Lemon Tiramisu
This Lemon Tiramisu recipe features layers of velvety homemade lemon curd, creamy filling, and soft ladyfinger cookies topped with a drizzle of lemon syrup.
Servings: 10 servings
Ingredients
For the Lemon Syrup
- ½ cup freshly squeezed lemon juice
- 1 cup water
- 1½ cups granulated sugar
- 3 teaspoons lemon zest
For the Lemon Curd
- 6 large eggs at room temperature
- 1½ cups granulated sugar
- 1 cup lemon juice
- 2 tablespoons lemon zest
- pinch of salt
- 10 tablespoons unsalted butter at room temperature
For the Mascarpone Cream
- 1 cup heavy whipping cream chilled
- 16 ounces mascarpone cheese
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest
For Assembly
- 25 ladyfinger cookies adjusting the quantity as needed based on the size of the dish
Instructions
For the Lemon Syrup:
- In a medium saucepan, combine freshly squeezed lemon juice, water, granulated sugar, and lemon zest.
- Place the pan over medium heat and stir until the sugar has dissolved completely. Once dissolved, remove the pan from the heat and allow the lemon syrup to cool to room temperature. Set aside.
For the Lemon Curd:
- In a heatproof bowl, whisk together the eggs and granulated sugar until smooth, then add the lemon juice, lemon zest, and a pinch of salt until light and glossy.
- Heat over medium-low, whisking constantly to prevent curdling for 6-7 minutes, until the mixture thickens slightly.
- Gradually add the butter, one tablespoon at a time, whisking until the curd thickens. This should take about 5-6 minutes.
- Once thickened, remove the lemon curd from the heat and pass it through a fine-mesh sieve to remove any lumps.
- Place a piece of plastic wrap directly on the surface of the lemon curd, pressing it gently to cover the entire top. This will stop a skin from forming as it cools.
- Allow the curd to cool completely before using it in the tiramisu.
For the Mascarpone Cream:
- In a large mixing bowl, whisk the heavy whipping cream until soft peaks form. Set aside.
- In another bowl, beat the mascarpone cheese, granulated sugar, vanilla extract, and lemon zest until smooth and well-combined.
- Gently fold the whipped cream into the mascarpone mixture until it becomes light and fluffy.
For Assembly:
- Dip each ladyfinger briefly into the prepared lemon syrup, ensuring they are moistened but not soggy.
- Arrange a layer of soaked ladyfingers at the bottom of a 4-quart pan or baking dish, covering the base completely.
- Spread a layer of lemon curd over the ladyfingers, followed by of the mascarpone cream mixture.
- Repeat the process, creating another layer of dipped ladyfingers, lemon curd, and mascarpone cream.
- Finish the top with a final layer of lemon curd.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld together.
Notes
- When dipping the ladyfingers in lemon syrup, work quickly. A brief dip will ensure they soak up the flavor without becoming too soggy.
- If the lemon curd doesn’t thicken as desired after cooking, continue whisking over low heat until it reaches a custard-like consistency.
- For the best results, let the tiramisu chill for at least 8 hours or overnight, allowing the layers to fully set and the flavors to meld perfectly.
Nutrition
Calories: 803kcal | Carbohydrates: 91g | Protein: 10g | Fat: 46g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 261mg | Sodium: 113mg | Potassium: 137mg | Fiber: 1g | Sugar: 72g | Vitamin A: 1634IU | Vitamin C: 17mg | Calcium: 117mg | Iron: 2mg
