Description
This refreshing Lemon Tiramisu recipe offers a zesty twist on the classic Italian dessert by replacing coffee with lemon syrup and curd. Layers of lemon-scented ladyfingers, creamy mascarpone filling, and tangy lemon curd make for a light, bright, and indulgent treat perfect for spring and summer gatherings.
Ingredients
Scale
Lemon Simple Syrup:
- 1 cup water
- ½ cup sugar
- 1 lemon peel
- Juice of 1 lemon
Cream Layer:
- 2 cups heavy cream
- 8 ounces mascarpone cheese
- 2 tablespoons powdered sugar
- 2 teaspoons lemon zest
Assembly:
- 7 ounces ladyfingers (about 24 pieces)
- 11-12 ounces store-bought lemon curd (or homemade lemon curd)
Instructions
- Make the lemon simple syrup: In a small saucepan, combine water, sugar, and lemon peel. Bring to a boil, then reduce heat and simmer until the sugar dissolves completely. Remove from heat, squeeze in the lemon juice, and let the syrup cool completely.
- Whip the cream layer: In a large mixing bowl, beat the heavy cream, mascarpone cheese, powdered sugar, and lemon zest together until soft peaks form. Be careful not to overwhip; the mixture should be light and fluffy.
- Dip and layer ladyfingers: Quickly dip each ladyfinger into the cooled lemon syrup, just a quick dip to avoid soaking. Arrange half of the dipped ladyfingers in the bottom of an 8×8 or 9×9 inch dish.
- Add lemon curd and cream: Spread one-third of the lemon curd evenly over the ladyfingers, then layer half of the mascarpone cream on top.
- Repeat layering: Repeat the dipping and layering process with the remaining ladyfingers, followed by another one-third of lemon curd and the remaining mascarpone cream. Drizzle the remaining lemon curd over the top layer.
- Chill and serve: Cover the assembled tiramisu and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the dessert to set. Before serving, garnish with extra lemon zest for a fresh finish.
Notes
- Do not soak the ladyfingers too long in the lemon syrup to prevent sogginess; a quick dip is sufficient.
- You can substitute store-bought lemon curd with homemade lemon curd for a fresher taste.
- Use a whisk attachment or electric mixer to whip the cream layer for easier and fluffier results.
- For extra lemon flavor, garnish with thin lemon slices or candied lemon peel alongside the lemon zest.
- This dessert tastes best after chilling overnight, which enhances the flavors and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 80 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
