This exceptionally unique “Curd Your Enthusiasm Tiramisu” elevates the classic Italian dessert with multiple layers of bright and zesty flavors and contrasting textures. Delicate ladyfingers are soaked in a fragrant syrup infused with fresh lime and orange juices, a touch of sugar, and the Italian lemon liqueur, limoncello. These tangy biscuits are then layered with a rich and creamy mascarpone filling sweetened with condensed milk and studded with tiny, subtly nutty poppy seeds.

Adding an intense burst of homemade citrus flavor are layers of smooth and luscious citrus curd. The tiramisu is finished with stunning homemade candied citrus crisps, providing a sweet, crunchy, and visually appealing garnish. For an extra touch of molecular gastronomy magic, tiny pearls of citrus fruit caviar are added, offering delightful bursts of concentrated zesty juice that dance on the palate. This is a truly special and unforgettable citrus-infused dessert experience.

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Curd Your Enthusiasm Tiramisu

A multi-layered citrus tiramisu featuring limoncello-soaked ladyfingers, a creamy mascarpone filling enriched with condensed milk and poppy seeds, layers of vibrant homemade citrus curd, and garnished with homemade candied citrus crisps and delightful citrus fruit caviar.

Course Dessert

Cuisine American, Fusion, Italian

Keyword Curd, Dessert, Lemon, Lime, Orange, Tiramisu

Prep Time 1 hour hour

Cook Time 1 hour hour

Servings 8 Servings

Author Chef Cameron

Ingredients

For the Candied Citrus Crisps (Can be made ahead):

• 1 large orange thinly sliced
• 1 large lemon thinly sliced
• 1 large lime thinly sliced
• 1 ½ cups water
• 1 ½ cups granulated sugar plus more for coating
• Zest of 1 large orange or citrus of your choice, for extra flavor infusion

For the Homemade Citrus Curd:

• ¼ cup orange juice fresh
• ¼ cup lemon juice fresh
• ¼ cup lime juice
• 2 Tbsp lime zest
• 2 Tbsp orange zest
• 2 Tbsp lemon zest
• ½ cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• ½ cup unsalted butter 1 stick, cut into cubes
• Pinch of salt

For the Citrus-Limoncello Syrup:

• ½ cup fresh orange juice
• ¼ cup fresh lime juice
• ¼ cup granulated sugar
• ¼ cup limoncello
• Zest of ½ orange
• Zest of ½ lime

For the Citrus Mascarpone Filling with Condensed Milk & Poppy Seeds:

• 1 ½ cups heavy cream chilled
• 1 lb 32 oz mascarpone cheese, chilled
• ½ cup sweetened condensed milk
• 2 Tbsp poppy seeds
• 2 Tbsp lime zest
• 2 Tbsp orange zest
• 2 Tbsp lemon zest
• 1 tsp vanilla extract

For the Citrus Fruit Caviar:

• 1 ½ – 2 cups neutral-flavored oil e.g., vegetable, canola, chilled in the freezer for at least 30 minutes (preferably longer)
• ½ cup mixed citrus juice e.g., orange, lemon, lime – use extra from other recipe parts for consistency
• 1-2 Tbsp granulated sugar to taste, depending on juice tartness
• ¾ tsp agar-agar powder

For the Assembly:

• About 30-36 ladyfingers savoiardi

Instructions

Make the Candied Citrus Crisps:

• Blanch Citrus Slices (Highly Recommended for reducing bitterness): Place the thinly sliced citrus in a large pot and cover with cold water. Bring to a boil and boil for 2-3 minutes. Drain the slices and immediately transfer them to an ice bath to stop the cooking. Repeat this blanching process 1-2 more times, changing the water each time. This step helps to leach out the bitter compounds from the pith. After the final blanch, drain them very well.
• In a wide saucepan, combine the 1 ½ cups water, 1 ½ cups sugar, and the zest of 1 orange (or citrus of your choice). Bring to a simmer over medium heat, stirring until the sugar dissolves.
• Add the blanched citrus slices in a single layer (you may need to do this in batches). Reduce heat to low and simmer gently for 45-60 minutes, or until the rinds are translucent.
• Carefully remove the slices with a slotted spatula and place them on a wire rack set over a baking sheet. Let them drain and cool slightly at room temperature for about 15-30 minutes.
• To make them crunchy: Preheat your oven to its lowest setting, typically around 200-225°F (95-107°C). Transfer the wire rack with the citrus slices to the oven. Bake for 1 to 2.5 hours, or until the slices are completely dry and brittle. The exact time will depend on the thickness of your slices and your oven’s specific temperature. Flip them occasionally (every 30-45 minutes) during baking to ensure even drying.
• Once completely dry and crunchy, you can toss them gently in extra granulated sugar for a frosted look, if desired. Store in an airtight container at room temperature; the dryer they are, the longer they’ll stay crisp.

