Lemon Tiramisu
Lemon Tiramisu
Ingredients
For the Lemon Custard
- 1 tablespoon lemon zest, from 1 large lemon
- 1/2 cup fresh lemon juice
- 2 large eggs
- 1/2 cup granulated sugar
For the Mascarpone Cream
- 8 ounces mascarpone cheese, softened
- 1/4 cup granulated sugar
- 1 cup heavy cream, cold
For the Lemon Soak
- 1/2 teaspoon lemon zest
- 1/4 cup fresh lemon juice
For Assembly
- 24 ladyfingers, (savoiardi biscuits)
Instructions
- 1
Prepare the Lemon Custard: In a medium saucepan, combine the lemon zest, 1/2 cup fresh lemon juice, 2 large eggs, and 1/2 cup granulated sugar. Whisk thoroughly until well combined and a uniform yellow color.
⏱️ 5 min
- 2
Cook the Lemon Custard: Place the saucepan over medium-low heat. Cook, stirring continuously with a spatula and then whisking, until the mixture thickens into a bright yellow custard-like consistency. This should take about 8-10 minutes. Do not boil.
⏱️ 10 min
- 3
Strain the Custard: Strain the thickened lemon custard through a fine-mesh sieve into a clean bowl, ensuring a smooth, lump-free consistency. Let it cool completely, then cover and refrigerate until chilled, about 1 hour.
⏱️ 5 min
- 4
Prepare the Mascarpone Cream: In a large mixing bowl, combine the softened mascarpone cheese and 1/4 cup granulated sugar. Beat with an electric hand mixer on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 5
Add Heavy Cream: Pour the cold heavy cream into the mascarpone mixture. Continue beating with the electric mixer until the mixture forms soft peaks and is well combined, about 3-5 minutes.
⏱️ 5 min
- 6
Combine with Lemon Custard: Add about 1/2 cup of the chilled lemon custard to the mascarpone cream. Beat again with the electric mixer until the lemon custard is fully incorporated, resulting in a pale yellow, creamy mixture.
⏱️ 2 min
- 7
Prepare the Lemon Soak: In a small bowl, combine 1/2 teaspoon lemon zest and 1/4 cup fresh lemon juice. Stir together.
⏱️ 2 min
- 8
Assemble the First Layer: Dip each ladyfinger briefly into the lemon soak, ensuring it's moistened but not soggy. Arrange a single layer of soaked ladyfingers at the bottom of a rectangular baking pan (approximately 8x8 or 9x5 inches).
⏱️ 5 min
- 9
Add Custard and Cream Layers: Generously cover the first layer of ladyfingers with half of the remaining lemon custard, spreading evenly with a spatula. Then, spread half of the mascarpone cream over the lemon custard.
⏱️ 5 min
- 10
Assemble the Second Layer: Place a second layer of briefly soaked ladyfingers on top of the mascarpone cream. Cover this layer with the remaining lemon custard. Finally, spread the remaining mascarpone cream evenly over the top, creating a smooth surface.
⏱️ 5 min
- 11
Chill the Tiramisu: Smooth out the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set and flavors to meld.
⏱️ 240 min
- 12
Serve: When ready to serve, cut into slices and enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Tiramisu
Ingredients
For the Lemon Custard
- 1 tablespoon lemon zest, from 1 large lemon
- 1/2 cup fresh lemon juice
- 2 large eggs
- 1/2 cup granulated sugar
For the Mascarpone Cream
- 8 ounces mascarpone cheese, softened
- 1/4 cup granulated sugar
- 1 cup heavy cream, cold
For the Lemon Soak
- 1/2 teaspoon lemon zest
- 1/4 cup fresh lemon juice
For Assembly
- 24 ladyfingers, (savoiardi biscuits)
Instructions
- 1
Prepare the Lemon Custard: In a medium saucepan, combine the lemon zest, 1/2 cup fresh lemon juice, 2 large eggs, and 1/2 cup granulated sugar. Whisk thoroughly until well combined and a uniform yellow color.
⏱️ 5 min - 2
Cook the Lemon Custard: Place the saucepan over medium-low heat. Cook, stirring continuously with a spatula and then whisking, until the mixture thickens into a bright yellow custard-like consistency. This should take about 8-10 minutes. Do not boil.
⏱️ 10 min - 3
Strain the Custard: Strain the thickened lemon custard through a fine-mesh sieve into a clean bowl, ensuring a smooth, lump-free consistency. Let it cool completely, then cover and refrigerate until chilled, about 1 hour.
⏱️ 5 min - 4
Prepare the Mascarpone Cream: In a large mixing bowl, combine the softened mascarpone cheese and 1/4 cup granulated sugar. Beat with an electric hand mixer on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 5
Add Heavy Cream: Pour the cold heavy cream into the mascarpone mixture. Continue beating with the electric mixer until the mixture forms soft peaks and is well combined, about 3-5 minutes.
⏱️ 5 min - 6
Combine with Lemon Custard: Add about 1/2 cup of the chilled lemon custard to the mascarpone cream. Beat again with the electric mixer until the lemon custard is fully incorporated, resulting in a pale yellow, creamy mixture.
⏱️ 2 min - 7
Prepare the Lemon Soak: In a small bowl, combine 1/2 teaspoon lemon zest and 1/4 cup fresh lemon juice. Stir together.
⏱️ 2 min - 8
Assemble the First Layer: Dip each ladyfinger briefly into the lemon soak, ensuring it's moistened but not soggy. Arrange a single layer of soaked ladyfingers at the bottom of a rectangular baking pan (approximately 8x8 or 9x5 inches).
⏱️ 5 min - 9
Add Custard and Cream Layers: Generously cover the first layer of ladyfingers with half of the remaining lemon custard, spreading evenly with a spatula. Then, spread half of the mascarpone cream over the lemon custard.
⏱️ 5 min - 10
Assemble the Second Layer: Place a second layer of briefly soaked ladyfingers on top of the mascarpone cream. Cover this layer with the remaining lemon custard. Finally, spread the remaining mascarpone cream evenly over the top, creating a smooth surface.
⏱️ 5 min - 11
Chill the Tiramisu: Smooth out the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set and flavors to meld.
⏱️ 240 min - 12
Serve: When ready to serve, cut into slices and enjoy.
⏱️ 1 min