Description
A refreshing twist on classic tiramisu featuring bright lemon flavors with a luscious mascarpone cream layer and zesty lemon syrup-soaked ladyfingers. Perfect for a light, citrusy dessert that is easy to assemble and sure to impress.
Ingredients
Scale
Lemon Simple Syrup:
- 1 cup water
- ½ cup sugar
- 1 lemon peel
- Juice of 1 lemon
Cream Layer:
- 2 cups heavy cream
- 8 ounces mascarpone cheese
- 2 Tablespoons powdered sugar
- 2 teaspoons lemon zest
Assembly:
- 7 ounces ladyfingers (about 24 pieces)
- 11-12 ounces store-bought lemon curd (Bonne Maman or homemade)
Instructions
- Make the lemon simple syrup: In a small saucepan, combine 1 cup water, ½ cup sugar, and 1 lemon peel. Bring to a boil, then reduce heat and simmer until the sugar dissolves completely. Squeeze in the juice of 1 lemon, remove from heat, and allow the syrup to cool completely.
- Whip the cream layer: In a large mixing bowl, beat 2 cups heavy cream, 8 ounces mascarpone cheese, 2 tablespoons powdered sugar, and 2 teaspoons lemon zest until soft peaks form. Be careful not to overwhip; the mixture should be light and fluffy.
- Dip and layer: Quickly dip each ladyfinger (7 ounces total) into the cooled lemon syrup, just a quick dip without soaking. Arrange half of the dipped ladyfingers in the bottom of an 8×8 or 9×9 inch dish to form an even layer.
- Add lemon curd and cream: Spread one-third of the lemon curd (about 11-12 ounces total available) evenly over the ladyfingers. Then spread half of the mascarpone cream mixture over the lemon curd layer.
- Repeat layers and finish: Repeat the process with the remaining ladyfingers dipped in syrup, followed by another one-third lemon curd, the rest of the mascarpone cream, and drizzle the remaining lemon curd on top.
- Chill and serve: Cover the assembled tiramisu and refrigerate for at least 4 hours, preferably overnight for best flavor and texture. Before serving, garnish with extra lemon zest for a fresh finish.
Notes
- Do not soak the ladyfingers in the syrup for too long to avoid a soggy dessert; a quick dip is sufficient.
- You can substitute store-bought lemon curd with homemade lemon curd for a fresher taste.
- For a lighter version, use reduced-fat mascarpone and whipping cream or substitute with cream cheese blends.
- Garnish with fresh mint leaves or thin lemon slices for enhanced presentation.
- Make sure to chill the dessert long enough; it tastes best after an overnight rest in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 65 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
