Lemon Tiramisu: A Refreshing Citrus Take on the Classic Italian Dessert Recipe
Introduction
Lemon tiramisu offers a bright, refreshing twist on the classic Italian dessert. Combining layers of zesty lemon curd, creamy mascarpone, and soft ladyfingers soaked in lemon syrup, it’s perfect for warm weather or anytime you want a lighter, tangy treat.
Ingredients
- Ladyfingers (Savoiardi) – about 24 pieces
- Mascarpone cheese – 1 cup (240g)
- Lemon curd – 1/2 cup
- Fresh lemons – juice and zest of 2 lemons
- Whipping cream – 1 cup (240ml)
- Sugar – 1/2 cup, divided
- Water – 1/2 cup
- Limoncello (optional) – 2 tablespoons
Instructions
- Step 1: In a small saucepan, combine sugar, water, and fresh lemon juice. Heat gently over medium heat, stirring until the sugar dissolves. Remove from heat and let the lemon syrup cool completely.
- Step 2: In a large bowl, whisk together mascarpone cheese, whipping cream, half of the sugar, and lemon zest until smooth and fluffy. Adjust sweetness with more sugar if desired.
- Step 3: Briefly dip each ladyfinger into the cooled lemon syrup, avoiding oversoaking to keep them from becoming too soggy. Arrange a layer of soaked ladyfingers in your serving dish.
- Step 4: Spread half of the mascarpone mixture evenly over the ladyfingers, then gently spoon on a thin layer of lemon curd.
- Step 5: Repeat the layers with the remaining soaked ladyfingers and mascarpone mixture, topping the dessert with the final mascarpone layer.
- Step 6: Cover the dish with plastic wrap and refrigerate for at least 4 to 6 hours to let the flavors meld and the dessert set.
- Step 7: Before serving, garnish with fresh lemon zest, mint leaves, or a light sprinkle of crushed ladyfingers for added texture.
Tips & Variations
- Dip ladyfingers lightly to maintain their structure and prevent a mushy dessert.
- Adjust the balance of sugar and lemon juice to suit your preferred level of sweetness and tartness.
- Whip the cream to soft peaks to keep the mascarpone layer light but stable.
- For a boozy version, add limoncello to the lemon syrup or mascarpone mixture.
- Try adding fresh berries between the layers for a fruity twist.
- Use plant-based mascarpone and coconut cream for a vegan-friendly lemon tiramisu.
Storage
Store lemon tiramisu covered in the refrigerator for up to 3 days. Reheat is not necessary as it is best served chilled. Avoid freezing as it may alter the creamy texture when thawed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare lemon tiramisu in advance?
Yes, making it a day ahead is ideal. This allows the dessert to fully set and the flavors to develop for the best texture and taste.
Can it be made without alcohol?
Absolutely. Simply omit the limoncello and use extra lemon syrup for soaking the ladyfingers to keep it alcohol-free.
PrintLemon Tiramisu: A Refreshing Citrus Take on the Classic Italian Dessert Recipe
Lemon Tiramisu is a refreshing twist on the classic Italian dessert, replacing traditional coffee and cocoa flavors with zesty lemon curd and a tangy mascarpone filling. Perfect for warm weather and light indulgence, it features layers of lemon syrup-soaked ladyfingers, airy mascarpone cream, and bright lemon curd, chilled to perfection for a creamy, citrusy treat that’s ideal for summer gatherings or anytime you want a delightful, elegant dessert.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Base
- Ladyfingers (Savoiardi) – 24 pieces
Lemon Syrup
- Sugar – 1/2 cup
- Water – 1/2 cup
- Fresh lemon juice – 1/2 cup (about 2-3 lemons)
- Limoncello (optional) – 2 tablespoons
Mascarpone Mixture
- Mascarpone cheese – 1 cup (8 oz)
- Heavy whipping cream – 1 cup
- Sugar – 1/3 cup (adjust to taste)
- Fresh lemon zest – 1 tablespoon
Other
- Lemon curd – 3/4 cup (store-bought or homemade)
- Fresh lemon zest and mint leaves for garnish
Instructions
- Prepare the Lemon Syrup: In a small saucepan, combine sugar, water, and fresh lemon juice over low heat. Stir gently until the sugar dissolves completely. Remove from heat and let the syrup cool to room temperature. Add limoncello if using, and mix well.
- Whisk the Mascarpone Mixture: In a large mixing bowl, whisk the mascarpone cheese with heavy whipping cream, sugar, and lemon zest. Beat until smooth, light, and fluffy, forming soft peaks. Taste and adjust sugar to your preferred sweetness level.
- Build the Layers: Quickly dip each ladyfinger into the cooled lemon syrup, soaking briefly so they absorb the liquid without becoming soggy. Arrange a layer of soaked ladyfingers evenly in the base of a serving dish. Spread a generous, even layer of the mascarpone mixture over the ladyfingers, smoothing with a spatula. Then, add a thin layer of lemon curd on top of the mascarpone. Repeat the layering process until the dish is full, ending with a mascarpone layer.
- Chill and Garnish: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 to 6 hours, preferably overnight. This chilling allows the flavors to meld and the dessert to set perfectly. Before serving, garnish with fresh lemon zest, mint leaves, and optionally a sprinkle of crushed ladyfingers for extra texture.
Notes
- Avoid soaking the ladyfingers for too long to maintain structure and prevent sogginess.
- Adjust sugar and lemon juice balance to suit your desired sweetness and tartness.
- Whip the cream to soft peaks carefully for an airy but stable mascarpone filling.
- Chilling time is essential for flavor melding and proper dessert setting; longer chilling times improve texture.
- For an adult twist, add limoncello to the lemon syrup or mascarpone mixture.
- Can be made a day ahead and stored in the fridge for up to 3 days for best freshness.
- Freezing is not recommended as it may alter the creamy texture.
- Substitutes for mascarpone include cream cheese or Greek yogurt, though flavor and texture will vary.
Keywords: lemon tiramisu, lemon dessert, Italian dessert, mascarpone lemon tiramisu, lemon curd dessert, summer dessert, no-bake lemon tiramisu
