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Lemon Tiramisu

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Lemon Tiramisu is a refreshing twist on the classic Italian dessert, featuring layers of lemon-soaked ladyfingers and a creamy lemon mascarpone filling. Light, zesty, and elegant, it’s a no-bake treat perfect for spring and summer gatherings.

Ingredients

Lemon Soaking Liquid:

2 cups (473 g) water

1 tbsp (12 g) granulated sugar

Peel of 1 lemon

2 tbsp halal substitute ingredient

Lemon Cream:

2 egg yolks, room temperature

40 g granulated sugar

Zest of 1 lemon

3 tbsp (45 g) freshly squeezed lemon juice

Tiramisu Cream:

3/4 cup (178 g) heavy whipping cream, cold

2 tbsp (16 g) powdered sugar

250 g mascarpone cheese, cold

Base:

28–30 ladyfingers

Zest of 1 lemon (for layering and garnish)

Instructions

  1. Make the Soaking Liquid: In a saucepan, heat water, sugar, and lemon peel over medium heat until the sugar dissolves. Remove from heat, stir in the halal substitute ingredient, and let it cool completely. Refrigerate until needed.
  2. Prepare the Lemon Cream: In a saucepan, whisk the egg yolks, sugar, and lemon zest until light and frothy. Add the lemon juice gradually, then cook over medium heat, whisking constantly until the mixture thickens. Transfer to a bowl and cool completely.
  3. Make the Tiramisu Filling: Whip the cold cream and powdered sugar until stiff peaks form. In another bowl, whisk the mascarpone until fluffy, then fold in the cooled lemon cream. Gently fold in the whipped cream until smooth and airy. Refrigerate until ready to assemble.
  4. Assemble the Lemon Tiramisu: Dip half the ladyfingers quickly into the soaking liquid and arrange them in a single layer in an 8-inch dish. Sprinkle with a little lemon zest.
  5. Spread or pipe half of the lemon-mascarpone filling over the ladyfingers. Repeat with another layer of dipped ladyfingers, lemon zest, and the remaining filling.
  6. Smooth the top, cover, and refrigerate for at least 2 hours (or overnight) to set and allow the flavors to blend.
  7. Before serving, garnish with extra lemon zest, mint leaves, or white chocolate curls if desired.

Notes

Dip the ladyfingers quickly to prevent sogginess.

Chill overnight for the best texture and flavor.

Replace mascarpone with ricotta for a lighter version.

Add a layer of lemon curd between cream layers for extra citrus punch.

Store covered in the refrigerator for up to 3 days — not suitable for freezing.

Nutrition

Find it online: https://chocolatecoveredamy.com/lemon-tiramisu/