Description
This refreshing Lemon Tiramisu combines the bright, zesty flavor of lemon with the creamy richness of mascarpone and whipped cream, layered with ladyfingers soaked in a lemon-infused simple syrup and luscious lemon curd. Perfectly chilled, it’s a delightful citrus twist on the classic Italian dessert, ideal 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 (Bonne Maman recommended or homemade)
Instructions
- Make the lemon simple syrup: In a small saucepan, combine the water, sugar, and lemon peel. Bring the mixture to a boil, then reduce the heat and let it simmer until the sugar fully dissolves. Remove from heat, squeeze in the lemon juice, and allow the syrup to cool completely before using.
- Whip the cream layer: In a large mixing bowl, beat together the heavy cream, mascarpone cheese, powdered sugar, and lemon zest until soft peaks form. Be careful not to overwhip; the mixture should be light, airy, and fluffy.
- Dip and layer ladyfingers: Quickly dip each ladyfinger into the cooled lemon syrup—just a quick dip to avoid sogginess. 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 layer of ladyfingers, then dollop and spread half of the mascarpone cream on top.
- Repeat layers: Repeat the process with the remaining ladyfingers dipped in lemon syrup, another one-third of the lemon curd, and the rest of the cream. Finally, drizzle the remaining lemon curd over the top for a beautiful finish.
- Chill and serve: Cover the tiramisu and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set. Garnish with extra lemon zest just before serving for a vibrant touch.
Notes
- Do not soak ladyfingers for too long in the syrup to prevent mushiness; a quick dip is sufficient.
- If you prefer homemade lemon curd, ensure it is cooled completely before layering.
- For a lighter version, reduce the amount of mascarpone or use light cream.
- This dessert is best enjoyed within 2 days of assembly for optimal freshness.
- Extra lemon zest garnish adds aroma and visual appeal.
