Lemon Curd Tiramisù

The Lemon Curd Tiramisù is one of those desserts that effortlessly combines elegance with comfort. I remember the first time I made it; the sun was shining, and the sweet and tangy aroma of lemons filled the kitchen, instantly brightening my mood. This dessert is perfect for gatherings or simply to enjoy on a quiet evening at home. The layers of creamy mascarpone, rich lemon curd, and delicate ladyfingers come together to create a dish that’s not just a feast for the eyes but also a delight for the palate. It’s a light yet indulgent treat that captures the essence of spring, evoking thoughts of sunny picnics and brunches on the patio.

Essential Ingredients for Lemon Curd Tiramisù

The ingredients for Lemon Curd Tiramisù come together in perfect harmony, balancing sweetness and acidity. Each component plays a crucial role in creating the dessert’s layered texture and vibrant flavor. The star players include the tart lemon curd, creamy mascarpone cheese, and light ladyfingers, which soak up the flavors and provide a delightful contrast.

• ¾ cup (180 grams) water – This is essential for creating the syrup that infuses the ladyfingers with flavor.
• ½ cup (100 grams) granulated sugar – Adds sweetness to the syrup.
• ¼ cup (67 grams) limoncello – This Italian lemon liqueur enhances the overall lemon flavor.
• 1 teaspoon (3 grams) tightly packed lemon zest – Provides an aromatic citrus kick.
• 2 cups (450 grams) mascarpone cheese – The creamy base that brings richness to the dessert.
• 1 cup (268 grams) Lemon Curd – Gives the tiramisù its signature tangy flavor.
• 1½ cups (360 grams) heavy whipping cream – Adds lightness and volume, making the dessert fluffy.
• ½ cup (60 grams) confectioners’ sugar – Sweetens the cream mixture for a balanced flavor.
• 24 ladyfingers (180 grams) – These sponge-like cookies absorb the flavors beautifully and create those perfect layers.

How to Make Lemon Curd Tiramisù

Making the Lemon Curd Tiramisù is a delightful process that’s as enjoyable as the final product. You’ll be layering flavors and textures, creating something that’s not just tasty but also visually stunning. Follow these detailed steps to ensure perfect results!

1. In a small saucepan, combine ¾ cup (180 grams) of water, granulated sugar, limoncello, and lemon zest. Heat over medium until the sugar dissolves completely, stirring occasionally. This syrup is key to infusing the ladyfingers with a delightful lemony flavor.
2. Once it boils, remove the saucepan from the heat and let the syrup cool completely. This step is crucial; if it’s too hot when you dip the ladyfingers, they’ll become too soggy.
3. While the syrup cools, take a medium bowl and whisk together mascarpone cheese and ½ cup (134 grams) of Lemon Curd until the mixture is smooth and creamy. This should take only a minute or so.
4. In the bowl of a stand mixer fitted with a whisk attachment, pour in heavy whipping cream. Beat at medium-low speed until it starts to thicken. Keep an eye—overbeating can lead to a grainy texture.
5. Gradually add confectioners’ sugar to the cream while continuing to beat. Increase the speed to medium-high and whip until stiff peaks form. This will give your Lemon Curd Tiramisù its light and fluffy texture.
6. With a spatula, gently fold one-third of the whipped cream into the mascarpone mixture. This step helps to lighten the mascarpone without deflating the whipped cream. Then, fold in the remaining whipped cream in two additions, being careful to maintain that airy texture.
7. Now, take the ladyfingers and cut them in half lengthwise. This makes it easier to layer them in your pan. Dip the cut side of half of the ladyfingers into the cooled syrup quickly; you want them soaked but not soggy.
8. Arrange the soaked ladyfingers in the bottom of a 9-inch square baking pan, ensuring they cover the bottom completely.
9. Spread half of the mascarpone mixture over the ladyfingers, smoothing it out evenly with a spatula. The creamy layer is essential for creating that indulgent bite.
10. Dip the remaining ladyfingers cut side down into the syrup and layer them on top of the mascarpone mixture, creating a second layer.
11. Spread the remaining mascarpone mixture over the top of the second layer of ladyfingers.
12. Swirl the remaining ½ cup (134 grams) of Lemon Curd into the top layer for a beautiful finish. You can use a knife or a toothpick to create a marbled effect.
13. Cover the pan with plastic wrap and refrigerate for at least 4 hours, though overnight is best. This allows the flavors to meld and the dessert to set properly.

Things Worth Knowing

Substitutions and Tips

While the Lemon Curd Tiramisù is best enjoyed as is, here are some tips and possible substitutions if you’re looking to experiment.

