Description
This refreshing Lemon Tiramisu is a delightful twist on the classic Italian dessert, infusing bright lemon flavors into creamy mascarpone layers and lady fingers soaked in a zesty lemon syrup. The luscious lemon curd, whipped mascarpone, and hints of limoncello combine to create a vibrant, tangy dessert that’s perfect for spring and summer gatherings.
Ingredients
Scale
Lemon Curd
- 4 large egg yolks
- 2/3 cup granulated sugar (134g)
- 1 Tablespoon lemon zest (6g, about 1 lemon)
- 1/3 cup lemon juice (80mL, fresh squeezed or limoncello)
- pinch of salt
- 6 Tablespoons unsalted butter (85g, room temperature, chopped)
Lemon Syrup
- 3/4 cup lemon juice (180mL, fresh squeezed from about 2-3 lemons)
- 1 cup water (240mL)
- 1/2 cup granulated sugar (100g)
- 1/4 cup limoncello (60mL, optional)
Whipped Mascarpone
- 8 oz mascarpone cheese (226g, room temperature)
- 1 Tablespoon lemon zest (6g)
- 1 1/2 cups heavy whipping cream (360mL)
Assembly
- 1 package lady fingers (7 oz package, about 24 lady fingers, Savoiardi brand)
- White chocolate (grated, for garnish, optional)
Instructions
- Zest and Juice Lemons: Zest and juice lemons and set aside for use in various components of the dessert.
- Prepare Lemon Curd: Fill a small saucepan with about 2 inches of water and bring to a simmer over medium heat. In a heat-proof mixing bowl, whisk together 4 egg yolks, 2/3 cup granulated sugar, 1 tablespoon lemon zest, 1/3 cup lemon juice, and a pinch of salt. Place bowl over the simmering water (double boiler), reduce heat to medium-low, and cook whisking constantly until thickened to a gravy-like consistency, about 7-10 minutes. Remove from heat and stir in 6 tablespoons chopped unsalted butter until smooth.
- Cool the Lemon Curd: Transfer the lemon curd to a fresh bowl and cover the surface directly with plastic wrap to prevent skin formation. Refrigerate while preparing other components.
- Make Lemon Syrup: In a saucepan, combine 3/4 cup lemon juice, 1 cup water, and 1/2 cup granulated sugar. Bring to a boil, stirring until sugar dissolves. Boil for 5 minutes, then remove from heat and allow to cool completely to room temperature or refrigerate to speed cooling. Stir in 1/4 cup limoncello if using.
- Prepare Whipped Mascarpone: In a bowl, combine mascarpone cheese with 1 tablespoon lemon zest. Using an electric mixer, gradually add the heavy whipping cream and whip until medium to stiff peaks form. Be careful not to over-mix.
- Assemble the Dessert: Quickly dip each lady finger into the cooled lemon syrup, making sure not to soak too long to avoid sogginess. Arrange a single layer of soaked lady fingers at the bottom of an 8×8 inch or similar sized pan. Spread half of the whipped mascarpone over the lady fingers. Stir the chilled lemon curd well then spoon it evenly over the mascarpone layer. Repeat dipping lady fingers and place another layer on top of the lemon curd. Smooth or pipe the remaining whipped mascarpone on top.
- Garnish and Chill: Optionally, garnish with grated white chocolate and additional lemon zest or lemon slices for decoration. Refrigerate the assembled tiramisu for at least 2 hours or ideally overnight to allow flavors to meld and the dessert to set before serving.
Notes
- Ensure the lemon curd is cooled completely before assembling to prevent melting the whipped mascarpone.
- Do not oversoak the lady fingers in syrup as they can become soggy and lose texture.
- Whip the mascarpone and cream just until medium/stiff peaks form to maintain a light, airy texture.
- Limoncello is optional but adds an authentic hint of lemon liqueur flavor; it can be omitted for a non-alcoholic version.
- Store leftovers covered in the refrigerator and consume within 2-3 days for best freshness.
- Use fresh lemon juice and zest for the brightest citrus flavor.
