Blueberry Lemon Tiramisu
Lemons - 2 Large
Egg yolks - 3 Large
Eggs - 2 Large
Sugar - 1⁄3 Cup (5.33 tbs)
Margarine/Butter - 6 Tablespoon
Blueberries - 6 Cup (96 tbs)
Confectioner's sugar - 1 1⁄2 Cup (24 tbs) (Depending On Sweetness Of Berries)
Fresh lemon juice/Lime - 4 Teaspoon (Otherwise To Taste)
Lemon - 1 Large
Sugar - 1⁄4 Cup (4 tbs)
Italian style ladyfingers - 17 Ounce (1 Package)
Mascarpone cheese - 8 Ounce
Heavy cream/Whipping cream - 1⁄2 Cup (8 tbs)
Prepare Lemon Curd: From 2 lemons, finely grate 1 tablespoon peel and squeeze 1/3 cup juice.
In heavy 2 quart saucepan, with wire whisk, beat peel, juice, yolks, eggs, and sugar just until mixed.
Add margarine and cook over low heat, stirring constantly, until mixture coats the back of a spoon (do not boil or mixture will curdle).
Pour Lemon Curd through sieve into bowl; cover surface directly with plastic wrap and refrigerate until cool, about 45 minutes.
Meanwhile, make the Blueberry Sauce: In 2 quart saucepan, cook blueberries with 1 cup confectioners' sugar and 6 tablespoons water over medium heat, stirring occasionally, until sauce is slightly thickened, about 5 to 8 minutes.
Remove saucepan from heat; stir in 2 teaspoons lemon or lime juice.
Taste and adjust sugar and juice; cool to room temperature.
With vegetable peeler, remove 3 strips peel (about 3" by 3/4" each) from lemon.
In small saucepan, heat lemon peel strips, 1/4 cup sugar, and 1/4 cup water over medium heat until mixture boils and sugar dissolves, stirring occasionally.
Pour sugar syrup into small bowl; cool to room temperature.
Line bottom of 13" by 9" glass baking dish with ladyfingers.
Discard peel from syrup.
Brush ladyfin gers with syrup.
Spread sauce over ladyfingers.
In large bowl, with wire whisk, mix Lemon Curd, mascarpone, and cream until smooth; spoon evenly over sauce and spread to cover top.
Cover and refrigerate at least 6 hours or overnight.