Lemon Tiramisu
A refreshing twist on the classic Italian dessert, Lemon Tiramisu combines the tangy essence of lemons with creamy mascarpone cheese for a delightful treat.
Ingredients
For the Lemon Curd
- 4 large egg yolks Rich in flavor, providing a velvety base for the lemon curd.
- 4 large eggs Essential for adding body and texture to the dessert.
- ¼ teaspoon sea salt Enhances the sweetness and balances flavors.
- 1 ¼ cup granulated sugar A sweet component that will contrast with the tangy lemon.
- 2 lemons zested Adds bright, aromatic notes to the curd.
- ⅔ cup lemon juice Freshly squeezed, from about 2-3 lemons; essential for flavor.
- ½ cup unsalted butter Makes the lemon curd rich and smooth.
For the Lemon Syrup
- ½ cup water
- ¼ cup granulated sugar Amplifies the sweetness of the syrup.
- 1 lemon peeled and juiced Contributes to the lemony taste.
- 1 sprig basil Optional, adds a unique aromatic twist.
- ¼ cup limoncello Optional, adds a kick of lemon liqueur.
For the Filling
- 1 ½ cups heavy whipping cream Cold, for light and airy texture.
- 1 ½ cups lemon curd Provides the tangy flavor; use half of the prepared curd.
- 1 lb mascarpone cheese Room temperature, forms the base of the tiramisu.
- 2 packs ladyfingers Classic element providing a soft layer.
For Garnishing
- lemon slices For decorating the dessert.
Instructions
Prepare the Lemon Curd
- In a medium saucepan, combine egg yolks, whole eggs, sea salt, granulated sugar, lemon zest, and lemon juice. Whisk until fully combined.
- Heat on medium while whisking constantly until it simmers and thickens, about one minute after simmering.
Strain and Cool the Curd
- Strain the thickened curd through a wire strainer to remove zest and lumps.
- Transfer to a heat-safe bowl, mix in unsalted butter, and let it melt. Stir until smooth and refrigerate until cold.
Make the Lemon Syrup
- In a small saucepan, combine water, granulated sugar, lemon juice, and lemon zest. Heat until simmering, then cool and strain.
- If using, add limoncello to the syrup.
Whip the Cream
- Chill mixing bowl and whisk in the freezer for 5 minutes, then whip the cold heavy whipping cream until stiff peaks form.
Mix the Filling
- Combine half of cooled lemon curd with all mascarpone cheese in a large bowl; whisk until smooth.
- Gently fold in whipped cream, careful not to deflate.
Layer the Tiramisu
- Dip ladyfingers in lemon syrup and layer in a greased casserole dish.
- Spread half of lemon filling over ladyfingers, then another layer of dipped ladyfingers, and top with remaining filling.
- Cover with plastic wrap and refrigerate for at least 8 hours.
Serve
- Top with remaining lemon curd before serving and garnish with lemon slices.
Notes
Make ahead for best flavor. Adjust sweetness to preference. Substitute ladyfingers with sponge cake if needed.