I have been staring at this recipe for 2 years in Lori Longbotham’s Luscious Lemon Desserts, and I finally decided that it is the perfect post-holiday dessert to serve to company. On the one hand, everyone is totally done with (for a while) chocolate, nuts, mint… but on the other hand you cannot serve wheat germ cookies to company. Just because the holidays have ended is no reason to inflict your own resolutions on the rest of the world.
Which is where this rich yet tart and summery dessert comes in. With every bite you’ll find yourself dreaming of July sun, August heat, butterflies, grass under your bare feet… And it’s such a good dream. It’s the dream that sustains us through February. But anyway it is also a sign that this dessert would be outstanding in the summer–and probably will not your grace your Thanksgiving table any time soon.
I used regional blueberries picked and then immediately frozen in the height of blueberry season (blueberries do not grow where I am but my local farmer’s market gets them from Michigan and saves some for me to come get the second they arrive). I used lemon curd that I made last spring when my gall bladder got infected (I had tons of leftover egg yolks from making so many fat free desserts, i.e., angel food cakes). It came together so quickly and so scrumptiously that I could not help but wonder why I had avoided making traditional tiramisu all these years, thinking it too much work. Clearly I’m crazy. Or lazy. Or something.
The lesson being, if this sounds good to you, don’t stare at the recipe for 2 years like I did. Make it ASAP!
- ¼ cup sugar
- ¼ cup water
- zest from lemon, removed in thin strips
- 7 oz package of imported Italian ladyfingers (savoiardi)
- 4 cups blueberry sauce (see below)
- 1½ cups lemon curd
- 8 oz mascarpone cheese, room temperature
- ½ cup heavy whipping cream
- whipped cream for garnish (the tart lemon and intense blueberries are very nicely complimented by whipped cream)
- Bring the sugar, water and lemon zest to a boil. Stir until the sugar dissolves. Pour through a strainer into a small bowl and let cool to room temperature.
- Cover the bottom of a 9X13 pan (use glass or ceramic) with the ladyfingers. Brush them with the cooled sugar syrup--use all of it. Pour the cooled blueberry sauce over the ladyfingers.
- Using an electric mixer, whip the ½ cup heavy cream until it is thickened and frothy. Add the lemon curd and room temperature mascarpone into the cream. Using the whip attachment of the mixer, whisk on medium speed until the mixture is smoothly incorporated. When it is smooth, pour it over the blueberry sauce, smoothing the top. Cover and chill for at least 6 hours or, even better, overnight. Scoop into individual trifle glasses or martini glasses and serve topped with whipped cream.
- 3 pints fresh or seasonally frozen blueberries
- 1 cup confectioners' sugar
- 6 T water
- 2 T fresh lemon juice
- Cook the first 3 ingredients together over medium heat in a large saucepan, stirring occasionally. Cook until the blueberries are softened and the liquid is saucy, about 5 minutes. Turn off the heat and stir in the lemon juice. Set aside to cool until needed for recipe--you can also make ahead and store, covered, for up to one week in the fridge.
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