Description
This refreshing Lemon Tiramisu is a delightful twist on the classic Italian dessert, blending zesty lemon curd with creamy mascarpone and delicate ladyfinger layers. Perfectly balanced with a bright citrus syrup and a luscious whipped mascarpone cream, this dessert is chilled to perfection to offer a light and tangy finish to any meal.
Ingredients
Lemon Curd
- 5 large eggs
- 1 ½ cups granulated sugar
- 1 ¼ cups fresh lemon juice
- 1 tablespoon lemon zest
- 10 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Lemon Syrup
- 1 ½ cups granulated sugar
- ½ cup fresh lemon juice
- ½ cup water
- 1 teaspoon lemon zest
Mascarpone Cream
- 1 cup heavy whipping cream, chilled
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 16 ounces mascarpone cheese
Assembly
- 25 ladyfinger cookies (more or less depending on dish size)
- Candied lemon slices, for garnish (optional)
- Fresh mint sprigs, for garnish (optional)
Instructions
- Make Lemon Curd: In a medium saucepan, whisk together 5 large eggs and 1 ½ cups granulated sugar until light and glossy. Add 1 ¼ cups fresh lemon juice, 1 tablespoon lemon zest, and ¼ teaspoon salt. Heat the mixture over medium-low heat, whisking constantly for 3-4 minutes until it slightly thickens.
- Thicken the Curd: Gradually whisk in 10 tablespoons of room temperature unsalted butter, one tablespoon at a time, until fully melted. Continue whisking for 5-6 minutes until the curd thickens enough to coat the back of a spoon. Stir in 1 teaspoon vanilla extract.
- Strain and Chill: Strain the curd through a fine mesh sieve into a storage container to remove any lumps. Cover the surface directly with plastic wrap to prevent skin from forming and refrigerate for at least 2 hours until completely cooled.
- Prepare Lemon Syrup: In a small saucepan, combine 1 ½ cups granulated sugar, ½ cup fresh lemon juice, ½ cup water, and 1 teaspoon lemon zest. Cook over medium heat until the mixture boils and sugar dissolves completely, about 4 minutes. Remove from heat and let cool completely.
- Make Mascarpone Cream: Whip 1 cup chilled heavy cream to soft peaks. Slowly add ⅓ cup granulated sugar and whip to stiff peaks. In a separate bowl, blend 16 ounces mascarpone cheese with ½ cup lemon curd until smooth. Gently fold whipped cream, 1 teaspoon vanilla extract, and 1 tablespoon lemon zest into the mascarpone mixture until combined.
- Assemble the Tiramisu - First Layer: Quickly dip half of the ladyfinger cookies into the cooled lemon syrup, ensuring they are well coated but not soggy. Arrange them evenly on the bottom of a 4-quart baking dish. Carefully cut ladyfingers if necessary to fill gaps.
- Add Cream Layers: Spread half of the mascarpone cream mixture over the ladyfingers and smooth the surface. Spoon ½ to ⅔ cup of lemon curd evenly over the cream layer and smooth it out.
- Assemble the Tiramisu - Second Layer: Dip the remaining ladyfingers in lemon syrup and layer over the lemon curd, covering the surface completely. Spread the remaining mascarpone cream on top and smooth it out evenly. Finish with another ½ to ⅔ cup of lemon curd spread over the cream.
- Chill and Serve: Refrigerate the tiramisu for at least 2 hours to allow flavors to meld and dessert to set. Before serving, garnish with candied lemon slices and fresh mint sprigs if desired.
Notes
- To avoid soggy ladyfingers, dip them quickly in the lemon syrup just until coated.
- Cover the lemon curd surface tightly with plastic wrap to prevent skin formation.
- Use fresh lemon juice and zest for the best bright citrus flavor.
- Keep the heavy cream well chilled before whipping for better stability.
- The tiramisu can be prepared up to 24 hours in advance for enhanced flavor melding.
