The lemon tiramisu is a spoon dessert that can be served at the end of a hearty dinner or lunch thanks to its fresh and delicate flavor. I recommend using ripe organic lemons to prepare an excellent lemon curd to flavor this dessert.
If you like original tiramisu recipes, don’t forget to check out the recipe:
- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 1,655.40 (Kcal)
- Carbohydrates 199.96 (g) of which sugars 146.48 (g)
- Proteins 28.87 (g)
- Fat 87.65 (g) of which saturated 47.94 (g)of which unsaturated 8.06 (g)
- Fibers 1.00 (g)
- Sodium 519.29 (mg)
Indicative values for a portion of 7 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 8.82 oz mascarpone
- 2 eggs
- 0.5 cup sugar
- 3 tablespoons sugar
- 1 package ladyfingers
- 1 pinch salt
- 7.05 oz lemon curd (f)
Tools
- 1 Cutting Board
- 1 Knife
- 3 Bowls large
- 1 Saucepan
- 1 Mixer
- 1 Spoon
- 1 Scale
Procedure
This fresh summer recipe is great for creating an original dessert, which has little to do with the classic recipe, but I guarantee everyone will love it!
To start, prepare the lemon curd, a thick sauce widely used in Anglo-Saxon cuisine, here are my tips for making an excellent lemon curd.
After preparing the lemon curd, let it cool in a glass jar in the refrigerator so that it thickens before being used in the dessert.
Tiramisu is a dessert that uses fresh, non-pasteurized eggs; use only the freshest ingredients. To be safe, you can follow these instructions to make a pasteurized tiramisu or use already pasteurized eggs in a carton.
Separate the yolks from the whites, ensuring there are no traces of yolk in the whites or they will not whip well. It’s best to use room temperature eggs as they whip better!
Put the yolks in a bowl with half of the sugar and beat until you get a thick and frothy cream.
In another bowl, beat the mascarpone with the remaining sugar until you get a soft cream, add the beaten egg and mix the ingredients well until you have a smooth and thick cream.
Now take a clean bowl, add half of the egg whites and whip them until stiff peaks form. They are properly whipped if nothing falls out when you turn the bowl upside down.
Gently fold the egg whites into the cream, mixing a little at a time from the top down using a spoon. This step is important to avoid deflating the egg whites and to achieve a fluffy and airy cream.
Now arrange the ladyfingers as the base of the tiramisu and on top, add a generous layer of lemon curd. Continue creating various layers until you reach the rim of the container. For a delicious tiramisu, I recommend at least 2 layers, 3 are ideal!
Complete the lemon tiramisu with lemon wedges on top for decoration.
Your lemon tiramisu is ready!
Plating Tips:
If you want a more elegant presentation for this recipe, you can use brandy, margarita, or cocktail glasses with a wide mouth. This way, you will have a more elegant and sophisticated look for a dessert with guaranteed results!
Which Wine to Pair with Lemon Tiramisu:
Unfortunately, there is no ideal pairing between tiramisu and wine… and if it’s a lemon tiramisu, the task is even more challenging. I suggest pairing this dessert with water; you decide whether still or sparkling.
