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This is the pick-me-up to make for those who love the texture of tiramisu (which literally means "pick-me-up") but don't care for coffee or chocolate. Lemon Tiramisu is bright and sharp and sweet, layered with lemon curd and lemon-infused mascarpone cheese between limoncello-soaked ladyfingers! Lemon lovers rejoice for you have a new way to eat your sunny favorite! Lemon Tiramisu is a new take on a classic, and one that will leave you smiling!
This is the pick-me-up to make for those who love the texture of tiramisu (which literally means "pick-me-up") but don't care for coffee or chocolate. Lemon Tiramisu is bright and sharp and sweet, layered with lemon curd and lemon-infused mascarpone cheese between limoncello-soaked ladyfingers! Lemon lovers rejoice for you have a new way to eat your sunny favorite! Lemon Tiramisu is a new take on a classic, and one that will leave you smiling!
Ingredients
For the tiramisu:
- 1 1/4 cups heavy cream
- 1 (16-ounce) container mascarpone
- 1/3 cup caster sugar can substitute with white sugar
- 2 teaspoons vanilla extract
- 1 lemon zested
- 1/2 cup limoncello optional
- 28 ladyfinger sponge biscuits
- 1 cup prepared lemon curd
Optional, for serving:
- lemon zest to taste
- lemon slices quartered, optional, to taste, for garnish
- mint leaves to taste
Directions
- In a medium bowl, add the heavy cream and with an electric hand-mixer, beat until soft peaks form.
- In a separate bowl, add the mascarpone, the sugar, and the vanilla and using the clean electric hand-mixer, beat until soft peaks form.
- Add the zest of 1 of the lemons to the mascarpone mixture and fold with a spatula to combine. Be careful not to knock the air out of the mixture.
- Add 1/3 of the whipped cream to the mascarpone mixture and gently fold to combine.
- Repeat adding the whipped cream to the mascarpone mixture and folding until it is all combined.
- Pour the limoncello in a shallow bowl. Set a 9-inch square baking pan nearby.
- Quickly dip 1/2 of the ladyfingers in the limoncello and immediately lay them side-by-side in the pan, pressing them down lightly so they are as level as possible and trimming them if needed. Do not allow the ladyfingers to soak in the limoncello.
- Top the limoncello-ladyfinger layer with 1/2 of the mascarpone cream mixture, spreading it out evenly with an offset spatula.
- Spread 1/2 of the lemon curd over the mascarpone cream layer in the pan.
- Quickly dip the remaining ladyfingers in the limoncello and lay them out side-by-side on top of the lemon curd layer in the pan. Press them down and trim them if needed to make them as even as possible.
- Spread the remaining lemon curd on top of the limoncello-ladyfinger layer in the tin.
- Pipe or spread the remaining mascarpone cream mixture over the top of the lemon curd layer.
- Loosely cover the pan and refrigerate it until the ladyfingers have softened and fully absorbed the flavors and the tiramisu has chilled, at least 6 hours and up to overnight.
- Optionally, you can place the tiramisu in the freezer for 45 minutes-1 hour to help make neater slices. If you do so, make sure the dessert is not too firm when ready to serve.
- Serve topped with the extra lemon zest, the lemon slices, and the mint leaves.
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