Description
This Lemon Tiramisu is a bright, refreshing twist on the classic dessert. Instead of the traditional coffee and cocoa combination, it features layers of ladyfingers dipped in a citrusy lemon syrup and limoncello, topped with creamy mascarpone and a rich homemade lemon curd. The result is a dessert that’s light, tangy, and perfect for any occasion—whether it’s a summer party or a cozy night in.
Ingredients
2 cups heavy cream (cold)
4 tablespoon lemon juice
2 tablespoon lemon zest
½ cup lemon curd
⅔ cup granulated sugar
1 teaspoon vanilla extract
15.87 oz mascarpone cheese (room temp)
27 ladyfingers
Dip In:
1 cup lemon syrup
¼ cup limoncello
For the Lemon Curd:
⅓ cup lemon juice
1 tablespoon lemon zest
⅔ cup granulated sugar
⅓ cup butter
¼ teaspoon kosher salt
1 egg
3 egg yolks
Instructions
Make the Lemon Curd: In a saucepan, whisk together lemon juice, lemon zest, sugar, butter, salt, and eggs over medium-low heat. Stir constantly until the butter melts and the mixture thickens, about 5 minutes.
Strain the lemon curd through a fine-mesh sieve to remove any lumps and let it cool for 20-30 minutes.
Prepare the Tiramisu: In a large bowl, mix heavy cream, vanilla extract, lemon zest, lemon curd, lemon juice, and sugar with an electric mixer until medium peaks form. Add mascarpone cheese and continue mixing on low until smooth.
Quickly dip ladyfingers in lemon syrup and limoncello mix. Lay them in a 10.5-inch x 7.5-inch baking pan.
Spread half of the mascarpone mixture over the ladyfingers. Spoon 4 tablespoons of lemon curd on top and smooth it out.
Add another layer of dipped ladyfingers and top with the remaining mascarpone mixture. Cover the pan with plastic wrap and refrigerate for at least 4 hours.
Before serving, top the tiramisu with more lemon curd and smooth it out with a spatula.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 350