Yummy Lemon-Ginger Tiramisu

I recently presented a program on Florida lemons to the Dade City Garden Club. As part of the presentation I made a ginger lemon tiramisu for them and have re-created that recipe here. The Instagram post came this weekend when I was planning to bring dessert to a girlfriends luncheon and of course I couldn't find ladyfingers in the grocery store!! So I substituted vanilla wafers and some homemade lemon cello instead of the delicious ginger syrup I had made earlier.

Both turned out exceptionally well. And I invite you to use the original recipe I'm posting here or consider being creative when you can't find the ingredients you need on short notice. Lemons are very forgiving and whatever you make with lemons are always delicious. Bon appétit!

Directions (serves 12; make 24-36 hours ahead)

Needed:

• 60 ladyfingers, fresh or dried

• Ginger syrup

• Lemon Curd

• Mascarpone

Ginger syrup

• Fresh Ginger Root

• 1-2 cups sugar

• 1-2 cups water.

1. Peel ginger and thinly slice. Heat water and sugar in saucepan. Add ginger and gently boil for 30 or more minutes, covered.

2. Remove ginger pulp to parchment paper to dry for another use. OR, using steel knife, chop ginger until fine. Add back to syrup and cool for use.
   

Lemon Curd

• 2 Florida lemons (organically grown)

• 3/4 cup sugar

• 4 oz softened butter

• 3/4 cup lemon juice

• Zest of 2 lemons

• 4 eggs

• 1/2 tsp salt

1. Zest both lemons, then juice to yield 3/4 cup liquid. Blend zest, salt and sugar in saucepan. Add butter and blend well.

2. Add eggs and stir until smooth. Gradually add lemon juice and whisk until all juice is taken up. Move to medium heat and stir until thickened, about 10 minutes. Cool and use.

Mascarpone

• 8 0z whole ricotta cheese

• 1 8 0z package cream cheese

• 1 pint heavy whipping cream

• 2 eggs, separated

• 1/2 cup sugar

1. Separate eggs. Stir egg yolks and sugar together until it forms a light yellow ribbon when stirred.

2. In mixer, soften cream cheese and ricotta. Pour in heavy cream, scrape down sides, and beat until it forms a stiff, foamy cream.

3. Fold egg mixture into cream manually. Beat egg whites until stiff and fold in last by hand. Chill.

To Assemble

1. In pie pan, pour ginger syrup.

2. Lightly touch ladyfingers into syrup and then assemble along bottom and sides of rectangular casserole pan.

3. Spread lemon curd over ladyfingers and then a layer of mascarpone approximately 1/2 thick.

4. Repeat, making two layers and ending with mascarpone on top.

5. Cover with saran and refrigerate 24-36 hours before serving.

Check out more recipes and lemon fun on Instagram @lemonsandsuch