Description
Lemon Tiramisu: A refreshing twist on the classic dessert with zesty lemon, creamy mascarpone, and ladyfinger cookies. Light, citrusy, irresistible.
Ingredients
Scale
- 1 cup (240ml) freshly squeezed lemon juice (approximately 6–8 lemons)
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) limoncello (optional, can substitute with water)
- Zest of 2 lemons
- 16 oz (450g) mascarpone cheese, room temperature
- 3/4 cup (150g) granulated sugar
- 4 large eggs, separated
- 1/4 cup (60ml) heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- 24–30 ladyfinger cookies (about 7 oz or 200g)
- 2 tablespoons lemon zest for garnish
- Fresh berries for garnish (optional)
Instructions
- Step 1: Prepare the Lemon Syrup In a small saucepan, combine lemon juice and sugar over medium heat. Stir until the sugar completely dissolves, about 3-4 minutes. Remove from heat and stir in the limoncello (if using) and lemon zest. Transfer to a wide, shallow bowl and allow to cool completely. This cooling step is crucial – a hot syrup will cook the ladyfingers and ruin their texture in your **Lemon Tiramisu**.
- Step 2: Make the Mascarpone Cream In a large bowl, beat the mascarpone cheese with sugar until smooth and creamy. Add the egg yolks one at a time, beating well after each addition. Stir in the heavy cream and vanilla extract, mixing until just combined. In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the mascarpone mixture in three additions, maintaining as much airiness as possible.
- Step 3: Assemble the First Layer Quickly dip each ladyfinger into the lemon syrup, about 1-2 seconds per side. Remember, you want them moistened but not soggy! Arrange them in a single layer in the bottom of an 8×8 inch baking dish, breaking some cookies if needed to fill any gaps. Spread half of the mascarpone cream evenly over the ladyfingers, creating a smooth layer.
- Step 4: Complete the Assembly Create a second layer by repeating the process – dip the remaining ladyfingers in the lemon syrup and arrange them on top of the cream layer. Spread the remaining mascarpone cream over the ladyfingers, ensuring a smooth, even surface. Sprinkle with additional lemon zest to add both visual appeal and an extra burst of citrus aroma to your **Lemon Tiramisu**.
- Step 5: Chill and Serve Cover the **Lemon Tiramisu** with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This resting period allows the flavors to meld and the ladyfingers to soften to the perfect consistency. Before serving, you can garnish with fresh berries, additional lemon zest, or a light dusting of powdered sugar for an elegant presentation.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice (approximately 250g)
- Calories: 370 calories
- Sugar: 24g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg