Lemon Tiramisu is our twist on an old classic dessert. It’s light, cool, creamy, and zingy!
If you like lemons and summer and sunshine and cake and happiness, then you’re going to love Lemon Tiramisu! It’s all of those things in a perfect little square.
Easy Step-By-Step Instructions for Lemon Tiramisu
Zest, then juice lemons to make ½ cup juice and 3 tablespoons zest. (It should take 2-3 medium lemons)Separate 6 eggs, putting the yolks in a bowl that can be used as a double boiler. You may discard the whites, or use them for something else.In a bowl over a double boiler set to medium heat, whisk together ½ cup lemon juice, 6 egg yolks, and 1 cup sugar. Whisking constantly, cook until it starts to thicken,Whisk in 2 tablespoons lemon zest, and allow to cool completely. Don’t stir as it’s cooling.In medium size mixing bowl, whip 1 ½ cups heavy whipping cream with 2 tablespoons sugar and ¼ teaspoon vanilla extract until stiff. Set aside.In another bowl, beat 16 ounces mascarpone cream to break apart. Add cooled lemon curd, and gently fold until completely combined. You can use a mixer on low speed, if necessary.In small dish mix 1 cup frozen lemonade concentrate (thawed) and 1 cup water.Quickly submerge ladyfinger cookies in lemonade mixture to coat completely, and then …… assemble the Lemon Tiramisu as follows: 1. line cookies in bottom of 9 x 9 inch pan. 2. Top with half mascarpone/lemon cream, and spread evenly. 3. Spread with half whipped cream. 4. Add another layer of cookies dipped in lemonade. 5. Spread with reamaining whipped cream. 6. End with mascarpone/lemon cream, and smooth top.Sprinkle top with remaining 1 tablespoon lemon zest. Then cover tightly, and refrigerate overnight. If you have time, refrigerate it for 2 nights. It gets better as the flavors combine.Slice, … … serve, …… and enjoy!
3tablespoonslemon zestabout 3 lemons – zest the lemons before you juice them
6egg yolks
1cupgranulated sugar
16ouncesmascarpone cream
1 ½cupsheavy whipping cream
¼teaspoonvanilla extract
2tablespoonsgranulated sugar
17 ounce package ladyfinger cookies
1cupfrozen lemonade concentratethawed
1cupwater
Method
Zest, then juice lemons to make ½ cup juice and 3 tablespoons zest. (It should take 2-3 medium lemons)
In a bowl over a double boiler set to medium heat, combine lemon juice, egg yolks, and 1 cup sugar. Whisking constantly, cook until it starts to thicken, but remove from heat before it starts to boil. Whisk in 2 tablespoons lemon zest, and allow to cool completely. Do NOT stir as it’s cooling.
In medium size mixing bowl, whip cream with 2 tablespoon sugar and vanilla extract until stiff. Set aside.
In another bowl, beat mascarpone cream to break apart. Add cooled lemon curd, and gently fold until completely combined. You can use a mixer on low speed, if necessary.
In small dish mix lemonade concentrate and water.
Quickly submerge ladyfinger cookies in lemonade mixture to coat completely, and then line cookies in bottom of 9 x 9 inch pan. Top with half mascarpone/lemon cream, and spread evenly. Spread with half whipped cream. Then repeat layers, with cookies dipped in lemonade, whipped cream, and mascarpone/lemon cream. Sprinkle top with remaining lemon zest.
Cover tightly, and refrigerate SEVERAL HOURS, overnight or even 2 nights. I think it’s best on the 2nd and 3rd days.
