Lemon Tiramisu
This lemon tiramisu combines creamy mascarpone with zesty lemon flavors and light ladyfingers, creating a refreshing treat that is simple yet delightful.
Ingredients
For the Lemon Curd
- 1 cup Fresh lemon juice Provides acidity
- 1 tablespoon Fresh lemon zest Enhances flavor
- ⅔ cup Granulated sugar Sweetens curd
- ⅓ cup Unsalted butter Richness for curd
- ¼ teaspoon Kosher salt Balances sweetness
- 1 Egg Egg Stabilizer for curd
- 3 Egg yolks Egg yolks Adds richness for curd
For the Tiramisu
- 2 cups Heavy cream, cold Adds rich, creamy texture
- 4 tablespoons Fresh lemon juice Provides acidity
- 2 tablespoons Fresh lemon zest Enhances lemon flavor
- ½ cup Lemon curd Gives sweetness and tang
- ⅔ cup Powdered sugar Sweetens and adds smoothness
- 1 teaspoon Vanilla extract Adds depth of flavor
- 15.87 oz Mascarpone cheese, room temperature Creamy base
- 27 pieces Ladyfingers Light, sponge-like texture
- 1 teaspoon Fresh lemon zest (for syrup) Enhances syrup flavor
- 3 tablespoons Fresh lemon juice (for syrup) Adds tang
- ¾ cup Water Dilutes the syrup
- ⅓ cup Granulated sugar (for syrup) Sweetens syrup
- 3 tablespoons Limoncello (optional) Adds flavor
Instructions
Preparation of Lemon Curd
- In a medium saucepan over medium-low heat, whisk together the egg, granulated sugar, fresh lemon juice, and lemon zest. Cook while stirring until thickened, about 5 to 7 minutes.
- Remove from heat and whisk in the cold unsalted butter until smooth. Chill in the refrigerator for at least 2 hours.
Preparation of Lemon Syrup
- In a separate saucepan, combine water, granulated sugar, fresh lemon juice, and zest. Heat until dissolved, then cool. Optionally, add limoncello.
Preparation of Mascarpone Cream
- In a large mixing bowl, whisk mascarpone cheese, one-third of the cooled lemon curd, powdered sugar, fresh lemon juice, lemon zest, and vanilla extract until smooth.
- Fold in the cold heavy cream until stiff peaks form.
Assembly
- Dip ladyfingers quickly into the lemon syrup. Arrange in a baking dish.
- Spread half of the mascarpone cream over the ladyfingers, then half of the remaining lemon curd. Repeat layering.
- Cover with plastic wrap and refrigerate for at least 8 hours.
- Before serving, spread remaining lemon curd on top.
Notes
Store leftovers covered in the fridge for up to 3 days. Can be frozen covered tightly for up to one month. Enjoy chilled.