Lemon tiramisu that’ll steal the show.
How to make lemon tiramisu:
Prepare Lemon Curd: Combine the egg yolks, sugar, lemon zest, lemon juice, and salt in a heat-proof bowl and cook over a pot of simmering water, stirring constantly, until it thickens to a gravy consistency (7-10 minutes). Remove from heat and stir in butter.
Make lemon syrup: combine lemon juice, water, and sugar in a saucepan then bring to a boil for 5 minutes. Remove from heat (add limoncello if desired). This syrup will be used to dip the lady-fingers.
Whip mascarpone filling: Combine mascarpone with 1 Tablespoon lemon zest then mix in the whipping cream with an electric mixer just until stiff peaks (don’t over-mix).
Assemble: Dip each lady finger quickly in lemon syrup and line the bottom of an 8×8 inch or similar size pan. Top with half of the whipped mascarpone. Top with cooled lemon curd. Repeat with another layer of dipped lady fingers and remaining whipped mascarpone. Refrigerate for a few hours or overnight. Optional: Garnish with grated white chocolate on top.
Lemon Tiramisu
Serves 9Prep 20 minutes Cook 20 minutes Refrigerate 2 hours Total 2 hours hrs 40 minutes
- 4 large egg yolks
- 2/3 cup granulated sugar (134g)
- 1 Tablespoon lemon zest (about 1 lemon)
- 1/3 cup lemon juice , fresh squeezed (or you could use limoncello)
- pinch salt
- 6 Tablespoons unsalted butter, room temperature, chopped
- 3/4 cup lemon juice, fresh squeezed, from about 2-3 lemons
- 1 cup water
- 1/2 cup granulated sugar
- 1/4 cup limoncello, (optional*)
- 8 ounces mascarpone cheese, room temperature
- 1 Tablespoon lemon zest
- 1 1/2 cups heavy whipping cream
- 1 package Lady Fingers, (about 24 lady fingers)*
- white chocolate, grated on top, as garnish (optional)
Lemon Curd: Add 2 inches of water to the bottom of a small saucepan and bring to a simmer over medium heat. 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. Place bowl over pot of water, reduce heat to medium low and cook, whisking constantly, until mixture thickens to a gravy consistency, about 7-10 minutes. Remove bowl from heat and stir in 6 tablespoons butter.
Cool Lemon Curd: Pour mixture into a new bowl and place a piece of plastic wrap directly on the surface (to prevent it from forming a skin). Refrigerate whie you prepare the rest of the ingredients.
Lemon Syrup: 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. Transfer to a bowl and cool completely to room temperature (or refrigerate to cool down faster). Stir in 1/4 cup limoncello (if using).
Whipped Mascarpone: Combine mascarpone with 1 Tablespoon lemon zest then mix in the whipping cream with an electric mixer just until medium/stiff peaks (don’t over-mix).
Assemble: Submerge each lady finger quickly in lemon syrup and then place in the bottom of an 8×8 or similar size pan, until bottom of pan is lined. Top with half of the whipped mascarpone. Stir lemon curd well then spoon over the top, into an even layer. Repeat with another layer of dipped lady fingers. Smooth (or decoratively pipe) remaining whipped mascarpone on top. Optional: garnish with grated white chocolate and/or lemon zest or lemon slices.
Refrigerate for at least 2 hours, or overnight.
Notes
Lemon Curd: could substitute 1 1/4 cups store-bought lemon curd instead of homemade. You may want to warm it slightly, so it’s soft enough to spread easily.Lady Fingers: Savoiardi brand is my preferred and can be found in the cookie aisle at the grocery store, or online.
Make Ahead Instructions: Tiramisu is meant to be made in advance so the flavors can blend more. Keep it covered in the refrigerator for 2-3 days.
