Lemon Tiramisu
This lemon tiramisu cake is a stunning, multi-layered cake that requires no baking! Layers of lemon-infused ladyfingers are topped with mascarpone cream cheese frosting and homemade lemon curd. The final product is a beautiful and delicious dessert, perfect for all of your spring occasions!
Ingredients
- 48 ladyfinger cookies
Lemon curd-
Lemon syrup-
- 3/4 cup granulated sugar
- 1/3 cup fresh lemon juice
- 2 tsp lemon zest
- 1 cup water
Cream-
- 8 mascarpone cheese
- 8 oz cream cheese
- 1 Tbsp lemon zest
- 1 cup powdered sugar
- 1 1/2 tsp vanilla extract
- 1 1/2 cups heavy whipping cream cold
Instructions
Prepare lemon curd.
- Whisk together the eggs and sugar in a saucepan over low heat.
- Add the lemon juice, zest, and salt to the pan and heat over medium-low. Cook until the sugar is dissolved, whisking constantly.
- Turn the heat to low and stir in the butter.
- Whisk the mixture for 5-6 minutes or until it has thickened enough to coat the back of a spoon.
- Remove the pan from the heat and whisk in the vanilla.
- Run the curd through a fine mesh strainer into a bowl. Allow the curd to cool before storing it in the fridge.
Prepare lemon syrup.
- Combine the sugar, lemon juice, lemon zest, and water in a small saucepan and cook over medium heat until the sugar completely dissolves about 3-4 minutes.
- Remove from the heat and cool completely.
Prepare cream.
- Beat the mascarpone, cream cheese, lemon zest, powdered sugar, and vanilla until creamy in a bowl.
- In a separate bowl, beat heavy cream until soft peaks form. Add to the mascarpone cream mixture and beat over low heat until combined.
Assemble.
- Add a thin layer of cream to the bottom of a 9x13-inch baking dish.
- Dip half of the 25 ladyfinger cookies quickly in the cooled syrup until fully coated and arrange them in a baking dish.
- Layer half of the cream mixture over the cookies and half of the curd.
- Repeat this with the remaining cookies, cream, and curd. You will need two layers.
- Refrigerate at least 2 hours or overnight, tightly covered.
- Garnish as desired.
Notes
- Prepare in advance. Make the lemon curd and syrup in advance for an easier assembly process. Both can be stored in the fridge for 5 days before using.
- Use fresh ingredients. Fresh lemon juice is the key to the best flavor in a lemon cake.
- Storage. Leftover tiramisu can be stored in an airtight container in the fridge for 3-5 days.
- Dip the ladyfingers quickly in the syrup to prevent them from getting soggy.