Lemon Tiramisu πŸ‹πŸ°

Lemon Tiramisu: A Refreshing Twist on a Classic Dessert πŸ‹πŸ°

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 Β½ cups granulated sugar
  • 1 ΒΌ cups fresh lemon juice
  • 1 tablespoon lemon zest
  • 10 tablespoons salted butter, room temperature
  • 1 teaspoon vanilla extract

Lemon Syrup:

  • 1 Β½ cups granulated sugar
  • Β½ cup fresh lemon juice
  • Β½ cup water
  • 1 teaspoon lemon zest

Mascarpone Cream:

  • 1 cup heavy whipping cream, chilled
  • β…“ 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 Β½ 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 Β½-β…” 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! πŸ‹πŸ°

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Lemon Tiramisu πŸ‹πŸ°


  • Author: Dulcia

Ingredients

Scale

Lemon Curd πŸ‹
5 large eggs πŸ₯š
1 Β½ cups granulated sugar πŸ§‚
1 ΒΌ cups fresh lemon juice πŸ‹
1 tablespoon lemon zest πŸ‹
10 tablespoons salted butter, room temperature 🧈
1 teaspoon vanilla extract 🍦
Lemon Syrup πŸ‹
1 Β½ cups granulated sugar πŸ§‚
Β½ cup fresh lemon juice πŸ‹
Β½ cup water πŸ’§
1 teaspoon lemon zest πŸ‹
Mascarpone Cream πŸ§€
1 cup heavy whipping cream, chilled πŸ₯›
β…“ cup granulated sugar πŸ§‚
1 teaspoon vanilla extract 🍦
1 tablespoon lemon zest πŸ‹
16 ounces mascarpone cheese πŸ§€
25 ladyfinger cookies (more or less depending on the dish you use) πŸͺ
Candied lemon slices (optional) πŸ‹


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. πŸ‹
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. πŸ₯„
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. πŸ‹
3️⃣ Prepare the Mascarpone Cream:

Whip the cream to soft peaks. Add in the sugar slowly, and whip until stiff peaks. πŸ₯›
Combine the mascarpone cheese and Β½ cup of lemon curd until smooth. Fold in the whipped cream, vanilla, and lemon zest until smooth. πŸ₯
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. πŸͺ
Layer half of the cream mixture over them and smooth. Top with Β½-β…” cup of lemon curd and smooth. πŸ‹
Dip and layer the other half of the ladyfingers over the top of the cream until it is fully covered with cookies. πŸͺ
Spread the remaining cream over the top and smooth out. Top with Β½-β…” cup of lemon curd and smooth. πŸ‹
Let the tiramisu chill in the refrigerator for at least 2 hours before serving. ❄️

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