Description: Indulge in a bright and zesty twist on the classic Italian dessert with this Lemon Tiramisu. Layers of ladyfingers soaked in a tangy lemon syrup, creamy mascarpone cheese infused with lemon curd and zest, and a luscious lemon curd topping create a symphony of flavors that will tantalize your taste buds. This refreshing desse e to be transported to a citrus paradise with every bite!
Ingredients:
For the Lemon Curd:
- 5 large eggs
- 1 ½ cups granulated sugar
- 1 ¼ cups fresh lemon juice (about 8-10 lemons)
- 1 tablespoon lemon zest
- 10 tablespoons unsalted butter, room temperature, cut into cubes
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Lemon Syrup:
- 1 ½ cups granulated sugar
- ½ cup fresh lemon juice (about 3-4 lemons)
- ½ cup water
- 1 teaspoon lemon zest
For the Mascarpone Cream:
- 1 cup heavy whipping cream, chilled
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 16 ounces mascarpone cheese, room temperature (important for smooth mixing!)
Additional:
- 25 ladyfinger cookies (savoiardi biscuits) – the dry, crisp kind
- Candied lemon slices (optional, for garnish)
Preparation:
Step 1: Prepare the Lemon Curd:
In a medium, heavy-bottomed saucepan, whisk together the eggs and granulated sugar until the mixture is light and glossy. This step is crucial for ensuring a smooth curd. Whisking incorporates air and helps prevent the eggs from scrambling when heated.
Step 2: Add Lemon Juice, Zest, and Salt:
Add the fresh lemon juice, lemon zest, and salt to the egg mixture. Whisk to combine. The salt enhances the flavors and balances the sweetness of the curd. Place the saucepan over medium-low heat. Low and slow is the key to a perfect lemon curd!
Step 3: Cooking the Curd:
Cook the mixture, whisking constantly, for 3–4 minutes, or until it begins to thicken slightly. Continuous whisking is essential to prevent scorching and ensure a smooth, creamy texture. The curd will initially look thin and watery, but it will thicken as it heats.
Step 4: Incorporate the Butter:
Gradually add the unsalted butter, one tablespoon at a time, whisking constantly until each piece is fully melted and incorporated before adding the next. This gradual addition helps create a velvety, emulsified texture. Don’t rush this process!
Step 5: Thicken and Strain the Curd:
Continue to cook the mixture for an additional 5–6 minutes, or until it thickens enough to coat the back of a spoon. To test for doneness, dip a spoon into the curd and run your finger down the back of the spoon. If the line remains distinct and doesn’t immediately flow back together, the curd is ready. Remove from heat and stir in the vanilla extract. The vanilla adds a touch of warmth and depth to the lemon flavor. Strain the lemon curd through a fine mesh sieve into a clean storage container to remove any lumps or bits of cooked egg. This step is vital for achieving a perfectly smooth and professional-looking curd. Press the curd gently through the sieve using a spatula.
Step 6: Cool the Curd:
Place a piece of plastic wrap directly on the surface of the curd to prevent a skin from forming. Cover and refrigerate for at least 2 hours, or preferably overnight, until completely cooled. The curd needs to be thoroughly chilled before using in the tiramisu.
Step 7: Prepare the Lemon Syrup:
In a small saucepan, combine the granulated sugar, fresh lemon juice, water, and lemon zest.
Step 8: Simmer the Syrup:
Cook over medium heat until the mixture comes to a boil and the sugar has fully dissolved, approximately 4 minutes. Stir occasionally to ensure the sugar dissolves evenly.
Step 9: Cool the Syrup:
Remove from heat and allow the syrup to cool completely. This step is crucial. Hot syrup will make the ladyfingers soggy.
Step 10: Prepare the Mascarpone Cream:
In a mixing bowl, whip the chilled heavy whipping cream to soft peaks using an electric mixer. Chilled cream whips better and holds its shape longer.
Step 11: Sweeten the Cream:
Gradually add the granulated sugar and continue to whip until stiff peaks form. Be careful not to overwhip, as this can turn the cream into butter.
Step 12: Combine Mascarpone and Lemon Curd:
In a separate bowl, combine the mascarpone cheese (room temperature for ease of mixing) and ½ cup of the prepared lemon curd. Mix until smooth and well combined.
Step 13: Fold in Whipped Cream:
Gently fold the whipped cream into the mascarpone mixture, along with the vanilla extract and lemon zest, until well combined and smooth. Folding, rather than stirring, helps maintain the volume and lightness of the whipped cream.
Step 14: Assemble the Tiramisu:
Quickly dip half of the ladyfinger cookies into the cooled lemon syrup, ensuring they are fully coated but not soggy. A quick dip is all you need! Over-soaked ladyfingers will result in a mushy tiramisu.
Step 15: First Layer:
Arrange the dipped ladyfingers in a single layer at the bottom of a 4-quart baking dish (approximately 9×13 inches).
