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Lemon Tiramisu Recipe

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This refreshing Lemon Tiramisu combines zesty lemon curd, smooth mascarpone cream, and delicate sponge fingers soaked in a citrus-infused limoncello syrup. Perfectly layered and chilled for hours, this dessert offers a bright, creamy twist on the classic Italian tiramisu, ideal for spring or summer gatherings.

Ingredients

Lemon Curd

  • Zest of 5 lemons
  • Juice of 5 lemons
  • 125 g unsalted butter
  • 250 g caster sugar
  • 5 medium eggs

Lemon Syrup

  • 100 g caster sugar
  • 150 ml water
  • Zest of 2 lemons
  • Juice of 2 lemons
  • 100 ml limoncello

Filling & Assembly

  • 200-300 g sponge fingers
  • 500 g mascarpone
  • 250 ml double cream
  • 75 g lemon curd (from above)

Instructions

  1. Make the lemon curd: Add the lemon zest, lemon juice, unsalted butter, and caster sugar to a large heatproof bowl set over a pan of simmering water. Stir frequently until the butter fully melts and ingredients combine.
  2. Incorporate eggs: Beat the eggs in a separate bowl, then slowly pour them into the lemon mixture while continuing to stir continuously over the simmering water.
  3. Cook lemon curd: Continue cooking the mixture gently for 10-15 minutes until it thickens to a custard-like consistency that coats the back of a spoon without running off.
  4. Cool lemon curd: Remove the bowl from heat and transfer the lemon curd into a clean bowl to cool completely.
  5. Prepare lemon syrup: Combine caster sugar, lemon zest, lemon juice, and water in a saucepan over low heat. Stir until the sugar dissolves, then remove from heat and mix in the limoncello. Set aside to cool.
  6. Make the filling: In a mixing bowl, whip together mascarpone, double cream, and 75 g of the cooled lemon curd until smooth and forming soft peaks.
  7. Assemble the tiramisu - base layer: Briefly dip sponge fingers in the lemon syrup and arrange them evenly at the bottom of your serving dish. Soaking time affects texture; shorter dips keep them firmer, longer dips soften them thoroughly.
  8. First mascarpone layer: Spread half of the mascarpone and lemon curd cream mixture evenly over the soaked sponge fingers.
  9. Second layer of sponge fingers: Repeat dipping additional sponge fingers into the lemon syrup, then layer over the mascarpone cream.
  10. Second mascarpone layer: Spread the remaining mascarpone mixture over the second layer of sponge fingers.
  11. Top layer: Spread the remaining lemon curd over the top layer for a bright citrus finish.
  12. Chill: Refrigerate the assembled tiramisu for 3-4 hours to set and allow flavors to meld before serving.

Notes

  • Be cautious about how long you soak the sponge fingers in the lemon syrup to maintain your preferred texture—shorter soaking yields a slight crunch, while longer soaking results in a softer base.
  • The lemon curd can be prepared a day in advance and refrigerated until needed.
  • Use fresh lemon juice and zest for the best vibrant flavor.
  • For extra zing, garnish with thin lemon slices or zest curls before serving.
  • Ensure eggs are properly cooked in the curd for food safety.

Find it online: https://cozyplatter.com/lemon-tiramisu-recipe/