Description
This refreshing Lemon Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of lemon-soaked ladyfingers, creamy mascarpone whipped with fresh lemon zest, and a tangy homemade lemon curd. Perfectly balanced with a hint of limoncello and garnished with white chocolate, this no-bake treat is elegantly light and bursting with citrus flavor.
Ingredients
Lemon Curd
- 4 large egg yolks
- 2/3 cup granulated sugar (134g)
- 1 tablespoon lemon zest (6g, about 1 lemon)
- 1/3 cup fresh lemon juice (80mL)
- Pinch of salt
- 6 tablespoons unsalted butter (85g), room temperature, chopped
Lemon Syrup
- 3/4 cup fresh lemon juice (180mL, from about 2-3 lemons)
- 1 cup water (240mL)
- 1/2 cup granulated sugar (100g)
- 1/4 cup limoncello (60mL), optional
Whipped Mascarpone
- 8 oz mascarpone cheese (226g), room temperature
- 1 tablespoon lemon zest (6g)
- 1 1/2 cups heavy whipping cream (360mL)
Assembly
- 1 package ladyfingers (7 oz package, about 24 ladyfingers, Savoiardi brand recommended)
- White chocolate, grated (optional, for garnish)
- Additional lemon zest or lemon slices (optional, for garnish)
Instructions
- Prepare Lemons: Zest and juice the lemons first, setting the zest and juice aside to be used in later steps.
- Make Lemon Curd: Fill a small saucepan with 2 inches of water and bring to a simmer over medium heat. In a heatproof mixing bowl, whisk together egg yolks, 2/3 cup sugar, 1 tablespoon lemon zest, 1/3 cup lemon juice, and a pinch of salt until combined. Place the bowl over the simmering water, reduce heat to medium-low, and cook the mixture, whisking constantly, until it thickens to a gravy-like consistency, about 7-10 minutes. Remove from heat and stir in the chopped butter until smooth.
- Cool Lemon Curd: Transfer the lemon curd to a clean bowl and press a piece of plastic wrap directly onto its surface to prevent a skin from forming. Refrigerate while you prepare the remaining components.
- Prepare Lemon Syrup: In a separate saucepan, combine 3/4 cup lemon juice, 1 cup water, and 1/2 cup sugar. Bring to a boil, stirring to dissolve the sugar. Let it boil for 5 minutes, then remove from heat and cool completely to room temperature (or refrigerate to speed cooling). Stir in 1/4 cup limoncello if using.
- Make Whipped Mascarpone: In a mixing bowl, combine the mascarpone cheese with 1 tablespoon lemon zest. Using an electric mixer, gently whip in the heavy cream until medium to stiff peaks form, taking care not to overmix.
- Assemble the Tiramisu: Quickly dip each ladyfinger into the lemon syrup to lightly soak, then arrange a layer in the bottom of an 8x8 inch pan. Spread half of the whipped mascarpone mixture evenly over the ladyfingers. Spoon and spread half of the lemon curd on top. Repeat with another layer of dipped ladyfingers and finish by smoothing or piping the remaining whipped mascarpone on top. Optionally, garnish with grated white chocolate and additional lemon zest or lemon slices.
- Chill: Refrigerate the assembled tiramisu for at least 2 hours to set, or preferably overnight for best flavor and texture.
Notes
- For a boozy twist, include limoncello in the lemon syrup; omit for a non-alcoholic version.
- Be careful not to over-whip the mascarpone and cream mixture to prevent curdling.
- Using fresh lemon juice and zest is crucial for vibrant citrus flavor.
- Press plastic wrap directly on lemon curd while chilling to avoid skin formation.
- This tiramisu is best served chilled and can be stored covered in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
