Lemon Tiramisu
This Lemon Tiramisu contains layers of lemon syrup-soaked ladyfingers, lusciously tangy lemon curd, and fluffy lemon-kissed mascarpone filling!
Ingredients
Lemon Syrup:
- ¾ cup freshly-squeezed lemon juice
- ¾ cup water
- 1 ¼ cup granulated sugar
- 3 tablespoons lemon zest
Lemon Curd:
- 7 egg yolks
- 1 whole egg
- 1 cup granulated sugar
- ½ cup lemon juice
- 3 Tablespoons lemon zest
- ⅛ teaspoon salt
- 5 Tablespoons unsalted butter, cut into half-inch pieces
Mascarpone Filling:
- 1 ⅓ cup heavy cream
- 16 ounces mascarpone cheese
- ¾ cup granulated sugar
- ½ cup lemon syrup (from recipe above)
- 1 teaspoon vanilla
For Assembly:
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
Instructions
Make the Lemon Syrup:
- Combine all of the ingredients in a medium saucepan over medium-high heat. Bring to a simmer, stirring occasionally to dissolve the sugar. Allow mixture to simmer for 5 minutes, or until slightly reduced. Remove from heat, and pour into a shallow bowl. Place in refrigerator to cool completely.
Make the Lemon Curd:
- In a medium saucepan, whisk the egg yolks, whole egg, and sugar together until just combined. Whisk in the lemon juice, zest, and salt. Add the butter and cook over medium-low heat, stirring constantly, until the mixture has thickened, about 5-8 minutes minutes.
- Immediately strain the curd through a fine-mesh strainer into a medium-size bowl. Cover with plastic wrap and place in the refrigerator to cool completely.
Make the Mascarpone Filling:
- In a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl, return bowl to the mixer, and replace whisk attachment with paddle attachment.
- To the mixer, add the mascarpone cheese, sugar, lemon syrup, and vanilla. Beat on high until combined. Add about a cup of the whipped cream and continue beating until incorporated. Gently fold in the rest of the whipped cream.
Assemble Tiramisu:
- One at a time, quickly dip the ladyfingers in the lemon syrup until soaked but not soggy; arrange in an even layer along the bottom of an 8-inch square dish. (Line the ladyfingers up in two straight rows of six.**) Spread half of the the lemon curd on top of the ladyfingers, followed by half of the mascarpone filling. Place another layer of lemon syrup-soaked ladyfingers on top of the filling.
- Spread the rest of the lemon curd on top of the ladyfingers. Then spread half of the remaining mascarpone filling on top. Transfer remaining filling to a pastry bag fitted with a large round tip (or a gallon ziplock bag with the corner cut off), and pipe the filling evenly over the tiramisu.
- Cover and refrigerate for at least 6 hours before serving.
Notes
*Since there will be a little leftover syrup, you can sprinkle 2-3 Tablespoons extra syrup on top of the already-soaked ladyfingers to infuse them with more of that wonderful lemon syrup.
**Depending on the size of your ladyfingers, you might have to cut them. I suggest cutting them AFTER they’ve been dipped in the syrup since they soften and become easier to cut without breaking.