Description
A refreshing twist on the classic Italian dessert, this Lemon Tiramisu combines the bright, zesty flavors of fresh lemon with the creamy texture of mascarpone and light lady fingers soaked in a lemon syrup. Perfectly balanced between tart and sweet, it's a delightful dessert that can be prepared ahead and chilled for hours to develop its flavors.
Ingredients
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 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 Mixture
- 8 oz mascarpone cheese (226g), room temperature
- 1 Tablespoon lemon zest (6g)
- 1 1/2 cups heavy whipping cream (360mL)
Other
- 1 package lady fingers (7 oz package, about 24 lady fingers, Savoiardi brand)
- White chocolate, grated on top as garnish (optional)
Instructions
- Zest and juice lemons: Prepare fresh lemon zest and juice, setting them aside for use in various components of the dessert.
- Make Lemon Curd: Fill a small saucepan with 2 inches of water and bring it to a simmer over medium heat. In a heat-proof mixing bowl, whisk together egg yolks, 2/3 cup sugar, 1 tablespoon lemon zest, 1/3 cup lemon juice, and a pinch of salt. Place the bowl over the simmering water (double boiler method) and cook on medium-low heat, whisking constantly until the mixture thickens to a gravy-like consistency, about 7-10 minutes. Remove from heat and stir in chopped butter until smooth.
- Cool Lemon Curd: Transfer the lemon curd to a clean bowl and cover the surface with plastic wrap to prevent a skin from forming. Refrigerate while preparing the rest of the dish.
- Prepare Lemon Syrup: In a separate saucepan, combine 3/4 cup lemon juice, 1 cup water, and 1/2 cup sugar. Bring to a boil and stir until sugar is dissolved. Boil for 5 minutes, then remove from heat and cool completely to room temperature or refrigerate to speed cooling. Stir in 1/4 cup limoncello if using.
- Whip Mascarpone Mixture: In a mixing bowl, blend mascarpone cheese with 1 tablespoon lemon zest. Using an electric mixer, gradually incorporate the heavy whipping cream and beat until medium to stiff peaks form. Avoid overmixing to prevent curdling.
- Assemble the Tiramisu: Quickly dip each lady finger into the cooled lemon syrup, then arrange a single layer at the bottom of an 8x8 inch or similarly sized pan. Spread half of the whipped mascarpone mixture evenly over the lady fingers. Stir the chilled lemon curd briefly, then spoon it evenly over the mascarpone layer. Add another layer of lemon syrup-dipped lady fingers, and top with the remaining whipped mascarpone. Smooth the top or pipe decoratively as desired. Optionally garnish with grated white chocolate, lemon zest, or lemon slices.
- Chill: Refrigerate the assembled tiramisu for at least 2 hours, preferably overnight, to allow flavors to meld and the dessert to set properly.
Notes
- Use fresh lemons for the best bright and authentic flavor in both the curd and syrup.
- Do not over-whip the mascarpone and cream mixture to maintain a smooth, creamy texture.
- If limoncello is not available, it can be omitted without significantly affecting the recipe, though it adds a nice aromatic note.
- Lady fingers should be dipped briefly in syrup to avoid becoming too soggy.
- The dessert can be prepared a day ahead and stored covered in the fridge to enhance flavor development.
- Optional garnish with white chocolate adds a subtle sweetness contrasting the lemon tartness.
