Brush the pound cake with the remaining lemon juice.  Spread the remaining lemon curd over the pound cake, followed by the remaining mascarpone mixture.  Cover and chill at least 6 hours, or overnight.  Makes 9 to 12 servings.

Enjoy!  -Cardamommy