Tiramisu trades its coffee and cocoa for sunshine and citrus in this stunning lemon version. It captures all the luxurious, creamy layers of the original but feels light, bright, and perfectly suited for warmer days. No baking is required—just whip up a tangy-sweet lemon mascarpone cream and layer it with ladyfingers brushed with a vibrant lemon syrup.
The result is a dessert that’s both impressively elegant and deceptively simple to assemble. Make it a few hours ahead, let the flavors meld in the fridge, and you have a show-stopping centerpiece that tastes like a slice of Italian summer.
The Science of the Stable, No-Cook Cream
The signature velvety texture of tiramisu comes from the mascarpone cheese—a rich, triple-creme Italian cheese with a high fat content that whips into a lush, thick base. The stability of the filling hinges on properly handling the eggs. Here, egg yolks are gently cooked with sugar and lemon juice over a double boiler to create a zabaglione (or in this case, a lemon curd base). This step pasteurizes the yolks for safety and thickens them with the heat, creating a stable custard that won’t deflate or weep when folded into the mascarpone.
The whipped egg whites (or heavy cream) are then folded in, their air bubbles becoming trapped in the thick, set custard-mascarpone matrix. This creates a mousse-like filling that holds its shape between layers without being heavy. The lemon syrup for the ladyfingers is strong and acidic, which softens the cookies without making them soggy, as the acid and sugar work together to break down their structure just enough.
Ingredients
For the Lemon Syrup:
- ½ cup (120ml) fresh lemon juice (about 3-4 lemons)
- ⅓ cup (65g) granulated sugar
- ½ cup (120ml) water
- Zest of 1 lemon
For the Filling:
- 4 large egg yolks
- ½ cup (100g) granulated sugar
- ⅓ cup (80ml) fresh lemon juice
- Zest of 2 lemons
- 16 oz (450g) mascarpone cheese, cold
- 1 cup (240ml) heavy cream, cold
- 1 teaspoon vanilla extract
For Assembly:
- 24-30 Savoiardi (Italian ladyfinger cookies)
- Powdered sugar, for dusting
- Thin lemon slices or zest, for garnish
Instructions
1. Make the Lemon Syrup: In a small saucepan, combine lemon juice, sugar, water, and lemon zest. Heat over medium, stirring until sugar dissolves. Simmer for 2-3 minutes. Remove from heat, let cool completely, then strain out the zest.
2. Make the Lemon Curd Base: Set a heatproof bowl over a pot of simmering water (double boiler). Whisk egg yolks, sugar, and ⅓ cup lemon juice constantly until the mixture thickens, becomes pale, and coats the back of a spoon (about 8-10 minutes). Remove from heat. Whisk in the zest of 2 lemons. Let cool to room temperature.
3. Whip the Cream & Combine: In a large bowl, beat the cold mascarpone with a spatula or mixer on low just until smooth. In a separate bowl, whip the cold heavy cream and vanilla to stiff peaks.
4. Fold Everything Together: Gently fold the cooled lemon curd into the smoothed mascarpone until uniform. Then, gently fold in the whipped cream in two additions until no white streaks remain. Be careful not to deflate the mixture.
5. Assemble: Quickly dip each ladyfinger into the cooled lemon syrup (do not soak—just a 1-2 second dip per side). Arrange a layer in the bottom of an 8×8 dish or a trifle bowl. Spread half of the lemon mascarpone cream over the ladyfingers. Repeat with a second layer of dipped ladyfingers and the remaining cream.
6. Chill: Cover tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to develop and the dessert to set.
7. Serve: Just before serving, dust the top generously with powdered sugar. Garnish with lemon zest or thin slices.
8. Storage: Keep covered in the refrigerator for up to 3 days.
Pro-Tips for Lemon Tiramisu Perfection
- Cold Ingredients are Key: Use mascarpone and heavy cream straight from the fridge. This ensures they whip up properly and hold their structure.
- Don’t Over-soften Mascarpone: Simply beat it until smooth. Over-beating can cause it to separate and become grainy.
- Cook the Yolks Thoroughly: The lemon curd base must thicken enough to hold a line when you run your finger down the back of the spoon. This is your stability guarantee.
- Cool Completely: If the lemon curd is even slightly warm when folded in, it will melt the whipped cream and mascarpone, resulting in a runny filling.
- The Ladyfinger Dip: The key is a quick “dip and flip.” They should be moistened but not saturated, or they’ll turn to mush.
- Patience with Chilling: The long chill is when the magic happens—the ladyfingers soften perfectly and the filling sets into a sliceable, cloud-like texture.
- Egg White Option: For a more traditional, lighter texture, you can whip 3 egg whites to stiff peaks with 2 Tbsp sugar and fold them in instead of the heavy cream.
- Lemon Intensity: For a stronger lemon flavor, add an extra tablespoon of limoncello to the syrup.
This Lemon Tiramisu is a brilliant, refreshing take on a beloved classic.
