Lemon tiramisu

Instructions

• To make lemon syrup, stir water with 1/4 cup (50 mL) sugar in a saucepan set over medium-high heat. Bring to a boil, uncovered and stirring occasionally, then cook at a rolling boil for 1 minute. Remove from heat and stir in concentrated lemonade. Cool at room temperature or refrigerate until lukewarm.

• Meanwhile, to make lemon curd for filling, finely grate peel from lemons and squeeze out juice. Measure out 1 tablespoon (15 mL) peel and 1/2 cup (125 mL) juice. Stir 1/2 cup (125 mL) sugar with cornstarch in a heavy-bottomed saucepan. Whisk in lemon juice, peel and egg yolks. Cook, stirring constantly, over medium heat until thickened, about 5 minutes. Do not boil. Remove from heat. Pour into a bowl. Place a piece of plastic wrap directly on surface to prevent a skin from forming. Refrigerate until lukewarm, about 25 minutes.

• To assemble dessert, beat whipping cream with an electric mixer in a medium-size mixing bowl until soft peaks form when beaters are lifted. In a large mixing bowl, beat mascarpone with remaining 1/4 cup (50 mL) sugar and lukewarm lemon curd until combined. Using a spatula, gently fold in whipped cream just until no streaks of white remain.

• Using about half of ladyfingers, quickly dip each in lemon syrup, then line bottom of a shallow serving dish. Dish should be able to hold at least 3 L (12 cups), such as a 9x13-inch (3-L) baking dish. Spread with half of lemon-cheese filling. Repeat with remaining ladyfingers and filling to form a second layer. Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 2 days. Garnish with fresh strawberry halves, spoonfuls of additional whipped cream, grated chocolate or sprigs of fresh mint.