Print

Lemon Tiramisu

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A bright, creamy no-bake tiramisu featuring lemon-syrup-soaked ladyfingers, fluffy mascarpone cream, and a smooth layer of tangy lemon curd.

Ingredients

  • 6 tablespoons water
  • 1/4 cup granulated sugar
  • 1/4 cup freshly squeezed lemon juice
  • Zest from 1 lemon
  • 8 ounces mascarpone cheese
  • 3/4 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 7-ounce package crunchy ladyfingers
  • 12-ounce jar lemon curd
  • 1/4 cup powdered sugar, for garnish
  • Fresh mint leaves, for garnish
  • 6–8 lemon slices, for garnish
  • Zest of 1 lemon, for garnish

Instructions

  1. Add the water, granulated sugar, lemon juice, and lemon zest to a small saucepan. Simmer gently over low heat, stirring until the sugar has completely dissolved. Remove from the heat and allow the lemon syrup to cool.
  2. Place the mascarpone cheese, heavy whipping cream, 1/4 cup powdered sugar, and vanilla extract in a large mixing bowl. Beat with a hand mixer on medium speed for 2–3 minutes, until smooth, fluffy, and thick enough to form stiff peaks. Do not overmix.
  3. Working with one ladyfinger at a time, quickly dip both sides into the cooled lemon syrup. Arrange the dipped ladyfingers in a single layer across the bottom of a deep 9×9-inch baking dish.
  4. Spread half of the mascarpone cream evenly over the ladyfingers and gently smooth the surface with a spatula.
  5. Quickly dip additional ladyfingers in the lemon syrup and arrange them over the mascarpone cream to create a second layer. Spread the remaining mascarpone cream evenly over the ladyfingers.
  6. Spoon the lemon curd over the mascarpone layer and gently spread it from edge to edge. If the lemon curd is very thick, stir it briefly before spreading.
  7. Cover the baking dish and refrigerate for at least 8 hours, preferably overnight, to allow the ladyfingers to soften and the layers to set.
  8. Just before serving, sprinkle with powdered sugar and garnish with fresh mint leaves, lemon slices, and lemon zest. Slice into 9 portions and serve chilled.

Notes

  • Dip the ladyfingers very quickly in the lemon syrup to prevent the finished tiramisu from becoming soggy.
  • Keep the mascarpone and heavy cream cold and stop whipping once stiff peaks form.
  • For extra lemon flavor, add a little finely grated lemon zest to the mascarpone cream.
  • Fresh raspberries, blueberries, or sliced strawberries can be added between the layers.
  • For individual servings, assemble the tiramisu in dessert glasses using broken ladyfingers.
  • For an orange variation, substitute orange juice, orange zest, and orange curd for the lemon ingredients.
  • Keep leftovers tightly covered in the refrigerator and enjoy within 3–4 days.
  • For clean slices, keep the tiramisu thoroughly chilled and wipe the knife clean between cuts.

Nutrition

Find it online: https://yumfamilyrecipes.com/lemon-tiramisu/