For the Tiramisu:
1 cup heavy cream
1 cup mascarpone cheese
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup lemon curd (from the above recipe)
1 cup freshly squeezed lemon juice (about 4-5 lemons)
24-30 ladyfingers
Zest of 1 lemon (for garnish)
Directions
Making the Lemon Curd
Prepare the Lemon Curd: In a medium saucepan, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10 minutes).
Add the Butter: Remove from heat and add the butter, one piece at a time, stirring until fully incorporated.
Chill the Curd: Strain the lemon curd through a fine-mesh sieve into a bowl to remove any lumps. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until completely chilled, at least 2 hours.
Assembling the Tiramisu
Prepare the Cream Mixture: In a large bowl, beat the heavy cream until stiff peaks form. In a separate bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until well combined.
Layer the Tiramisu: Spread a thin layer of lemon curd at the bottom of a 9×13-inch dish. Dip each ladyfinger into the lemon juice, letting them soak for a few seconds, and arrange them in a single layer over the lemon curd.
Add the Layers: Spread half of the mascarpone mixture over the ladyfingers, followed by half of the remaining lemon curd. Repeat with another layer of soaked ladyfingers, the remaining mascarpone mixture, and the remaining lemon curd.
Chill the Tiramisu: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld together.
Garnish and Serve: Before serving, sprinkle the top with lemon zest for a burst of color and extra citrus flavor.
Kitchen Equipment Needed
Medium saucepan
Whisk
Fine-mesh sieve
Large bowl
Hand mixer or stand mixer
9×13-inch dish
Plastic wrap
Tips and Shortcuts
Store-Bought Lemon Curd: If you’re short on time, you can use store-bought lemon curd instead of making your own. Just make sure to choose a high-quality brand for the best flavor.
Quick Chill: To speed up the chilling process of the lemon curd, place the bowl in an ice bath and stir occasionally until it reaches room temperature.
Adjusting Sweetness: If you prefer a sweeter tiramisu, you can add more powdered sugar to the mascarpone mixture to taste.
Variations
Berry Lemon Tiramisu: Add a layer of fresh berries, such as raspberries or blueberries, between the layers for a fruity twist.
Limoncello Tiramisu: For an adult version, mix a few tablespoons of limoncello with the lemon juice used for soaking the ladyfingers.
Gluten-Free Option: Use gluten-free ladyfingers to make this recipe suitable for those with gluten sensitivities.
How to Store Leftovers
Store any leftover tiramisu in an airtight container in the refrigerator for up to 3 days. For the best texture, consume within this timeframe. If the tiramisu becomes too firm, let it sit at room temperature for a few minutes before serving.
Food and Drink Pairings
This lemon tiramisu pairs wonderfully with a variety of drinks and accompaniments. Serve it with a cup of hot tea or a glass of sparkling water with a slice of lemon for a refreshing beverage pairing. For an extra indulgent treat, enjoy it with a glass of chilled limoncello.
FAQ
Q: Can I make this recipe ahead of time?
A: Yes, lemon tiramisu is best made a day ahead to allow the flavors to meld together. Simply prepare it the day before and refrigerate until ready to serve.
Q: Can I freeze lemon tiramisu?
A: While it’s possible to freeze tiramisu, the texture may change slightly. If you choose to freeze it, wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator before serving.
Q: What can I use instead of mascarpone cheese?
A: You can substitute cream cheese for mascarpone cheese if needed. The flavor will be slightly tangier, but it will still be delicious.
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