Tiramisu with Lemon Cream…Fresh, Creamy, and Super Fast!
Today I present a version that, believe me, gives an extra boost to the classic dessert: Tiramisu with Lemon Cream!
It’s a fresh and creamy dessert that is made easily and quickly. It starts as the ideal recipe for spring and summer, but at my house, I often make it even in winter because it’s just too good to wait for the warm season!
Another great advantage? It’s a very convenient dessert because it can be prepared well in advance and stored in the fridge. Remember the golden rule of tiramisu: the longer it sits, the better it gets! The layering and flavors blend perfectly.
The Tiramisu with Lemon Cream is very tasty and very easy to make. The only real caution you need to have is this: let the lemon cream cool completely before it’s added to the whipped cream (or mascarpone), otherwise, the mixture won’t whip properly!
At the end of the recipe, as always, I’ll leave you some extra tips.
Let’s start cooking!
Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the tiramisu with lemon cream
- 2 cups cups milk
- 2 eggs
- 2 tbsps cornstarch (or potato starch)
- 1 lemon (Zest and juice)
- 3 oz oz granulated sugar
- 1 cup cups whipping cream (Already sweetened)
- 9 oz oz ladyfingers (or cookies)
Tools
- 1 Bowl
- 1 Saucepan
- 1 Baking dish
- 1 Electric whisk
- 1 Hand whisk
Steps for the tiramisu with lemon cream
Pour the milk into a tall-sided saucepan with the lemon zest and bring almost to a boil.
Meanwhile, work the eggs with the sugar in a bowl and also add the cornstarch, mix well.
When the milk is boiling, remove the lemon peel and pour it into the bowl while continuing to stir with the whisk and pour all the contents back into the saucepan and return to the stovetop.
Continue stirring until the cream thickens, it will take a few minutes. Remove the saucepan from the stovetop.
Squeeze the lemon juice and add it to the cream.
To cool the custard quickly, keep the container where you will pour the cream at the end of cooking in the freezer for about 15 minutes. Use a shallow and wide container to cool quickly.
Once the lemon cream is completely cold, start whipping the cream.
When it is well whipped, slowly pour in the lemon cream until well combined.
Start creating the layers: on the bottom of a baking dish (8-9 inches in diameter), level a little cream, place the ladyfingers on top, and so on until all the ingredients are finished. (I made 2 layers).
I decorated the surface with some grated lemon zest and pistachio crumbs. You can opt for hazelnut crumbs or leave the surface plain.
The Tiramisu with Lemon Cream is ready.
Cover the baking dish with plastic wrap and let it rest in the fridge for at least 4 hours (but as we’ve said, if you prepare it the night before, it will be even better!). Resting is essential to allow the cream to set and the flavors to meld.
I hope this fresh and tasty version of tiramisu wins you over!
See you in the next recipe, Hugs, Giusi.
Storage and tips for the tiramisu with lemon cream.
To cool the lemon cream quickly, keep the container where you will pour it at the end of cooking in the freezer for about 15 minutes. Use a shallow and wide container to facilitate quick cooling.
If you do not use already sweetened cream, remember to add 20 g of powdered sugar while whipping the cream.
The Tiramisu with lemon cream can be stored in the fridge for up to 2 days.
I preferred not to soak the ladyfingers because I like them more consistent, but if you want to soak them, you can use milk or a mixture of water and lemon juice.
