Description
Creamy lemon zest tiramisu delivers a refreshing Italian dessert twist with delicate mascarpone layers. Zesty citrus notes and espresso-soaked ladyfingers create a perfect balance of flavors you’ll savor to the last delightful bite.
Ingredients
Scale
- 16 oz (453 g) mascarpone cheese
- 25 ladyfinger cookies
- 1 cup (240 ml) heavy whipping cream, chilled
- ⅓ cup (67 g) granulated sugar
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- Candied lemon slices (optional)
Instructions
- Lemon Curd Creation: Whisk eggs and sugar in a saucepan until light and glossy, forming a smooth base for the vibrant dessert.
- Flavor Infusion: Add lemon juice, zest, and salt to the egg mixture, gently cooking over medium-low heat while continuously whisking to prevent burning.
- Thickening Process: Cook for 3-4 minutes until the mixture develops a rich, creamy consistency that coats the back of a spoon.
- Butter Emulsification: Gradually incorporate cold butter, whisking constantly to create a silky, luxurious texture.
- Refinement: Strain the lemon curd through a fine mesh sieve, then stir in vanilla extract and refrigerate for 2 hours to intensify flavors.
- Lemon Syrup Preparation: Combine sugar, water, and lemon juice in a saucepan, boiling until sugar dissolves completely, then cool to room temperature.
- Cream Preparation: Whip heavy cream to soft peaks, gradually adding sugar to create stiff, voluminous texture.
- Mascarpone Cream Assembly: Blend lemon curd with mascarpone cheese until smooth, then gently fold in whipped cream, vanilla, and additional lemon zest.
- Layering Foundation: Delicately dip ladyfingers in cooled lemon syrup and arrange the first layer in the serving dish.
- Cream and Curd Layering: Spread mascarpone cream over soaked ladyfingers, dolloping lemon curd to create pockets of citrus intensity.
- Final Assembly: Repeat layering process, building a visually stunning and flavor-packed dessert.
- Chilling and Garnishing: Refrigerate for 2 hours to allow flavors to meld, then garnish with lemon slices and fresh mint before serving.
Notes
- Prevent Curdling: Constantly whisk egg mixture while cooking to avoid lumps and ensure a smooth, silky lemon curd.
- Butter Temperature Matters: Add cold butter gradually to create a perfect emulsification and prevent separation in the lemon curd.
- Strain for Smoothness: Always pass lemon curd through a fine mesh sieve to remove any potential egg bits and achieve a luxurious texture.
- Soggy Ladyfinger Warning: Dip ladyfingers quickly in lemon syrup to avoid making them too wet, which can ruin the dessert’s structural integrity.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 9
- Calories: 305
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 90 mg