Description
This Lemon Tiramisu is a fun twist on classic Italian tiramisu with a similar vibe…but make it all about lemon! Spongy, limoncello syrup-soaked ladyfingers are layered in between a rich and creamy mascarpone mixture with lemon curd. If you love lemon-flavored desserts you’ll love this bright and zippy treat that’s a real delight!
Ingredients
For the limoncello syrup:
- ½ cup water
- ¼ cup granulated sugar
- ½ cup limoncello
- 1 teaspoon almond extract- optional
For the lemon tiramisu assembly:
- 4 large eggs, separated
- ½ cup granulated sugar, divided
- ½ cup heavy whipping cream, cold
- 16 ounces mascarpone cheese, cold
- ½ cup lemon curd (homemade or store-bought), plus more for topping lemon tiramisu
- 1 (7-ounce) package ladyfingers- about 24 cookies
- lemon slices (I love meyer lemons here!), for garnish- optional
Instructions
- First up, make the limoncello syrup. In a wide pan/skillet, combine the water and granulated sugar over medium heat. Let the mixture come up to a very light boil just until the sugar dissolves then remove from heat. Add the limoncello and almond extract (if using) and stir into the syrup mixture to fully combine and set aside to cool while you prepare the mascarpone mixture.
- Separate the eggs- place the egg whites into the bowl of a stand mixer fitted with the whisk attachment, and then place the egg yolks into a small bowl and set aside.
- Beat the egg whites on medium speed and slowly stream in ¼ cup granulated sugar into the bowl, continue beating on high speed until the mixture is stiff, about 3-4 minutes. Use a rubber spatula to scrape out the egg whites into a clean bowl and set aside, no worries if there’s some residual egg white mixture clinging to the bowl, just make sure it’s mostly clean.
- Place the heavy cream into the same mixing bowl, and beat on high speed until thickened with a fluffy, smooth consistency, about 3 minutes. Then add the egg yolks, remaining ¼ cup granulated sugar, mascarpone cheese, and lemon curd into the bowl and continue beating until the mixture is well combined and smooth.
- Use a rubber spatula to add half of the egg white mixture into the bowl with the mascarpone mixture, and very gently fold the egg white mixture in until just combined. Repeat the process with the remaining egg white mixture- doing this in stages and gently helps to prevent the egg whites from collapsing. Then set the mascarpone mixture aside.
- It’s time to assemble! Grab a 9×9-inch baking dish (or any similarly large vessel). Quickly dip the ladyfingers into the limoncello syrup- do not soak/submerge them entirely or the ladyfingers will break apart, then assemble them in a single layer in the baking dish. Add half of the mascarpone mixture over the ladyfingers and use an offset spatula to evenly smooth it out over the biscuits. Repeat the process with the remaining ladyfingers dipped in the limoncello syrup, and top with the remaining mascarpone mixture.
- Cover with a sheet of foil and refrigerate for at least 4 hours, more preferably overnight (8 hours or more) for best results.
- Right before serving, add a bit of lemon curd over the top and smooth out (or you can dollop and swirl the lemon curd). Garnish with a few slices of lemon, if desired. Feel free to roughly cut into nice wedges or simply scoop the lemon tiramisu. Enjoy!
Notes
- Need a heavy cream sub?: I recommend coconut cream!
- Where to find ladyfingers for tiramisu?: I like to visit Italian markets to source the best, authentic Italian ladyfingers. However, this type of biscuit can also be found in regular grocery stores (sometimes in the cookie aisle or the specialty/international section).
- Please read blog post in its entirety for more tips + tricks.