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Lemon Tiramisu

This refreshing Lemon Tiramisu blends the bright flavors of lemon with creamy mascarpone and whipped cream, creating a perfect dessert for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert, Party
Cuisine: Italian, Summer
Calories: 360
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) (or you could use limoncello)
  • 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 mascarpone mixture
  • 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 lemons and set aside.
  2. In a heat-proof mixing bowl, add 4 egg yolks, 2/3 cup granulated sugar, 1 Tablespoon lemon zest, 1/3 cup lemon juice, and a pinch of salt and whisk well to combine.
  3. Place bowl over a simmering pot of water, reduce heat to medium low and cook, whisking constantly, until the mixture thickens to a gravy consistency, about 7-10 minutes. Remove from heat and stir in 6 tablespoons butter.
  4. Pour the lemon curd into a new bowl, place plastic wrap directly on the surface and refrigerate.
Making the lemon syrup
  1. In a saucepan, add 3/4 cup lemon juice, 1 cup water, and 1/2 cup sugar. Bring to a boil, stirring to dissolve the sugar. Boil for 5 minutes, then remove from heat. Cool completely.
  2. Stir in 1/4 cup limoncello (if using).
Whipped Mascarpone
  1. Combine mascarpone with 1 Tablespoon lemon zest then mix in the whipping cream with an electric mixer just until medium/stiff peaks form.
Assembly
  1. Submerge each ladyfinger quickly in lemon syrup and place in the bottom of an 8x8 or similar size pan.
  2. Top with half of the whipped mascarpone, then stir lemon curd well and spoon over the top into an even layer.
  3. Repeat with another layer of dipped lady fingers and smooth remaining whipped mascarpone on top.
  4. Optional: garnish with grated white chocolate or lemon zest.
Refrigeration
  1. Refrigerate for at least 2 hours or overnight before serving.

Notes

Don’t over-soak the ladyfingers: a quick dip keeps them tender and airy. Use room-temperature mascarpone for smooth blending. The lemon curd can be made up to 5 days ahead or frozen for longer storage.