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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.
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
- 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.
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!
🥰 Chef's tips
- 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.
- 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...
- Use clean, dry and cold utensils (if they come out of the machine hot, it won't work).
- 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.
- Allow the lemon syrup to cool before dipping the Ladyfingers, otherwise they will disintegrate in the heat.
- 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.
- 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).
- 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
Yes, but remember that it will only keep for 2-3 days in the fridge.
Yes, of course!
Of course, in summer we love strawberry or raspberry tiramisus. In winter, pear or tangerine tiramisus are delicious!
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…
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!
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!
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.
Don't worry: you can also make tiramisu verrines or individual tiramisus in ramekins!
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
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!
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)
- 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.
- 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).
- 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.
- 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.