Lemon Tiramisu
A refreshing twist on the classic Italian dessert, Lemon Tiramisu combines creamy mascarpone cheese with tangy lemon flavor, perfect for warm gatherings.
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.
Notes
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. 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. 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.