Description

A refreshing twist on classic tiramisu featuring tangy lemon curd paired with creamy mascarpone and whipped cream layers, perfect for spring or special occasions.

Ingredients

4 large egg yolks (for lemon curd)

1/2 cup granulated sugar (for lemon curd)

1/4 cup fresh lemon juice (for lemon curd)

1 tbsp lemon zest (for lemon curd)

1/2 cup unsalted butter, cubed (for lemon curd)

8 oz mascarpone cheese, softened (for mascarpone filling)

1 cup whipped cream or heavy cream whipped to stiff peaks (for mascarpone filling)

1/4 cup powdered sugar (for mascarpone filling)

1 tsp vanilla extract (for mascarpone filling)

1/4 cup lemon curd (from the recipe above, for mascarpone filling)

1 package ladyfingers

1/2 cup lemon juice or light lemon syrup mixed with water (for soaking ladyfingers)

Lemon zest (for garnish)

Mint leaves (optional, for garnish)

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Instructions

Make the lemon curd: In a heatproof bowl, whisk egg yolks and sugar until smooth. Add lemon juice and zest, whisk to combine. Set bowl over simmering water (double boiler) and stir constantly until mixture thickens and coats the back of a spoon (8-10 minutes). Remove from heat, whisk in butter until smooth. Cool to room temperature, then refrigerate at least 1 hour.
Prepare the lemon mascarpone filling: Whisk mascarpone cheese until smooth. Add whipped cream, powdered sugar, and vanilla extract; mix until fluffy. Gently fold in chilled lemon curd until combined and creamy.
Assemble the tiramisu: Briefly dip ladyfingers into lemon juice or syrup, soaking without sogginess. Arrange a layer of soaked ladyfingers in a 9×9-inch or trifle dish. Spread half the mascarpone filling over them. Repeat with another layer of ladyfingers and remaining filling.
Chill and serve: Cover with plastic wrap and refrigerate at least 4 hours or overnight to let flavors meld. Garnish with lemon zest and mint leaves before serving.

Notes

You can substitute lemon curd with other citrus curds like orange or lime for variation.

Adding coconut extract or toasted coconut flakes offers a tropical twist.

A drizzle of limoncello on ladyfingers adds an adult flavor boost.

Store leftovers covered in the fridge and consume within 2-3 days for best quality.

Do not reheat tiramisu; serve chilled and slightly softened at room temperature.

Prep Time: 30 minutes
Cook Time: 10 minutes (for lemon curd)
Category: Dessert
Method: No-bake, chilled assembly
Cuisine: Italian-inspired

Nutrition

Serving Size: 1/8 of recipe
Calories: 320
Sugar: 22g
Sodium: 75mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 5g
Cholesterol: 110mg