Why make this recipe
Lemon Tiramisu is a delightful twist on the classic Italian dessert. This version brings a refreshing citrus flavor, making it perfect for warmer weather or any occasion where you want a light and zesty treat. The creamy layers of mascarpone cheese and the tangy lemon curd combine beautifully, creating a dessert that is not only delicious but also visually appealing. Everyone will love its sweet and tart balance!
How to make Lemon Tiramisu
Ingredients :
- 300 ml thickened cream (heavy / whipping cream) (1 ¼ cups)
- 500 g mascarpone (1.1 lb)
- ⅓ cup caster sugar (superfine sugar) (66g / ~2 ⅓ oz)
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 28 Savoiardi biscuits (ladyfingers / sponge fingers)
- ⅓ cup lemon juice (80 ml)
- 1 cup lemon curd (250 ml)
Directions :
- In a medium bowl, beat the cream with an electric beater until you reach the soft peak stage.
- In a separate large bowl, beat the mascarpone, sugar, and vanilla until it starts to thicken and also reaches soft peak stage.
- Mix in the lemon zest gently using a spatula.
- Fold in ⅓ of the whipped cream into the mascarpone mixture carefully so you don’t knock out the air. Repeat this two more times until fully incorporated.
- Combine the lemon juice and 2 tablespoons of water. Briefly dip each biscuit into the liquid (don’t soak) and lay them side by side in a 9-inch square tin, roughly 14 biscuits for the first layer. Press down lightly to make them even, trimming if needed.
- Top the biscuits with half of the mascarpone cream mixture, spreading it evenly with an offset spatula.
- Spread half of the lemon curd over the cream.
- Add another layer of Savoiardi biscuits and spread the remaining lemon curd on top.
- Pipe or spread the remaining mascarpone mixture over the top of the curd.
- Refrigerate for at least 6 hours or overnight before serving. If you want neat slices, place it in the freezer for 45-60 minutes before cutting. Make sure it is soft inside when you serve, as it should be a nice soft set dessert.
- Right before serving, add some lemon slice quarters or zest to garnish.
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How to serve Lemon Tiramisu
Serve Lemon Tiramisu chilled, straight from the refrigerator for a refreshing dessert. Garnishing with lemon zest or lemon slices adds a lovely touch and enhances the lemon flavor. You can also pair this dessert with a cup of tea or coffee for a delightful treat after a meal.
How to store Lemon Tiramisu
Lemon Tiramisu can be stored in the refrigerator for up to 3 days. Keep it covered with plastic wrap or in an airtight container to prevent it from absorbing any unwanted odors. It’s best enjoyed fresh, but it will still taste delightful after a few days.
Tips to make Lemon Tiramisu
- Use fresh lemons for the best flavor.
- Make sure not to soak the biscuits; a quick dip is enough to keep them from falling apart.
- If you want a richer mascarpone cream, you could add an extra tablespoon of sugar, but taste as you go.
- Let the tiramisu sit in the refrigerator overnight for the best flavors.
Variation
You can add more fruit, like fresh berries, in between the layers for added sweetness and texture. Alternatively, try using a different flavor of curd, like blueberry or raspberry, for a unique twist!
FAQs
Can I make this ahead of time?
Yes! Lemon Tiramisu can be made the day before you plan to serve it, allowing the flavors to meld beautifully.
Can I use another type of biscuit?
Yes, you can substitute Savoiardi biscuits with any sponge cake or ladyfinger alternative, just ensure they have a similar texture.
Is there a non-dairy version of this dessert?
You can use non-dairy whipped cream and a dairy-free mascarpone alternative to make a delicious vegan version of Lemon Tiramisu!
