Lemon Tiramisu

This mouthwatering Lemon Tiramisu recipe is made with layer of ladyfingers dipped in a lemon soaking syrup, creamy mascarpone infused with vanilla and lemon zest, and homemade smooth lemon curd. The lemon syrup has a hint of ginger, which gives this dessert a subtle warmth that balances perfectly with the citrus flavor.

I love a classic Tiramisu with its layers of coffee dipped ladyfingers and silky mascarpone cream! However, during the summer and warmer months, I also love experimenting with different flavors and variations of this traditional Italian dessert.  One of my first tiramisu variations was my passion fruit tiramisu, which is still a family favorite.  This lemon tiramisu is that perfect no-bake summer dessert!

Key Ingredient Notes

• Ladyfingers: There are different types of ladygingers: crisp/hard ones and soft, cakey ones. For this recipe we used the hard ones (Savoiardi brand) because they act as sponge for the lemon syrup and curd, and will soften just enough without losing their shape. The softer cake like ladyfingers tend to get mushy as they absorb too much of the syrup. However, it is also a personal preference and if you prefer the biscuits to be extra soft then you can use the cake type ladyfingers.
• Lemons: For best results use fresh lemon juice. Freshly squeezed lemons provide a bright acidity that perfectly balances the heavy mascarpone. Bottled lemon juice can have a bitter after taste and typically lacks that same brightness. It’s a little more work to use freshly squeezed lemon juice, but totally worth it.  We also use some of the lemon zest in the recipe.
• Mascarpone: Mascarpone is a smooth Italian style cream cheese. It is similar to American cream cheese, but without the tang and has much creamier texture. If you cannot find mascarpone and absolutely must substitute, you can blend an 8oz brick of full-fat cream cheese, ? cup of heavy cream, and 2 tablespoons of unsalted butter to mimic the texture of mascarpone.
• Sugar: We used granulated sugar for the lemon curd and the lemon syrup, and powdered sugar for the mascarpone cream mixture.  Powdered sugar contains a small amount of cornstarch, which helps the mascarpone cream hold its shape. Powdered sugar also dissolves almost instantly, giving your cream a nice smooth finish.
• Ginger: For that hint of ginger, we added fresh chopped ginger to the lemon syrup. Because the lemon curd has such a bold flavor, ginger tends to be a subtle addition to the recipe. Feel free to add more ginger if you prefer a more prominent flavor.
• Other ingredients used include egg yolks and butter for the lemon curd, as well as heavy cream and vanilla extract for the mascarpone mixture.

The lemon curd and ginger soak both need to cool completely before use, so making them the night before you plan to assemble is perfect. The mascarpone cream will be easiest to work with the day you make it, so I would wait and make that on assembly day

Variations of this Lemon Tiramisu

• Quick and easy version: If you don’t have time to make the lemon curd from scratch, you can use a good quality store bought lemon curd.
• Key Lime Tiramisu: Replace the lemon juice and limes with key limes.
• Limoncello Tiramisu: Drizzle some limoncello  liqueur between the layers for an adult variation of this dessert.
• Lemon Berry Tiramisu: Add blueberries, raspberries, blackberries or slices of strawberries in between the layers.
• Lemon Tiramisu Cake: Instead of lady fingers, use two layers of cake, it can be a genoise sponge cake, angel cake or pound cake. Drizzle or brush the lemon ginger syrup on the layers of the cake instead of dipping them.
• Lemon Tiramisu Trifle: Break or cut the ladyfingers, or use bite size pieces of cake (the same ones mentioned above), arrange them in a large glass bowl, drizzle with the lemon syrup and add layers of mascarpone cream and lemon curd.

Cooking tips and techniques for lemon curd and tiramisu

• How do I know when my lemon curd is thick enough? Use what they call the “nappe” test. Simply dip a spoon (wood or metal) into the curd, and draw your finger across the back. If the line you made with your finger maintains its shape and the curd doesn’t run back together, you’re done! The consistency should be similar to a thick pudding.
• Why do I need to put plastic wrap directly on the lemon curd? Lemon curd can develop a thick, rubbery “skin” if left exposed to air while cooling. Placing plastic wrap directly onto the surface prevents this from happening.
• What is the secret to dipping the ladyfingers without them falling apart? As mentioned earlier, ladyfingers are designed to soak up moisture like a sponge. To keep them from absorbing too much (and disintegrating), quickly roll each ladyfinger in the syrup. Just 1-2 seconds is all you need. The ladyfingers will continue to soften as the finished tiramisu sets.

