Light and refreshing lemon tiramisu: a lemony twist on the classic

This lemon tiramisu is a refreshing and light twist on the classic dessert, perfect for anyone who loves citrus flavors. Layers of delicate ladyfingers soaked in tangy lemon syrup are paired with a creamy mascarpone filling infused with lemon zest, creating a dessert that’s both rich and tangy. It’s a lovely combination of textures and flavors, perfect for hot days or whenever you’re craving a fresh, light treat.

Why you will love this recipe:
You’ll love this lemon tiramisu for its vibrant citrus flavor and creamy texture. The lemon cream adds a tangy sweetness that perfectly complements the mascarpone cream, while the ladyfingers soak up the refreshing lemon syrup, creating layers of deliciousness. It’s a delicious alternative to traditional tiramisu, offering a light, summery take on the beloved dessert.

Perfect occasion:
This lemon tiramisu is perfect for spring or summer evenings, or as a refreshing dessert to end a meal. Its light and tangy flavor makes it a great choice for any occasion, whether you’re hosting a dinner party or simply looking for a dessert that’s both indulgent and refreshing.

Decorating Tips:
Garnish your tiramisu with thin slices of fresh lemon for an elegant finish. You can also sprinkle the top with lemon zest for an extra burst of color and flavor. For a little more texture, consider adding crushed cookies or a light dusting of powdered sugar before serving.

Ingredients (for a 24 cm dish, for 6 people):

For the Lemon Curd:

• 1 whole egg
• 3 egg yolks
• 80g caster sugar
• 45 g lemon juice (freshly squeezed)
• The zest of 1 lemon
• 1 pinch of salt
• 50g unsalted butter

For the mascarpone filling:

• 250 g of mascarpone
• 200 ml cold heavy cream (30% fat)
• 30g lemon juice
• The zest of ½ lemon
• 4 tablespoons of sugar

For the lemon syrup:

• 150 ml of water
• A few strips of lemon zest
• Around 20 boudoirs (savoiardi)

For decoration:

Instructions:

1. Prepare the Lemon Curd:
   In a heatproof bowl, whisk together the whole egg, egg yolks, sugar, lemon juice, lemon zest and a pinch of salt. Place the bowl over a pan of simmering water (double boiler method) and cook the mixture, stirring constantly, until it thickens (about 5 to 7 minutes).
   Remove from heat and stir in butter until smooth. Let the lemon curd cool completely before using it.
2. Prepare the mascarpone filling:
   In a large bowl, whip cold heavy cream until soft peaks form. Cancel.
   In another bowl, beat together the mascarpone, sugar, lemon juice and lemon zest until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture until well combined. Refrigerate until ready to use.
3. Prepare the lemon syrup:
   In a small saucepan, bring the water and lemon zest to a boil. Let the mixture infuse for a few minutes, then remove from the heat and let cool. Once cooled, remove the zest from the lemon.
4. Assemble the tiramisu:
   Quickly dip each boudoir in the lemon syrup (do not let them soak for too long otherwise they will become too soft) and place them at the bottom of your dish to form the first layer.
   Evenly distribute half of the mascarpone filling over the ladyfingers.
   Spread a layer of cooled lemon curd over the mascarpone mixture.
   Repeat with another layer of soaked ladyfingers and finish with the remaining mascarpone filling on top.
5. Cool and decorate:
   Refrigerate the tiramisu for at least 4 hours (or overnight) so the flavors blend and the dessert sets.
   Before serving, garnish with thin lemon slices and lemon zest for a fresh and elegant finish.

Advice:

• Make sure the lemon curd is completely cooled before assembling the tiramisu to prevent it from melting the mascarpone layer.
• For more texture, you can add crushed almonds or crumbled cookies before serving.

Enjoy your refreshing lemon tiramisu, a tangy version of the classic favorite!