Lemon tiramisu, a classic with a tangy twist
Feel like revisiting tiramisu with a tangy twist that changes everything? This lemon tiramisu is fresh, light and terribly addictive! Instead of coffee, the ladyfingers are dipped in a lemon syrup and alternated with a smooth mascarpone cream spiked with zest for even more zing. The result is a sunny dessert that combines sweetness and liveliness, perfect for finishing off a summer meal or surprising your guests with a twist on the great Italian classic.
Ingredients
Lemon curd:
Tiramisu cream:
Soaked ladyfingers:
Decoration:
Materials
- saucepan
- whisk
- cling film
- electric mixer
- Maryse
- rectangular dish (here 23x15cm)
Preparation
Lemon cream:
Mix the eggs, sugar and cornstarch in a saucepan. Add the juice of 2 lemons and the zest of 1 lemon and mix.
Place the saucepan over medium heat and whisk constantly until the mixture thickens. Then remove the pan from the heat.
Add the chopped butter and juice of 1 lemon and mix well. Strain the mixture and leave to cool to room temperature before placing the lemon cream in the fridge (you can change the container to cool the cream more quickly).
The tiramisu cream:
Whisk the egg yolks and sugar until the mixture whitens. Add the mascarpone and mix well. Finally, add 2-3 tablespoons of lemon curd and mix well.
Beat the egg whites until stiff with an electric mixer, then add them gradually and gently to the previous mixture with a spatula, using an up-and-down motion.
Soak the boudoirs:
Mix water, lemon juice and sugar. Soak the ladyfingers in this mixture.
Place the soaked ladyfingers side by side in the bottom of the mould.
Cover with tiramisu cream.
Cover with lemon curd.
Add more soaked ladyfingers, tiramisu cream and lemon cream. Make as many layers as possible, ending with a layer of lemon curd.
Cover with cling film and chill in the fridge for at least 6 hours, overnight at best.
Remove the tiramisu from the fridge, smooth the top with a spatula and add a few slices of lemon to decorate.
To decorate, you can also add some lemon zests and basil leaves if you want!
And now it's ready!
Observations
How do you make lemon curd for perfectly tangy tiramisu?
Chilling in the refrigerator is essential for an ideal texture. An other trick is to add some of the lemon juice at the end of the preparation, along with the butter, your lemon curd will be more acidic.
Why is it important to stiffen the egg whites for the tiramisu cream?
Whipping the egg whites brings lightness and airiness to the tiramisu cream, which balances the dense texture of the mascarpone to create a soft, melt-in-the-mouth dessert.
How do I soak the ladyfingers in this lemon tiramisu?
Quickly soak the ladyfingers in a mixture of water, lemon juice and sugar, then immediately place them in the mold to keep them soft without becoming too mushy.
How long should lemon tiramisu be left to stand before eating?
We recommend that you leave the tiramisu to rest in the refrigerator for at least 6 hours, ideally overnight, to allow the flavors to blend and the texture to be optimal.
How to store lemon tiramisu?
You can store it in the fridge, covered with cling film, for around 4 days.
Cookware
Attributes
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