Description
This refreshing Lemon Tiramisu combines the classic Italian dessert with a zesty twist of fresh lemons. Layers of lady fingers soaked in tangy lemon syrup alternate with rich, creamy mascarpone whipped with lemon zest, while a smooth and custardy lemon curd adds a bright, luscious flavor. Garnished optionally with white chocolate and lemon slices, this dessert is perfect for spring and summer gatherings or any time you want a light yet indulgent treat.
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 as substitute)
- pinch 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
Mascarpone Whipped Cream
- 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
- Additional lemon zest or lemon slices for garnish, optional
Instructions
- Prepare Lemons: Zest and juice the lemons and set aside for use in the lemon curd, syrup, and mascarpone cream.
- Make Lemon Curd: Fill a small saucepan with two inches of water and bring to a simmer over medium heat. In a heatproof bowl, whisk together egg yolks, granulated sugar, 1 tablespoon lemon zest, 1/3 cup lemon juice, and a pinch of salt until well combined. Place the bowl over the simmering water (double boiler), reduce heat to medium-low, and whisk constantly until the mixture thickens to the consistency of gravy, approximately 7-10 minutes. Remove from heat and stir in the cubed butter until fully incorporated.
- Cool the Lemon Curd: Transfer the lemon curd to a clean bowl and place plastic wrap directly on the surface to prevent a skin from forming. Refrigerate while preparing the remaining components.
- Make Lemon Syrup: In a saucepan, combine 3/4 cup lemon juice, water, and 1/2 cup sugar. Bring to a boil, stirring to dissolve the sugar completely. Let boil for 5 minutes, then remove from heat and transfer to a bowl. Cool to room temperature or refrigerate to speed the cooling. Stir in 1/4 cup limoncello if using.
- Prepare Whipped Mascarpone: In a mixing bowl, combine mascarpone cheese with 1 tablespoon lemon zest. Using an electric mixer, blend in the heavy cream until medium to stiff peaks form. Be careful not to overmix to prevent curdling.
- Assemble the Tiramisu: Quickly dip each lady finger into the lemon syrup to lightly soak them, then arrange a layer at the bottom of an 8×8-inch pan or a similarly sized dish until fully covered. Spread half of the whipped mascarpone mixture evenly over the lady fingers. Stir the chilled lemon curd well and spoon over this layer to cover evenly. Repeat with another layer of dipped lady fingers. Finish by smoothing or piping the remaining whipped mascarpone on top. Garnish with grated white chocolate and/or extra lemon zest or lemon slices if desired.
- Chill to Set: Refrigerate the assembled Lemon Tiramisu for at least 2 hours or overnight to allow the flavors to meld and the dessert to firm up.
Notes
- For best flavor, use fresh lemons for zesting and juicing.
- The limoncello is optional but adds a lovely depth and aroma to the syrup.
- Do not over-soak the lady fingers in syrup to avoid sogginess.
- Be careful not to overwhip the mascarpone and cream mixture to maintain a smooth texture.
- This dessert can be made a day ahead for improved flavor and ease.
- White chocolate garnish is optional but adds a nice sweetness contrast.
