Description
This refreshing Lemon Tiramisu is a bright twist on the classic Italian dessert, featuring layers of zesty homemade lemon curd, delicate mascarpone cream infused with lemon zest, and crisp ladyfingers soaked in a tangy lemon syrup with a hint of limoncello. Perfect for spring or summer gatherings, this dessert combines creamy textures with vibrant citrus flavors for an elegant and delicious treat.
Ingredients
Scale
Lemon Curd
- 1 ½ cups lemon juice (freshly squeezed)
- 2 cups white sugar
- 4 large eggs
- 4 egg yolks
- 1/8 teaspoon salt
- 1 cup unsalted butter, cut into cubes
- 1/2 teaspoon vanilla extract
Lemon Syrup
- 1 ½ cups white sugar
- 3 strips lemon peel (1-inch each)
- 1/2 cup lemon juice (freshly squeezed)
- 2/3 cup limoncello liqueur
Mascarpone Layer
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 24 ounces mascarpone cheese
- 1 tablespoon lemon zest
Assembly
- 10 ounces crisp ladyfingers
Instructions
- Make Lemon Curd: In a medium heatproof bowl, whisk together the eggs, egg yolks, sugar, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler) ensuring the bottom of the bowl does not touch the water. Cook the mixture gently, stirring constantly, until it thickens to a custard consistency (about 10-12 minutes). Remove from heat, then whisk in the butter cubes one at a time until fully melted and incorporated. Stir in the vanilla extract. Cover and refrigerate until fully chilled and set.
- Prepare Lemon Syrup: In a small saucepan, combine sugar, lemon peel strips, and lemon juice. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir in limoncello liqueur. Let the syrup cool to room temperature and strain out the lemon peels before using.
- Prepare Mascarpone Layer: In a chilled mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. In a separate bowl, soften the mascarpone cheese by stirring it gently to a creamy texture. Fold the mascarpone gently into the whipped cream along with the lemon zest until smooth and fully combined. Keep refrigerated until ready to assemble.
- Assemble the Lemon Tiramisu: Quickly dip half of the ladyfingers into the prepared lemon syrup, ensuring they absorb the liquid but do not become soggy. Arrange a layer of soaked ladyfingers evenly in the bottom of a serving dish. Spread half of the lemon curd evenly over the ladyfingers. Follow with half of the mascarpone cream layer, smoothing the top. Repeat the process: dip remaining ladyfingers in syrup and layer them, then top with the remaining lemon curd and mascarpone cream.
- Chill and Serve: Cover the assembled tiramisu and refrigerate for at least 4 hours or overnight to allow flavors to meld and layers to set. Before serving, optionally garnish with additional lemon zest or thin lemon slices for decoration.
Notes
- Use fresh lemon juice for the best bright and natural flavor.
- When cooking the lemon curd, keep the heat low and stir constantly to avoid curdling the eggs.
- Dip ladyfingers quickly in syrup to prevent them from becoming too soggy and falling apart.
- Chilling the dessert overnight enhances flavor melding and texture.
- Limoncello can be omitted for a non-alcoholic version, substituting with extra lemon juice and a splash of water.
Keywords: lemon tiramisu, lemon curd dessert, mascarpone lemon dessert, Italian lemon tiramisu, lemon tiramisu recipe