This lemon tiramisu is a quick make-ahead dessert with ladyfinger cookies, mascarpone cheese & heavy cream mixture and scratch made eggless lemon curd. It is alcohol free, zesty, lemony, creamy and perfect for spring or summer months.
We love tiramisu and ever since I made this rose tiramisu last year, my daughter has been asking for a lemon version. I finally got to it, after a year! She absolutely loves lemony desserts and gave thumbs up to this version.
Classic tiramisu is a traditional italian dessert consisting of layers of coffee soaked ladyfinger cookies, a sweet mascarpone cheese and egg yolks mixture and finished with a dusting of cocoa powder.
My lemon tiramisu recipe is inspired by the idea of classic tiramisu and screams lemon flavor. Is it traditional tiramisu? No. However its super delicious and gets nods from every one I serve it to.
About Recipe
Lemon Tiramisu is a great recipe to make for spring or summer entertaining. It is a light, fluffy and delicate dessert that feeds a crowd, is quick and easy to put together and is super delicious.
I make my own lemon curd and lemon simple syrup for soaking, however you can make it easier and quicken things up by using store bought curd or lemonade or limoncello (for a spiked version).
My lemon tiramisu recipe is
- Simple and Straightforward- You do need to make the components like egg free lemon curd and lemon syrup for soaking, however nothing too complicated. It took me about 30-35 minutes to make the entire dessert start to finish.
- Without Raw Eggs - It is perfect to feed a crowd including pregnant women, guests with allergies restriction as well as to children.
- Without Alcohol - A big deviation from definition of classic tiramisu however you may add limoncello or any other citrus liquer if you wish.
- Bright and Zesty - You will get all the sweet citrusy lemony flavors folded with creamy mascarpone cheese making it simply irresistible.
- Balanced Flavors - The dessert is neither too tangy nor too sweet, it has a balanced taste.
- Perfect make-ahead lemon dessert- You could make this tiramisu 1-2 days in advance and store refrigerated. It only gets better.
- No Bake - Unless you wish to bake your own ladyfinger cookies, there is no baking involved in making this lemon dessert.
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Ingredients
- Lady fingers (Savoiardi Cookies)- These italian sponge cookies have a lift air texture that after soaking becomes soft like a cake from inside but remains crisp on the outside. They usually come in a pack of 24 and you will need to buy 1 pack. I buy them at Sprouts store or my middle eastern store also stocks them. These cookies are not eggless. Substitute with sponge cake, pound cake, case rusks or biscotti.
- Mascarpone Cheese - Is a sweet cheese suitable for desserts. Substitute with cream cheese or creme fraiche.
- Other Ingredients -Heavy Whipping Cream, Powdered Sugar, Lemon zest, Vanilla Extract.
For The Eggless Lemon Curd (Or Use store bought lemon Curd)
Salted Butter, Condensed Milk, Fresh lemon juice, Sugar, Cornstarch and Water, Turmeric Powder (or yellow food color)
For The Lemon Syrup (Or use Limoncello or store bought lemonade)
Fresh Lemons (Juice & Zest), Sugar & Water
How To Make Lemon Tiramisu With Lemon Curd
Eggless Lemon Curd
Why eggless you may ask? Simply because I am very sensitive to smell and taste of eggs in citrus curds and haven't been able to stomach them. Thats the only reason I stick to eggless and after trying a few ways, this is my favorite recipe.
Combine butter, sugar and lemon juice in a sauce pan. Stirring continuously, cook on low heat for 1-2 minutes until butter melts. Add in the cornstarch slurry & turmeric (for color, you wont taste it)Cook for another minute till smooth and lightly thickish (it will coat the back of spoon).
Take off the heat and mix in the condensed milk. Done. Cool it completely before layering the tiramisu.
This lemon curd takes less than 10 minutes to make and it isn't super tangy or super sweet. It's smooth and has the perfect citrus notes. You could use it in any way you would use the regular lemon curd. Delicious on pancakes, toast, ice cream, crepes anything!
Prepare The Lemon Simple Syrup
While lemon curd is chilling, make the simple syrup.
Combine sugar, lemon zest (if using) and water and simmer together until sugar melts. Switch off the stove. Mix in freshly squeezed lemon juice and lemon extract(optional, however it intensifies the lemon aroma). Let cool completely.
At this point you could add ¼ cup limoncello if you wish.
Make The Mascarpone & Heavy Cream Mixture
I usually start by adding little bit of heavy cream to mascarpone cheese and beating it to smooth. This additional step and bowl avoids possibility of over whipping the heavy cream later.
In another large bowl or in the bowl of an electric mixer , add the heavy cream, lemon zest, vanilla. Beat on medium speed adding powdered sugar slowly. Whip to soft peaks.
