Lemon Curd Tiramisu


Lemon Curd Tiramissu



For Cake:
6 Eggs
1 C Granulated Sugar / sifted
1 C All Purpose Flour / sifted
2 t Kosher Salt
For Honey Syrup:
1 jar Jansal Valley® Tangerine Honey
½ C Water

For Filling & Garnish:
1 C Mascarpone / room temperature
½ C Greek Yogurt
1 jar Kilchurn Estate® Lemon Curd
Pinch of Kosher Salt
2 pts Fresh Blueberries
1 Lemon / zested
Edible Flowers



For Cake: Preheat oven to 325°F. Grease & line an 8 x 8 x 2 pan.

In the bowl of a stand mixer with the whisk attachment in place, beat eggs and sugar together for 8-10 minutes on medium speed. The eggs should at least double in volume. With the mixer running on low, sift in the flour and kosher salt. Mix just to incorporate.

Pour the batter into the prepared pan. To release air bubbles from the batter, run a tooth pick through it a few times, then tap the pan against the counter.

Place the pan into the preheated oven, and bake for 15-20 minutes, or until the cake has risen. Rotate the cake, and cook for another 10-15 minutes, until completely set. Remove the pan from the oven, and allow the cake to cool completely before slicing into 1inx2in sticks. Spread the cake sticks onto a sheet pan and allow them to dry out a bit while you prepare the rest of the recipe.

For Honey Syrup: Combine honey and water in a small sauce pan, and bring to a boil.  Allow the syrup to reduce for 10-15 minutes. Transfer to a bowl, and set aside.

For the filling: combine the mascarpone, yogurt, and salt in a mixing bowl.  Fold in the lemon curd, and set aside.

To build the tiramisu: Place a layer of the cake pieces into the bottom of a clear serving dish. Brush the cake with a bit of the honey syrup, then cover with a layer of the lemon curd mixture. Add a layer of blueberries, then continue to layer the cake, lemon curd mixture, and blueberries until the serving dish is filled. Garnish the top of the dish with fresh berries, lemon zest, and edible flowers. Allow the tiramisu to sit, refrigerated for at least 2 hours before serving. 

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