Lemon Tiramisu

Ingredients

• 100 g Ladyfingers (Approximate amount; for a 17×17 cm pan)
• 100 ml Lemon juice for soaking
• 100 g Sugar for soaking
• 100 ml Water (For soaking)
• 1 Lemon zest (For soaking)
• 150 ml Lemon juice for the curd (The instructions also describe extracting juice from lemon pulp)
• 100 g Sugar for the curd (To taste, 100–150 g)
• 3 Eggs (Or 6 yolks)
• 15 g Cornstarch (For the curd)
• 1 Lemon zest (For the curd)
• 75 g Butter (For the curd)
• 200 g Mascarpone or cream cheese (You can use mascarpone or cream cheese)
• 200 ml 33% heavy cream
• 20 g Powdered sugar (To taste, 20–30 g)
• Lemon (For decoration)
• Mint (For decoration)

Steps

1. 1

   Prepare the soaking syrup: combine the lemon juice, sugar, water, and lemon zest in a saucepan.

2. 2

   Bring the mixture to a boil and cook over medium heat for 4–5 minutes.

3. 3

   Remove the soaking syrup from the heat and cool completely.

4. 4

   Prepare the lemon curd: cut the lemons in half, scoop out the pulp with a spoon, and blend it in a deep container.

5. 5

   Strain the lemon juice through a sieve.

6. 6

   Add the sugar, eggs or yolks, cornstarch, and lemon zest to the juice. Stir to combine.

7. 7

   Place the mixture over medium heat and, stirring constantly, bring it to a boil. Cook until thickened.

8. 8

   Remove the curd from the heat and pass it through a sieve.

9. 9

   Add the butter and mix thoroughly until smooth.

10. 10

    Cover the curd with plastic wrap directly on the surface and cool completely.

11. 11

    Prepare the cream: beat the mascarpone or cream cheese, heavy cream, and powdered sugar with a mixer until thickened.

12. 12

    Assemble the dessert in a 17×17 cm pan: dip the ladyfingers in the lemon soaking syrup for a few seconds and arrange them in an even layer in the pan.

13. 13

    Cover the ladyfingers with half of the cream, followed by half of the lemon curd.

14. 14

    Add a second layer of soaked ladyfingers.

15. 15

    Spread the remaining cream and lemon curd on top.

16. 16

    Cover the dessert with plastic wrap and refrigerate for several hours or overnight.

17. 17

    Decorate with lemon and mint before serving.

Notes

The chilling time depends on the recipe: the dessert should rest in the refrigerator for several hours or overnight. The amount of sugar in the curd and cream can be adjusted within the ranges specified by the author.

Nutrition per serving

• dessert
• tiramisu
• lemon
• without raw eggs
• chilled
• no-bake
• Italian cuisine
• summer