Lemon Tiramisu

This lemon tiramisu combines the classic creamy texture of tiramisu with the bright, tangy flavors of lemon, perfect for a refreshing twist on the traditional dessert.

1 min read

Ingredients;

  • 4 large egg yolks

  • 4 large eggs

  • ¼ teaspoon sea salt

  • 1 ¼ cups granulated sugar

  • Zest of 2 lemons

  • ⅔ cup freshly squeezed lemon juice (about 2-3 lemons)

  • ½ cup unsalted butter

  • ½ cup water

  • Juice and peel of 1 lemon

  • 1 sprig of basil (optional)

  • ¼ cup limoncello (optional)

  • 1 ½ cups cold heavy whipping cream

  • 1 lb mascarpone cheese, at room temperature

  • 2 packs ladyfingers

  • Lemon slices for garnish

Instructions:

Lemon Curd:

  1. Combine egg yolks, whole eggs, salt, sugar, lemon zest, and lemon juice in a medium non-metal saucepan. Whisk well.

  2. Cook over medium heat, stirring constantly, until the mixture simmers and thickens (about 1 minute after it begins to simmer).

  3. Strain the curd through a wire strainer to remove zest and any lumps.

  4. Transfer to a non-metal, heat-safe bowl. Add the butter, let it melt, then stir until smooth.

  5. Cover with parchment paper directly on the surface and refrigerate until cold and thickened.

Prepare the Lemon Syrup:

  1. In a saucepan, combine water, sugar, lemon juice, and peeled lemon zest. Add basil if desired.

  2. Bring to a simmer over medium heat, then allow to cool. Strain to remove lemon peels and basil.

  3. Stir in limoncello if using and set aside.

Prepare the Filling:

  1. Chill a mixing bowl and whisk in the freezer for 5 minutes.

  2. Whip the heavy cream in the chilled bowl to stiff peaks.

  3. In another bowl, blend 1 ½ cups lemon curd with mascarpone cheese until smooth.

  4. Fold the whipped cream into the lemon curd and mascarpone mixture gently, maintaining the volume of the whipped cream.

Assemble the Tiramisu:

  1. Dip ladyfingers briefly in the lemon syrup and arrange them in a single layer in an 8” x 11" dish - preferably non-metal.

  2. Spread half of the filling over the ladyfingers smoothly.

  3. Repeat with another layer of syrup-soaked ladyfingers and the remaining filling.

  4. Cover and refrigerate for at least 8 hours or overnight.

  5. Before serving, top with a layer of the reserved lemon curd, spreading evenly.

  6. Garnish with fresh lemon slices.

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