Description
A delicious lemon-flavored twist on the classic tiramisu.
Ingredients
Scale
- 1 cup lemonade
- 1 cup warm water
- 1 tablespoon granulated sugar
- 1 tablespoon fresh lemon juice
- 1 ½ cups granulated sugar
- 2 medium lemons (zested)
- 8 large egg yolks
- ⅔ cup fresh lemon juice
- ¾ cup salted butter (cold and cubed)
- 24 ounces mascarpone cheese (cold)
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 ½ cups heavy whipping cream (cold)
- 26 ladyfinger cookies (or as needed)
- Whipped cream (for serving, optional)
- Powdered sugar (for serving, optional)
- Lemon zest (for serving, optional)
- Thin lemon slices (for serving, optional)
- White chocolate curls (for serving, optional)
Instructions
- Add the warm water and granulated sugar to a small bowl. Stir until the sugar dissolves.
- Stir in the lemon juice and set aside.
- Add the granulated sugar and lemon zest to a medium saucepan. Rub them together with your fingers until fragrant.
- Add the egg yolks and whisk until smooth and slightly lighter in color.
- Pour in the lemon juice and whisk to combine.
- Cook over medium-low heat, stirring constantly, until the curd thickens and coats the back of a spoon.
- Strain the curd into a bowl.
- Add the butter a few cubes at a time, stirring until smooth after each addition.
- Press plastic wrap directly onto the surface and refrigerate until fully cold.
- Add the mascarpone cheese, granulated sugar, and pure vanilla extract to a large bowl. Beat just until smooth.
- In a separate bowl, whip the heavy cream to medium peaks.
- Fold the whipped cream into the mascarpone mixture until smooth and fully combined.
- Pour the lemon soak into a shallow bowl.
- Dip each ladyfinger very quickly in the soak, then arrange them in a single layer in the baking dish.
- Spread half of the mascarpone filling over the ladyfingers and smooth the surface.
- Spoon half of the lemon curd over the mascarpone layer and spread gently.
- Dip the remaining ladyfingers quickly in the soak and arrange them over the lemon curd.
- Spread the remaining mascarpone filling over the top.
- Spoon and spread the remaining lemon curd evenly over the top.
- Cover and refrigerate for at least 8 hours or overnight.
- Decorate with whipped cream, powdered sugar, lemon zest, lemon slices, or white chocolate curls just before serving.
Notes
- For a more intense lemon flavor, you can adjust the amount of lemon juice according to your taste.
- Ensure the mascarpone cheese is well chilled before use for better consistency.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 190mg