This Lemon Tiramisu is a refreshing twist on the classic Italian dessert, blending the bright, tangy flavors of lemon with the rich creaminess of mascarpone. Layers of ladyfinger biscuits soaked in milk are alternated with a luscious lemon curd and mascarpone cream, creating a dessert that is both light and indulgent. The addition of lemon zest and juice infuses the tiramisu with a vibrant citrus flavor that’s perfect for those who love a zesty, refreshing treat. This dessert is best enjoyed chilled, making it an ideal choice for warm days or special occasions.
Why You’ll Love This:
You’ll love this Lemon Tiramisu for its light and refreshing flavor, which offers a delightful contrast to the rich, creamy texture of traditional tiramisu. The lemon curd provides a burst of citrusy brightness that balances perfectly with the smooth mascarpone cream. This dessert is easy to make, yet it delivers a sophisticated taste that’s sure to impress. Whether you’re a fan of lemon desserts or just looking for a new twist on a classic, this Lemon Tiramisu is a must-try.
Perfect Occasion:
This Lemon Tiramisu is perfect for spring and summer gatherings, where its light and refreshing flavor will be a hit with guests. It’s also a great choice for a special occasion, such as a birthday or a dinner party, where you want to serve something elegant and memorable. The bright lemon flavor makes it an excellent dessert to enjoy after a hearty meal, providing a refreshing finish that’s both satisfying and light.
Decoration Tips:
To enhance the presentation of your Lemon Tiramisu, consider garnishing the top with lemon zest or thin slices of fresh lemon. You can also sprinkle a light dusting of powdered sugar or add a few mint leaves for a pop of color. Serve the tiramisu in individual glasses for an elegant touch, or in a large dish to share with family and friends. The vibrant yellow of the lemon curd and the creamy layers make this dessert as visually appealing as it is delicious.
Ingredients:
For the Tiramisu:
- 20-30 ladyfinger biscuits
- 1/2 cup milk (for soaking the biscuits)
For the Lemon Curd:
- 100 ml lemon juice
- 50 ml water
- Slightly less than 1 cup sugar
- 3 eggs
- 1 heaping tablespoon cornstarch
- Grated zest of 1 large lemon
- A pinch of turmeric (optional, for color)
For the Cream:
- 250 grams mascarpone
- 300 ml heavy cream
- 1/2 cup powdered sugar
Instructions:
- Prepare the Cream:
- In a mixing bowl, combine the heavy cream and powdered sugar. Whip until the mixture thickens slightly.
- Add the mascarpone and gently mix with a hand whisk until smooth and well combined. Place the cream in the refrigerator to chill while you prepare the lemon curd.
- Prepare the Lemon Curd:
- In a saucepan, combine the sugar and grated lemon zest. Rub the zest into the sugar with your fingers to release the oils and enhance the flavor.
- Add the eggs to the sugar mixture and whisk until the mixture becomes pale.
- Stir in the lemon juice, water, cornstarch, and a pinch of turmeric if using. Cook over medium heat, stirring constantly, until the mixture thickens into a curd.
- Once thickened, remove the lemon curd from the heat and strain it through a fine sieve to remove any lumps. Allow the curd to cool to room temperature.
- Assemble the Tiramisu:
- Dip each ladyfinger biscuit briefly into the milk, then arrange them in a single layer at the bottom of a small baking dish.
- Take 4-5 tablespoons of the lemon curd and fold it into the chilled mascarpone cream. Spread half of this lemon cream mixture over the layer of ladyfingers.
- Add a second layer of soaked ladyfingers on top of the cream. Pour the remaining lemon curd over the top layer, spreading it evenly.
- Decorate as desired and cover the dish with plastic wrap.
- Chill and Serve:
- Refrigerate the tiramisu for at least 5-6 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.
- Before serving, garnish with additional lemon zest or thin slices of lemon.
Enjoy!
