Lemon Tiramisu

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Lemon Tiramisu with lemon-soaked ladyfingers, a smooth, creamy filling, and bright lemon curd is a truly incredible dessert.

Prep Time45

Chilling12

Total Time12 45

Course: Dessert

Cuisine: American

Keyword: Lemon Tiramisu

Servings: servings

Author: Chelsea Lords

Cost: $7.92

Equipment

1 9 x 13-inch baking pan glass or ceramic if possible (avoid metal pans!), see note 1

Ingredients

Lemon Soak

3/4 cup granulated sugar
3/4 cup freshly squeezed lemon juice 4 lemons
3/4 cup water

Cream Mixture

1 batch lemon curd divided, see note 2
6 large egg yolks see note 3
3/4 cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla bean paste or regular vanilla extract
2 (8-ounce) containers mascarpone
1-1/2 cups heavy cream

Layering:

2 (7-ounce) boxes ladyfingers

US - Metric

Instructions

Lemon Soak: Combine sugar, water, and lemon juice in a small pot over medium heat. Cook just until sugar dissolves. Pour into a wide, shallow bowl and let cool completely.
Cream Filling: Add egg yolks, sugar, salt, and vanilla to a stand mixer with a whisk attachment. Beat on medium speed for about 1 minute until smooth and creamy, scraping the sides as needed. Add mascarpone and beat on medium speed for about 10 seconds, just until combined. Don't over-beat. Scrape down the sides.
Pour in the heavy cream and beat on medium-high speed for 1–3 minutes, until soft peaks form. Add 1/2 cup lemon curd and gently mix on low speed until integrated, about 10 seconds. Finish mixing by gently folding with a spatula.
Working one at a time, dip each ladyfinger briefly in the lemon soak. Turn to coat, counting to three as you flip (back, front, back again), then remove. Do not soak too long or they’ll fall apart.
Arrange soaked ladyfingers in an even layer in the pan. Spread 1/3 of the remaining lemon curd on top, then half of the cream mixture. Repeat with another layer of soaked ladyfingers, lemon curd, then finish with the remaining cream mixture.
Cover with plastic wrap and refrigerate at least 6 hours, preferably overnight or up to 24 hours.
Spread or drizzle the remaining 1/3 of the reserved lemon curd over the top. Cut and serve cold. Dust with powdered sugar if desired.

Notes

Note 1: Avoid metal pans because the lemon’s acidity can react with the metal and give the dessert a slightly metallic flavor. Line the pan with parchment and leave an overhang so you can lift the tiramisu out and cut cleaner slices.

Note 2: Ideally, make the lemon curd a day ahead so it has time to fully chill and thicken. If making it the same day, spread it in a thin layer in a 9×13-inch pan, press plastic wrap directly on the surface, and chill for at least 1 hour before using.

Note 3: Save the egg whites to make meringues or another recipe. If you prefer to be extra cautious, very young children, pregnant women, older adults, and anyone with a weakened immune system should avoid desserts made with raw eggs. Pasteurized eggs can be used instead.

Storage: Cover leftovers tightly and store in the fridge for up to 3 days. For the best texture and flavor, let it chill at least 8 hours before serving so the layers soften and set. I don’t recommend freezing, as the creamy layers can separate once thawed.

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