Lemon Tiramisu

If you love the creamy decadence of classic tiramisu but crave something brighter and more refreshing, this Lemon Tiramisu is about to become your new favorite dessert. Imagine layers of delicate ladyfingers soaked in a zesty lemon syrup, nestled between clouds of mascarpone cream infused with fresh lemon zest. It’s a dessert that balances richness and tanginess in every bite, perfect for spring gatherings, summer parties, or anytime you want a citrusy twist on an Italian classic.

Why You’ll Love This Recipe

There are countless reasons to adore this Lemon Tiramisu, but here are just a few that make it stand out:

• Bright and Refreshing Flavor: Unlike traditional tiramisu, which relies on coffee and cocoa, this version bursts with vibrant lemon flavor, making it ideal for warm-weather occasions.
• No-Bake Convenience: There’s no need to turn on the oven—just assemble, chill, and let the magic happen in the fridge.
• Impressive Yet Simple: With its elegant layers, this dessert looks like it came from a patisserie, but the process is straightforward and beginner-friendly.
• Versatile for Any Occasion: Serve it at brunch, as a dinner party finale, or even as a make-ahead treat for holidays.
• Crowd-Pleasing Appeal: The combination of creamy mascarpone and tangy lemon is universally loved, ensuring empty plates every time.

Ingredients Breakdown

Understanding the role of each ingredient helps ensure success when making this Lemon Tiramisu. Here’s what you’ll need and why:

• Ladyfingers (Savoiardi): These light, airy cookies absorb the lemon syrup beautifully without becoming soggy. Their delicate texture contrasts perfectly with the creamy layers.
• Lemons: Both zest and juice are essential. The zest infuses the mascarpone cream with aromatic citrus oils, while the juice creates the bright syrup for soaking the ladyfingers.
• Mascarpone Cheese: The star of the cream layer, mascarpone adds a luxurious, velvety richness that balances the tartness of the lemon.
• Heavy Cream: Whipped to soft peaks, it lightens the mascarpone mixture, creating a fluffy, mousse-like consistency.
• Eggs: Some traditional tiramisu recipes use raw eggs, but this version opts for a safer approach by gently heating the yolks with sugar for a silky custard base.
• Granulated Sugar: Sweetens the lemon syrup and mascarpone cream, ensuring a harmonious balance with the citrus.
• Vanilla Extract: A subtle warmth that enhances the overall flavor profile.

How to Make Lemon Tiramisu

Follow these steps to create a stunning Lemon Tiramisu that will have everyone asking for seconds:

Step 1: Prepare the Lemon Syrup

In a small saucepan, combine freshly squeezed lemon juice, water, and sugar. Heat gently until the sugar dissolves, then let it cool completely. This syrup will soak into the ladyfingers, infusing them with tangy sweetness.

Step 2: Make the Mascarpone Cream

Whisk egg yolks and sugar over a double boiler until pale and thickened. Remove from heat, then fold in mascarpone cheese, lemon zest, and vanilla extract. In a separate bowl, whip the heavy cream to soft peaks, then gently fold it into the mascarpone mixture for an airy, cloud-like texture.

Step 3: Assemble the Layers

Quickly dip each ladyfinger into the lemon syrup—just long enough to moisten but not soak—then arrange them in a single layer in your dish. Spread half the mascarpone cream over the ladyfingers, then repeat with another layer of dipped ladyfingers and the remaining cream.

Step 4: Chill and Set

Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This resting time allows the flavors to meld and the layers to set into a perfect, sliceable dessert.

Step 5: Garnish and Serve

Before serving, dust the top with powdered sugar or additional lemon zest for a fresh, elegant finish.

Pro Tips for the Best Results

• Use Fresh Lemons: Bottled lemon juice won’t deliver the same vibrant flavor. Freshly squeezed juice and zest make all the difference.
• Don’t Over-Soak the Ladyfingers: A quick dip is enough—they’ll continue absorbing moisture as the tiramisu chills.
• Chill Thoroughly: Patience is key. A longer chill time ensures clean slices and well-developed flavors.
• Whip Cream to Soft Peaks: Over-whipped cream can make the mascarpone layer dense. Stop when the cream holds gentle peaks.
• Use a Glass Dish: Show off those beautiful layers by serving in a clear trifle dish or rectangular baking pan.

