- creamy & tangy -
This lemon tiramisu is tangy, zesty, creamy, and the perfect make ahead dessert. The filling has lemon curd, is so easy to make, and is packed with tangy lemon flavor. It’s a refreshing twist on a classic tiramisu.
– Creamy and tart lemon curd – Mousse-like tart and zesty filling – Perfect to make ahead
Traditional tiramisu has a whipped egg yolk filling that’s combined with mascarpone cheese. Here the raw egg yolks are replaced with lemon curd, and the whipped egg whites with whipped cream.
what you will need:
– large eggs – sea salt – sugar – lemons – lemon juice – unsalted butter
– heavy whipping cream – lemon curd – mascarpone cheese
– water – sugar – lemon – basil optional – limoncello optional
Make the lemon syrup: Combine water, sugar, lemon juice, peeled lemon zest, and basil (optional).
Bring to a simmer. Strain out the lemon peels and set aside for later. Optionally add limoncello now.
For the filling: Whip whipping cream to stiff peaks. Combine half of the lemon curd and all of the mascarpone cheese. Whisk. Add whipped cream and fold.
Assembly: Dip ladyfingers into lemon syrup one at a time, placing them in tight rows inside the baking dish.
Add half the filling on top, spreading to the edges. Dip ladyfingers into the syrup and place on top of the filling.
Add the rest of the filling on top. Cover and refrigerate overnight to set. Before serving, top with remaining lemon curd.
It’s a refreshing twist on a classic tiramisu, and you can add or omit limoncello as you prefer
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