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    Accueil » Recipes » Snacks and desserts

    Lemon Tiramisu

    Publié le : May 23, 2023 · Modifié le : Nov 11, 2023 par Marie · Leave a Comment

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    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    This lemon tiramisu is fresh, soft and just the right amount of tart. Super easy to make, it's irresistible and so delicious! Made with lemon cream, Ladyfingers dipped in a light lemon syrup and a smooth mascarpone cream, it's sure to delight your guests. An original change from the traditional Italian coffee dessert.

    Lemon tiramisu on a sheet of baking paper.

    To be honest, I've always been an unconditional fan of classic tiramisu, but I wanted to give it a touch of freshness. And what better way to brighten up our plates and taste buds than with lemon? So get ready to impress your friends and family with this refreshing dessert, sure to cause a sensation!

    Table des matières
    • 💙 Why you'll love it
    • 🍋 Ingredients
    • 🥰 Chef's tips
    • 💡 Frequently Asked Questions
    • ❄️Storage
    • 😋 Other delicious desserts
    • 📖 Recette

    💙 Why you'll love it

    • It's so easy to make: all you have to do is make the lemon and mascarpone creams. Instead of dipping the Ladyfingers in coffee, just make a quick lemon syrup. Then it's just a matter of editing!
    • There are no raw eggs, so it keeps longer and doesn't put you at risk.
    • It can be made with or without alcohol: you can add a few drops of Limoncello, but this is optional.
    • It's an original change from the classic coffee tiramisu.
    • It's fresh and rich in lemon, perfect for spring and summer.
    • All you need are adozen or so ingredients, all basic and very easy to use.
    Slice of lemon tiramisu on a plate.

    🍋 Ingredients

    These are the main ingredients, and the quantities can be found in the recipe card below.

    • Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
    • Sugars: you'll need brown sugar and white sugar. It's important to have both, as they don't serve the same purpose: in the lemon curd, it's better to use white sugar, but in the mascarpone mixture, you'll prefer brown sugar, which is tastier.
    • Butter: soft. Don't use semi-salted lemon curd, as it won't taste very good...
    • Cornstarch, to help thicken the lemon curd. Its role is very important!
    • Lemons: organic lemons are a must. This is crucial, because as you'll be grating their zest, if it's not organic it could be full of pesticides and therefore bad for your health...
    • Limoncello: if you can't find any, or want a non-alcoholic recipe, this typically Italian lemon liqueur is optional. But it would add a little something extra to your recipe!
    • Mascarpone: this typically Italian cheese tastes more like cream than cheese. It's one of the main ingredients in tiramisu!
    • Heavy cream
    • Vanilla: powdered. It's optional, but I find that it flavors the mascarpone cream very lightly.
    • Ladyfingers: Italians traditionally use Savoiaridi or Pavesini cookies, but Ladyfingers work perfectly!
    Slice of lemon tiramisu on a plate.

    🥰 Chef's tips

    1. As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
    2. Prepare your lemon curd over medium heat: this will take longer, but it's the only way to control the "cooking" and thickening of the curd. If you put it on too high a heat, it may thicken too much, too quickly or burn...
    3. Use clean, dry and cold utensils (if they come out of the machine hot, it won't work).
    4. Don't over-whip your whipping cream, as this will dry out the tiramisu: the texture should be more like whipped cream, with soft peaks. You can refer to the video below to see which is the right texture.
    5. Allow the lemon syrup to cool before dipping the Ladyfingers, otherwise they will disintegrate in the heat.
    6. Soak your Ladyfingers for 4-5 seconds in the lemon syrup: this is what will hold them together while softening them a little, to give them the perfect texture.
    7. Don't use a dish that's too big - you'll need 2 layers for a successful tiramisu. Personally, I use a 7.5-inches square frame (ideal for a beautiful tiramisu and super-easy unmolding).
    8. Leave the lemon tiramisu to set for at least 6 hours in the fridge , to allow the flavors to develop and the Ladyfingers to soak.

    💡 Frequently Asked Questions

    Can I prepare this recipe in advance?

    Yes, but remember that it will only keep for 2-3 days in the fridge.

    Can I make an individual version of this tiramisu?

    Yes, of course!

    Are there any other fruit tiramisus?

    Of course, in summer we love strawberry or raspberry tiramisus. In winter, pear or tangerine tiramisus are delicious!

    My mascarpone cream was too runny, why?

    There may be several reasons for this: your mascarpone was too hot, so it didn't hold together well, your egg whites were not stiff enough, or you broke them up too much when you added them to the mascarpone mixture, making it runnier…

    My Ladyfingers were too soft, what happened?