Variations and Substitutions

This Lemon Tiramisu is wonderfully adaptable. Here are some creative twists to try:

• Berry Lemon Tiramisu: Add a layer of fresh raspberries or blueberries between the cream and ladyfingers for a fruity burst.
• Limoncello Infusion: For an adult version, add a splash of limoncello to the lemon syrup.
• Dairy-Free Option: Substitute mascarpone with coconut cream and use dairy-free ladyfingers for a vegan-friendly dessert.
• Lavender Lemon: Infuse the syrup with a teaspoon of culinary lavender for a floral note.
• Mini Individual Servings: Layer the ingredients in small jars or glasses for personalized portions.

What to Serve With It

Lemon Tiramisu is delightful on its own, but these pairings can elevate your dessert spread:

• Fresh Berries: A side of strawberries or blueberries complements the citrus notes.
• Sparkling Wine: A glass of Prosecco or Moscato enhances the dessert’s brightness.
• Mint Tea: Serve with a pot of herbal mint tea for a refreshing contrast.
• Vanilla Bean Ice Cream: For an indulgent twist, add a scoop alongside each slice.

How to Store and Reheat

Proper storage keeps your Lemon Tiramisu tasting fresh:

• Refrigeration: Store covered in the fridge for up to 3 days. The flavors deepen over time.
• Freezing: While possible, freezing may alter the texture. If needed, freeze individual portions in airtight containers for up to 1 month.
• Reheating: This dessert is best served cold. If frozen, thaw overnight in the refrigerator before serving.

Frequently Asked Questions (FAQs)

Can I make Lemon Tiramisu ahead of time?

Absolutely! In fact, it tastes even better after a full day in the fridge, making it perfect for entertaining.

What can I use instead of ladyfingers?

If you can’t find ladyfingers, sponge cake or pound cake cut into strips works as a substitute, though the texture will be slightly different.

Is there a way to reduce the sugar?

Yes, you can decrease the sugar in the syrup by a few tablespoons, but keep in mind it helps balance the tartness of the lemon.

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best flavor, but in a pinch, bottled juice can be used.

How do I prevent the tiramisu from becoming watery?

Ensure your mascarpone is well-drained and avoid over-soaking the ladyfingers. Chilling thoroughly also helps stabilize the layers.

Final Thoughts

Lemon Tiramisu is more than just a dessert—it’s a celebration of bright, sunny flavors wrapped in creamy indulgence. Whether you’re serving it at a summer barbecue, a bridal shower, or simply treating yourself after a long week, this recipe is guaranteed to impress. The best part? It’s as fun to make as it is to eat. So grab those lemons, whip up that mascarpone cream, and get ready to fall in love with every citrusy, velvety bite. Happy baking—or rather, happy no-baking!

Lemon Tiramisu

• Author: Chef Maria Rossi

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Description

A refreshing twist on the classic Italian dessert, this Lemon Tiramisu combines zesty lemon flavors with creamy mascarpone for a light and delightful treat.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the lemon syrup:
• 1 cup water
• 1 cup granulated sugar
• Zest of 2 lemons
• 1/2 cup fresh lemon juice
• For the mascarpone cream:
• 16 oz mascarpone cheese
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• For assembly:
• 24 ladyfinger cookies
• Additional lemon zest for garnish

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Instructions

1. Prepare the Crust:

1. 1. Prepare the lemon syrup: In a small saucepan, combine water, sugar, and lemon zest. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir in lemon juice. Let cool completely.
2. 2. Make the mascarpone cream: In a large bowl, beat mascarpone until smooth. In another bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold whipped cream into mascarpone until fully combined.
3. 3. Assemble the tiramisu: Quickly dip each ladyfinger into the cooled lemon syrup (do not soak). Arrange a layer in the bottom of an 8×8 inch dish. Spread half the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and remaining cream.
4. 4. Cover and refrigerate for at least 4 hours, preferably overnight. Before serving, garnish with additional lemon zest.

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Notes

For best results, use fresh lemon juice rather than bottled. The dessert can be made up to 2 days in advance. If you prefer a stronger lemon flavor, add an extra tablespoon of lemon zest to the syrup.