• Storage: Store leftover tiramisù in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh, but it still tastes delicious after a couple of days.
• Freezing: While it’s not ideal to freeze this dessert due to the texture of the cream, you can freeze the components separately and assemble them later.
• Pairing: This dessert pairs beautifully with a light fruit salad or a cup of herbal tea for a refreshing finish to your meal.
• Variations: You can experiment with other fruit flavors by replacing lemon with orange, raspberry, or passion fruit for a unique twist.
• Serving Suggestion: Consider serving the tiramisù in individual cups or glasses for a more modern presentation.

What Complements This Lemon Curd Tiramisù

• Fresh Berries: A handful of mixed berries on the side adds a delightful freshness to each bite.
• Herbal Tea: Serve with a fragrant chamomile or mint tea to enhance the flavors.
• Picnic Dessert: Perfect for an outdoor gathering, this dessert can be made ahead and served chilled.
• Celebratory Occasions: Ideal for birthdays, Easter, or any springtime celebration, bringing a light touch to your festivities.
• Layering Ideas: For an extra layer of flavor, consider adding a layer of fresh fruit compote between the mascarpone layers.

FAQ

Conclusion

The Lemon Curd Tiramisù is a wonderful fusion of flavors that brings a fresh twist to a classic dessert. Its light and zesty nature makes it a perfect choice for any gathering or a simple sweet treat at home. So why not give it a try? You’ll love the combination of creamy and tangy, and I guarantee it will become a favorite in your dessert repertoire!

Lemon Curd Tiramisù

A refreshing twist on a classic, the Lemon Curd Tiramisù combines creamy mascarpone with zesty lemon curd and delicate ladyfingers. Light, fluffy, and bursting with flavor, it's the perfect dessert for any occasion. Impress your guests and satisfy your sweet tooth tonight!

Print Recipe Pin Recipe

Course Desserts

Cuisine Italian

Servings 4 servings

Calories 350 kcal

Equipment

• Frying Pan
• Whisk
• Mixing Bowl

Ingredients

  

• ¾ cup grams water
• ½ cup grams granulated sugar
• ¼ cup grams limoncello
• 1 teaspoon grams lemon zest tightly packed
• 2 cups grams mascarpone cheese
• 1 cup grams Lemon Curd (recipe follows), divided
• 1½ cups grams heavy whipping cream
• ½ cup grams confectioners’ sugar
• 24 pieces ladyfingers

Instructions

 

• In a small saucepan, combine ¾ cup (180 grams) of water, granulated sugar, limoncello, and lemon zest. Heat over medium until the sugar dissolves completely, stirring occasionally. This syrup is key to infusing the ladyfingers with a delightful lemony flavor.
• Once it boils, remove the saucepan from the heat and let the syrup cool completely. This step is crucial; if it's too hot when you dip the ladyfingers, they’ll become too soggy.
• While the syrup cools, take a medium bowl and whisk together mascarpone cheese and ½ cup (134 grams) of Lemon Curd until the mixture is smooth and creamy. This should take only a minute or so.
• In the bowl of a stand mixer fitted with a whisk attachment, pour in heavy whipping cream. Beat at medium-low speed until it starts to thicken. Keep an eye—overbeating can lead to a grainy texture.
• Gradually add confectioners’ sugar to the cream while continuing to beat. Increase the speed to medium-high and whip until stiff peaks form. This will give your Lemon Curd Tiramisù its light and fluffy texture.
• With a spatula, gently fold one-third of the whipped cream into the mascarpone mixture. This step helps to lighten the mascarpone without deflating the whipped cream. Then, fold in the remaining whipped cream in two additions, being careful to maintain that airy texture.
• Now, take the ladyfingers and cut them in half lengthwise. This makes it easier to layer them in your pan. Dip the cut side of half of the ladyfingers into the cooled syrup quickly; you want them soaked but not soggy.
• Arrange the soaked ladyfingers in the bottom of a 9-inch square baking pan, ensuring they cover the bottom completely.
• Spread half of the mascarpone mixture over the ladyfingers, smoothing it out evenly with a spatula. The creamy layer is essential for creating that indulgent bite.
• Dip the remaining ladyfingers cut side down into the syrup and layer them on top of the mascarpone mixture, creating a second layer.
• Spread the remaining mascarpone mixture over the top of the second layer of ladyfingers.
• Swirl the remaining ½ cup (134 grams) of Lemon Curd into the top layer for a beautiful finish. You can use a knife or a toothpick to create a marbled effect.
• Cover the pan with plastic wrap and refrigerate for at least 4 hours, though overnight is best. This allows the flavors to meld and the dessert to set properly.

Notes

Though it’s not ideal to freeze this dessert due to the texture of the cream, you can freeze the components separately and assemble them later.

Keyword Italian Desserts, Lemon Curd Recipe, Lemon Tiramisù, No-Bake Desserts

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.