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Lemon Tiramisu Recipe

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4.1 from 74 reviews

This refreshing Lemon Tiramisu is a delightful twist on the classic Italian dessert, layering zesty lemon-soaked ladyfingers with a creamy mascarpone and lemon curd filling. Perfectly balanced between tart and sweet, it’s a chilled no-bake dessert ideal for warm days or special occasions.

  • Total Time: 12 hours 45 minutes
  • Yield: 16 servings

Ingredients

Lemon Soak

  • 3/4 cup granulated sugar
  • 3/4 cup freshly squeezed lemon juice (from 4 lemons)
  • 3/4 cup water

Filling

  • 1 batch lemon curd (divided, see notes)
  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 2 (8-ounce) containers mascarpone cheese
  • 1 1/2 cups heavy cream

Assembly

  • 2 (7-ounce) boxes ladyfingers

Instructions

  1. Make Lemon Soak: In a small pot over medium heat, combine 3/4 cup sugar, 3/4 cup water, and 3/4 cup fresh lemon juice. Heat just until the sugar dissolves completely. Pour the mixture into a wide, shallow bowl and allow it to cool completely to create the lemon soak.
  2. Prepare Cream Filling Base: In a stand mixer fitted with a whisk attachment, add 6 large egg yolks, 3/4 cup sugar, 1/8 teaspoon salt, and 1 teaspoon vanilla bean paste. Beat on medium speed for approximately 1 minute until smooth and creamy, scraping down the sides as needed.
  3. Add Mascarpone: Add 16 ounces (two 8-ounce containers) of mascarpone cheese to the egg mixture. Beat on medium speed for about 10 seconds until just combined; avoid over-beating. Scrape down the bowl sides to ensure even mixing.
  4. Whip Heavy Cream and Incorporate Lemon Curd: Pour in 1 1/2 cups heavy cream. Beat on medium-high speed for 1–3 minutes until soft peaks form. Add 1/2 cup of the prepared lemon curd to the mixture. Gently mix on low speed for about 10 seconds to incorporate, then finish by folding with a spatula to fully combine without deflating the cream.
  5. Soak Ladyfingers: Working one at a time, briefly dip each ladyfinger into the lemon soak. Turn to coat thoroughly, counting to three as you flip (back, front, back again). Remove immediately to prevent sogginess and the ladyfingers from falling apart.
  6. Assemble Layers: Arrange a single even layer of soaked ladyfingers in a suitable pan. Spread 1/3 of the remaining lemon curd evenly over the ladyfingers. Add half of the cream mixture on top. Repeat the layering process with soaked ladyfingers, another 1/3 of lemon curd, and the remaining cream mixture to finish.
  7. Chill the Dessert: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 6 hours, preferably overnight, or up to 24 hours for flavors to meld and set properly.
  8. Serve: Before serving, spread or drizzle the final 1/3 of reserved lemon curd over the top layer. Optional: dust with powdered sugar for added sweetness and presentation. Cut into portions and serve chilled.

Notes

  • Note 1: Lemon curd is used both inside the cream mixture and to layer between ladyfingers for a bright tangy flavor. Reserve a portion for topping.
  • Note 2: If you do not have pre-made lemon curd, you can prepare your own using lemons, eggs, sugar, and butter cooked gently until thickened.
  • Note 3: The recipe uses raw egg yolks, which are gently mixed but not cooked in this tiramisu variation. Use fresh, high-quality eggs or pasteurized eggs to reduce risk.
  • Note 4: Do not over-soak the ladyfingers in the lemon soak to prevent them from becoming too soggy and collapsing in the dish.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://ellarecipe.com/lemon-tiramisu-recipe/