Lemon Tiramisu: A Refreshing Take on an Italian Classic

This lemon tiramisu brings a delicious citrus refreshment to the traditional Italian dessert. With layers of light, lemon-infused mascarpone cream and ladyfingers dipped in lemon-basil syrup, this dessert is perfect for those who like a tangy touch. The combination of creamy texture and tangy lemon flavor makes each spoonful a vibrant experience.

Why you'll love it: This recipe offers a unique variation on the beloved tiramisu by incorporating the bright flavors of lemon and the aromatic touch of basil. The lemon cream is rich but refreshing, contrasting nicely with the subtle sweetness of the mascarpone and whipped cream. This dessert is not only delicious but also visually appealing, making it a perfect finale to any meal.

Perfect occasion: Lemon tiramisu is ideal for spring and summer get-togethers, offering a light and refreshing dessert option that's sure to impress. It's perfect for picnics, garden parties or any other occasion that calls for a special, sophisticated treat. Serve it in individual glasses for an elegant presentation that makes each layer shine.

Decorating Tips: Garnish the top of each glass with a thin slice of lemon or a few small basil leaves before serving to enhance the visual appeal and hint at the flavors within. A pinch of grated lemon zest or a dusting of powdered sugar can also add to the elegance of this delicious dessert.

Ingredients:

• For the syrup:
  • Zest and juice of 1/2 lemon
  • 120 ml of water
  • 30 g of sugar
  • 10 basil leaves

• For the lemon cream:
  • 2 medium egg yolks
  • 1 whole egg
  • The zest of 1 untreated lemon
  • 600 ml of milk
  • 1 vanilla pod
  • 100 g of sugar
  • 40 g cornstarch
• For the mascarpone cream:
  • 300 g lemon curd (from above)
  • 250 g of mascarpone
  • 200 ml of cream
  • 30 g of powdered sugar

1. Prepare the lemon cream: Heat the milk with the lemon zest. In another bowl, whisk the egg yolks, whole egg, sugar and cornstarch until smooth. Gradually add the warm milk to the egg mixture, stirring constantly. Return the mixture to the heat and cook until thickened. Remove from heat, stir in lemon juice and set aside with plastic wrap touching the surface to prevent a skin from forming.
2. Prepare the syrup: Combine water, sugar, lemon zest, lemon juice and basil leaves in a saucepan. Bring to a boil until the sugar dissolves, then remove from the heat and leave to infuse.
3. Assemble the mascarpone cream: Mix the cooled lemon cream with the mascarpone. In another bowl, whip the cream with the powdered sugar until stiff peaks form, then incorporate it into the mascarpone mixture.
4. Spread the tiramisu: Dip the ladyfingers in the lemon-basil syrup and place them at the bottom of each glass. Alternate layers of ladyfingers soaked with mascarpone cream.
5. Coldness: Refrigerate the assembled tiramisu for at least four hours to allow the flavors to meld and the dessert to set.
6. Serve: Garnish with extra lemon zest, basil leaves, or whatever you like, and enjoy this refreshing take on a classic dessert.

This lemon tiramisu is not only a treat for the taste buds but also a feast for the eyes, perfect for those looking for something unique, delicious and visually impressive.