Description
Lemon zest tiramisu brings Italian dessert magic to a refreshing new level. Light mascarpone and zesty citrus create a perfect balance of creamy sweetness, inviting you to savor each delightful spoonful of this elegant twist on classic tiramisu.
Ingredients
Scale
Main Ingredients:
- 16 ounces (453 grams) mascarpone cheese
- 25 ladyfinger cookies
- 1 cup (240 milliliters) heavy whipping cream, chilled
Sweeteners and Flavoring:
- ⅓ cup (67 grams) granulated sugar
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Garnish:
- Candied lemon slices (optional)
Instructions
- Prepare the lemon curd by whisking eggs and sugar in a medium saucepan until the mixture becomes light and glossy, creating a smooth base for the tangy dessert.
- Incorporate fresh lemon juice, zest, and a pinch of salt into the egg mixture, then gently cook over medium-low heat while constantly whisking to prevent scorching.
- Continue cooking for 3-4 minutes until the mixture begins to thicken slightly, indicating the eggs are setting and developing a rich, creamy consistency.
- Gradually introduce cold butter, one tablespoon (15 milliliters) at a time, whisking continuously to create a silky, emulsified texture that coats the back of a spoon.
- Remove from heat, stir in pure vanilla extract, and strain the lemon curd through a fine mesh sieve to ensure a smooth, luxurious finish.
- Refrigerate the lemon curd for 2 hours (120 minutes) to allow it to set and intensify its flavors.
- Craft the lemon syrup by combining sugar, water, and additional lemon juice in a small saucepan, bringing the mixture to a rapid boil until the sugar completely dissolves.
- Allow the lemon syrup to cool to room temperature, concentrating its bright, citrusy essence.
- Whip heavy cream (480 milliliters or 16 fluid ounces) to soft, pillowy peaks, creating a light and airy base for the mascarpone cream.
- Gradually add granulated sugar while continuing to whip, transforming the cream into stiff, voluminous peaks that hold their shape.
- Blend ½ cup (120 milliliters) of the prepared lemon curd with smooth mascarpone cheese until the mixture becomes uniform and velvety.
- Gently fold the whipped cream into the mascarpone mixture, incorporating vanilla extract and additional lemon zest for a bright, fragrant note.
- Carefully dip ladyfingers into the cooled lemon syrup, ensuring they are lightly saturated but not soggy, and arrange the first layer in your serving dish.
- Spread half of the mascarpone cream mixture evenly over the soaked ladyfingers, creating a luscious, creamy layer.
- Dollop ½ cup (120 milliliters) of lemon curd across the cream, creating pockets of intense citrus flavor.
- Repeat the layering process with the remaining ladyfingers, mascarpone cream, and lemon curd, building a visually appealing and delectable dessert.
- Refrigerate the tiramisu for a minimum of 2 hours (120 minutes) to allow the flavors to meld and the dessert to set.
- Before serving, garnish with delicate lemon slices and fresh mint leaves to enhance the presentation and add a final burst of flavor.
Notes
- Make lemon curd ahead of time to allow proper cooling and thickening for best texture and flavor intensity.
- Ensure precise whisking during lemon curd preparation prevents scrambling eggs and creates smooth, silky consistency.
- Ladyfingers must be quickly dipped in lemon syrup to prevent soggy texture while maintaining structural integrity.
- Chill tiramisu for minimum two hours to allow flavors to meld and achieve optimal creamy, set consistency.
- Use fresh, high-quality ingredients like organic lemons and pure vanilla extract for maximum aromatic depth.
- Strain lemon curd through fine mesh to eliminate potential egg membrane chunks, creating ultra-smooth cream.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 380 kcal
- Sugar: 18 g
- Sodium: 95 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 125 mg