Lemon tiramisu cups, a fresh and creamy dessert, easy and quick to make, ideal for finishing a lunch during the spring and summer period.
Do you love the refreshing taste of lemons? Then get ready for the perfect dessert: lemon tiramisu.
This citrus twist on the classic Italian dessert combines the creamy richness of traditional tiramisu with the zesty brightness of lemons.
It’s a match made in dessert heaven!
I’m bringing you the best Lemon Tiramisu recipe that will make your taste buds dance with joy.
Every bite delivers an explosion of sweet tartness that perfectly balances the flavors.
The tartness of the lemons cuts through the richness of the mascarpone to create a harmonious blend.
Whether you’re hosting a party or simply want to indulge in a great dessert, this lemon tiramisu recipe is fantastic.
If desired, we can prepare it in advance, leaving only the decoration for last.
For an optimal result and a truly unique flavor, I recommend using Sorrento lemons, those fragrant and very aromatic ones, which will give your dessert a unique taste.
Creating a lemon cream topping without eggs, with a bright yellow color. Finally, a few lemon slices to decorate our dessert.
How did the need for this dessert arise? Simply because a few days ago in my cooking group, I was asked for this recipe.
So I immediately got to work creating this delicious tiramisu, appreciated by my husband’s colleagues and friends.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
- Energy 420.74 (Kcal)
- Carbohydrates 45.88 (g) of which sugars 33.76 (g)
- Proteins 5.82 (g)
- Fat 25.44 (g) of which saturated 8.43 (g)of which unsaturated 2.22 (g)
- Fibers 0.54 (g)
- Sodium 97.26 (mg)
Indicative values for a portion of 120 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
Lemon Tiramisu a fresh and creamy dessert
- 8.8 oz mascarpone
- 3 eggs (room temperature)
- 4.2 oz sugar (divided into three equal parts of 1.4 oz)
- 1 cup fresh whipping cream (or sweetened vegetable cream)
- as needed ladyfingers (or sponge cake)
- 1.7 fl oz water
- 1 lemons (organic juice if small 2)
- 2 tablespoons sugar
- 2 fl oz lemon (filtered juice)
- 0.5 oz cornstarch
- 3.4 fl oz water
- 2.8 oz sugar
- 1 pinch turmeric powder (or food coloring)
Tools
- Electric whisks
- Casserole
- Bowl
- Small bowls
Steps
Lemon Tiramisu a fresh and creamy dessert
First, prepare the soaking syrup: mix the water with a tablespoon of sugar and a tablespoon of lemon juice over low heat for a couple of minutes, then let it cool.
Divide the sugar into equal parts 1.4/1.4/1.4 oz
Meanwhile, prepare the mascarpone cream with pasteurized eggs.
Separate the yolks from the whites into two different bowls and start with the pasteurization of the yolks.
Place the egg yolks and a part of the sugar, 1.4 oz, in a bowl and beat them with an electric whisk for 5 minutes until they become foamy and whitish.
Pour 0.8 fl oz of water and the 1.4 oz sugar into a small pot and bring it to 250°F.
(Check the temperature with a food thermometer).
Pour the syrup in a thin stream over the slightly whipped yolks and continue beating with the electric whisk until they swell.
The heat of the sugar syrup will “cook” the yolks.
At this point, work the mascarpone for a few minutes.
Combine the mascarpone with the yolks and mix.
Pasteurize the egg whites, then, in a small pot, prepare the syrup with 0.8 fl oz of water and 1.4 oz of sugar and bring it to 250°F (as you did with the yolks).
Pour the syrup over the slightly whipped egg whites and continue whipping until you get a fluffy mixture.
Add the egg whites to the mascarpone cream and mix with a spatula.
Whip the cream in a bowl.
(I used already sweetened cream, if you use unsweetened whipping cream, add 1/2 tablespoon of powdered sugar).
Combine the cream with the mixture, stirring from bottom to top
Start assembling the lemon tiramisu: take a baking dish or glasses or, as I did, make the first layer with the ladyfingers soaked with the water and lemon emulsion.
Cover with another layer of ladyfingers and repeat the operations (soak in lemon juice, cover with cream).
Place the lemon tiramisu in the fridge to rest for an hour.Meanwhile, let’s prepare the topping.
Put the powdered sugar, cornstarch, add the lemon juice and water in a pot, stirring with a whisk.
Then transfer to the heat and stir until thickened.
Finally, you can optionally add a few drops of yellow food coloring or a pinch of turmeric powder to enhance the color.
Pour the gelatin over the cold tiramisus, smooth it well, and place back in the refrigerator for another hour.
Your lemon tiramisu is ready, serve it garnished to your liking with fresh lemon slices.
Beautiful to see, fresh and delicious!
Enjoy your meal.
Tips
We always use fresh eggs at room temperature.
We take a preferably glass bowl and not very large
When separating the egg whites from the yolks, be careful not to let any yolk enter the white
Always use clean and dry whisks
If you use electric whisks for whipping the egg whites, make sure to use wide-blade whisks
Once these small precautions are followed, you’ll see that your egg whites will be perfectly whipped!
When incorporating the mascarpone, use a hand spatula.
You can replace ladyfingers with sponge cake cut into slices.
If you liked this recipe, click on many stars thanks a lot.
I’ll be waiting for you in my group: https://www.facebook.com/groups/488624465780860
or on my page: https://www.facebook.com/gustoamoreefantasie
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