Lemon Zest Tiramisu

Lemon Zest Tiramisu: A Citrusy Twist on a Classic

Bright and zesty, this Lemon Zest Tiramisu is a refreshing take on the traditional Italian dessert. Combining creamy mascarpone with a tangy lemon curd and a hint of lemon syrup-soaked ladyfingers, this dessert is perfect for those who love a citrusy kick. Here’s how to make it:

Ingredients

For the Lemon Curd:

• 5 large eggs
• 1 ½ cups granulated sugar
• 1 ¼ cups fresh lemon juice
• 1 tablespoon lemon zest
• 10 tablespoons salted butter, room temperature
• 1 teaspoon vanilla extract

For the Lemon Syrup:

• 1 ½ cups granulated sugar
• ½ cup fresh lemon juice
• ½ cup water
• 1 teaspoon lemon zest

For the Mascarpone Cream:

• 1 cup heavy whipping cream, chilled
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 16 ounces mascarpone cheese
• 25 ladyfinger cookies (more or less depending on the dish used)
• Candied lemon slices, optional for garnish

Directions

1. Prepare the Lemon Curd:

• In a medium saucepan, whisk together the eggs and sugar until the mixture is light and glossy.
• Add the lemon juice, lemon zest, and a pinch of salt. Cook over medium-low heat, whisking constantly, until the mixture thickens slightly, about 3-4 minutes.
• Gradually whisk in the butter, one tablespoon at a time, until it is melted. Continue whisking for an additional 5-6 minutes, or until the curd is thick enough to coat the back of a spoon.
• Stir in the vanilla extract. Strain the curd through a fine mesh strainer into a bowl to remove any lumps. Chill in the refrigerator for at least 2 hours.

2. Make the Lemon Syrup:

• In a small saucepan, combine the granulated sugar, lemon juice, water, and lemon zest. Bring to a boil, stirring until the sugar is completely dissolved.
• Remove from heat and allow the syrup to cool completely.

3. Prepare the Mascarpone Cream:

• In a large mixing bowl, whip the chilled heavy cream until soft peaks form.
• Gradually add the granulated sugar and continue whipping until stiff peaks form.
• Gently mix in ½ cup of the lemon curd and the mascarpone cheese until smooth.
• Fold in the whipped cream, vanilla extract, and lemon zest until well combined.

4. Assemble the Tiramisu:

• Quickly dip half of the ladyfinger cookies into the lemon syrup, making sure they are well-coated but not soggy.
• Arrange the dipped ladyfingers in the bottom of your serving dish.
• Spread half of the mascarpone cream mixture over the ladyfingers.
• Add ½ cup of lemon curd on top of the cream layer.
• Repeat with the remaining ladyfingers, mascarpone cream, and lemon curd.

5. Chill and Serve:

• Cover and refrigerate the tiramisu for at least 2 hours to allow the flavors to meld and the dessert to set.
• Garnish with candied lemon slices and mint leaves, if desired, before serving.

Recipe Details

• Prep Time: 20 minutes
• Cooking Time: 10 minutes
• Total Time: 2 hours 30 minutes
• Calories: 350 kcal per serving
• Servings: 8

Enjoy this lemony twist on tiramisu that’s sure to be a hit at your next gathering or as a delightful end to any meal. The combination of creamy mascarpone and tart lemon curd creates a refreshing dessert that’s both elegant and easy to make.

Lemon Zest Tiramisu

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• Author: Dulcia
• Total Time: 2 hours 30 minutes
• Yield: 8 1x

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Ingredients

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5 large eggs
1 ½ cups granulated sugar
1 ¼ cups fresh lemon juice
1 tablespoon lemon zest
10 tablespoons salted butter, room temperature
1 teaspoon vanilla extract
Lemon Syrup

1 ½ cups granulated sugar
½ cup fresh lemon juice
½ cup water
1 teaspoon lemon zest
Mascarpone Cream

1 cup heavy whipping cream, chilled
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest
16 ounces mascarpone cheese
25 ladyfinger cookies (more or less depending on the dish used)
Candied lemon slices, optional

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Instructions

Lemon Curd: In a medium saucepan, whisk eggs and sugar until light and glossy. Add lemon juice, zest, and salt; cook over medium-low heat, whisking constantly, until it thickens slightly (about 3-4 minutes). Whisk in butter one tablespoon at a time until melted, then continue whisking for another 5-6 minutes until it thickens enough to coat the back of a spoon. Stir in vanilla, strain through a fine mesh strainer, and chill for 2 hours.
Lemon Syrup: Combine all ingredients in a small saucepan and boil until sugar dissolves; cool completely.
Mascarpone Cream: Whip cream to soft peaks, add sugar slowly and whip to stiff peaks. Mix in ½ cup lemon curd and mascarpone until smooth, then fold in whipped cream, vanilla, and zest.
Assembly: Dip half the ladyfingers in lemon syrup, layer on dish, top with half the cream mixture, then ½ cup lemon curd. Repeat with remaining ingredients. Chill for at least 2 hours. Garnish with lemon slices and mint leaves.

• Prep Time: 20 minutes
• Cook Time: 10 minutes

Nutrition

• Calories: 350 Kcal