Golden Lemon Curd Tiramisu, Five-Star Restaurant-Style Plating

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• 4 egg yolks
• 80 grams granulated sugar for the mascarpone cream
• 250 grams mascarpone cheese
• 200 ml heavy cream, chilled
• 60 ml fresh lemon juice
• 1 tbsp lemon zest, finely grated
• 3 egg yolks for the lemon curd
• 70 grams granulated sugar for the lemon curd
• 40 grams unsalted butter, cut into small cubes
• 150 grams ladyfinger cookies (savoiardi)
• 150 ml strong espresso coffee, chilled
• 2 tbsp lemon juice for dipping the ladyfingers
• 1 tbsp unsweetened cocoa powder for dusting
• 1 tsp powdered sugar for final dusting
• 6 leaves fresh mint leaves for garnish
• 6 slices lemon peel, thinly sliced for garnish

👩‍🍳 Instructions

1. 1 Make the lemon curd first: combine 3 egg yolks, 70 grams granulated sugar, and the lemon juice in a small saucepan. Cook over low heat, whisking constantly, for 6-8 minutes until thickened and coats the back of a spoon.
2. 2 Remove from heat, then add the butter cubes a little at a time, stirring until melted and the texture becomes smooth and glossy. Strain the lemon curd into a clean container to remove any lumps, cover with plastic wrap pressed directly onto the surface, and chill in the fridge for at least 1 hour.
3. 3 Make the mascarpone cream: beat the egg yolks and 80 grams granulated sugar with a mixer on medium speed for 5 minutes until pale, thick, and reaches the ribbon stage.
4. 4 Add the mascarpone to the egg mixture, stirring gently with a spatula until smooth and lump-free. In a separate bowl, whip the chilled heavy cream until soft peaks form (about 3-4 minutes), then gently fold it into the mascarpone mixture using a folding technique to keep the air from escaping.
5. 5 Add the grated lemon zest to the mascarpone cream, stirring in with a folding motion. Store this cream in the fridge while preparing the ladyfingers.
6. 6 Mix the chilled espresso with 2 tbsp lemon juice in a shallow dish. Dip the ladyfingers one at a time for about 1-2 seconds on each side so they don't get too soggy and fall apart, then set aside.
7. 7 Prepare 6 clear serving glasses (200 ml size). Arrange the first layer with the dipped ladyfinger pieces at the bottom of the glass, trimming them to fit the shape of the glass.
8. 8 Spoon a layer of mascarpone cream over the ladyfingers until evenly covered (about 2 tbsp per glass), then add 1 tsp of lemon curd in the center as a contrasting middle layer.
9. 9 Repeat the layers of ladyfingers, mascarpone cream, and lemon curd once more until the glass is nearly full, leaving about 1 cm of space at the top for the final garnish.
10. 10 Cover the glasses with plastic wrap and chill in the fridge for at least 4 hours or overnight so the texture sets perfectly and the flavors meld together.
11. 11 Before serving, lightly dust cocoa powder over half of the surface and powdered sugar over the other half for a nice color contrast. Add a finishing touch with 1 tsp of lemon curd on top using a piping bag for a neat shape.
12. 12 Garnish with thinly sliced, rolled lemon peel and fresh mint leaves on top of each glass. Serve immediately while chilled for an impressively elegant presentation.

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📊 Nutrition Facts / serving

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