Description
Lemon Tiramisu is a refreshing and creamy twist on the classic Italian dessert, featuring layers of coffee-soaked ladyfingers replaced with a vibrant lemon syrup and a luscious mascarpone cream infused with fresh lemon zest. This delightful dessert combines bright citrus flavors with the rich, velvety texture of traditional tiramisu, perfect for a light yet indulgent treat that requires no baking.
Ingredients
Lemon Syrup
- 1/2 cup freshly squeezed lemon juice (about 3 lemons)
- 1/2 cup water
- 1/3 cup granulated sugar
Mascarpone Cream
- 1 1/2 cups heavy whipping cream, cold
- 1 cup mascarpone cheese, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest
Assembly
- 1 package (200–250g) ladyfinger cookies (Savoiardi)
- Extra lemon zest or candied lemon slices, for garnish
Instructions
- Make the Lemon Syrup: In a small saucepan over medium heat, combine lemon juice, water, and sugar. Stir continuously until the sugar is fully dissolved. Remove the saucepan from heat and allow the syrup to cool completely before using it to soak the ladyfingers.
- Whip the Mascarpone Filling: In a large mixing bowl, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. In a separate bowl, beat the mascarpone cheese and lemon zest together until smooth and fluffy. Gently fold the whipped cream into the mascarpone mixture, taking care to preserve the airy and light texture.
- Layer the Tiramisu: Briefly dip each ladyfinger into the cooled lemon syrup for 1 to 2 seconds, ensuring they absorb some syrup but do not become soggy. Arrange a layer of these soaked ladyfingers at the bottom of a 9×9-inch dish or a trifle bowl. Spread half of the mascarpone cream evenly over the soaked ladyfingers. Repeat the process with another layer of dipped ladyfingers and the remaining mascarpone cream.
- Chill and Serve: Cover the assembled tiramisu and refrigerate for at least 4–6 hours, though overnight chilling is preferred for best flavor and texture. Before serving, garnish the top with extra fresh lemon zest, candied lemon slices, or mint leaves for an added touch of freshness and visual appeal.
Notes
- Use fresh lemon juice and lemon zest as bottled versions lack the vibrant and bright flavors required for this dessert.
- Do not soak the ladyfingers for more than a couple of seconds to avoid them becoming overly mushy and losing structure.
- For an adult variation, add a tablespoon of Limoncello either to the lemon syrup or the mascarpone cream for an extra layer of lemon flavor and a hint of liqueur.