• How do I prevent the mascarpone from curdling or becoming grainy? Mascarpone breaks very easily. Be sure to start with both very cold heavy cream and very cold mascarpone cheese when making the whipped cream. As you’re mixing your mascarpone cream, stop as soon as you see that the paddle is leaving marks in the cream and the cream itself holds stiff peaks. Don’t walk away, because mascarpone can go from silky to broken in a matter of seconds. Using a paddle attachment, instead of a whisk, can also help prevent it from breaking.
• Why should I swirl the lemon curd into the mascarpone layer? Swirling the mascarpone cream into the lemon curd gives your ladyfinger layer something more to grip to. Lemon curd can provide a slippery surface, causing the ladyfingers to slide around as you cut and serve the dessert.

Serving and Storage

• Can I serve this dessert immediately after assembly? No, you cannot. Tiramisu, being a classic no-bake dessert, requires at least 8 hours to fully set. This time allows the ladyfingers to soften, so you’re not biting into hard biscuits.
• What is the best way to get clean, professional slices? For the cleanest edges, use a sharp knife that has been dipped in hot water. Be sure to wipe it off between each cut.

• How should I store leftovers? Tiramisu needs to be tightly covered with plastic wrap or placed into an airtight container. The mascarpone cream absorbs odor easily, so this prevents your dessert from tasting like onions or general “fridge odor.”
• Can I freeze this Lemon Ginger Tiramisu? No, do not freeze tiramisu. Both the lemon curd and mascarpone mixture can separate when thawed, ruining the velvety texture of the dessert. Freezing is not recommended.
• How long will this stay fresh in the refrigerator? Tiramisu can be stored in the refrigerator for up to 4 days, though the ladyfingers will continue to soften the longer it sits. This dessert will be at its peak 24 hours after making it.

Lemon Tiramisu

This refreshing citrusy take on Tiramisu is made with layer of ladyfingers dipped in a lemon soaking syrup, creamy mascarpone and homemade lemon curd.

No ratings yet

Print Pin Your Questions and Comments

Course: Dessert

Cuisine: European, Fusion, International, Italian

Keyword: Ginger, Lemon, Lemon curd, Lemon Tiramisu, Mascarpone, No bake, Tiramisu

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Refrigeration time: 8 hours hours

Total Time: 50 minutes minutes

Servings: 9 to 12 servings

Ingredients

For the Lemon Curd:

• 6 egg yolks
• 1 cup granulated sugar
• 1 TBSP lemon zest
• 2/3 cup fresh squeezed lemon juice
• 1/8 tsp salt
• 1 stick of salted butter

For the Lemon Ginger Syrup:

• ½ cup lemon juice
• ½ cup granulated sugar
• ¼ cup water
• ¼ cup finely chopped ginger 1 large hand of ginger

For the Mascarpone Mixture:

• 16 oz mascarpone cheese
• 1 cup heavy cream
• ¼ cup powdered sugar
• ½ tsp salt
• 1 TBSP lemon zest
• 1 TBSP vanilla extract

To assemble:

• 24 Lady Fingers crisp ones like Savoiardi brand, not cakey

Optional garnish ideas:

• Extra lemon zest
• Candied lemon on lemon slices
• Mint leaves

Instructions

Make the lemon curd:

• In a small sauce pan on medium low heat, add in the egg yolks, sugar, lemon zest, lemon juice, and salt. Bring to a slight simmer, whisking constantly for 8-10 minutes until the curd thickens. Cooking directly on the heat can scramble your eggs, so be extremely vigilant about whisking. You’re looking for it to be similar to a thick pudding. Remove from heat, and stir in sliced butter.
  
• Transfer your lemon curd to a heatproof bowl, and place a sheet of plastic wrap directly onto the surface of the curd. This prevents a skin from forming over the top. Place the curd in the refrigerator, and allow it to cool completely.
  

Make the lemon-ginger soaking syrup:

• In a small saucepan, combine sugar, water, and chopped ginger. Place over medium heat and bring to a simmer. Stir until all the sugar is dissolved. Lower the heat, and simmer for approximately 10 minutes. The liquid should reduce slightly into a syrup. Remove the pan from heat, and stir in lemon juice. Set aside for 15 minutes to allow flavors to infuse together. After 15 minutes, run the syrup through a fine sieve and into a shallow bowl, and allow to cool to room temperature.

Make the Mascarpone Cream Mixture:

• Using a stand mixer with the paddle attachment, mix the mascarpone cheese, heavy cream, powdered sugar, salt, lemon zest, and vanilla on low speed for approximately 30 seconds to combine. Increasing to medium speed, beat for 2-4 minutes, or until stiff peaks form.
  
