Description
This Fresh Lemon Tiramisu is a bright and refreshing twist on the classic Italian dessert, combining zesty lemon syrup, creamy mascarpone, and crunchy ladyfingers soaked in citrus goodness. Perfect for warm weather, it layers lemony flavors with a smooth mascarpone cream and tart lemon curd, then chills to perfection for a light yet indulgent treat.
Ingredients
Lemon Syrup
- 6 Tablespoons water
- 1/4 cup granulated sugar
- 1/4 cup fresh squeezed lemon juice
- Zest from 1 lemon
Mascarpone Cream
- 8 ounce container mascarpone cheese
- 3/4 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Assembly
- 7 ounce package crunchy lady fingers
- 12 ounce jar lemon curd
- 1/4 cup powdered sugar (for topping)
- Mint leaves (for garnish)
- 6-8 lemon slices (for garnish)
- Zest of 1 lemon (for garnish)
Instructions
- Prepare Lemon Syrup: In a saucepan over low heat, combine 6 tablespoons water, 1/4 cup granulated sugar, 1/4 cup fresh squeezed lemon juice, and zest from 1 lemon. Simmer and stir until the sugar dissolves completely. Remove the pan from heat and let the syrup cool to room temperature.
- Make Mascarpone Cream: In a large mixing bowl, add mascarpone cheese, heavy whipping cream, powdered sugar, and vanilla extract. Using a hand mixer on medium speed, whip the mixture for 2–3 minutes until it becomes smooth, fluffy, and forms stiff peaks. Set aside.
- Dip Ladyfingers: Quickly dip both sides of each ladyfinger into the cooled lemon syrup, ensuring they absorb some of the syrup without becoming soggy. Arrange them in a single layer at the bottom of a deep 9×9-inch baking dish.
- First Cream Layer: Spread half of the mascarpone cream evenly over the layer of lemon-soaked ladyfingers.
- Second Ladyfinger Layer: Repeat the dipping process with another layer of ladyfingers and place them over the mascarpone layer.
- Top with Remaining Cream: Spread the remaining mascarpone cream on top of the second ladyfinger layer, smoothing it out evenly.
- Add Lemon Curd: Gently spread the entire jar of lemon curd over the mascarpone cream layer until the surface is evenly covered.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight to allow the flavors to meld and the dessert to set.
- Serve: Before serving, sprinkle 1/4 cup powdered sugar evenly over the top. Garnish with fresh mint leaves, lemon slices, and additional lemon zest for a bright, decorative finish.
Notes
- Do not over-soak the ladyfingers; a quick dip ensures they absorb flavor but retain crunch.
- For an extra lemony punch, add extra lemon zest to the mascarpone cream if desired.
- This tiramisu is best served chilled and consumed within 2 days for optimal freshness.
- Use high-quality mascarpone cheese for the creamiest texture.
- If lemon curd is not available, you can make your own or substitute with lemon jam.