Lemon Tiramisu & Our Easter Dinner

I hope that you and yours had a wonderfully blessed Easter!!

The Lord had done this and it is marvelous in our eyes.
Psalms 118:23



This year we had a very simple Easter celebration.


We used my grandmother's favorite china--Dessert Rose and Pink Fostoria glassware.
She would have loved it.

Our menu was also very simple.
Which in turn, made for an easy, non-stressed day.

Hot Crab Dip

Brown Sugar Glazed Ham
Balsamic Roasted Asparagus
Fruit Salad
Deviled Eggs
Homemade Rolls

Lemon Tiramisu



Lemon Tiramisu
(slightly adapted from Southern Living Magazine, February 2013)


1 8 ounce container mascarpone cheese
1/2 cup sugar
2 teaspoons vanilla extract
1 cup whipping cream
2 (3-ounce) packages ladyfingers
*1 1/2 cups Lemon Curd*
fresh blackberries
small fresh mint sprigs

Stir together the first 3 ingredients just until blended.  Beat the whipping cream at medium speed with an electric mixer until soft peaks form; fold into cheese mixture.  Spoon the mixture into a pastry bag or ziploc bag.

To assemble the desserts:  Pipe 1 tablespoon of the cheese mixture into the bottom of the dessert cups, place two lady finger cookies on top of the cheese mixture.  Top with 1 tablespoon lemon curd.  Repeat   again and top with a layer of the cheese mixture and garnish with mint leaves and a blackberry (or your choice of berry).

Cover and chill for at least 2 hours.

*Lemon Curd

1/2 cup butter, softened
2 cups sugar
4 eggs
2 tablespoon lemon zest
1 cup lemon juice


In a large bowl, beat the butter and sugar at medium speed with an electric mixer until blended.  Add the eggs, 1 at a time, beating just until blended after each addition.  Gradually add the lemon juice to the butter mixture, beating at a low speed just until blended after each addition; stir in zest.  (Mixture will look curdled.)  Transfer the mixture to a heavy 4 quart saucepan.  Cook over medium-low heat, whisking constantly, 14 to 16 minutes. or until the mixture thickens and starts to mound slightly when stirred.

Once you remove from heat, transfer to a large bowl and place heavy-duty plastic wrap directly on the warm curd (to prevent a film from forming), and chill 4 hours or until firm.  Store in an airtight container in the refrigerator up to 2 weeks.



Enjoy,

2 comments:

  1. The table setting is so pretty. And that whole menu sounds deeeelish.

    ReplyDelete
  2. That doesn't sound simple at all! Sounds and looks wonderful. Happy Easter!

    ReplyDelete

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