Combine curd and mascarpone. Add half of the lemon curd and all of the mascarpone. Mix at low speed with the electric mixer until combined.
Fold in the cream. Add the mascarpone mixture to the whipped cream, and then gently fold the ingredients together.
Assembly
Dip the ladyfingers in syrup. Dip half of the ladyfinger cookies into the lemon syrup and layer them on the bottom of a 9×9 dish.
Add half the filling. Spread half of the lemon filling over the top of the dipped cookies.
Spread some curd. Add a small amount of lemon curd to spread evenly over the filling.
Dip the remaining ladyfingers. Dip the remaining ladyfingers into the syrup, and layer them on top of the filling and curd.
Add the remaining filling. Spread the rest of the filling on the top of the second layer of cookies.
Add the remaining curd. Top the filling with the remaining lemon curd.
Cover and chill. Wrap the dish tightly in plastic wrap, ensuring it touches the curd’s top. Then refrigerate the tiramisu for at least 8 hours or overnight. Enjoy!
Tips for Success
Don’t overmix the mascarpone. It will become grainy. Only mix it enough to combine it with the lemon curd.
Make sure each component is cooled. Do not combine the layers of this dessert until they have cooled completely, ensuring that they don’t affect the texture or structure.
Allow the dessert to chill. The finished lemon tiramisu should be left in the refrigerator to set for at least 8 hours.
Proper Storage
You can store any leftover tiramisu covered in plastic wrap as a way to prevent a film from forming on the lemon curd. This will allow the dessert to last in the refrigerator for up to four days.
