Description
Lemon Tiramisu is a refreshing twist on the classic Italian dessert, replacing traditional coffee and cocoa flavors with bright, tangy lemons. This layered treat combines lemon-soaked ladyfingers, luscious mascarpone cream infused with lemon zest, and vibrant lemon curd, creating a light yet indulgent dessert perfect for summer gatherings or any occasion that calls for a citrusy, creamy delight.
Ingredients
Scale
For the Lemon Syrup
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup fresh lemon juice
For the Mascarpone Mixture
- 8 oz mascarpone cheese
- 1 cup whipping cream
- 1/4 cup sugar (adjust to taste)
- 1 tablespoon lemon zest
Additional Ingredients
- Ladyfingers (Savoiardi), about 24 pieces
- 1/2 cup lemon curd (homemade or store-bought)
- Optional: 2 tablespoons limoncello (for boozy twist)
- Garnishes: fresh lemon zest, mint leaves, crushed ladyfingers
Instructions
- Prepare the Lemon Syrup: In a small saucepan, combine sugar, water, and fresh lemon juice in equal parts. Heat gently over low-medium heat, stirring occasionally, until the sugar is fully dissolved. Remove from heat and let the syrup cool completely. This syrup will be used to soak the ladyfingers so they absorb the citrus flavor.
- Whisk the Mascarpone Mixture: In a large mixing bowl, whisk together the mascarpone cheese, whipping cream, sugar, and lemon zest until the mixture is smooth and forms soft peaks. Adjust the sugar depending on how sweet you prefer your dessert. If using limoncello, gently fold it into the mascarpone mixture at this stage to enhance flavor.
- Build the Layers: Briefly dip each ladyfinger into the lemon syrup, just enough to soak without making them soggy. Arrange a layer of soaked ladyfingers side by side at the bottom of your serving dish. Spread an even layer of the mascarpone mixture over the ladyfingers, leveling it smoothly with a spatula. Next, add a thin layer of lemon curd on top of the mascarpone. Repeat these layering steps to fill your dish, ensuring the final top layer is mascarpone cream.
- Chill and Garnish: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 to 6 hours, or overnight if possible. This chilling period allows the flavors to meld and the dessert to set properly. Before serving, garnish with freshly grated lemon zest, mint leaves, or a sprinkling of crushed ladyfingers for texture and visual appeal.
Notes
- Avoid over-soaking the ladyfingers to prevent a soggy dessert; they should retain some firmness for structure.
- Balance the sweetness and tartness by adjusting sugar and lemon juice quantities to your preference.
- Whip the cream to soft peaks for a light, airy mascarpone layer but avoid overwhipping.
- Chilling time is crucial for texture and flavor development—do not skip or shorten.
- For a non-alcoholic version, omit limoncello and increase lemon syrup proportionally.
- This dessert is best consumed within 3 days when refrigerated properly.
- Freezing is not recommended as it can spoil the creamy texture.
- Substitute mascarpone with cream cheese or Greek yogurt if necessary, keeping in mind the flavor will vary.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Keywords: lemon tiramisu, lemon dessert, Italian dessert, mascarpone, lemon curd, no bake dessert, summer dessert, creamy dessert, citrus tiramisu
