Lemon and Limoncello Tiramisu - Ellas Better Bakes

Alter quantities (metric only) 20 servings

Large heavy based saucepan
Small saucepan
Large heatproof mixing bowl for a bain marie i.e. the bowl has to fit on the saucepan securely but not touch the water below
Spatula
Wooden spoon
Weighing scales
Measuring Spoons
Hand mixer and/or stand mixer
Piping bag
6B piping tip
Cling film plastic wrap
Large serving dish ideally sized 30 x 23 cm x 5.5 cm
Zester

Create a bain marie - i.e. take your large saucepan and fill it about a third full with boiling water and allow it to simmer.
Check that your heatproof mixing bowl will fit on the top without touching the water below.
Add your lemon juice and zest, your sugar and cubed butter to the mixing bowl and place it securely over the pan of simmering water.
Stir gently until the butter has melted.
Lightly whisk your eggs and egg yolk together until incorporated.
Cook for 12 minutes, stirring intermittently to be sure that the curd cooks evenly.
After 12 minutes, you should find that if you dip a dessert spoon into the curd, it will coat the back. That means the curd is done. If not, continue to cook for another couple of minutes.
Remove the bowl from the pan and set it aside to allow it to fully cool, stirring every now and then. (Note that if you are using the same bowl for the custard, as per below, you may want to decant the lemon curd into another heatproof dish to cool instead.)

As above, create another bain marie by setting your large pan of water to simmer. Ensure your heatproof bowl will fit snugly on top without touching the water below.
Place your egg yolks and sugar into your heatproof bowl and, using your hand mixer with the beaters attached, beat together for about 2 minutes until pale yellow, creamy and little air bubbles can be seen on the top.
Briefly beat in your vanilla bean paste or extract.
Set the bowl on the pan of simmering water and continue to beat the eggs and sugar mixture continuously for another 12 minutes. Wipe down the sides of the bowl with a spatula regularly to be sure everything cooks evenly.
The custard is ready once it has thickened up and a trail of it sits on the top for a few seconds before disappearing. The temperature should be between 150-165℉.
Remove the custard from the heat, cover with a layer of cling film (plastic wrap), and leave to fully cool.

Add the lemon juice and zest to your small saucepan, along with the water and sugar and mix together.
Heat gently until the sugar has dissolved.
Turn up the heat and bring to a rolling boil. Simmer for 5 minutes.
Remove the lemon syrup from the heat and allow it to fully cool.
Mix in your limoncello.

Add your mascarpone to a large mixing bowl and give it a brief mix to be sure it is soft there are no lumps. Try not to overmix as this can affect the texture.
Fit the whisk to your stand (or hand) mixer and beat your cream in a separate bowl until it forms droopy soft peaks.
Mix the cream, cooled custard and sifted icing sugar into the mascarpone until smooth and lump-free.

Now to put it all together!
Submerge a sponge finger into your cooled lemon and limoncello syrup and twizzle it over for 5 seconds. Remove, let the excess briefly drain and then place in your serving dish. Repeat until all the base of the dish has been covered in soaked sponge fingers.
Take half of your mascarpone cream and spread it evenly over the sponge fingers.
Dot over 6 tablespoons of your cooled lemon curd. (I don't tend to really mix it in as it will just disappear into the cream and you will lose that hit of flavour.)
Repeat the first step above so that you have another layer of soaked sponge fingers. (You may have some syrup left over, don't worry about using it all.)
Cover with the rest of the mascarpone cream.
Evenly sponge over the rest of the lemon curd, then use a butter knife or small spatula to spread it evenly over so that all of the cream filling is covered.

With the whisk attachment fitted to your mixer, beat your double (heavy) cream until it reaches stiff peaks.
Sift in your icing sugar and fold it in.
Fit your 6B piping tip to your piping bag and stand it in a pint glass, pulling the sides of the bag down over the sides of the glass to make it easier to fill with cream.
Fill with cream and squeeze it down until the lower half of the bag is full, then twist the excess bag at the top to secure the cream inside tightly.
Pipe a swirl of cream in each corner and then small squeezes around the outside to give a flower like appearance.
Decorate further however you want, such as white chocolate swirls or lemon candies, or leave plain if you prefer.
Refrigerate for at least 4 hours before eating. Better still refrigerate over night.

See blog post for hints and tips, storage information and alternatives