Make the Homemade Citrus Curd:

• In a medium saucepan, whisk together the citrus juice, citrus zest, and granulated sugar until well combined.
• In a separate bowl, whisk together the whole eggs and egg yolks until slightly pale.
• Gradually whisk the egg mixture into the citrus-sugar mixture in the saucepan.
• Place the saucepan over low to medium-low heat. Stir constantly with a whisk or wooden spoon. Continue to cook, stirring continuously, until the curd thickens enough to coat the back of a spoon and reaches a temperature of 170-175°F (77-79°C). This should take about 15-20 minutes. Be patient and keep stirring to prevent the eggs from scrambling.
• Once the curd has thickened, remove the saucepan from the heat and whisk in the cold butter cubes one at a time, stirring until each cube is fully melted and incorporated, making the curd smooth and glossy.
• For an extra smooth curd, pour it through a fine-mesh sieve into a clean bowl.
• Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the curd to prevent a skin from forming. Let the curd cool to room temperature, then refrigerate for at least 2 hours to allow it to fully set and chill.

Make the Citrus-Limoncello Syrup:

• In a medium saucepan, combine the orange juice, lime juice, granulated sugar, limoncello, orange zest, and lime zest.
• Heat over medium heat, stirring until the sugar is completely dissolved.
• Bring to a gentle simmer and cook for 3-5 minutes, allowing the flavors to meld slightly.
• Remove from the heat and let the syrup cool completely.

Make the Citrus Mascarpone Filling with Condensed Milk & Poppy Seeds:

• In a large bowl, whip the chilled heavy cream with an electric mixer until stiff peaks form. Set aside.
• In a separate large bowl, beat the chilled mascarpone cheese until smooth.
• Gradually beat in the sweetened condensed milk until well combined and creamy.
• Gently fold in the poppy seeds, orange zest, lime zest, and vanilla extract until just combined.
• Gently fold the whipped cream into the mascarpone mixture until light and airy. Be careful not to overmix.

Make the Citrus Fruit Caviar:

• Ensure your neutral-flavored oil has been chilling in the freezer for at least 30 minutes, ideally longer, in a tall, narrow glass or container. The colder the oil, the better the caviar will form.
• In a small saucepan, whisk together the mixed citrus juice, granulated sugar, and agar-agar powder.
• Bring the mixture to a full boil over medium-high heat, whisking constantly. Boil for at least 1 minute to fully dissolve the agar-agar.
• Remove from heat and let it cool for 3-5 minutes (it needs to be warm enough to be liquid, but not too hot to evaporate too quickly).
• Using a clean dropper or a squeeze bottle with a small tip, slowly drip the warm agar-agar mixture into the cold oil, one drop at a time, from a height of about 6-12 inches. The drops will form into small spheres as they fall through the cold oil.
• Once all the mixture has been dripped, let the caviar sit in the oil for a few minutes to firm up completely.
• Pour the oil and caviar through a fine-mesh sieve to separate the caviar. Discard or save the oil (it’s safe for other uses).
• Rinse the caviar gently under cold water to remove any residual oil. Store the citrus fruit caviar in a small, airtight container in the refrigerator until ready to use.

Assemble the Citrus Tiramisu:

• Lightly dip each ladyfinger into the cooled citrus-limoncello syrup for just a few seconds on each side. You want them to be moist but not soggy.
• Arrange a layer of the soaked ladyfingers in the bottom of an 8×8 inch square dish or a similar-sized rectangular dish.
• Spread half of the citrus mascarpone filling evenly over the ladyfinger layer.
• Dollop half of the cooled homemade citrus curd randomly over the mascarpone filling.
• Arrange another layer of citrus-limoncello soaked ladyfingers over the cream and curd.
• Spread the remaining citrus mascarpone filling evenly over the second layer of ladyfingers.
• Dollop the remaining homemade citrus curd over the top of the mascarpone filling.
• Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set.

Garnish and Serve:

• Just before serving, arrange the candied citrus crisps artfully on top of the tiramisu.
• Gently scatter the prepared citrus fruit caviar over the top for an extra burst of flavor and visual appeal.

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