Lemon Tiramisu

why make this recipe

Lemon Tiramisu is a light and refreshing twist on the classic Italian dessert. Combining creamy mascarpone with zesty lemon gives this dish a bright and delightful taste. It’s perfect for any occasion, whether it’s a family gathering, a dinner party, or simply a treat for yourself. The layers of delicate Savoiardi biscuits soaked in lemony goodness create a lovely texture that contrasts beautifully with the creamy filling.

how to make Lemon Tiramisu

Ingredients:

• 300 ml thickened cream (heavy / whipping cream) (1 ¼ cups)
• 500 g mascarpone (1.1 lb)
• ⅓ cup caster sugar (superfine sugar) (66 g / ~2 ⅓ oz)
• 2 teaspoons vanilla extract
• Zest of 1 lemon
• 28 Savoiardi biscuits (ladyfingers / sponge fingers)
• ⅓ cup Limoncello (lemon liqueur or notes)
• 1 cup lemon curd (250 ml)

Directions:

1. In a medium bowl, beat the cream with an electric beater until you reach the soft peak stage.
2. In a separate large bowl, beat the mascarpone, sugar, and vanilla until it starts to thicken and also reaches the soft peak stage.
3. Gently mix in the lemon zest using a spatula.
4. Fold in ⅓ of the whipped cream into the mascarpone mixture without knocking out the air. Repeat this step two more times until fully combined.
5. Combine the Limoncello (or substitute with water) and 2 tablespoons of water. Quickly dip each Savoiardi biscuit into the liquid without soaking them and lay them side by side in a 9-inch square tin. Use about 14 biscuits in the first layer and press them down lightly.
6. Top the cookies with half of the mascarpone cream mixture, spreading it over evenly with an offset spatula.
7. Spread half of the lemon curd over the cream.
8. Add another layer of Savoiardi biscuits, then spread the remaining lemon curd over the top.
9. Pipe or spread the rest of the mascarpone mixture over the top of the curd.
10. Refrigerate for 6 hours or overnight before serving. For neat slices, place in the freezer for 45-60 minutes before slicing, but ensure it’s not firm inside when serving. It should be a nice, soft set dessert.
11. Right before serving, you can add lemon slice quarters or zest to garnish.

how to serve Lemon Tiramisu

Lemon Tiramisu is best served chilled. You can cut it into neat squares or scoop it out into bowls. If you added the lemon garnish, it will add a lovely touch. Pair it with a cup of tea or coffee for a complete dessert experience.

how to store Lemon Tiramisu

Store any leftovers in the refrigerator. Make sure to cover it well to keep it fresh. It should stay good for up to 3 days. Avoid freezing, as this can affect the texture.

tips to make Lemon Tiramisu

• Make sure to whip the cream until you reach the soft peak stage for the best texture.
• Don’t soak the Savoiardi biscuits for too long; a quick dip will do.
• You can adjust the sweetness by adding more or less sugar to the mascarpone mixture based on your preference.

variation

Feel free to experiment with different citrus fruits like orange or lime to create unique flavors. You can also swap out lemon curd with fresh or store-bought fruit preserves.

FAQs

Can I make Lemon Tiramisu without Limoncello?
Yes, you can simply use water instead for soaking the biscuits.

How long does Lemon Tiramisu need to set?
For the best results, refrigerate it for at least 6 hours or overnight.

Can I use a different type of cream?
It’s best to use thickened cream (heavy/whipping cream) for the right creaminess, but you can use a lighter cream if desired. Just keep in mind that texture may vary.

Lemon Tiramisu

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• Author: jena
• Total Time: 360 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A refreshing twist on the classic Italian dessert, combining creamy mascarpone with zesty lemon and delicate Savoiardi biscuits.

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Ingredients

Scale 1x2x3x

• 300 ml thickened cream (1 ¼ cups)
• 500 g mascarpone (1.1 lb)
• ⅓ cup caster sugar (66 g)
• 2 teaspoons vanilla extract
• Zest of 1 lemon
• 28 Savoiardi biscuits (ladyfingers)
• ⅓ cup Limoncello
• 1 cup lemon curd (250 ml)

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Instructions

1. Beat the cream with an electric beater until soft peaks form.
2. In a separate bowl, beat the mascarpone, sugar, and vanilla until thickened.
3. Gently mix in the lemon zest.
4. Fold in ⅓ of the whipped cream into the mascarpone mixture. Repeat until fully combined.
5. Combine the Limoncello and 2 tablespoons of water. Quickly dip each Savoiardi biscuit and layer them in a 9-inch square tin.
6. Top with half of the mascarpone mixture, then spread half of the lemon curd over it.
7. Add another layer of Savoiardi biscuits, followed by the remaining lemon curd.
8. Pipe or spread the rest of the mascarpone mixture over the top.
9. Refrigerate for 6 hours or overnight before serving. For neat slices, freeze for 45-60 minutes before slicing.
10. Garnish with lemon slice quarters or zest if desired before serving.

Notes

Store leftovers covered in the refrigerator for up to 3 days. Avoid freezing to maintain texture.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: Refrigerating
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 30g
• Sodium: 75mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 0g
• Protein: 5g
• Cholesterol: 90mg

Keywords: lemon tiramisu, Italian dessert, refreshing dessert, citrus dessert, mascarpone