Step 16: Spread Cream and Curd:
Spread half of the mascarpone cream mixture over the ladyfingers, smoothing the top with a spatula. Spoon ½ to ⅔ cup of the remaining lemon curd over the mascarpone layer and spread evenly.
Step 17: Second Layer:
Repeat the process with the remaining ladyfingers, mascarpone cream, and lemon curd to create a second layer.
Step 18: Chill:
Cover the dish tightly with plastic wrap and refrigerate for at least 2 hours before serving to allow the flavors to meld and the dessert to set. Ideally, chill for 4-6 hours or even overnight for the best flavor development.
Step 19: Serve:
Before serving, garnish the top of the tiramisu with candied lemon slices, if desired. Cut into squares and serve chilled.
Why You Will Love This Recipe:
This Lemon Tiramisu offers a refreshing and vibrant twist on a beloved classic. The bright citrus flavors of the lemon curd and syrup perfectly complement the creamy mascarpone cheese, creating a harmonious balance that will delight your palate. It’s a sophisticated and elegant dessert that is surprisingly easy to make, making it perfect for both casual gatherings and special occasions. The make-ahead nature of the recipe makes it ideal for entertaining, and the stunning presentation is sure to impress your guests. But most importantly, this tiramisu is utterly delicious and will leave you craving more! The layering of textures, from the soft ladyfingers to the silky cream and tangy curd, creates a delightful sensory experience. It’s a dessert that is both comforting and exciting, familiar yet unique.
Serving Suggestions:
- Serve chilled as a refreshing dessert after a light meal.
- Pair with a glass of crisp white wine or a sparkling prosecco.
- Garnish with fresh berries, such as raspberries or blueberries, for added color and flavor.
- Dust the top with a light coating of powdered sugar for a festive touch.
- Serve individual portions in elegant glasses or bowls for a more formal presentation.
- Accompany with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips:
- Use fresh lemon juice and zest for the best flavor. Bottled lemon juice lacks the brightness and complexity of fresh lemons.
- Make sure the mascarpone cheese is at room temperature before mixing to prevent lumps.
- Don’t over-soak the ladyfingers, or they will become soggy. A quick dip is all you need.
- Chill the tiramisu for at least 2 hours to allow the flavors to meld and the dessert to set properly.
- For a richer flavor, use full-fat mascarpone cheese.
- If you don’t have candied lemon slices, you can use a sprinkle of lemon zest for garnish.
- To make the lemon curd ahead of time, store it in an airtight container in the refrigerator for up to 5 days.
Prep Time: 1 hour Cook Time: 6 minutes (primarily for the curd and syrup) Total Time: 3 hours 6 minutes (includes chilling time)
Nutritional Information: (approximate, per serving)
- Calories: 646
- Protein: 10g
- Sodium: 90mg (Varies depending on salt added)
Conclusion:
This Lemon Tiramisu recipe is a guaranteed crowd-pleaser, offering a refreshing and delightful twist on a classic Italian dessert. The combination of tangy lemon flavors, creamy mascarpone cheese, and soft ladyfingers creates a harmonious and unforgettable taste experience. Whether you’re looking for a show-stopping dessert for a special occasion or simply want to treat yourself to something delicious, this recipe is sure to satisfy your cravings. So, gather your ingredients, follow the steps, and prepare to be amazed by the incredible flavors of this Lemon Tiramisu! Buon appetito!
Questions and Answers:
Q1: Can I make this tiramisu ahead of time?
A: Absolutely! In fact, it’s highly recommended. Chilling the tiramisu for at least 2 hours, or even better, overnight, allows the flavors to meld together and the dessert to set properly. This makes it a perfect make-ahead dessert for parties or gatherings. Just be sure to cover it tightly with plastic wrap to prevent it from drying out.
Q2: I don’t have ladyfingers. Can I substitute them with something else?
A: While ladyfingers are the traditional choice for tiramisu, you can try using other sponge-like cookies or even slices of pound cake. However, keep in mind that the texture and flavor will be slightly different. If using pound cake, lightly toast the slices before dipping them in the lemon syrup to prevent them from becoming too soggy.
Q3: Can I use store-bought lemon curd instead of making my own?
A: While homemade lemon curd will undoubtedly yield the best flavor and texture, you can certainly use store-bought lemon curd in a pinch. Look for a high-quality brand with a bright, lemony flavor and a smooth consistency. Taste it before using it, and adjust the amount of lemon zest in the mascarpone cream accordingly to ensure the lemon flavor is balanced.
Q4: How long will this tiramisu last in the refrigerator?
A: Properly stored, the Lemon Tiramisu will last for up to 3 days in the refrigerator. Be sure to keep it covered tightly with plastic wrap to prevent it from drying out or absorbing odors from other foods in the refrigerator.
Q5: Can I freeze this tiramisu?
A: Freezing tiramisu is not generally recommended, as the texture of the mascarpone cream can change and become grainy upon thawing. Additionally, the ladyfingers may become soggy. For the best results, it’s best to enjoy the tiramisu fresh.
