Lemon Tiramisu
Lemon Tiramisu
Makes: 9×9-inch dish, about 8–10 servings
Lemon syrup
¾ cup water
½ cup sugar
Zest of 1 lemon
½ cup fresh lemon juice
2 Tbsp limoncello, optional
Mascarpone cream
4 large egg yolks
½ cup sugar
16 oz mascarpone, cool but softened slightly
1 cup heavy cream, cold
Zest of 2 lemons
2 Tbsp fresh lemon juice
1 tsp vanilla
Pinch kosher salt
Assembly
24–30 crisp Italian savoiardi
Lemon zest for finishing
Optional: thin layer of lemon curd in
Method
Make the syrup: Bring water, sugar and lemon zest to a simmer just until the sugar dissolves. Cool completely, then add lemon juice and limoncello.
Make the yolk base: Whisk yolks and sugar over a double boiler until thick, pale and about 160°F. Remove from heat and cool until just warm.
Add mascarpone: Gently whisk mascarpone into the yolk mixture until smooth. Add lemon zest, lemon juice, vanilla and salt.
Whip the cream: Whip heavy cream to medium peaks. Fold it into the mascarpone mixture in 2–3 additions.
Build: Quickly dip each savoiardo in the cold lemon syrup. Think one second per side, not a swimming lesson. Arrange a layer in the dish.
Spread over half the mascarpone cream. If you want a stronger lemon hit, drizzle or very thinly spread 2–3 tablespoons lemon curd over the cream. Repeat with another layer of dipped ladyfingers and the remaining mascarpone.
Refrigerate at least 6 hours, preferably overnight.
Finish with fresh lemon zest right before serving.
Optional- top each serving with fresh zest + a tiny drizzle of good olive oil + a few flakes of Maldon.
Homemade lemon curd for the tiramisu
This makes enough for the tiramisu plus a little extra:
2 large eggs
2 egg yolks
⅔ cup sugar
½ cup fresh lemon juice
Zest of 2 lemons
Pinch kosher salt
6 Tbsp unsalted butter, cut into pieces
Method: Whisk eggs, yolks, sugar, lemon juice, zest and salt together. Cook gently over medium-low heat, stirring constantly, until it thickens enough to coat a spoon, roughly 170–175°F. Remove from heat and whisk in the butter a few pieces at a time. Strain, cover directly on the surface and chill completely.