• Watch this closely, and stop as soon as the mixture can hold its shape. This will help prevent the mascarpone from curdling/breaking. Make sure both the heavy cream and mascarpone are very cold before attempting to make the whipped cream.
  

To assemble the Lemon Tiramisu:

• Once the ginger lemon syrup has cooled completely to room temperature, quickly roll lady fingers in this mix and line the bottom of an 8×8 pan with the soaked ladyfingers. Work with one lady finger at a time until the bottom is covered by a single layer.
  
• Cover the bottom layer of lady fingers with half the mascarpone mixture, and spread into an even layer.
• Give the cold lemon curd a quick stir, and then spread evenly over top of the mascarpone mixture. Using a butter knife, gently swirl the curd slightly into the mascarpone. This will prevent the next layer of lady fingers from sliding around.
  
• Add another layer of soaked lady fingers on top of the curd, followed by an evenly spread layer of the remaining mascarpone mixture.
  
• Cover the lemon tiramisu, and refrigerate for at least 8-12 hours.
• When ready to serve, remove from the refrigerator, and sprinkle lemon zest on top for garnish. You can also add additional garnishes (lemon slices, candied lemon, mint, etc).
  
• Serve and enjoy!
  

Notes

• If your lemon curd will not thicken properly, there are a couple of things you can do: 1) Add an additional egg yolk to the mixture. Make sure you take some of the hot curd mixture from the pot and mix it in with the additional egg yolk before adding it in. This will prevent the yolk from cooking too quickly, resulting in scrambled eggs. or 
  2) You can also make a slurry with 1 teaspoon of cornstarch to 1 tablespoon of lemon juice. Mix it together until it’s fully incorporated and add it into the curd mixture while it’s still on the heat. While you don’t want your curd to boil, watch for a couple of slow bubbles to appear. Once you see those, your mixture is hot enough to activate the cornstarch, and you can remove it from the heat.

• Make sure to that your heavy cream and mascarpone are cold before preparing the mascarpone whipped cream. For best results also use heavy whipping cream that has at least 35% fat content.
• Do not overwhip the mascarpone cream to prevent it from breaking. You can tell your mascarpone broke if it has a grainy look. Mascarpone cream should be silky smooth, so if there’s any graininess, you’ve broken the mascarpone.

Photos of the step by step preparation process for making Lemon Tiramisu with lemon curd:

Additional dessert recipes to try:

1

Passion fruit tiramisu

Passion fruit tiramisu recipe made with mascarpone, ladyfingers, eggs, sugar, rum and passion fruit.

Check out this recipe

2

Homemade tiramisu recipe

Easy homemade tiramisu recipe made with mascarpone, ladyfingers, eggs, sugar, coffee, rum and cacao powder.

Check out this recipe

3

No Bake Mango Cheesecake

This mouthwatering cheesecake starts with a sweet Graham cracker base, topped with a mango cream cheese filling, and a layer of fresh mango gelatin is added on top. Served with whipped cream and additional fresh mango.

Check out this recipe

4

No Bake Cherry Cheesecake

Easy recipe for a No-Bake Cherry Cheesecake with Chocolate Cookie Crust

Check out this recipe

5

Venezuelan Marquesa de Chocolate

Traditional Venezuelan Chocolate Marquesa cake, this stunning no-bake dessert is made with layers of Maria cookies and homemade chocolate pudding goodness.

Check out this recipe

6

How to make panna cotta

Panna cotta is a classic Italian dessert that is made with cream, milk, sugar, vanilla and gelatin. Top this easy recipe with fruit or sweet dessert sauces.

Check out this recipe

7

Easy passion fruit mousse {Eggless}

Easy and quick recipe for passion fruit mousse made passion fruit concentrate (fresh or frozen), cream, and condensed milk. This simple version doesn’t use eggs or gelatin.

Check out this recipe

8

Eggless Chocolate Mousse (in edible chocolate cups)

This easy fluffy chocolate dessert is made with chocolate and heavy cream, served in edible chocolate cups, and garnished with chocolate shavings, sprinkles.

Check out this recipe

9

Strawberry Lemonade Filled Cupcakes

Bright lemon buttermilk cupcakes filled with silky strawberry lemon curd and topped with strawberry Swiss meringue buttercream.

Check out this recipe

10

(Goldenberry or Physalis) Uvilla Clafoutis

This French custard like cake dessert is given an Ecuadorian/Latin touch with the addition of uvillas (also known as aguaymanto, uchuva, physalis, goldenberries, ground cherries).

Check out this recipe