Description
This refreshing Lemon Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of zesty lemon curd, creamy mascarpone, and crisp ladyfingers soaked in a lemon-laced syrup. Perfect for a light yet indulgent treat, this dessert balances bright citrus flavors with rich textures, making it ideal for spring and summer gatherings.
Ingredients
Scale
Lemon Curd
- 1 ½ cups lemon juice
- 2 cups white sugar
- 4 large eggs
- 4 egg yolks
- 1/8 teaspoon salt
- 1 cup unsalted butter, cut into cubes
- 1/2 teaspoon vanilla extract
Lemon Syrup
- 1 ½ cups white sugar
- 3 (1-inch) strips of lemon peel
- 1/2 cup lemon juice
- 2/3 cup limoncello liqueur
Mascarpone Layer
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 24 ounces mascarpone cheese
- 1 tablespoon lemon zest
Additional
- 10 ounces crisp ladyfingers
Instructions
- Make the Lemon Curd: In a heatproof bowl, whisk together the lemon juice, white sugar, eggs, egg yolks, and salt. Place the bowl over a saucepan of simmering water (double boiler method), whisking constantly until the mixture thickens and coats the back of a spoon, about 10-15 minutes. Remove from heat and strain the curd to remove any cooked egg bits. Stir in the butter cubes and vanilla extract until fully melted and smooth. Chill in the refrigerator until set.
- Prepare Lemon Syrup: In a small saucepan, combine the white sugar, lemon peel strips, lemon juice, and limoncello liqueur. Bring the mixture to a gentle boil and simmer for about 5 minutes to dissolve sugar and infuse the lemon flavor. Remove lemon peels and allow syrup to cool to room temperature.
- Whip Mascarpone Layer: In a large bowl, beat heavy cream and powdered sugar until stiff peaks form. In a separate bowl, gently fold the mascarpone cheese and lemon zest into the whipped cream until smooth and well combined. Be careful not to overmix to keep the mixture light and airy.
- Assemble the Tiramisu: Quickly dip each ladyfinger into the cooled lemon syrup ensuring they are soaked but not soggy. Arrange a layer of dipped ladyfingers evenly in your serving dish. Spread half of the mascarpone mixture over the ladyfingers. Spoon half of the chilled lemon curd over the mascarpone layer and gently smooth it out. Repeat with another layer of soaked ladyfingers, the remaining mascarpone mixture, and lemon curd. Finish with a sprinkle of lemon zest if desired.
- Chill and Serve: Cover the dessert and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set properly. Serve chilled and enjoy the bright, creamy textures of this lemon-inspired tiramisu.
Notes
- Use fresh lemon juice for the best flavor in the lemon curd and syrup.
- When dipping ladyfingers, do it quickly to avoid them becoming too soggy and losing their crispness.
- Make sure the lemon curd is fully chilled before layering to prevent it from melting the mascarpone cream.
- For a more intense lemon flavor, add extra lemon zest to the mascarpone mixture.
- This dessert is best served within 2 days of assembly for optimal freshness.
Keywords: Lemon Tiramisu, lemon dessert, Italian dessert, lemon curd, mascarpone, no-bake dessert, lemon syrup, ladyfingers, spring dessert, summer dessert