Lemon Tiramisu

Lemon tiramisu swaps the classic tiramisu flavours of coffee and cocoa for the bright taste of lemon in this great no-bake, lemon-forward summer dessert.

Course Dessert

Cuisine International

Total Time 40

Servings

Calories 752kcal

Author Lee-Ann Grace

Ingredients

60 ml water Swap with limoncello liqueur if using
60 g granulated sugar
60 ml fresh lemon juice
250 ml thickened cream
500 g mascarpone fridge cold
1 t vanilla extract
60 g icing sugar (powdered sugar) sifted
300 g ladyfinger biscuits (savoiardi) (see my notes)
1 cup lemon curd
freshly grated lemon zest optional garnish

Metric - US customary

Instructions

Combine water, lemon juice and sugar in a shallow bowl, stir to dissolve the sugar, then set aside.
60 ml water, 60 g granulated sugar, 60 ml fresh lemon juice
Place thickened cream, mascarpone, vanilla and icing sugar into a large bowl and beat until stiff peaks form (see my notes for directions for a decorative top layer).
250 ml thickened cream, 500 g mascarpone, 60 g icing sugar (powdered sugar), 1 t vanilla extract
Working with one biscuit at a time, briefly dip each biscuit into the lemon syrup, then place onto the base of the serving dish (mine was 24cm x 19cm) in a single layer, cutting any to fit.
300 g ladyfinger biscuits (savoiardi)
Spread half of the lemon curd evenly over the biscuits.
1 cup lemon curd
Then spread over half of the mascarpone cream.
Repeat with the remaining biscuits, curd and mascarpone cream.
Cover with plastic wrap and refrigerate for 4 to 5 hours (ideally overnight).
Scatter over freshly grated lemon zest (if using) and serve.
freshly grated lemon zest

Video

Notes

The number of biscuits you need will vary from brand to brand, due to differing sizes and shapes. I used 21 biscuits for this recipe.
Keep the mascarpone refrigerated until you are ready to use it.
If you are making the tiramisu on a warm day, pop the bowl and beaters into the freezer for a few minutes to cool first.
When dipping the biscuits, they only need a quick dip, or they will get too soft.
For a decorative top layer, once it is whipped, place half of the mascarpone cream in a piping bag fitted with your chosen tip, then put this in the fridge to keep cold until needed. Then pipe the final layer of cream on top in a pattern of your choice.

*Please note that the nutrition facts and amount of calories per serve are provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition