For those who love the creamy richness of tiramisu but crave something light and refreshing, this Lemon Tiramisu is the perfect treat. Featuring layers of lemon-soaked ladyfingers and a fluffy mascarpone filling, this no-bake dessert offers a burst of citrus flavor that’s ideal for warm days or any occasion when you need a little brightness in your dessert lineup.
Ingredients
- 1 1/2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz mascarpone cheese, softened
- 1 cup lemon curd (store-bought or homemade)
- 1 cup lemon juice
- Zest of 1 lemon
- 24 ladyfinger cookies
- Fresh lemon slices and mint leaves, for garnish (optional)
Directions
Prepare the Whipped Mascarpone Filling
- Whip the Cream: In a large bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
- Fold in Mascarpone and Lemon Curd: Gently fold in the mascarpone cheese and lemon curd until smooth and creamy, taking care not to deflate the whipped cream.
Assemble the Tiramisu Layers
- Prepare the Lemon Soak: Pour the lemon juice into a shallow dish and stir in the lemon zest.
- Dip the Ladyfingers: Dip each ladyfinger into the lemon juice mixture for a few seconds, making sure not to soak them too long to avoid sogginess.
- Layer the Ingredients: Arrange a layer of lemon-soaked ladyfingers on the bottom of an 8×8-inch baking dish. Spread half of the mascarpone mixture evenly over the ladyfingers.
- Repeat Layers: Repeat with another layer of lemon-soaked ladyfingers and the remaining mascarpone mixture. Finish with a final layer of mascarpone on top.
Chill and Serve
- Refrigerate: Cover the dish and refrigerate for at least 4 hours, or until the layers are set and flavors have melded together.
- Garnish and Serve: Garnish with fresh lemon slices and mint leaves just before serving, if desired, for an extra pop of color and flavor.
Serving and Storage Tips
- Serving: This tiramisu is best served cold. Use a sharp knife to cut into squares for easy serving.
- Storage: Store any leftovers in the refrigerator for up to 3 days. Keep it covered to maintain freshness.
- Make-Ahead: This dessert actually tastes better the next day, as the flavors have more time to blend together, making it an ideal make-ahead treat.
Helpful Notes
- Homemade Lemon Curd: If you prefer homemade, you can make your own lemon curd using fresh lemon juice, sugar, butter, and egg yolks.
- Adjusting Sweetness: For a tarter lemon flavor, you can reduce the amount of powdered sugar in the whipped cream.
- Ladyfinger Tip: Make sure not to soak the ladyfingers for too long in the lemon juice to avoid them becoming too soft.
Tips from Well-Known Chefs
- Use Room-Temperature Mascarpone: Chef Ina Garten recommends using softened mascarpone cheese to ensure a smooth, lump-free filling.
- Layering Trick: Pastry Chef Claire Saffitz suggests gently pressing down on the first layer of ladyfingers after adding the mascarpone mixture to create even layers and help the flavors meld.
- For a Zesty Boost: Chef Giada De Laurentiis loves adding a touch of limoncello to the lemon soak for an extra kick of citrus flavor.
Frequently Asked Questions
1. Can I use a different type of cookie instead of ladyfingers?
Yes, you can use sponge cake slices or shortbread cookies if you prefer, though it may alter the texture slightly.
2. Can I make this dessert dairy-free?
To make it dairy-free, use a plant-based whipped topping and a dairy-free cream cheese substitute for the mascarpone. Ensure the lemon curd is also dairy-free.
3. How can I prevent the mascarpone mixture from curdling?
Make sure the mascarpone is softened before folding it in, and gently fold to maintain a smooth texture.
4. Can I make my own lemon curd?
Yes, homemade lemon curd is easy to make. Just cook lemon juice, sugar, butter, and egg yolks over low heat until thickened, then strain and cool.
5. How can I make this less sweet?
Reduce the powdered sugar in the whipped cream mixture, and consider using a homemade lemon curd that you can sweeten to taste.
6. Is there a substitute for lemon juice?
Fresh lemon juice is recommended for the best flavor, but in a pinch, you can use bottled lemon juice. For a different flavor, try lime or orange juice.
7. How long can I store lemon tiramisu?
It can be stored in the refrigerator for up to 3 days. For best freshness, cover it tightly with plastic wrap.
8. Can I add a layer of fresh berries?
Absolutely! Blueberries or raspberries pair wonderfully with the lemon and can be added between layers for a fruity twist.
9. How can I make the layers look neater?
Spread the mascarpone mixture evenly and use a spatula to level each layer before adding the next one. This ensures a more polished look when sliced.
10. Can I freeze lemon tiramisu?
Yes, you can freeze it for up to a month. Thaw in the refrigerator overnight before serving, though the texture may be slightly softer.
This Lemon Tiramisu is a light and refreshing spin on the classic Italian dessert. With its bright citrus notes and creamy layers, it’s sure to be a crowd-pleaser. Enjoy this sweet, tangy treat as a perfect finish to any meal!
