Lemon Tiramisu

Lemon Tiramisu 

Serves: 9–12 | overnight chilling 

Lemon Curd

• 4 egg yolks

• ⅔ cup sugar

• ½ cup fresh lemon juice (about 4 lemons)

• 1 tbsp lemon zest

• 4 tbsp unsalted butter, cubed

Lemon Syrup (for soaking)

• ¾ cup lemon juice

• 1 cup water

• ½ cup sugar

• ¼ cup limoncello (optional)

Mascarpone Cream

• 500g mascarpone, cold

• 1 cup heavy whipping cream, cold

• ½ cup powdered sugar

• 1 tbsp lemon zest

• 1 tsp vanilla

Assembly

• 2 x 150g packages of ladyfingers (savoiardi)

• White chocolate curls or lemon zest to garnish

Instructions

1. Make the lemon curd: whisk egg yolks, sugar, lemon juice, and zest in a saucepan. Cook over medium-low heat, stirring constantly, for 6–8 minutes until thick enough to coat the back of a spoon. Remove from heat, whisk in butter until smooth. Press cling film directly onto the surface and refrigerate until cold and thick.

2. Make the syrup: bring lemon juice, water, and sugar to a boil, stirring to dissolve the sugar. Boil for 5 minutes, then remove from heat and cool completely. Stir in limoncello if using. 

3. Make the mascarpone cream: combine mascarpone with lemon zest, then mix in the whipping cream with an electric mixer just until medium/stiff peaks form — don't over-mix. Fold in half the lemon curd and the powdered sugar.

4. Assemble: briefly dip ladyfingers into the lemon syrup one at a time and place in tight rows in a large dish.Spread half the mascarpone cream over the top. Spoon over a thin layer of lemon curd. Repeat with a second layer of dipped ladyfingers and the remaining cream.

5. Top with the remaining lemon curd. Cover and chill, wrapped tightly in plastic wrap, for at least 8 hours or overnight. 

6. Garnish with white chocolate curls, lemon zest, or lemon slices before serving.

Nutrition (per slice, est.): ~380 cal | 6g protein | 24g fat | 36g carbs | 0.5g fibre