Italian Lemon Tiramisu

Discover the charm of Italian Lemon Tiramisu, a delightful twist on a classic Italian dessert with a fresh lemon twist.

To make this Italian dessert, we start by soaking ladyfingers in a lemon-infused syrup, giving each bite a burst of citrus flavor. These infused ladyfingers are then layered with a heavenly lemon-infused mascarpone cream, creating a luscious and refreshing Italian dessert that captures the essence of Italy.

What’s great about this Italian Lemon Tiramisu is its simplicity. The most challenging part is patiently waiting as it chills in the refrigerator overnight, allowing all the flavors to meld and harmonize.

When it’s time to store your Italian Lemon Tiramisu, just cover the dish with plastic wrap or foil. Any leftovers can be safely kept in the refrigerator for up to four days. Surprisingly, this dessert’s flavors actually improve with time, making it a fantastic make-ahead option for a truly delightful Italian dessert experience.

INGREDIENTS

Lemon Syrup

• 1 ¼ cups water
• ⅓ cup granulated sugar
• 1 cup lemon juice

To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipe, Please Open The Next Page.

INGREDIENTS

Lemon Syrup

• 1 ¼ cups water
• ⅓ cup granulated sugar
• 1 cup lemon juice

Tiramisu

• 48 crisp ladyfinger cookies (about two 7 oz packages)
• 24 oz mascarpone cheese (chilled)
• 15 oz prepared lemon curd
• ⅓ cup lemon juice
• ⅓ cup granulated sugar

Topping (Optional)

• 1 cup heavy whipping cream
• 2-3 tablespoons powdered sugar
• 1 lemon zested

INSTRUCTIONS

Lemon Syrup

1. In a small saucepan, combine the water and sugar, stirring over medium-high heat until the sugar dissolves.
2. Remove from heat and stir in the lemon juice.
3. Pour the syrup into a shallow bowl and set it aside to cool slightly.

Tiramisu

1. In a large bowl or the bowl of a stand mixer, mix the mascarpone cheese on medium-low speed until it loosens up, about 30 seconds.
2. Add the lemon curd and mix until combined. Add the lemon juice and granulated sugar, mixing until combined. Be cautious not to overbeat the mascarpone. Set it aside.
3. In a separate large bowl or the bowl of a stand mixer, beat the heavy whipping cream and sugar until stiff peaks form.
4. Take about ⅓ of the whipped cream and stir it into the mascarpone mixture. Carefully fold in the rest of the whipped cream until combined.
5. Dip each ladyfinger, one at a time, into the lemon juice syrup on one side for about 2 seconds and then the other side for about 2 seconds. Avoid over-saturating the ladyfingers to maintain a slight crispness after dipping.
6. Arrange each ladyfinger in a 9×13 pan, all facing the same direction, in a single layer. Trim ladyfingers as needed to fit.
7. Spread half of the mascarpone cream over the first layer of ladyfingers and smooth the top. Dip the remaining ladyfingers, one at a time, and arrange them similarly over the cream. Spread the remaining mascarpone cream over the top layer of ladyfingers and smooth the top.
8. Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours, but preferably overnight. Optionally, add whipped cream just before serving.

Optional Topping

1. Beat the heavy cream and 2-3 tablespoons of powdered sugar (adjust for desired sweetness) in a large bowl until stiff peaks form.
2. Place the whipped cream into a ziplock bag with one corner snipped off or use a pastry bag with a round tip. Pipe dollops of whipped cream in rows over the tiramisu. Sprinkle with lemon zest.

NOTES

• Refer to the post for alternate pan sizes and quantities.
• The tiramisu can be stored covered in the refrigerator for up to 4 days.