Description
This luscious Lemon Tiramisu combines the classic Italian dessert style with the bright, zesty flavors of lemon. Featuring homemade lemon curd, layers of mascarpone and whipped cream, and soaked ladyfingers in a citrus-infused syrup, it offers a refreshing twist perfect for spring or summer gatherings. The dessert is beautifully balanced with creamy textures and vibrant, tangy notes, topped with fresh lemon slices for a stunning presentation.
Ingredients
Lemon Curd
- 4 large egg yolks
- 4 large eggs
- ¼ teaspoon sea salt
- 1 ¼ cup granulated sugar
- 2 lemons, zested
- ⅔ cup fresh lemon juice (from about 2-3 lemons)
- ½ cup unsalted butter
Lemon Syrup
- ½ cup water
- ¼ cup granulated sugar
- 1 lemon, peeled and juiced
- 1 sprig basil (optional)
- ¼ cup limoncello (optional)
Filling & Assembly
- 1 ½ cups heavy whipping cream (cold)
- 1 ½ cups lemon curd (about half of the prepared lemon curd)
- 1 lb mascarpone cheese (room temperature)
- 2 packs ladyfingers (see notes)
- lemon slices (for decorating)
Instructions
- Prepare the Lemon Curd: In a medium non-metal saucepan, whisk together egg yolks, whole eggs, sea salt, sugar, lemon zest, and lemon juice. Heat over medium heat, stirring constantly until the mixture simmers and thickens, about one minute after simmering. Strain through a wire strainer to remove zest and lumps, transfer to a non-metal bowl, add butter, and stir until melted and smooth. Cover the surface with parchment or wrap and chill until cold and thickened.
- Make the Lemon Syrup: While the lemon curd chills, combine water, sugar, peeled lemon zest, and lemon juice in a saucepan. Add basil if desired. Bring to a simmer over medium heat, then remove from heat to cool. Strain out lemon peels and basil, then stir in limoncello if using. Set syrup aside.
- Whip the Cream: Chill a mixing bowl and whisk in the freezer for 5 minutes. Pour the cold heavy whipping cream into the bowl and whip until stiff peaks form, preferably using an electric mixer.
- Prepare the Filling: In a large bowl, whisk half of the chilled lemon curd with mascarpone cheese until smooth and fully combined without overmixing. Gently fold in the whipped cream carefully to maintain airiness.
- Assemble the Tiramisu: In an 8×11 inch non-metal casserole dish, quickly dip ladyfingers one by one into the lemon syrup and lay them tightly in rows to form the first layer. Spread half of the filling evenly over the ladyfingers to the edges. Dip ladyfingers again in syrup and arrange a single layer over the filling. Spread the remaining filling over the second layer of ladyfingers, covering fully. Cover and refrigerate for at least 8 hours or overnight to set.
- Serve: Before serving, spread the remaining lemon curd evenly on top of the tiramisu. Garnish with fresh lemon slices. Slice or scoop with a spatula and serve chilled.
Notes
- Store-bought lemon curd can be used if desired; you will need approximately 2 ½ cups (725g or 26oz) for this recipe.
- Ladyfingers should be dipped briefly in the lemon syrup to avoid sogginess and maintain the correct texture.
- Limoncello is optional but adds a lovely depth and authentic Italian flavor to the syrup.
- The mascarpone cheese should be at room temperature to blend smoothly.
- Chilling the whipped cream bowl helps achieve better volume and texture.
- This dessert must be refrigerated for at least 8 hours to allow flavors to meld and the tiramisu to set properly.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
