Lemon Tiramisu with Lemon Curd
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Springtime isn’t complete without this Lemon Tiramisu! It’s a bright and delicious twist on the classic Italian dessert. The sweet layers of layers of lemon curd, creamy mascarpone, and limoncello-soaked ladyfingers create the perfect citrus dessert for spring and summer!
Spring is here, and we’re celebrating with one of our new favorite recipes: Lemon Tiramisu! This twist on our classic tiramisu recipe features 7 lemony layers, like limoncello-soaked ladyfingers and homemade lemon curd.
Why You Will LOVE This Lemon Tiramisu:
- Bursting with Lemon Flavor: Every single element features lemon, from the soaked ladyfingers to the mascarpone cream, making it a true lemon lovers dream.
- Easy to Make Ahead: No last-minute baking required! This tiramisu can be assembled and chilled a day ahead, allowing you to focus on other preparations!
- Perfect for Spring and Summer: The light and refreshing flavors are ideal for warmer months.
- Crowd-Pleasing Dessert: This decadent yet balanced dessert is sure to be a hit with everyone at your gathering.
- Customizable: Experiment with different toppings, store-bought ingredients for a quicker prep, or even change out ingredients as needed for your dietary concerns.
7 Layers of Goodness (But Only 3 Components!)
This Lemon Tiramisu is surprisingly easy to make, requiring just 3 main components that result in a delightful 7-layered dessert!
Here’s a quick overview of the ingredients:
- Homemade Lemon Curd: This tangy layer features egg yolks, sugar, lemon juice & zest, and butter.
- Creamy Mascarpone Cream: This rich layer is made with whipped heavy cream, powdered sugar, and mascarpone cheese.
- Limoncello-Soaked Ladyfingers: Savoiardi (or ladyfingers!) get a brief soak in some limoncello for a burst of citrusy flavor.
Start with the Curd
This vibrant lemon curd forms the foundation of our tiramisu! Its bright, zesty flavor shines through in every bite. Here’s how to whip it up in no time:
- Whisk Together the Key Ingredients: In a heat-resistant bowl, whisk together the egg yolks, sugar, lemon juice, and zest. This combines all the flavor elements for our delicious curd.
- Gently Simmer, Don’t Boil: Place the bowl over a saucepan filled with simmering water (make sure the water doesn’t touch the bottom of the bowl!). Using a whisk, continuously stir the mixture until it thickens and coats the back of a spoon. Be patient, the slow and steady heat is key to a smooth and creamy curd!
- Butter for Richness and Texture: Once thickened, remove the bowl from the heat and whisk in the cubed butter, one piece at a time, until fully incorporated. This adds richness and a silky texture to the curd.
- Strain and Chill: Pour the finished curd through a fine-mesh sieve to remove any lumps. Let it cool completely at room temperature, then cover and refrigerate for at least 2 hours, or until chilled and set.
⊹ Quick Tip! ⊹
Don’t throw away the egg whites. You can make our Meringue Cookies or even our Pavlova with the leftover egg whites!
Whipping Up The Mascarpone Cream
Since tiramisu is all about contrast, the next thing on our to-do list is making the beautiful mascarpone cream! This creamy layer is the perfect compliment to the tangy lemon curd, adding a luxurious richness that complements this whole dessert beautifully.
The best part? It’s one of the easiest parts of this recipe! All you need to do is whip the cream, sugar, and vanilla to soft peaks. Then mix in the mascarpone, and there you have it! Silky smooth, perfectly sweet mascarpone cream.
Creating The Layers
Now that both the curd and the mascarpone cream are ready, it’s time to assemble the tiramisu!
- Soak The Ladyfingers: Prepare a shallow dish filled with the limoncello. Quickly dip each ladyfinger into the limoncello, just long enough for them to absorb a delightful hint of citrus flavor, without becoming soggy.
- First Layer Down: Arrange the soaked ladyfingers in a single layer at the bottom of a serving dish. This forms the base.
- Adding The Curd & Cream: Spread half of the chilled lemon curd evenly over the soaked ladyfingers. Then, top the lemon curd with half of the prepared mascarpone cream. Spread it into a smooth and even layer, creating the distinct layers this dessert is known for!
- Repeat and Build: Repeat steps 1-3, starting with another layer of limoncello-soaked ladyfingers. Remember to use the remaining half of the lemon curd and mascarpone cream to complete the beautiful layers.
- A Touch of Elegance (Optional): If desired, reserve a small amount of mascarpone cream (or make some Chantilly cream!) and use it to pipe decorative swirls on top of the finished tiramisu. This adds a touch of elegance and visual appeal to your dessert.
- Refrigerate: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This allows the flavors to meld and the ladyfingers to soften slightly for a perfect texture.
⊹ No Alcohol? No Worries! ⊹
If you’d prefer, this recipe can easily be made without the use of limoncello. Instead of the limoncello, you can soak your ladyfingers in a mixture of simple syrup (1 cup sugar + 1 cup water) and fresh lemon juice. This will create the same flavor without the alcohol!
Your Most Common Lemon Tiramisu FAQ’s – ANSWERED!
More Lemon Desserts You Will Love
When you make this Lemon Tiramisu, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Happy baking!
x, Caylie
Lemon Tiramisu with Lemon Curd
The ultimate dessert for any lemon lover! This easy Lemon Tiramisu is made with layers of ladyfingers dipped in limoncello, a lemon mascarpone whipped cream, and homemade lemon curd. Every bite is bright, rich, sweet, and tastes like spring/summer!
