How to:
3 cups heavy cream
3 Tbsp. confectioners’ sugar
1 lb. mascarpone
2 tsp. finely grated lemon zest, plus thinly sliced zest for serving
1/4 tsp. kosher salt
2 (7-oz.) boxes ladyfingers (about 48)
2 1/2 cups store-bought lemonade
1 1/2 cups homemade or store-bought limoncello
1 1/2 cups homemade or store-bought lemon curd, divided
Equipment Needed
A piping bag, a large round tip
How to:
In the large bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and handheld mixer), beat cream and sugar on medium-high speed until medium peaks form (do not whip to stiff peaks).
In a large bowl, mix mascarpone, grated lemon zest, and salt. Add about one-third of whipped cream to mascarpone mixture and fold to combine. Fold mascarpone cream mixture into remaining whipped cream (it will seem loose at this point).
In a shallow dish or long container large enough to fit ladyfingers, combine lemonade and limoncello. Dip each ladyfinger into lemonade mixture on both sides for about 1 second. Line the bottom of a 13″ x 9″ pan with dipped cookies (you should be able to fit 2 rows of 12 ladyfingers vertically). Spread half of cream mixture on top. Gently spread 1 cup lemon curd over, being careful not to blend into cream layer too much (there should be curd peeking out through layers). Repeat with remaining lemonade mixture and ladyfingers. Spread remaining 1/2 cup lemon curd on top. Spoon remaining cream mixture into piping bag fitted with large round tip. Pipe dollops of cream across the top.
Refrigerate tiramisu until cold, at least 3 hours and up to overnight. Top with shredded lemon zest.