Lemon Tiramisu

5 from 1 vote

Our favorite spring and summer dessert, this lemon tiramisu recipe features layers of cookies, mascarpone, lemon syrup, and lemon curd for an impressive treat that's surprisingly simple to make!

Prep Time20

Cook Time10

Chill Time4

Total Time4 30

Course: Dessert

Cuisine: American, Italian

Keyword: lemon tiramisu, lemon tiramisu recipe

Servings: servings

Author: Food Dolls

Equipment

1 Small Saucepan
1 Large Mixing Bowl
1 (8x8 or 9x9inch) Baking Dish

Ingredients

Lemon Simple Syrup:

1 cup water
½ cup sugar
1 lemon peel
Juice of 1 lemon

Cream Layer:

2 cups heavy cream
8 ounces mascarpone cheese
2 Tablespoons powdered sugar
2 teaspoons lemon zest

Assembly:

7 ounces ladyfingers about 24
11-12 ounce store-bought lemon curd (we use Bonne Maman or can make homemade lemon curd too!)

Instructions

Make the lemon simple syrup:

In a small saucepan, combine water, sugar, and lemon peel. Bring to a boil, then reduce heat and simmer until the sugar dissolves.
1 cup water, ½ cup sugar, 1 lemon peel
Squeeze in lemon juice.
Juice of 1 lemon
Remove from heat and let cool completely.

Whip the cream layer:

In a large mixing bowl, beat the heavy cream, mascarpone, powdered sugar, and lemon zest until soft peaks form. Don’t overwhip — it should be light and fluffy.
2 cups heavy cream, 8 ounces mascarpone cheese, 2 Tablespoons powdered sugar, 2 teaspoons lemon zest

Dip and layer:

Quickly dip each ladyfinger into the cooled lemon syrup (just a quick dip — no soaking).
7 ounces ladyfingers
Layer half of them in the bottom of an 8x8 or 9x9 dish.

Add lemon curd and cream:

Spread 1/3rd lemon curd over the ladyfingers, then layer with half of the mascarpone cream.
11-12 ounce store-bought lemon curd
Repeat with the remaining ladyfingers, 1/3rd lemon curd, cream, and drizzle remaining lemon curd.

Chill and serve:

Cover and refrigerate for at least 4 hours, or overnight for best results.
Garnish with extra lemon zest before serving.

Nutrition