Lemon Tiramisu
Bright, zesty, and creamy, this Lemon Tiramisu is a sunny twist on the classic Italian dessert with layers of lemon syrup-soaked ladyfingers and silky mascarpone cream.
Ingredients
For the Lemon Syrup
- ¾ cup freshly-squeezed lemon juice Fresh lemon juice is key.
- ¾ cup water
- 1 ¼ cup granulated sugar
- 3 tablespoons lemon zest Freshly grated for best flavor.
For the Lemon Curd
- 7 large egg yolks
- 1 large whole egg
- 1 cup granulated sugar
- ½ cup lemon juice Fresh lemon juice.
- 3 tablespoons lemon zest
- ⅛ teaspoon salt
- 5 tablespoons unsalted butter Cut into half-inch pieces.
For the Mascarpone Cream
- 1 ⅓ cup heavy cream Chilled for whipping.
- 16 ounces mascarpone cheese Room temperature for easier blending.
- ¾ cup granulated sugar
- ½ cup lemon syrup From the syrup recipe above.
- 1 teaspoon vanilla
For Assembly
- 1 package savoiardi ladyfingers (7 oz, about 24 pieces)
Instructions
Make the lemon syrup
- In a small saucepan combine lemon juice, water, sugar, and lemon zest. Heat over medium, stirring, until sugar dissolves and liquid simmers. Remove from heat and let cool.
Cook the lemon curd
- Whisk together egg yolks, whole egg, and sugar until smooth.
- Stir in lemon juice, lemon zest, and salt. Cook over low heat, stirring constantly, until thickened (about 8–10 minutes).
- Remove from heat, whisk in butter until smooth. Cool to room temperature.
Whip the cream
- Chill a mixing bowl and beaters for 10–15 minutes. Pour heavy cream into chilled bowl and whip until soft peaks form.
Make the mascarpone cream
- Blend mascarpone with sugar, lemon syrup, and vanilla until smooth.
- Fold in whipped cream until fully combined.
Assemble the tiramisu
- Quickly dip ladyfingers into cooled lemon syrup — do not soak.
- Arrange a single layer of soaked ladyfingers in a dish. Spread half of the mascarpone cream over ladyfingers.
- Add another layer of dipped ladyfingers and finish with remaining mascarpone cream.
- Cover and refrigerate for at least four hours, preferably overnight.
Notes
For best results, chill tools before whipping cream and cool lemon curd completely before mixing with mascarpone. Adjust sweetness of curd as necessary.