🍋 Luscious Lemon Tiramisu: A Refreshing Twist on a Classic Dessert 🍋
If you’re a fan of the classic tiramisu but crave a citrusy twist, this Lemon Tiramisu is just what you need. It’s light, zesty, and irresistibly creamy, making it the perfect dessert for any occasion. The combination of tangy lemon curd, rich mascarpone filling, and soft, lemon-soaked ladyfingers creates a symphony of flavors that will leave you wanting more. Whether you’re serving it at a summer gathering or simply indulging at home, this Lemon Tiramisu is sure to impress.
🍋 Ingredients 🍋
For the Lemon Syrup:
- ¾ cup freshly-squeezed lemon juice 🍋
- ¾ cup water 💧
- 1 ¼ cup granulated sugar 🍬
- 3 tablespoons lemon zest 🍋
For the Lemon Curd:
- 7 egg yolks 🥚
- 1 whole egg 🥚
- 1 cup granulated sugar 🍬
- ½ cup lemon juice 🍋
- 3 tablespoons lemon zest 🍋
- ⅛ teaspoon salt 🧂
- 5 tablespoons unsalted butter, cut into half-inch pieces 🧈
For the Mascarpone Filling:
- 1 ⅓ cup heavy cream 🥛
- 16 ounces mascarpone cheese 🧀
- ¾ cup granulated sugar 🍬
- ½ cup lemon syrup (from recipe above) 🍋
- 1 teaspoon vanilla 🌿
For Assembly:
- 1 (7 oz) package Savoiardi ladyfingers (about 24) 🍪
🍋 Instructions 🍋
1️⃣ Make the Lemon Syrup:
Begin by preparing the lemon syrup, which will infuse the tiramisu with a vibrant citrus flavor. Combine the lemon juice, water, sugar, and lemon zest in a medium saucepan over medium-high heat. Bring the mixture to a simmer, stirring occasionally to ensure the sugar dissolves completely. Allow the syrup to simmer for about 5 minutes, or until it slightly reduces. Remove from heat and pour the syrup into a shallow bowl. Place it in the refrigerator to cool completely. ❄️
2️⃣ Make the Lemon Curd:
Next, you’ll create a luscious lemon curd. In a medium saucepan, whisk together the egg yolks, whole egg, and sugar until just combined. Whisk in the lemon juice, zest, and salt. Add the butter and cook over medium-low heat, stirring constantly, until the mixture thickens, about 5-8 minutes. Immediately strain the curd through a fine-mesh strainer into a medium-sized bowl. Cover with plastic wrap and refrigerate until completely cooled. ❄️
3️⃣ Make the Mascarpone Filling:
To prepare the creamy mascarpone filling, use a stand mixer fitted with the whisk attachment to whip the heavy cream until stiff peaks form. Transfer the whipped cream to a separate bowl. Replace the whisk attachment with the paddle attachment on the mixer, and add the mascarpone cheese, sugar, lemon syrup, and vanilla. Beat on high until well combined. Incorporate about a cup of the whipped cream into the mixture, then gently fold in the remaining whipped cream. 🍥
4️⃣ Assemble the Tiramisu:
Now it’s time to assemble your tiramisu. Start by quickly dipping the ladyfingers in the chilled lemon syrup one at a time until soaked but not soggy. Arrange them in an even layer along the bottom of an 8-inch square dish, lining them up in two straight rows of six. Spread half of the lemon curd over the ladyfingers, followed by half of the mascarpone filling. Place another layer of lemon syrup-soaked ladyfingers on top of the filling. 🍋
Spread the remaining lemon curd over this second layer of ladyfingers, followed by half of the remaining mascarpone filling. Transfer the remaining mascarpone filling to a pastry bag fitted with a large round tip (or use a gallon ziplock bag with the corner cut off) and pipe the filling evenly over the top of the tiramisu. 🥄
5️⃣ Chill and Serve:
Cover the dish and refrigerate for at least 6 hours to allow the flavors to meld together beautifully. Once chilled, your Lemon Tiramisu is ready to be served and savored. ❄️
🕒 Time & Servings 🕒
- Prep Time: 20 minutes
- Chill Time: 6 hours
- Total Time: 6 hours 20 minutes
- Calories: 350 Kcal per serving
- Servings: 8
This Lemon Tiramisu is a delightful, refreshing variation of the classic dessert, perfect for those who love a bit of zest in their sweets. Whether you’re making it for a special occasion or just because, it’s a dessert that’s sure to impress. Enjoy every creamy, citrusy bite!
Print
Lemon Tiramisu
- Total Time: 6 hours 20min
- Yield: 8 1x
Ingredients
For the Lemon Syrup:
¾ cup freshly-squeezed lemon juice 🍋
¾ cup water 💧
1 ¼ cup granulated sugar 🍬
3 tablespoons lemon zest 🍋
For the Lemon Curd:
7 egg yolks 🥚
1 whole egg 🥚
1 cup granulated sugar 🍬
½ cup lemon juice 🍋
3 tablespoons lemon zest 🍋
⅛ teaspoon salt 🧂
5 tablespoons unsalted butter, cut into half-inch pieces 🧈
For the Mascarpone Filling:
1 ⅓ cup heavy cream 🥛
16 ounces mascarpone cheese 🧀
¾ cup granulated sugar 🍬
½ cup lemon syrup (from recipe above) 🍋
1 teaspoon vanilla 🌿
For Assembly:
1 (7 oz) package Savoiardi ladyfingers (about 24) 🍪
Instructions
1️⃣ Make the Lemon Syrup:
Combine all of the ingredients in a medium saucepan over medium-high heat. Bring to a simmer, stirring occasionally to dissolve the sugar. Allow mixture to simmer for 5 minutes, or until slightly reduced. Remove from heat, and pour into a shallow bowl. Place in refrigerator to cool completely. ❄️
2️⃣ Make the Lemon Curd:
In a medium saucepan, whisk the egg yolks, whole egg, and sugar together until just combined. Whisk in the lemon juice, zest, and salt. Add the butter and cook over medium-low heat, stirring constantly, until the mixture has thickened, about 5-8 minutes. Immediately strain the curd through a fine-mesh strainer into a medium-size bowl. Cover with plastic wrap and place in the refrigerator to cool completely. ❄️
3️⃣ Make the Mascarpone Filling:
In a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl, return bowl to the mixer, and replace whisk attachment with paddle attachment. To the mixer, add the mascarpone cheese, sugar, lemon syrup, and vanilla. Beat on high until combined. Add about a cup of the whipped cream and continue beating until incorporated. Gently fold in the rest of the whipped cream. 🍥
4️⃣ Assemble Tiramisu:
One at a time, quickly dip the ladyfingers in the lemon syrup until soaked but not soggy; arrange in an even layer along the bottom of an 8-inch square dish. (Line the ladyfingers up in two straight rows of six.**)
Spread half of the lemon curd on top of the ladyfingers, followed by half of the mascarpone filling. Place another layer of lemon syrup-soaked ladyfingers on top of the filling. 🍋
Spread the rest of the lemon curd on top of the ladyfingers. Then spread half of the remaining mascarpone filling on top. Transfer remaining filling to a pastry bag fitted with a large round tip (or a gallon ziplock bag with the corner cut off), and pipe the filling evenly over the tiramisu. 🥄
5️⃣ Chill and Serve:
Cover and refrigerate for at least 6 hours before serving. ❄️
- Prep Time: 20min
- Chill Time: 6 hours
Nutrition
- Calories: 350 Kcal