Mix in the mascarpone cream and beat everything until smooth. Taste and adjust the sugar if you wish.
Assemble Lemon Tiramisu
Dip the ladyfingers in lemon syrup and place in a single layer at the bottom of a 8 by 8 shallow dish. Or your could use an oval dish like me.
Spread half of the whipped cream mixture evenly. Top with the lemon curd.
Arrange a second layer of dipped cookies and top with remaining whipped cream.Smoothen out using a flat spatula. Cover with plastic wrap. Refrigerate for at least 6-8 hours. Chilling overnight is the best.
Tips
- Do not use a metal dish for layering the lemon tiramisu else the tiramisu will develop a metallic after taste.
- Use room temperature mascarpone cheese to make sure that it whips to smooth.
- Make sure to chill the heavy cream before whipping. Its easier to whip and is fluffier. Chill the bowl too for even better results.
- You can make the lemon curd and lemon syrup 2-3 days ahead and store refrigerated. Layer the tiramisu whenever you want.
- You may have some leftover lemon syrup that you can use for making lemonade or in cocktails.
Lemon Tiramisu (With Eggless Lemon Curd)
Equipment
- Hand or Stand Mixer
- Mixing Bowl & Measuring Spoons
- Sauce Pan
- Spatula
Ingredients
For Eggless Lemon Curd (Makes about 1.25 cup)
- 60 g salted butter
- 80 g granulated sugar
- 110 ml fresh squeezed lemon juice from ~3 large lemons
- 1 tablespoon cornstarch
- 1.5 tablespoon water
- ⅛ teaspoon turmeric powder or yellow food color
- 80 g sweetened condensed milk
For Lemon Simple Syrup
- ⅓ cup sugar
- ⅓ cup water
- peel of ½ a lemon
- 1 lemon juiced
- ¼ teaspoon lemon extract optional
For Lemon Tiramisu
- 8 oz mascarpone cheese
- 1 +¼ cup heavy cream
- ½ cup powdered sugar can go down to ⅓ cup
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest
- 20-22 ladyfinger cookies
Instructions
Make Eggless Lemon Curd
- In a small bowl, make a slurry by combining water and cornstarch.
- Combine butter, sugar and lemon juice in a small sauce pan. Place on a low flame. Stirring continuously with a soft spatula, cook on low heat for 1-2 minutes until butter melts.
- Add in the cornstarch slurry & turmeric powder. Cook for another minute or so till its translucent smooth and lightly thickish (it will coat the back of spoon). Dont thicken too much, it will get thick as it cools.
- Take the pan off the heat and mix in the condensed milk. Done. The eggless lemon curd will be velvety and flow like a ribbon when dropped from a height. Cool/chill it completely before using it for layering the tiramisu.
Make The Lemon Syrup (While the lemon curd cools)
- Combine sugar, lemon zest (if using) and water and simmer together until sugar melts. Switch off the stove. Mix in freshly squeezed lemon juice and lemon extract(optional, however it intensifies the lemon aroma). Let cool completely.
Make The Mascarpone Mixture
- In a medium bowl, add the mascarpone cheese. I usually start by adding little bit of heavy cream to the cheese and then beating it for 1-2 to smooth. This additional step and bowl avoids possibility of over whipping the heavy cream later.
- In another large bowl, whip up the cold heavy cream, lemon zest, vanilla and powdered sugar to soft peaks. Takes about 2-4 minutes.
- Mix in the whipped mascarpone and beat everything for 30-45 seconds or until smooth. Taste and adjust the sugar if needed.
Assemble The Tiramisu
- Dip the ladyfingers in lemon syrup and place in a single layer at the bottom of a 8 by 8 dish. Or your could use an oval serving dish like me.
- Spread half of the whipped cream mixture evenly. Top with the lemon curd. I usually add all the lemon curd in the center over the cream layer. You may add it in two layers if you wish.
- Arrange a second layer of lemon syrup soaked ladyfingers and top with remaining whipped cream.Smoothen out using a flat spatula. Cover with plastic wrap. Refrigerate for at least 6 to 8 hours. Chilling overnight is the best. Decorate as you like.
- For serving, using a sharp knife, cut portions and lift using a spatula. You will have to be careful since ladyfingers are soft right now. I go freestyle and use my spoon to scoop it. Serve chilled.
Notes
- Do not use a metal dish for layering the lemon tiramisu else the tiramisu will develop a metallic after taste.
- Use room temperature mascarpone cheese to make sure that it whips to smooth.
- Make sure to chill the heavy cream before whipping. Its easier to whip and is fluffier.
- You can make the lemon curd and lemon syrup 2-3 days ahead and store refrigerated. Layer the tiramisu whenever you want.
- You may have some leftover syrup that you can use for making lemonade or in cocktails.
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