Ingredients
Scale
- ¾ cup freshly-squeezed lemon juice
- ¾ cup water
- 1 ¼ cup granulated sugar
- 3 tablespoons lemon zest
- 7 egg yolks
- 1 whole egg
- 1 cup granulated sugar
- ½ cup lemon juice
- 3 tablespoons lemon zest
- ⅛ teaspoon salt
- 5 tablespoons unsalted butter, cut into half-inch pieces
- 1 ⅓ cup heavy cream, chilled
- 16 ounces mascarpone cheese, room temperature
- ¾ cup granulated sugar
- ½ cup lemon syrup
- 1 teaspoon vanilla
- ½ cup lemon curd, chilled
- 1 (7 oz) package savoiardi ladyfingers (about 24)
Instructions
- Make the lemon syrup by combining lemon juice, water, sugar, and zest in a saucepan; simmer until the sugar dissolves and the syrup thickens slightly. Cool.
- Prepare lemon curd by whisking egg yolks, whole egg, sugar, lemon juice, zest, and salt; cook until thickened while whisking constantly. Remove from heat, whisk in butter until smooth, and chill.
- Chill and whip heavy cream until soft peaks form.
- Blend mascarpone with sugar, lemon syrup, vanilla, and lemon curd; fold in whipped cream until light and airy.
- Dip savoiardi ladyfingers in cooled lemon syrup, arrange in a dish, and spread half of the mascarpone over them.
- Repeat layers, finishing with mascarpone. Cover and refrigerate for at least 4 hours (overnight is best).
Notes
Make the lemon curd ahead of time and chill completely for best results. Quick dips for ladyfingers are essential to keep layers light.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 38g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 130mg
Keywords: lemon tiramisu, dessert, no-bake, spring dessert, citrus dessert