This Lemon Tiramisu brings a delightful citrus refreshment to the traditional Italian dessert. With layers of light, lemon-infused mascarpone cream and ladyfingers dipped in a lemon and basil syrup, this dessert is perfect for those who love a tangy twist. The combination of creamy texture and the zesty flavor of lemon makes each spoonful a vibrant experience.
Why You’ll Love This: This recipe offers a unique variation of the beloved tiramisu by incorporating the bright flavors of lemon and the aromatic hint of basil. The lemon cream is rich yet refreshing, contrasting beautifully with the subtle sweetness of the mascarpone and the whipped cream. This dessert is not only delicious but also visually appealing, making it a perfect finale to any meal.
Perfect Occasion: Lemon Tiramisu is ideal for spring and summer gatherings, providing a light and refreshing dessert option that is sure to impress. It’s perfect for picnics, garden parties, or any occasion that calls for a special, sophisticated treat. Serve it in individual glasses for an elegant presentation that allows each layer to shine.
Decoration Tips: Garnish the top of each glass with a thin slice of lemon or a few small basil leaves before serving to enhance the visual appeal and hint at the flavors within. A sprinkle of grated lemon zest or a dusting of powdered sugar can also add to the elegance of this delightful dessert.
Ingredients:
- For the syrup:
- Zest and juice of 1/2 lemon
- 120 ml water
- 30 g sugar
- 10 basil leaves
- For the lemon cream:
- 2 medium egg yolks
- 1 whole egg
- Zest of 1 untreated lemon
- 600 ml milk
- 1 vanilla bean
- 100 g sugar
- 40 g cornstarch
- For the mascarpone cream:
- 300 g lemon cream (from above)
- 250 g mascarpone
- 200 ml cream
- 30 g powdered sugar
- Prepare the lemon cream: Heat the milk with the lemon zest. In a separate bowl, whisk the egg yolks, whole egg, sugar, and cornstarch until smooth. Gradually add the warm milk to the egg mixture, stirring constantly. Return the mixture to the heat and cook until thickened. Remove from heat, stir in the lemon juice, and set aside with plastic wrap touching the surface to prevent a skin from forming.
- Make the syrup: Combine water, sugar, lemon zest, lemon juice, and basil leaves in a saucepan. Bring to a boil until the sugar dissolves, then remove from heat and let it steep.
- Assemble the mascarpone cream: Mix the cooled lemon cream with mascarpone. In another bowl, whip the cream with powdered sugar until stiff peaks form, then fold it into the mascarpone mixture.
- Layer the tiramisu: Dip ladyfingers in the lemon-basil syrup and place them in the bottom of each glass. Alternate layers of the soaked ladyfingers with the mascarpone cream.
- Chill: Refrigerate the assembled tiramisu for at least four hours to allow the flavors to meld and the dessert to set.
- Serve: Garnish with additional lemon zest, basil leaves, or as desired, and enjoy this refreshing twist on a classic dessert.
This Lemon Tiramisu is not only a treat for the taste buds but also a feast for the eyes, perfect for those looking for something uniquely delicious and visually impressive.
