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Lemon Tiramisu

A bright and zesty take on the classic Italian dessert, this Lemon Tiramisu combines airy ladyfingers soaked in lemon syrup with cloudlike mascarpone and silky lemon curd.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Lemon Curd
  • 4 large egg yolks
  • 2/3 cup granulated sugar (134g)
  • 1 Tablespoon lemon zest (6g, about 1 lemon)
  • 1/3 cup lemon juice (80mL, fresh squeezed)
  • 1 pinch salt
  • 6 Tablespoons unsalted butter (85g, room temperature, chopped)
For the Lemon Syrup
  • 3/4 cup lemon juice (180mL, fresh squeezed, from about 2-3 lemons)
  • 1 cup water (240mL)
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup limoncello (60mL, optional)
For the Whipped Mascarpone
  • 8 oz mascarpone cheese (226g, room temperature)
  • 1 Tablespoon lemon zest (6g)
  • 1 1/2 cups heavy whipping cream (360mL)
For Assembly
  • 1 package Lady Fingers (7 oz package, about 24 lady fingers, Savoiardi brand)
  • white chocolate (grated on top, as garnish, optional)

Method
 

Preparation
  1. Zest and juice the lemons and set aside.
  2. In a heat-proof mixing bowl, add the egg yolks, sugar, lemon zest, lemon juice, and salt. Whisk well to combine.
  3. Place the bowl over a pot of simmering water, reduce heat to medium low, and cook, whisking constantly until thickened, about 7-10 minutes.
  4. Remove from heat and stir in the butter until melted.
  5. Pour the lemon curd into a new bowl, cover with plastic wrap directly on the surface, and refrigerate.
Making Lemon Syrup
  1. In a saucepan, combine lemon juice, water, and sugar. Bring to a boil, stirring to dissolve the sugar.
  2. Boil for 5 minutes then remove from heat and cool completely.
  3. Stir in limoncello if using.
Whipping Mascarpone
  1. Combine mascarpone with lemon zest, then mix in whipping cream with an electric mixer until medium/stiff peaks form.
Assembling the Dessert
  1. Quickly submerge each lady finger in lemon syrup and line the bottom of an 8x8 pan.
  2. Top with half of the whipped mascarpone.
  3. Spoon lemon curd over the top into an even layer.
  4. Repeat with another layer of dipped lady fingers followed by the remaining whipped mascarpone.
  5. Garnish with white chocolate, lemon zest, or lemon slices if desired.
Chilling
  1. Refrigerate for at least 2 hours, or overnight.

Notes

Use room-temperature mascarpone and butter for best results. Don’t soak ladyfingers too long to prevent mushiness. Chill the lemon curd to prevent a skin from forming. For an extra zing, fold in more lemon zest.