Lemon Tiramisu

To make the soak: In a medium bowl or large liquid measuring cup, combine the hot water, sugar, limoncello, and lemon oil. Stir with a whisk or spoon until the sugar has dissolved. Set aside to cool to room temperature. 

To make the filling: In the bowl of a stand mixer fitted with the whisk attachment or working in a large bowl with an electric hand mixer, combine the heavy cream, mascarpone, vanilla, and lemon oil and whisk at low speed until the mixture is smooth. 

If using Instant Clearjel, combine it with the confectioners’ sugar in a small bowl. Gradually add the confectioners’ sugar mixture (or just the confectioners’ sugar) to the cream mixture while mixing on low. Increase the speed to medium-high and whisk until soft to medium peaks form. 

Using a flexible spatula, fold in the lemon zest and lemon curd until no streaks remain. 

To assemble the Lemon Tiramisu: Pour the soaking liquid into a shallow bowl. Have on hand a 9" square glass serving dish or metal pan, ready to construct the Lemon Tiramisu. (There’s no need to line or grease the pan unless you want to remove the full tiramisu at once for serving, in which case, line the pan with a parchment sling.) 

Working with one ladyfinger at a time, quickly dip both sides into the soak and place in the bottom of the pan, creating a single layer of ladyfingers as you work. (Store-bought lady fingers should fit neatly into a 9" square pan. If using homemade ladyfingers, you may need to trim them slightly so that they form an even layer with no gaps.) 

Once the ladyfingers cover the bottom of the pan, spread half the filling (about 3 cups or 445g) evenly over the top, getting it all the way to the edges; a small offset spatula is a helpful tool here.  

Dollop half the lemon curd for assembly (about 2/3 cup or roughly 151g) on top of the cream filling, spreading evenly to the edges of the pan.  

Repeat the process of quickly dipping both sides of the remaining ladyfingers in the soak, then arrange them in a single layer on top of the lemon curd.

When the second layer of ladyfingers is complete, evenly spread the remaining filling over the ladyfingers followed by the remaining lemon curd. Dust the edges of the tiramisu with confectioners’ sugar to finish, if desired. 

Loosely cover the tiramisu and chill in the refrigerator for at least 2 hours or preferably overnight before slicing and serving. 

Storage information: Store leftover Lemon Tiramisu, covered, in the refrigerator for several days.