Lemon tiramisu. Layers of lemon syrup dipped lady fingers, lemon mascarpone and lemon curd make this dessert lemon lover's dream. The subtle sweetness contrasting the tangy lemons take this heavenly treat to the next level. A must try luscious dessert!
All show stopper desserts have one thing in common - incredible deliciousness. Traditional tiramisu is the perfect example. However, I want to stray away from the classic combination and introduce you to a stunning, out-of-the-world dessert.
Enter: lemon tiramisu. It’s a heavenly, creative take on the iconic tiramisu and is loaded with the luscious taste of gorgeous yellow lemons. Just as the name implies, this dessert is the ultimate combo of tiramisu and lemon. Lemons are incorporated in the form of lemon syrup and lemon curd.
Lemon Tiramisu Recipe
The first element, lemon curd, store bought or homemade. The homemade version is super simple to make featuring lemon juice, lemon zest, sugar, eggs, and butter. You can also make this a day or two ahead. Fresh lemons, obviously, make this dessert more delicious.
Next, make the lemon syrup. It’s just a simple syrup with lemons simmered with sugar and water to create the perfect syrup. You will also need to add some lemon peels that’s going to level up the flavor of the lemon in this dessert. Make sure you cool it down completely before using in this lemon tiramisu.
Now the third element - mascarpone filling. Just whip together mascarpone, sugar and lemon curd. Fold in the whipped cream very gently.
To assemble this tiramisu, dip the cookies in lemon syrup and arrange in a baking dish. Then, top with half of mascarpone filling. The remaining ladyfinger cookies and filling goes on top and then refrigerate overnight. Just before serving, top with more lemon curd.
More Lemon Recipes:
- 3 Ingredient Lemon Posset
- Lemon Shortbread Cookies
- Lemon Loaf
- Easy Lemon Bars
- Lemon Curd
- Lemon Mug Cake
Lemon Tiramisu | Video
Ingredients
Lemon curd:
- 1 and ½ cups Homemade or store bought
Lemon syrup:
- 1 large lemon
- 2 tablespoons granulated sugar caster sugar
- ½ cup water
- 4 basil leaves optional
Filling:
- 1 and ½ cups heavy cream thickened cream
- 500 g mascarpone
- ⅓ cup powdered sugar icing sugar
To assemble:
- 18 savioardi or ladyfinger cookies
- Lemon slices to garnish
Instructions
- Lemon curd:Make lemon curd following the recipe instructions. Set aside.
- Lemon syrup:Using a sharp knife, cut off the bright yellow part of the lemon. Squeeze out the lemon juice. Set aside.
- To make lemon syrup, place lemon juice, lemon peel, sugar and water in a saucepan over medium heat.
- Bring to a gentle simmer.
- Cook until the syrup is slightly thickened, for about 5-6 minutes.
- Mascarpone filling:Using an electric hand mixer or stand mixer fitted with a whisk attachment, whip cream on medium-high speed until soft peaks form, about 3-4 minutes. Cover and refrigerate until ready to use.
- Place mascarpone, sugar and 1 cup lemon curd in a bowl. Using the mixer with whisk attachment, beat until smooth and creamy.
- Add whipped cream. Fold in gently.
- Assemble:Working one at a time, dip the ladyfinger biscuits in the lemon syrup, and arrange at the bottom of a 8” x 8” non-metallic baking dish in a single layer.
- Break the ladyfingers in halves as needed to fill in any gaps.
- Top with half of mascarpone filling.
- Repeat with the remaining ladyfinger biscuits and mascarpone filling.
- Cover with plastic wrap and let chill in the refrigerator for at least 4 hours or overnight.
- Before serving, top with a layer of ½ cup lemon curd.
- Garnish with lemon slices, if desired, then slice or scoop to serve.
Video
Notes
- You can add 3 tablespoons limoncello to the cooled lemon syrup.
Nutrition
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