Description
Lemon tiramisu brings Italian dessert magic to a zesty citrus twist. Light ladyfingers soaked in limoncello dance with creamy mascarpone and tangy lemon curd, creating a refreshing summer dessert you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 27 ladyfingers
- 15.87 ounces (450 grams) mascarpone cheese, room temperature
- 2 cups heavy cream, cold
Sweeteners and Flavoring:
- ⅔ cup granulated sugar
- ½ cup lemon curd
- 1 teaspoon vanilla extract
- 4 tablespoons lemon juice
- 2 tablespoons lemon zest
Dipping Liquid:
- 1 cup lemon syrup
- ¼ cup limoncello
Lemon Curd Ingredients:
- ⅓ cup lemon juice
- 1 tablespoon lemon zest
- ⅔ cup granulated sugar
- ⅓ cup butter
- ¼ teaspoon kosher salt
- 1 egg
- 3 egg yolks
Instructions
- Craft the lemon curd by whisking lemon juice, zest, sugar, butter, salt, and eggs in a saucepan over gentle heat, stirring continuously until the mixture transforms into a silky, thickened consistency.
- Carefully strain the lemon curd through a fine-mesh sieve to eliminate any unwanted lumps, then allow it to cool and settle for approximately 25 minutes.
- Whip heavy cream with vanilla extract, lemon zest, cooled lemon curd, additional lemon juice, and sugar using an electric mixer until soft, billowy peaks emerge.
- Fold mascarpone cheese into the whipped cream mixture, blending gently until a smooth, luxurious cream develops.
- Prepare a quick-dip liquid by combining lemon syrup and limoncello, then swiftly immerse ladyfingers to capture their flavor essence.
- Arrange the soaked ladyfingers in a single, precise layer across the bottom of a rectangular baking dish.
- Generously spread half of the mascarpone cream over the ladyfingers, creating an even, velvety surface.
- Dollop and distribute four tablespoons of lemon curd across the cream layer, ensuring a beautiful marbled effect.
- Create a second layer of liqueur-soaked ladyfingers atop the first cream layer.
- Cover the final layer with remaining mascarpone cream, smoothing the surface with elegant precision.
- Seal the dessert with plastic wrap and refrigerate for a minimum of four hours to allow flavors to meld and texture to set.
- Prior to serving, embellish the tiramisu with an additional layer of lemon curd, creating a stunning, citrus-infused finale.
Notes
- Advance prep is crucial, allowing at least 4 hours chilling time for flavor melding and texture development.
- Fresh lemon juice and zest elevate the dessert’s bright, tangy profile compared to store-bought alternatives.
- Straining lemon curd ensures a silky-smooth texture, eliminating potential eggy lumps or bits.
- Dip ladyfingers quickly to prevent soggy layers, creating a perfect balance of moisture and structure.
- Use room temperature ingredients for smoother mixing and better incorporation of mascarpone and cream.
- Limoncello adds an extra layer of citrusy sophistication, transforming traditional tiramisu into a zesty delight.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Desserts
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 38 g
- Sodium: 120 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 130 mg