Lemon Tiramisu is a refreshing twist on the classic Italian dessert. This bright and zesty version combines creamy mascarpone cheese with a tangy lemon flavor, giving you a taste of sunshine in every bite. It’s a perfect choice for warm weather gatherings or anytime you crave something sweet yet light.
Why Make This Recipe
This Lemon Tiramisu is not only delicious, but it’s also a unique dessert that stands out at any celebration. The combination of smooth mascarpone, citrusy lemon, and the soft texture of ladyfingers creates a delightful experience. Plus, making it ahead of time means you can enjoy more time with your guests instead of being stuck in the kitchen.
How to Make Lemon Tiramisu
Ingredients:
- ½ cup freshly squeezed lemon juice
- 1 cup water
- 1½ cups granulated sugar
- 3 teaspoons lemon zest
- 6 large eggs (at room temperature)
- 1½ cups granulated sugar (for curd)
- 1 cup lemon juice (for curd)
- 2 tablespoons lemon zest (for curd)
- Pinch of salt
- 10 tablespoons unsalted butter (at room temperature)
- 1 cup heavy whipping cream (chilled)
- 16 ounces mascarpone cheese
- ½ cup granulated sugar (for cream)
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest (for cream)
- 25 ladyfinger cookies (adjusting the quantity as needed based on the size of the dish)
Directions:
For the Lemon Syrup:
- In a small saucepan, combine lemon juice, water, and granulated sugar.
- Heat over medium heat while stirring until the sugar dissolves. Remove from heat and add lemon zest. Let it cool.
For the Lemon Curd:
- In a bowl, whisk together eggs, sugar, lemon juice, lemon zest, and salt.
- In a saucepan over low heat, stir the mixture constantly until it thickens (about 10 minutes).
- Remove from heat and stir in butter until smooth. Allow it to cool.
For the Mascarpone Cream:
- In a bowl, beat heavy whipping cream until soft peaks form.
- In another bowl, mix mascarpone cheese, granulated sugar, vanilla extract, and lemon zest until smooth.
- Gently fold the whipped cream into the mascarpone mixture.
For Assembly:
- Dip ladyfinger cookies into the lemon syrup for a couple of seconds and layer them in a dish.
- Spread half of the lemon curd over the ladyfingers.
- Spoon half of the mascarpone cream over the curd layer.
- Repeat the process with another layer of dipped ladyfingers, lemon curd, and mascarpone cream.
- Finish with a layer of mascarpone cream on top.
How to Serve Lemon Tiramisu
Serve your Lemon Tiramisu chilled. You can garnish it with extra lemon zest or a few fresh berries for a colorful touch. Use a sharp knife to cut into squares for serving.
How to Store Lemon Tiramisu
Store any leftover Lemon Tiramisu in the refrigerator. It is best enjoyed within 3-4 days. Keep it covered with plastic wrap to maintain its freshness.
Tips to Make Lemon Tiramisu
- Use fresh lemons for the best flavor.
- Ensure your butter is at room temperature for easy mixing.
- Adjust the amount of sugar in the mascarpone cream according to your taste.
- If you want a stronger lemon taste, you can add more lemon juice or zest.
Variation
For a minty twist, you can add fresh mint leaves to the mascarpone cream for added flavor. Alternatively, you can substitute the lemon with other citrus fruits like lime or orange for a different taste.
FAQs
1. Can I make Lemon Tiramisu in advance?
Yes, Lemon Tiramisu can be made a day ahead, making it an ideal dessert for gatherings.
2. What if I can’t find ladyfinger cookies?
If you can’t find ladyfingers, you can substitute them with sponge cake cut into strips.
3. Can I use a different cheese instead of mascarpone?
While mascarpone gives the best flavor and texture, you can use cream cheese as a substitute, but the taste will be slightly different.
Lemon Tiramisu
Ingredients
For the Lemon Syrup
- ½ cup freshly squeezed lemon juice
- 1 cup water
- 1½ cups granulated sugar
- 3 teaspoons lemon zest
For the Lemon Curd
- 6 large eggs (at room temperature)
- 1½ cups granulated sugar for curd
- 1 cup lemon juice for curd
- 2 tablespoons lemon zest for curd
- 1 pinch salt
- 10 tablespoons unsalted butter (at room temperature)
For the Mascarpone Cream
- 1 cup heavy whipping cream (chilled)
- 16 ounces mascarpone cheese
- ½ cup granulated sugar for cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest for cream
For Assembly
- 25 pieces ladyfinger cookies adjusting the quantity as needed based on the size of the dish
Instructions
For the Lemon Syrup
- In a small saucepan, combine lemon juice, water, and granulated sugar.
- Heat over medium heat while stirring until the sugar dissolves. Remove from heat and add lemon zest. Let it cool.
For the Lemon Curd
- In a bowl, whisk together eggs, sugar, lemon juice, lemon zest, and salt.
- In a saucepan over low heat, stir the mixture constantly until it thickens (about 10 minutes).
- Remove from heat and stir in butter until smooth. Allow it to cool.
For the Mascarpone Cream
- In a bowl, beat heavy whipping cream until soft peaks form.
- In another bowl, mix mascarpone cheese, granulated sugar, vanilla extract, and lemon zest until smooth.
- Gently fold the whipped cream into the mascarpone mixture.
For Assembly
- Dip ladyfinger cookies into the lemon syrup for a couple of seconds and layer them in a dish.
- Spread half of the lemon curd over the ladyfingers.
- Spoon half of the mascarpone cream over the curd layer.
- Repeat the process with another layer of dipped ladyfingers, lemon curd, and mascarpone cream.
- Finish with a layer of mascarpone cream on top.
