This Lazy Lemon Tiramisu is a delightful twist on the classic Italian dessert, bringing a burst of citrusy freshness to every bite. Perfectly layered with tangy lemon curd, mascarpone cream, and soaked ladyfingers, this dessert offers a vibrant and indulgent treat that’s ideal for any occasion. Whether it’s for a summer gathering, an Easter celebration, or simply a refreshing change from traditional tiramisu, this lemon version is sure to impress. With its zesty lemon syrup and rich creamy layers, it's a dessert that’s both light and luxurious, making it an irresistible choice for any dessert lover.
Ingredients:
Lemon Curd:
5 egg yolks
¾ cup (150g) caster sugar
½ cup (125ml) fresh lemon juice
50g unsalted butter
Zest of two lemons
Pinch of salt
Lemon Syrup:
1 cup (200g) caster sugar
½ cup (125ml) fresh lemon juice
½ cup (125ml) water
Zest of one lemon
Mascarpone Cream:
1 cup (250ml) cream
⅓ cup (65g) caster sugar
1 tsp vanilla extract or paste
500g mascarpone cheese
⅓ cup (75ml) prepared lemon curd
Assembly:
20–25 sponge fingers (available in the supermarket often called Lady Fingers or you can substitute them with sponge cake cut to size)
Thinly sliced lemon rounds, for garnish
Instructions:
Prepare the Lemon Curd:
In a small pot, whisk together the egg yolks, sugar, lemon juice, lemon zest, and a pinch of salt.
Heat the mixture over a medium-low heat, stirring constantly. Add the butter and stir until melted. Once the mixture thickens enough to coat the back of a spoon, remove from the heat.
Slowly temper the egg yolks by adding a small amount of the hot mixture to them, whisking continuously. We do this so that the eggs don't cook and become scrambled eggs.
Return the tempered yolk mixture to the pot. Continue stirring and cooking on a low heat until the curd thickens.
Strain the curd through a fine-mesh sieve into a bowl. Press plastic wrap onto the surface to prevent a skin from forming. Set aside to cool.
Prepare the Lemon Syrup:
In a small saucepan, combine the sugar, lemon juice, water, and zest.
Cook over medium heat until the sugar dissolves and the mixture comes to a boil.
Remove from the heat and allow to cool completely.
Make the Mascarpone Cream:
Whip the cream to soft peaks using a hand mixer or stand mixer.
Gradually add sugar, whipping until stiff peaks form.
In a separate bowl, mix the mascarpone cheese, vanilla paste, and ⅓ cup of the prepared lemon curd until smooth.
Gently fold the whipped cream into the mascarpone mixture until fully combined.
Assemble the Tiramisu:
Quickly dip half of the sponge fingers into the cooled lemon syrup and arrange them in a single layer at the bottom of your serving dish.
Spread half of the mascarpone cream mixture over the sponge fingers, smoothing it evenly.
Repeat the process with the remaining sponge fingers and cream, ending with a layer of mascarpone cream on top.
Spread the remaining lemon curd over the top layer for a glossy finish.
Chill and Serve:
Cover the dish with plastic wrap and refrigerate for at least 2 hours, or until set.
Garnish with lemon slices, lemon zest or candied lemon peel and serve chilled.
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