Lemon Tiramisu
Meet lemon tiramisu! The most amazing citrusy twist on a classic Italian dessert. The layers of mascarpone cream and lemon curd will have you reaching for another slice!
Servings: 10 servings
Ingredients
Lemon Curd
- 5 large eggs
- 1 ½ cups granulated sugar
- 1 ¼ cups fresh lemon juice
- 1 tablespoon lemon zest
- 10 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Lemon Syrup
- 1 ½ cups granulated sugar
- ½ cup fresh lemon juice
- ½ cup water
- 1 teaspoon lemon zest
Mascarpone Cream
- 1 cup heavy whipping cream, chilled
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 16 ounces mascarpone cheese
- 25 ladyfinger cookies, more or less depending on the dish you use
- candied lemon slices, optional
Instructions
Lemon Curd
- In a medium saucepan, whisk 5 large eggs and 1 ½ cups granulated sugar together for a minute or so until light and glossy. Whisk in 1 ¼ cups fresh lemon juice, 1 tablespoon lemon zest, and ¼ teaspoon salt. Heat over medium-low heat while whisking constantly for 3-4 minutes or until the mixture begins to thicken slightly.
- Whisk in 10 tablespoons unsalted butter, one tablespoon at a time, until it is all melted. Continue to whisk the mixture for 5-6 minutes or until it has thickened enough to coat the back of a spoon. Stir in 1 teaspoon vanilla extract.
- Use a silicone spatula or a wooden spoon to run the curd through a fine mesh strainer into a storage container. Lay a piece of plastic wrap over the top and press it down until it touches the entire surface of the curd. This will prevent a film from forming on the curd as it cools.
- Cover with an airtight lid or another layer of tight plastic wrap and chill in the refrigerator for 2 hours or until completely cooled.
Lemon Syrup
- Combine 1 ½ cups granulated sugar, ½ cup fresh lemon juice, ½ cup water, and 1 teaspoon lemon zest in a small saucepan and cook over medium heat until the mixture is boiling and all the sugar has dissolved. It should take about 4 minutes. Remove from the heat and cool completely.
Mascarpone Cream
- Whip 1 cup heavy whipping cream, to soft peaks. Add in ⅓ cup granulated sugar slowly, and whip until stiff peaks.
- Combine the 16 ounces mascarpone cheese and ½ cup of lemon curd until smooth. Fold in the whipped cream, 1 teaspoon vanilla extract, and 1 tablespoon lemon zest until smooth.
- Dip half of the 25 ladyfinger cookies, quickly in the cooled syrup until fully coated and layer on the bottom of a 4-quart baking dish. If you need to cut the cookies to fit in the odd spaces, cut them carefully and fill in the bottom of the pan.
- Layer half of the cream mixture over them and smooth. Top with ½-⅔ cup of lemon curd and smooth. Dip and layer the other half of the ladyfingers over the top of the cream until it is fully covered with cookies.
- Spread the remaining cream over the top and smooth out. Top with ½-⅔ cup of lemon curd and smooth. You may end up with a little cream and curd leftover, depending on the size and shape of your serving dish.
- Let the tiramisu chill in the refrigerator for at least 2 hours before serving. When you are ready to serve, garnish with fresh or candied lemon slices, and sprigs of mint leaves, if desired.
Nutrition
Calories: 786kcal | Carbohydrates: 88g | Protein: 10g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 245mg | Sodium: 165mg | Potassium: 136mg | Fiber: 1g | Sugar: 69g | Vitamin A: 1610IU | Vitamin C: 18mg | Calcium: 113mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