    You soaked them too long in the lemon syrup, so they got too soft… It's a little help, but it'll come in time, and it's not likely to radically change your tiramisu!

    My Ladyfingers were too hard/dry, why?

    You didn't soak them long enough in the lemon syrup, so they didn't soften enough. It's a little tricky, but you'll get the hang of it, and it's not likely to radically change your tiramisu!

    How do I decorate my lemon tiramisu?

    Just before serving, you can poach your mascarpone cream on top with the tip of your choice, as shown here. You can also grate lemon zest, thinly slice lemon or add edible flowers.

    I had a smaller dish/square frame than yours, I still have plenty of lemon curd, syrup and mascarpone cream, what should I do?

    Don't worry: you can also make tiramisu verrines or individual tiramisus in ramekins!

    Lemon tiramisu on a sheet of baking paper.

    ❄️Storage

    Since there are no raw eggs, you can store it for 2-3 days in an airtight container in the fridge. And leave it at room temperature for as little time as possible: the longer it's in the fridge, the better it keeps.

    I wouldn't recommend freezing it, as it won't thaw properly...

    😋 Other delicious desserts

    • No-bake Oreo cheesecake
    • Easy moist blueberry muffins
    • The best homemade pound cake

    If you make this lemon tiramisu, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

    📖 Recette

    Pas encore de vote

    Lemon Tiramisu

    Creamy, melting and irresistible, this super tasty lemon tiramisu is sure to delight your guests.
    Servings 9 serving
    Prep Time 40 minutes mins
    Cook Time 15 minutes mins
    Resting time 6 hours hrs
    Total Time 6 hours hrs 55 minutes mins

    Ingredients

    For the Lemon Curd

    • 3 tablespoons sugar (40g)
    • 2 ½ tablespoons unsalted butter (35g)
    • 10 teaspoons cornstarch (20g)
    • 2 large eggs
    • 1 egg yolk
    • 3 tablespoons water (45g)
    • ½ organic lemon
    • ½ cup lemon juice about 2 or 3 lemons (120g)

    For the Lemon Syrup

    • ¾ cup lemon juice about 3 large lemons (180g)
    • ¾ cup white sugar (150g)
    • ½ cup water (120g)
    • 1 tablespoon Limoncello optional

    For the Tiramisu

    • 1 ⅛ cups heavy cream (270g)
    • ¼ cup brown sugar (55g)
    • ⅛ cup mascarpone (35g)
    • 1 pinch vanilla powder
    • 22 Ladyfingers maybe a bit more or a bit less

    For Decoration (Optional)

    • ⅔ cup heavy cream (135g)
    • ¾ cup mascarpone cheese (165g)
    Metric - US Customary

    Instructions

    Lemon curd

    • Mix the cornstarch with the water. Add the zest of half a lemon, lemon juice, sugar, eggs and egg yolk. Whisk well, then pour into a saucepan.
    • Over low-medium heat, whisk the lemon mixture until it thickens (this can take up to 15 minutes).
    • Remove the pan from the heat and add the butter, cut into large cubes. Stir again, and once the butter has completely melted, set aside.

    Lemon syrup

    • Mix the water and sugar in a saucepan. Grate the lemon zest and add the juice. Boil for a few minutes, then set aside (if you wish to add Limoncello, add it off the heat).

    The tiramisu

    • Place a large bowl and the tips of your electric mixer in the fridge for 5 minutes.
    • Using your electric mixer, whip the heavy cream in the chilled bowl until thickened. Add the vanilla, brown sugar and mascarpone. Mix again for 1-2 minutes.

    Assembling the tiramisu

    • One by one, dip the Ladyfingers into the lemon syrup for 4-5 seconds, then place them in the bottom of your dish/square frame. Cover with a layer of mascarpone mixture, smooth with a spatula or spoon and then top with a thin layer of lemon curd.
    • Repeat the operation a second time (you can use a piping bag if you'd like to have something homogenous) and grate lemon zest over the top if you like. Place in the fridge for at least 6 hours.

    Decorating (optional)

    • Just before serving, whip the heavy cream in a chilled bowl until thickened. Then add the mascarpone (no need to sweeten) and mix again for 1-2 minutes. Pour this mixture over the top of your tiramisu and grate a few fresh lemon zests.

    Notes

    As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
    Author: Marie Compain
    Course: Cold desserts, Snacks and desserts
    Cuisine: Italian
    Keyword: delicious, gourmet, refreshing, simple, summer
    Régime: Gluten-free, Vegetarian

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    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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    Hi, I'm Marie!

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