Lemon Tiramisu: A Refreshing Twist on a Classic Dessert 🍋🍰
Tiramisu is a beloved dessert known for its rich layers and robust coffee flavor. But what if we gave it a zesty, vibrant makeover with the tangy brightness of lemons? Today, I’m thrilled to share a recipe that does just that: Lemon Tiramisu! This dessert keeps the creamy, dreamy texture of traditional tiramisu but swaps the coffee for a splash of citrus, making it a delightful treat for lemon lovers. Here’s how to make it:
Ingredients
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
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
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 16 ounces mascarpone cheese
- 25 ladyfinger cookies (adjust based on your dish)
- Candied lemon slices (optional for garnish)
Instructions
1. Prepare the Lemon Curd:
- In a medium saucepan, whisk eggs and sugar until light and glossy. Add lemon juice and zest, heating over medium-low while constantly whisking. Once it begins to thicken (3-4 minutes), whisk in butter one tablespoon at a time.
- Once thick enough to coat a spoon, stir in vanilla extract. Strain through a mesh sieve into a container, cover with plastic wrap directly on the surface to prevent a film, then chill for 2 hours until set.
2. Prepare the Lemon Syrup:
- Combine sugar, lemon juice, water, and zest in a small saucepan. Bring to a boil and cook until sugar dissolves. Remove from heat and allow to cool completely.
3. Prepare the Mascarpone Cream:
- Whip cream to soft peaks, then gradually add sugar until stiff peaks form. Blend ½ cup of lemon curd with mascarpone until smooth. Gently fold in whipped cream, vanilla, and lemon zest.
4. Assemble the Tiramisu:
- Dip half the ladyfingers in lemon syrup and layer them in a 4-quart baking dish. Spread half the mascarpone cream over the cookies, followed by ½-⅔ cup of lemon curd.
- Repeat with another layer of dipped ladyfingers and the remaining cream. Finish with a layer of lemon curd.
- Chill in the refrigerator for at least 2 hours before serving. Garnish with candied lemon slices if desired.
This Lemon Tiramisu is not just a dessert, it’s a bright celebration in every bite, perfect for summer gatherings or as a refreshing twist to your dessert menu. The zesty lemon flavor paired with creamy mascarpone offers a delightful contrast that’s sure to impress. Enjoy the sunshine in every slice! 🍋🍰
Lemon Tiramisu 🍋🍰
Ingredients
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 🍦
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 🥛
⅓ 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 you use) 🍪
Candied lemon slices (optional) 🍋
Instructions
1️⃣ Prepare the Lemon Curd:
In a medium saucepan, whisk the eggs and sugar together for a minute or so, until light and glossy. Whisk in the lemon juice, zest, and salt. Heat over medium-low heat while whisking constantly for 3-4 minutes, until the mixture begins to thicken slightly. 🍋
Whisk in the butter 1 tablespoon at a time until it is all melted. Continue to whisk the mixture for 5-6 minutes, until it has thickened enough to coat the back of a spoon. Stir in the vanilla extract. 🥄
Use a silicone spatula or a wooden spoon to run the curd through a fine mesh strainer into a storage container. Lay a piece of plastic wrap over the top and press it down until it touches the entire surface of the curd. This will prevent a film from forming on the curd as it cools. 🌡️
Cover with an airtight lid or another layer of tight plastic wrap and chill in the refrigerator for 2 hours or until completely cooled. ❄️
2️⃣ Prepare the Lemon Syrup:
Combine all the ingredients in a small saucepan and cook over medium heat until the mixture is boiling and all the sugar has dissolved, about 4 minutes. Remove from the heat and cool completely. 🍋
3️⃣ Prepare the Mascarpone Cream:
Whip the cream to soft peaks. Add in the sugar slowly, and whip until stiff peaks. 🥛
Combine the mascarpone cheese and ½ cup of lemon curd until smooth. Fold in the whipped cream, vanilla, and lemon zest until smooth. 🍥
4️⃣ Assemble the Tiramisu:
Dip half of the ladyfingers quickly in the cooled syrup until fully coated and layer on the bottom of a 4-quart baking dish. If you need to cut the cookies to fit in the odd spaces, cut them carefully and fill in the bottom of the pan. 🍪
Layer half of the cream mixture over them and smooth. Top with ½-⅔ cup of lemon curd and smooth. 🍋
Dip and layer the other half of the ladyfingers over the top of the cream until it is fully covered with cookies. 🍪
Spread the remaining cream over the top and smooth out. Top with ½-⅔ cup of lemon curd and smooth. 🍋
Let the tiramisu chill in the refrigerator for at least 2 hours before serving. ❄️