Can you put lemon in tiramisu?

Absolutely! Lemon tiramisu is actually pretty popular in southern Italy where they grow tons of citrus. The lemon makes it taste lighter and more refreshing than the coffee version, which is perfect for warm weather or when you want something that won't weigh you down after dinner.

Is lemon tiramisu difficult to make?

Not really! While there are several steps, none of them are super hard. The trickiest part is probably making the lemon curd, but even that's pretty straightforward if you keep the heat low and keep stirring. The most important thing is giving it enough time to chill – patience is key with this dessert.

What is the secret to a good tiramisu?

Three things make all the difference: good ingredients, proper technique, and time. Your mascarpone needs to be room temperature so it mixes smoothly, your ladyfingers should be moist but not soggy, and the whole thing needs at least 4 hours (but overnight is better) to set up properly.

What are ladyfingers soaked in for tiramisu?

For lemon tiramisu , the ladyfingers get brushed with a lemon syrup made from water, sugar, fresh lemon juice, and lemon zest. This replaces the coffee that regular tiramisu uses, and it gives you that bright citrus flavor in every bite.

Should ladyfingers be soft or crunchy for tiramisu?

They should be soft but not falling apart. You want them to absorb enough moisture to soften up and blend with the other layers, but they still need some structure. Think of it like a cookie that's been dunked in milk – soft but not mushy.

What kind of liquor is used in tiramisu?

Traditional tiramisu often has Marsala wine, rum, or coffee liqueur, but I skip all that in my lemon tiramisu to keep it family-friendly. Instead, I use extra lemon juice and vanilla extract, which gives you great flavor without the alcohol.

7 Secrets to Perfect Lemon Tiramisu - The Mediterranean Recipe

Description

A refreshing Mediterranean twist on classic tiramisu featuring bright lemon curd, creamy mascarpone, and ladyfingers soaked in lemon syrup. This no-bake dessert is perfect for warm weather entertaining.

Ingredients

Scale

6 large egg yolks

1/2 cup fresh lemon juice

1/3 cup + 1/3 cup granulated sugar (divided)

1/4 teaspoon salt

6 tablespoons unsalted butter

3 tablespoons lemon zest (divided)

1 pound mascarpone cheese, room temperature

3/4 cup heavy cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup water

2 packages (7 oz each) ladyfinger cookies

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Instructions

Make lemon curd: Whisk egg yolks, lemon juice, 1/3 cup sugar, and salt in saucepan. Cook over medium-low heat, stirring constantly, until thickened (8-10 minutes). Whisk in butter and 2 tablespoons lemon zest. Cool completely.
Prepare mascarpone mixture: Whip cream to soft peaks. In separate bowl, fold mascarpone, powdered sugar, vanilla, and remaining lemon zest until smooth. Gently fold in whipped cream.
Make lemon syrup: Combine water, remaining sugar, 1/4 cup lemon juice, and remaining zest. Simmer until sugar dissolves. Cool slightly.
Assemble: Brush ladyfingers with syrup. Layer half in 9×13 dish. Spread half mascarpone mixture, then half lemon curd. Repeat layers.
Chill at least 4 hours or overnight before serving.

Notes

Best made day ahead.
Can be stored covered in refrigerator up to 4 days.
For alcohol-free version, omit any traditional liqueurs.

Prep Time: 45 minutes
Cook Time: 10 minutes
Category: Mediterranean Dessert Recipes
Method: Stovetop and assembly
Cuisine: Italian/Mediterranean

Nutrition

Serving Size: 1 slice (1/12 of pan)
Calories: 320 kcal
Sugar: 24g
Sodium: 85mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 6g
Cholesterol: 165mg