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lemon-tiramisu
simplywanderfull

Delightful Lemon Tiramisu Recipe

This no-bake lemon tiramisu is wonderfully refreshing! The bright citrus layers combined with light, airy whipped cream make it an ideal dessert for a warm summer day
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Ingredients Method

Ingredients
  

  • 1 pkg. Savoiardi Cookies or Ladyfingers
For The Whipping Cream Layer
  • 1-1/2 cups Mascarpone cheese
  • 2 cups Heavy whipping cream
  • 3/4 cups Icing sugar
  • 1 tsp. Vanilla extract
For The Lemon Curd:
  • 1 cup sugar
  • 2 tbsp. Lemon Zest (2 lemons)
  • 6 lg. Egg Yolks
  • 1/2 cup fresh lemon juice
  • 1/2 cup unsalted butter, cold and cut into cubes
For The Lemon Syrup
  • 3/4 cup Water
  • 1/2 cup fresh lemon juice
  • 1/2 cup sugar
  • Lemon zest: from 1 lemon
For Garnish
  • Lemon slices
  • Mint leaves
  • White chocolate shavings

Method
 

For The Lemon Curd:
  1. (Skip if using store-bought, but homemade is recommended for best flavour.)
  2. Pulse the sugar and lemon zest in a food processor to infuse the lemon flavour through the sugar.
  3. Combine lemon juice, sugar, egg yolks, and zest of the lemon in a saucepan.
  4. Cook over medium heat, whisking constantly, until thickened (about 10 minutes).
  5. Remove from heat, stir in unsalted butter until melted.
  6. Strain if desired, then cool and chill in the fridge.
Prepare The Lemon Syrup
  1. Combine water, lemon juice, sugar, and lemon zest in a saucepan.
  2. Bring to a boil, simmer for 5 minutes.
  3. Remove from heat. Let cool.
For The Whipped Cream Filling
  1. Beat mascarpone with confectioners’ sugar, vanilla, and lemon zest until smooth.
  2. In a separate bowl, whip the heavy cream to stiff peaks.
  3. Fold the whipped cream into the mascarpone mixture until just combined.
How To Assemble The Tiramisu
  1. Quickly dip each ladyfinger in the cooled lemon syrup—do not soak too long or they will become soggy.
  2. Arrange a layer of soaked ladyfingers in the bottom of a 9x13-inch dish or individual glasses.
  3. Spread half the mascarpone filling over the ladyfingers.
  4. Top with half the lemon curd.
  5. Repeat with another layer of soaked ladyfingers, remaining mascarpone filling, and remaining lemon curd.
  6. Cover and refrigerate for at least 6 hours, or overnight for best results.
Garnish and Serve
  1. Top with lemon slices, mint, or white chocolate shavings before serving.