Description
This Lemon Tiramisu is a refreshing twist on the classic Italian dessert, featuring layers of delicate savoiardi biscuits soaked in limoncello, a luscious mascarpone cream infused with lemon zest, and tangy lemon curd. It’s a light, creamy, and citrusy no-bake dessert perfect for warm days or anytime you want a sophisticated yet easy-to-make treat.
Ingredients
Cream Mixture
- 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
Biscuits and Soaking Liquid
- 28 Savoiardi biscuits (ladyfingers / sponge fingers)
- ⅓ cup Limoncello (lemon liqueur) (80 ml)
- 2 tablespoons water (to mix with limoncello)
Toppings
- 1 cup lemon curd (250 ml)
- Lemon slice quarters or extra lemon zest for garnish
Instructions
- Whip the cream: In a medium bowl, use an electric beater to whip the thickened cream until it reaches a soft peak stage, meaning it holds shape but is still smooth and soft.
- Prepare mascarpone mixture: In a separate large bowl, beat together the mascarpone, caster sugar, and vanilla extract until the mixture thickens and reaches a soft peak stage similar to the cream.
- Add lemon zest: Gently fold the lemon zest into the mascarpone mixture using a spatula to evenly distribute the citrus flavor throughout.
- Combine whipped cream and mascarpone: Carefully fold one third of the whipped cream into the mascarpone mixture to lighten it, then fold in the remaining cream in two more additions, ensuring not to knock out the air for a light and fluffy cream.
- Prepare soaking liquid and biscuits: Mix the limoncello with 2 tablespoons of water. Quickly dip each Savoiardi biscuit into this liquid for a moment—don't soak them, just a quick dip to moisten. Lay the biscuits side by side in a 9-inch square tin, using about 14 biscuits for the first layer. Press down lightly to even the layer and trim biscuits if necessary to fit.
- Add first cream layer: Spread half of the mascarpone cream mixture evenly over the soaked biscuit layer with an offset spatula.
- Spread lemon curd: Spoon half of the lemon curd on top of the mascarpone cream and spread evenly.
- Add second biscuit layer: Lay another layer of dipped Savoiardi biscuits over the lemon curd layer.
- Spread remaining lemon curd: Evenly spread the remaining lemon curd over the second biscuit layer.
- Finish with remaining cream: Pipe or spread the remaining mascarpone cream mixture over the top of the lemon curd for a smooth finish.
- Refrigerate: Chill the tiramisu in the refrigerator for at least 6 hours or overnight to allow flavors to meld and dessert to set. For clean slicing, you can freeze it for 45-60 minutes before cutting, but ensure it thaws enough to remain soft and creamy when served.
- Garnish and serve: Just before serving, garnish with lemon slice quarters or additional lemon zest to enhance the fresh citrus aroma and presentation.
- Enjoy and share feedback: Take a moment to leave a comment and rating if you enjoyed the recipe—it’s greatly appreciated and helps others discover this delightful dessert.
Notes
- Do not soak the savoiardi biscuits too long in the limoncello mixture; a quick dip is enough to absorb flavor without becoming soggy.
- Limoncello can be substituted with other lemon liqueurs or lemon extract if preferred.
- Lemon curd should be smooth and not too thick for easy spreading. Homemade or store-bought both work well.
- For neat slices, chilling in the freezer briefly before cutting helps, but avoid freezing completely hard.
- Use fresh lemon zest for the best citrus flavor and garnish impact.
