Lemon Tiramisu
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Citrus season is here
Let’s embrace the arrival of a new year by crafting a delicious Lemon Tiramisu, woven with threads of comfort and nostalgia.
A delightful treat
Sweet creations often embody two intentions dear to my heart: to provide solace and evoke cherished memories. This tiramisu/trifle hybrid takes me back to my childhood in England when seemingly endless, idyllic, hot summer’s days were spent rummaging around the garden and going on ‘adventures’. Such days were especially memorable if they featured family, friends and/or one of my Mum’s luscious Italian trifles or famous zesty lemon curd cakes, usually only baked for my Dad’s birthday.
Recently, after a prolonged period of creative stagnation and a deliberate avoidance of the kitchen, I embarked on an adventure of my own: testing a lemon tiramisu recipe and crafting my very own homemade lemon curd.
Why lemon curd is better homemade
Freshness
Homemade lemon curd boasts unparalleled freshness with the use of recently harvested lemons, delivering a vibrant and authentic citrus flavor that may be compromised in store-bought alternatives.
Quality Ingredients
Crafting the lemon curd yourself allows you, the cook, to select high-quality, fresh ingredients, enhancing the overall taste.
Creative control
Homemade lemon curd enables you to tailor the sweetness and tartness to suit your preferences and even add extra flavor additions such as vanilla extract. You could also try adding fruit such as limes, oranges or passion fruits.
No Preservatives
By making it at home, you can avoid preservatives often found in commercial versions, opting for a purer, more natural flavor.
Lemon Tiramisu
Try this creamy, tangy, and delightfully easy to make dessert that is perfect for a dinner party or gathering.
Servings: 8
Ingredients
Lemon Curd
- 170g/6oz/ ¾ cup caster sugar
- 113g/4oz/ ½ cup butter
- 4 med-large eggs beaten
- 2 large lemons zest and juice
Lemon Mascarpone Cream
- 450 g/16oz/2 cups mascarpone cheese
- 450 ml/approx. 2 cups heavy cream
- 200 g/7oz/1.6 cups powdered sugar
- 1 lemon the zest of (save the juice for the lemon simple syrup)
- 1 tsp vanilla paste
Lemon simple syrup
- 400 g/14oz/2 cups granulated sugar
- 177 ml/ ¾ cup water
- 177 ml/ ¾ cup lemon juice
- 118 ml/½ cup limoncello
Instructions
Lemon simple syrup
- In a small/medium saucepan over low-medium heat, combine the water, sugar and freshly squeezed lemon juice. Heat until the sugar has dissolved which takes approx. 5-7 mins. Then add the limoncello and stir. Set aside to cool.
Lemon curd
- Place the sugar and lemon zest in a medium size heatproof bowl.
- In a smaller bowl vigorously whisk the lemon juice together with the eggs. (It is important that the lemon juice and eggs are thoroughly combined to avoid ending up with flecks of cooked egg white in the curd.) Once combined, pour the mixture over the sugar and zest and mix.
- Cut the butter into small cubes and add to the mix.
- Place the bowl over a pan of barely simmering water (make sure the bowl does not touch the water) and whisk until thickened – approx. 15 mins. Do not be concerned if this takes a little longer
Cream
- In a large bowl, using either an electric handheld whisk or stand mixer, whisk the heavy cream, powdered sugar, mascarpone, vanilla paste and lemon zest until it reaches the consistency of soft peaks. Set aside and refrigerate until needed.
Assemble
- You can prepare all the elements of this dessert and refrigerate overnight before assembling the lemon tiramisu. The syrup will thicken slightly in the refrigerator but you will still have plenty to generously soak the ladyfingers. Although the following layering process is intended for presentation in a tall glass trifle dish, you are free to assemble this tiramisu in any container you prefer or even arrange as individual portions using martini glasses or teacups.
- Place the ladyfingers in the lemon syrup for approx.10 seconds either side then position the first layer (approx. 7-9 fingers per layer) at the bottom of a 8-9” dia x 5-8” high Italian trifle bowl.
- Next, evenly spread a layer of mascarpone cream mixture over the ladyfingers, followed by a drizzle of lemon curd. You can, if you wish, use the back of a teaspoon to evenly spread the curd over the mascarpone cream. Repeat this process until you reach 4-5 layers. Finish with a layer of bright yellow lemon curd.
- Refrigerate overnight and when ready to serve, garnish with lemon slices and mint sprigs. In the unlikely event that you have any mascarpone cream left over, you could also add delicious swirls of this confection to complete the decoration.
Notes
STORAGE
Keep covered in the fridge for 3-4 days.
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