This lemon tiramisu is a refreshing and light variation of the classic dessert, perfect for anyone who loves citrus flavors. Layers of delicate ladyfingers soaked in a tangy lemon syrup are paired with a creamy mascarpone filling infused with lemon zest, creating a dessert that’s both rich and zesty. It’s a beautiful combination of textures and flavors that’s perfect for warm days or any time you’re craving a fresh, light treat.
Why You’ll Love This Recipe:
You’ll love this lemon tiramisu for its vibrant citrus flavor and creamy texture. The lemon curd adds a tangy sweetness that complements the mascarpone cream perfectly, while the ladyfingers soak up the refreshing lemon syrup, creating layers of deliciousness. It’s a delightful alternative to traditional tiramisu, offering a light, summery version of the beloved dessert.
Perfect Occasion:
This lemon tiramisu is perfect for spring or summer gatherings, or as a refreshing dessert to end a meal. Its light and tangy flavor makes it a great choice for any occasion, whether you’re hosting a dinner party or simply looking for a dessert that feels both indulgent and refreshing.
Decoration Tips:
Top your tiramisu with thin slices of fresh lemon for an elegant finish. You can also sprinkle lemon zest on top for an extra burst of color and flavor. For a little added texture, consider adding crushed cookies or a light dusting of powdered sugar before serving.
Ingredients (for a 24 cm dish, serves 6):
For the Lemon Curd:
- 1 whole egg
- 3 egg yolks
- 80g granulated sugar
- 45g lemon juice (freshly squeezed)
- Zest of 1 lemon
- 1 pinch of salt
- 50g unsalted butter
For the Mascarpone Filling:
- 250g mascarpone
- 200ml cold heavy cream (30% fat)
- 30g lemon juice
- Zest of ½ a lemon
- 4 tbsp sugar
For the Lemon Syrup:
- 150ml water
- A few strips of lemon peel
- About 20 ladyfingers (savoiardi)
For Decoration:
- Thin slices of lemon
Instructions:
- Prepare the Lemon Curd:
In a heatproof bowl, whisk together the whole egg, egg yolks, sugar, lemon juice, lemon zest, and a pinch of salt. Place the bowl over a pot of simmering water (double boiler method) and cook the mixture, stirring constantly, until it thickens (about 5-7 minutes).
Remove from heat and whisk in the butter until smooth. Let the lemon curd cool completely before using. - Make the Mascarpone Filling:
In a large bowl, whisk the cold heavy cream until soft peaks form. Set aside.
In another bowl, beat together the mascarpone, sugar, lemon juice, and lemon zest until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture until fully combined. Refrigerate until ready to use. - Prepare the Lemon Syrup:
In a small saucepan, bring the water and lemon peel to a simmer. Let the mixture infuse for a few minutes, then remove from heat and let it cool. Once cooled, remove the lemon peel. - Assemble the Tiramisu:
Quickly dip each ladyfinger into the lemon syrup (don’t soak them too long or they’ll get too soft), and place them in the bottom of your dish to form the first layer.
Spread half of the mascarpone filling evenly over the ladyfingers.
Spread a layer of the cooled lemon curd over the mascarpone mixture.
Repeat with another layer of dipped ladyfingers and finish with the remaining mascarpone filling on top. - Chill and Decorate:
Refrigerate the tiramisu for at least 4 hours (or overnight) to let the flavors meld together and for the dessert to set.
Before serving, decorate with thin slices of lemon and a sprinkle of lemon zest for a fresh and elegant finish.
Tips:
- Make sure the lemon curd is completely cooled before assembling the tiramisu to prevent it from melting the mascarpone layer.
- For extra texture, you can add crushed almonds or crumbled cookies on top before serving.
Enjoy your refreshing lemon tiramisu, a zesty twist on the classic favorite!
