Love lemon? Then you have to try this Lemon Tiramisu, a refreshing twist on the Italian classic.
Tiramisu, that classic Italian dessert, has become a regular feature on menus around the world. Some say that a chef in 17th-century Siena came up with it, but if you ask tiramisu fans and cooks in other parts of Italy, you might get a different story (or two!). Regardless, it’s delicious and a perfect way to cap off a meal, no matter if it’s an Italian meal or not. Lemon tiramisu is just a twist on the classic, and one that celebrity chef Lidia Bastianich has popularized in recent years.
While traditional tiramisu is great, there is the caffeine factor. Made with highly charged espresso, if you’re sensitive to caffeine or need a good night’s sleep, you may need to avoid the classic version. So in steps this wonderful lemon tiramisu. It has all the lightness and architecture of traditional tiramisu without the caffeine. A win-win!
While the flavor profile is different from the usual tiramisu, the rich lemon flavor is bright, refreshing, and so tasty. The citrus flavor is deep and marries well with the ladyfingers and cream elements. Additionally, one of the main benefits of traditional tiramisu is still present. It’s a great make-ahead dessert and tastes even better the day after assembly. Magic happens – the flavors intensify as they chill, and the individual layers set up overnight. Result: a luscious lemon dessert!
The Secrets to Whipping Cream…
If you’re normally a Cool Whip or Redi-Whip kind of person, creating your own whipped cream may be a bit daunting. With a few easy tips, however, it’s a cinch! First, chill out. Like actually put your bowl and the whisk attachment (or beaters) in the fridge for 30 minutes. Keeping everything cold will help the whipped cream set up. Secondly, make sure you’re using heavy whipping cream (or it may be labeled heavy cream). Regular whipping cream has less fat so avoid it for this use. Finally, select the right speed: use medium to medium-high speed and watch it carefully until it forms stiff peaks. Stiff peaks mean they don’t fold back on themselves or flop over.
How to Make Ahead and Store?
Lemon tiramisu needs time to chill and set up. Making ahead is a must. Minimum chill time is 6 hours, but overnight is best. You can make it up to 2-3 days ahead and leave it in the refrigerator. Freezing is not recommended. Refrigerate any leftovers for up to 5 days.
Manage the Mascarpone…
First, make sure you use full-fat mascarpone cheese. Additionally, when you are beating it in Step 2, beat just until smooth – if it starts to separate, you’ve gone too far. The goal is a smooth base for blending in your whipped cream from Step 1. When blending the mascarpone and whipped cream, just use a rubber spatula. Easy does it.
Serving Suggestions
Lemon tiramisu is a perfect spring or summer dessert, with its sunny flavor and light texture. To serve after a meal, it follows an Italian feast well. Try it after serving Cacio e Pepe Pasta Twist with Boursin or Easy Baked Pasta. Alternatively, lemon tiramisu is delicious as part of brunch! Complete your brunch table with this sweet but substantial dish. It’s nice to have a make-ahead option alongside your strata or breakfast casserole. Likewise, it pairs well with Orange Sunshine Coffee Cake.
Lemon Tiramisu Recipe
Ingredients Â
- 1 1/2 cups lemon curd
- 1 cup heavy whipping cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 16 ounces mascarpone cheese at room temperature
- 1/2 cup lemon juice
- 1/4 cup water
- 3/4 cup granulated sugar
- 2 packages ladyfingers approximately 24 cookies
- Lemon zest for garnish optional
InstructionsÂ
- In a large mixing bowl, whip the heavy cream, 1/2 cup granulated sugar, and vanilla extract until it forms stiff peaks.
- In another bowl, blend the mascarpone cheese until smooth, then fold in the whipped cream mixture gently until fully combined.
- Prepare the lemon soak by heating 1/4 cup water, 3/4 cup granulated sugar, and 1/2 cup lemon juice in a saucepan over medium heat until the sugar dissolves. Allow to cool.
- Dip ladyfingers briefly into the lemon soak and line the bottom of a 9×9 inch dish with them.
- Spread half of the lemon curd over the soaked ladyfingers.
- Layer half of the mascarpone mixture over the lemon curd.
- Repeat with another layer of soaked ladyfingers, lemon curd, and mascarpone mixture.
- Cover and refrigerate for at least 6 hours, or overnight, to allow the flavors to meld and the dessert to set.
- Before serving, garnish with lemon zest if desired.
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