Lemon Tiramisu

Why Make This Recipe

Lemon Tiramisu is a delightful twist on the classic Italian dessert. It’s light, creamy, and bursting with fresh lemon flavor. This recipe is perfect for lemon lovers and those looking to impress guests with a delicious and refreshing dessert. Plus, it’s easy to prepare, making it an excellent choice for both novice and experienced bakers.

How to Make Lemon Tiramisu

Ingredients

• 300 ml thickened cream (heavy/whipping cream) (1 ¼ cups)
• 500 g mascarpone (1.1 lb)
• ⅓ cup caster sugar (superfine sugar) (66 g / ~2 ⅓ oz)
• 2 teaspoons vanilla extract
• Zest of 1 lemon
• 28 Savoiardi biscuits (ladyfingers / sponge fingers)
• ⅓ cup Limoncello (lemon liqueur or notes 6&7)
• 1 cup lemon curd (250 ml)

Directions

1. In a medium bowl, beat the cream with an electric beater until it reaches a soft peak stage.
2. In a separate large bowl, beat the mascarpone, sugar, and vanilla together until the mixture starts to thicken and reaches a soft peak stage.
3. Gently mix in the lemon zest with a spatula.
4. Fold ⅓ of the whipped cream into the mascarpone mixture gently, ensuring not to knock out the air. Repeat this step two more times until everything is combined.
5. Combine the Limoncello (or lemon juice) and 2 tablespoons of water. Quickly dip each Savoiardi biscuit into the liquid, making sure not to soak them. Lay them side by side in a 9-inch square tin, about 14 in the first layer. Press them down lightly to level them and trim some if needed.
6. Spread half of the mascarpone cream mixture over the cookies evenly with an offset spatula.
7. Spread half of the lemon curd over the mascarpone cream.
8. Add another layer of Savoiardi biscuits, then spread the remaining lemon curd over the top.
9. Pipe or spread the remaining mascarpone mixture over the lemon curd.
10. Refrigerate for 6 hours or overnight before serving. For neat slices, place it in the freezer for 45-60 minutes before slicing. However, ensure it’s still soft when served.
11. Right before serving, garnish with lemon slice quarters or zest.

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How to Serve Lemon Tiramisu

Serve Lemon Tiramisu chilled, directly from the refrigerator. It can be enjoyed in individual plates or in squares cut from the main dish. Adding a slice of lemon or some zest on top makes for a beautiful presentation.

How to Store Lemon Tiramisu

Store Lemon Tiramisu in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you need to keep it for longer, consider freezing it. Just ensure it’s well-wrapped to prevent freezer burn.

Tips to Make Lemon Tiramisu

• Use fresh lemons for the best flavor.
• Be gentle when folding the whipped cream into the mascarpone to maintain its light texture.
• You can substitute Limoncello with lemon juice mixed with water for a non-alcoholic version.

Variation

For a berry twist, you can layer fresh berries, like blueberries or strawberries, alongside the lemon curd. This adds a vibrant color and a new flavor profile to the dish.

FAQs

Can I make Lemon Tiramisu without eggs?
Yes, this recipe does not use eggs, making it a great option for those avoiding them.

How long can I keep Lemon Tiramisu in the fridge?
You can store it in the refrigerator for up to 3 days.

Can I make Lemon Tiramisu ahead of time?
Absolutely! In fact, it’s best made a day in advance as the flavors will meld nicely together.

Lemon Tiramisu

Print Recipe

A delightful twist on the classic Italian dessert, this Lemon Tiramisu is light, creamy, and bursting with fresh lemon flavor.

• Total Time: 360 minutes
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

• 300 ml thickened cream (1 ¼ cups)
• 500 g mascarpone (1.1 lb)
• ⅓ cup caster sugar (66 g)
• 2 teaspoons vanilla extract
• Zest of 1 lemon
• 28 Savoiardi biscuits (ladyfingers)
• ⅓ cup Limoncello (or lemon juice)
• 1 cup lemon curd (250 ml)

Instructions

1. Beat the cream with an electric beater until it reaches a soft peak stage.
2. Beat the mascarpone, sugar, and vanilla together until the mixture thickens and reaches a soft peak stage.
3. Gently mix in the lemon zest with a spatula.
4. Fold ⅓ of the whipped cream into the mascarpone mixture gently, ensuring to retain the air. Repeat two more times.
5. Combine the Limoncello and 2 tablespoons of water. Quickly dip each Savoiardi biscuit into the liquid, ensuring not to soak them.
6. Lay them side by side in a 9-inch square tin, about 14 in the first layer, pressing down lightly.
7. Spread half of the mascarpone cream mixture over the cookies evenly.
8. Spread half of the lemon curd over the mascarpone cream.
9. Add another layer of Savoiardi biscuits, then spread the remaining lemon curd over the top.
10. Pipe or spread the remaining mascarpone mixture over the lemon curd.
11. Refrigerate for 6 hours or overnight before serving.
12. Garnish with lemon slice quarters or zest before serving.

Notes

Store in an airtight container in the refrigerator for up to 3 days. For neat slices, freeze for 45-60 minutes before slicing.

• Author: jessica-baker
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: Italian
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 35g
• Sodium: 60mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 70mg

Keywords: lemon tiramisu, Italian dessert, no-bake dessert