Ingredients
Lemon Curd
- 1¼ cups granulated sugar
- 10 large egg yolks, room temperature
- ⅝ cup lemon juice
- 1½ Tablespoons lemon zest
- ½ cup salted butter, sliced, room temperature
Mascarpone Cream
- 1¾ cups heavy cream, cold
- ⅜ cup powdered sugar, sifted
- 1 Tablespoon lemon zest
- 2¼ teaspoons limoncello
- 1 cup mascarpone cheese, cold
Additional Ingredients
- 28 ladyfingers
- 3 cups limoncello
- 2¼ cups heavy cream, cold
Instructions
Lemon Curd
- Combine sugar, egg yolks, lemon juice, and lemon zest in a glass, heat-proof bowl.
- Whisk together.
- Place bowl over a pot of simmering water.
- Cook and stir until thickened, about 20 minutes. (It's done when the curd coats the spoon you are stirring it with.)
- Remove from heat.
- Whisk in butter.
- Cover with plastic wrap and refrigerate until ready to use.
Mascarpone Cream
- In a large bowl, or the bowl of a stand mixer fitted with the whisk attachment, combine cream, powdered sugar, lemon zest, and limoncello.
- Beat to soft peaks.
- Add mascarpone.
- Beat to medium-stiff peaks.
- Set aside.
Assembly
- Use 14 ladyfingers for the first layer.
- Dip each one in limoncello, flipping over once and soaking until the biscuit is saturated but not falling apart.
- Place in bottom of 8½-inch x 12-inch casserole.
- Top the ladyfingers with half the mascarpone cream, spreading to cover.
- Top the mascarpone cream with half the lemon curd, spreading to cover.
- Top with remaining ladyfingers soaked in limoncello.
- Repeat layers of mascarpone and curd. Set aside.
- Beat cream to medium-stiff peaks.
- Pipe or spread on top.
- Refrigerate at least 4 hours (preferably overnight) before serving.
Notes + Tips!
How To Store This Lemon Tiramisu:
This delightful dessert is best enjoyed chilled, but how long will it stay fresh? Here’s how to store your lemon tiramisu for maximum enjoyment:
- Refrigerate It: Once assembled, cover your lemon tiramisu with plastic wrap. This prevents air exposure and helps maintain the moisture content of the ladyfingers. Your lemon tiramisu will stay fresh and delicious for up to 3 days in the refrigerator. The flavors will actually meld and mature slightly over time, making it even tastier!
- Freezing (Optional): While not ideal, you can freeze leftover tiramisu for up to 2 months in an airtight container. However, freezing can alter the texture of the ladyfingers slightly, making them a bit soggy upon thawing.
- Sponge Cake or Pound Cake (Similar Texture): In a pinch, use an equal amount of store-bought sponge cake or pound cake, cut or torn into bite-sized pieces. These offer a similar light and airy texture to ladyfingers, and they’ll absorb the delicious flavors beautifully.
- Savoiardi Biscuits (The Perfect Substitute): If you find them in your grocery store, savoiardi biscuits are the ideal replacement for ladyfingers. These are Italian sponge biscuits specifically designed for layering in desserts.
- Nilla Wafers: Nilla wafers are a fun alternative to ladyfingers. This creates a delightful textural contrast and adds a hint of vanilla flavor to the dessert!
- Store-bought Lemon Curd: In a pinch, using good quality store-bought lemon curd is a perfectly acceptable option. Look for brands that use real lemon juice and zest for the best flavor!
- Cream Cheese: While mascarpone cheese provides a luxurious richness, cream cheese can be used as a substitute. However, it will have a slightly denser texture and tangier flavor compared to mascarpone. To achieve a closer texture, use full-fat cream cheese that has been softened at room temperature.
- Crème Fraîche: Crème fraîche can be used as a substitute for a lighter option. It offers a slightly tangy flavor that compliments the lemon flavors nicely. However, the overall texture of the mascarpone cream layer will be slightly thinner and less luxurious compared to using mascarpone.
- Dairy-Free: There are dairy-free alternatives for both the mascarpone and whipped cream. Look for dairy-free mascarpone cheese substitutes and use a dairy-free whipped cream topping made with coconut milk or another plant-based alternative.
- Limoncello Replacement (for an alcohol-free version): Simply omit the limoncello from the mascarpone cream. For the soak, you can substitute a mixture of equal parts simple syrup (made with sugar and water) and fresh lemon juice for a touch of extra citrus flavor without the alcohol.
- Gluten-Free: This dessert can easily be made gluten-free by using gluten-free ladyfingers found online or at your local grocery store.
- Temperature Matters: For the smoothest results, make sure your eggs, butter, and lemons are all at room temperature (about 70℉, 21℃) before using them. This allows the ingredients to incorporate seamlessly and creates a silky texture in the lemon curd!
- Curd Consistency: The lemon curd should reach a pudding-like consistency when cooked. This usually takes between 10-25 minutes, depending on your heat source. Keep an eye on it and avoid boiling, as this can lead to a curdled texture. Using a heatproof glass bowl over a simmering pot of water ensures even heat distribution for perfect thickening.
- Don’t Waste The Egg Whites: Don’t toss those leftover egg whites! They’re perfect for whipping up some delightful meringue cookies or a stunning pavlova dessert.
- Medium Peaks for Success: When whipping the mascarpone cream, aim for medium-stiff peaks. Over-whipping can turn the cream dense and grainy, resembling sweetened butter.
- Quick Dip, Big Flavor: Avoid soaking the ladyfingers for too long in the limoncello. A quick dip is all it takes to absorb the delicious citrusy flavor without turning the cookies soggy!
- Patience is Key: For the tiramisu to set properly and achieve its signature layered texture, allow it to chill in the refrigerator for at least 3-4 hours before serving. This ensures the ladyfingers soften completely and the flavors meld together beautifully.
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