EASY AS TIRAMISU

THIS SPIN ON THE TRADITIONAL TIRAMISU GETS EVEN BETTER WITH A LITTLE TIME TO RELAX. PREPARE IT THE DAY BEFORE AND LET IT REST IN THE FRIDGE TO MELD ALL OF THE FLAVORS TOGETHER. A FRESH AND CREAMY DESSERT THAT IS NO-BAKE. MAMMA MIA, THAT'S A WINNER.

GREAT NEWS! YOU WILL END UP WITH MORE LEMON CURD THAN YOU NEED FOR THIS RECIPE. STORE IT IN AN AIRTIGHT CONTAINER IN THE FRIDGE AND SPREAD IT ON TOAST... OR WARM IT SLIGHTLY AND ADD IT TO A BOWL OF VANILLA ICE CREAM.

3. Add the whipped cream to the mascarpone mixture in thirds, folding gently just until incorporated after each addition.

4. Place the limoncello in a small shallow bowl. Briefly dip the ladyfingers in the limoncello on both sides. Place the moistened ladyfingers in the bottom of a square 8x8 or 9x9 baking pan to cover the bottom surface. Trim any ends as necessary to make them fit in one flat layer.

5. Use half of the mascarpone mixture to cover the ladyfingers. Spread it out evenly with an offset spatula or the back of a spoon.

6. Add half of the lemon curd to the top of the mascarpone cream layer and spread it out evenly.

7. Add another layer of dipped ladyfingers, then a layer of the other half of the lemon curd. Finally, spread or pipe the remaining mascarpone cream mixture over the top.

8. Place the tiramisu in the refrigerator for at least 6 hours (or overnight) before serving.

9. Just before serving, garnish with fresh lemon zest.