Zesty lemon tiramisu
Zesty Lemon Tiramisu: A Bright Twist on a ClassicIf you're looking for a dessert that’s light, luxurious, and bursting with citrus sunshine, this Zesty Lemon Tiramisu is just the thing. A refreshing take on the beloved Italian classic, this version swaps coffee and cocoa for the bright, tangy flavour of fresh lemons — perfect for warmer days or anytime you want to serve something elegant yet effortless.Lemons are at their best in late winter and early spring, when their zingy fragrance and sharp juice are most vibrant. If you’re lucky enough to have a lemon tree in your garden, this is the perfect way to make the most of your bounty. There’s something deeply satisfying about turning simple, seasonal ingredients into a dish that truly delights.Made with layers of syrup-dipped ladyfingers, lemon curd, and a cloud-like mascarpone cream scented with zest, Zesty Lemon Tiramisu is a make-ahead marvel — ideal for entertaining. Chill it in advance, then simply garnish and serve when you’re ready to spoil your guests. Whether it’s a casual Sunday lunch or a celebratory dinner, Zesty Lemon Tiramisu always brings smiles to the table.
Equipment
- 1 20 cm square dish
Ingredients
- lemon syrup:
- 1 zest of lemon, finely chopped
- 160 ml freshly squeezed lemon juice
- 240 ml water
- 100 g granulated sugar
- mascarpone cream:
- 300 g mascarpone cheese
- 300 g whipping cream, lightly beaten until soft peaks form
- 10 g vanilla sugar
- 1 zest of lemon, finely chopped
- other ingredients:
- 300 g lemon curd, shop-bought or homemade, check my recipe for eggfree lemon magic
- 24 lady fingers
- 30 g meringue rosettes (optional) or thinly shaved lemon slices (optional)
Instructions
- Prepare and Separate the Lemon Zest and Juice:Zest 2 lemons before juicing them. Keep the zest of each lemon in a separate bowl, as you will use them in different steps. Then juice the lemons. You’ll need a total of 160 ml freshly squeezed lemon juice — the number of lemons required depends on how juicy they are, so you may need 3 to 4 lemons in total.
- Make the Lemon Syrup:In a small saucepan, combine the zest of 1 lemon, 160 ml lemon juice, 120 ml water, and 100 g sugar. Stir over medium heat until the mixture reaches boiling point, then reduce the heat and let it simmer for 5–6 minutes. Pour the syrup into a bowl and set aside to cool completely — you’ll use it later to dip the ladyfingers.
- Prepare the Mascarpone Cream:In a mixing bowl, beat 300 ml cold cream to soft peaks. Gently fold in 300 g mascarpone cheese and beat until just combined .Fold in the remaining lemon zest (from the second lemon) for a fresh citrus lift. Set the cream mixture aside in the fridge.
- Assemble the First Layer:Take a 20 cm × 20 cm dish. Briefly dip each ladyfinger (about half of a 200 g packet) into the cooled lemon syrup and arrange them in a single layer at the bottom of the dish.
- Add Cream and Lemon Curd:Spoon over half of the mascarpone cream, then drizzle with half of your lemon curd or my eggless lemon magic (check my recipe).
- Repeat the Layers:Dip and layer the remaining ladyfingers on top, followed by the rest of the mascarpone cream and the remaining lemon curd. Use a spoon to lightly swirl the curd into the cream.
- Chill the Tiramisu:Cover the dish and refrigerate the tiramisu for at least 3 hours, or preferably overnight, to allow the flavours to develop and the layers to set.
- Decorate Before Serving:Just before serving, decorate the top with white or yellow meringue rosettes, or a few thinly shaved lemon slices.