Original Post: https://www.sweetandsavorybyshinee.com/lemon-tiramisu/
Lemon Tiramisu
Servings: 12 servings
Calories: 452kcal
This lemon tiramisu is a bright, no-bake dessert that’s perfect for spring and summer. Delicate ladyfingers soaked in limoncello syrup are layered with silky lemon curd and mascarpone cream, creating a refreshing, make-ahead treat that’s easy to transport and always a crowd-pleaser.
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Ingredients
Lemon Curd
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) fresh lemon juice from 2-3 lemons
- 1 tablespoon lemon zest
- 3 large egg yolks
- 1 large egg
- 6 tablespoons (85 g) unsalted butter cut into pieces
Lemon Syrup
- ½ cup (120 ml) water
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 ml) fresh lemon juice from 1-2 lemons
- 1 tablespoon limoncello optional
Mascarpone Cream
- 1 cup (240 ml) cold heavy whipping cream
- ⅓ cup (40 g) powdered sugar
- 1 teaspoon vanilla extract
- 12 ounces (340 g) cold mascarpone cheese
Assembly
- 24–30 ladyfinger cookies
- White chocolate curls or shaved white chocolate optional
Instructions
To make lemon curd:
- In a medium saucepan, whisk together the sugar, lemon juice, lemon zest, egg yolks, and whole egg until smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 8–10 minutes.
- Remove from heat and whisk in the butter until fully melted and smooth.
- Transfer the curd to a bowl, press plastic wrap directly onto the surface, and refrigerate until completely chilled.
To make lemon syrup:
- In a small saucepan, combine the water and sugar and bring to a simmer, stirring until the sugar dissolves.
- Remove from heat and stir in the lemon juice and limoncello, if using. Allow to cool completely.
To make mascarpone cream:
- In a mixing bowl, whip the heavy cream with the powdered sugar and vanilla until medium peaks form.
- In a separate bowl, gently loosen the mascarpone with a spatula, then fold the whipped cream into the mascarpone in two additions until smooth and fluffy. Do not overmix.
To assemble:
- Pour the cooled lemon syrup into a shallow bowl and quickly dip the ladyfingers in it, just enough to moisten without soaking.
- Arrange them in a single layer in a 9×9-inch dish.
- Spread half of the mascarpone cream evenly over the ladyfingers, followed by a thin, even layer of chilled lemon curd.
- Add a second layer of ladyfingers dipped in syrup.
- Then spread the remaining mascarpone cream over the top.
- Finish with a slightly thicker layer of lemon curd, smoothing gently.
- Cover and refrigerate for at least 6 hours, preferably overnight, to fully set.
- Garnish with white chocolate curls, if desired. Enjoy!
Notes
Storage:
- Store tented with plastic wrap and in the fridge for up to 4 days. It will get softer with time, so just know the texture can change.
- It's best not to freeze leftovers.
- A great dessert to make ahead of time since it needs to chill to set.
- Store tented with plastic wrap and in the fridge for up to 4 days. It will get softer with time, so just know the texture can change.
- It's best not to freeze leftovers.
- A great dessert to make ahead of time since it needs to chill to set.
Nutrition
Calories: 452kcal
Carbohydrates: 39g
Protein: 7g
Fat: 30g
Sugar: 21g
Sodium: 71mg
