🍦Dessert Delights🍓

📃Directions

1. Step 1: In the large bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the heavy cream and confectioners' sugar on medium-high speed until medium peaks form. Be careful not to overwhip to stiff peaks.
2. Step 2: In another large bowl, mix together the mascarpone, finely grated lemon zest, and kosher salt. Add about one-third of the whipped cream to the mascarpone mixture and gently fold to combine. Then fold this mixture into the remaining whipped cream. It may seem a bit loose at this point, but it will set later.
3. Step 3: In a shallow dish or long container large enough to fit the ladyfingers, combine the lemonade and limoncello. Quickly dip each ladyfinger into the lemonade mixture on both sides for about 1 second. Arrange the dipped ladyfingers to line the bottom of a 13" x 9" pan, fitting them snugly in 2 rows of 12 ladyfingers each.
   Spread half of the cream mixture over the layer of ladyfingers. Gently spread 1 cup of lemon curd over the cream layer, being careful not to blend it too much into the cream (you want the curd to peek through the layers). Repeat with another layer of dipped ladyfingers, spreading the remaining 1/2 cup of lemon curd on top.
4. Step 4: Transfer the remaining cream mixture to a piping bag fitted with the large round tip. Pipe dollops of the cream across the top of the tiramisu. Refrigerate for at least 3 hours, or up to overnight, to allow the flavors to meld and the dessert to set.
   Before serving, top with thinly sliced lemon zest for a beautiful garnish.