This delicious Lemon Tiramisu is a creamy, citrusy twist on the classic dessert. Quick and simple to prepare, it’s made with common ingredients like mascarpone and sponge fingers. With a refreshing lemon syrup and rich mascarpone layers, this easy treat is perfect for any occasion. Enjoy it chilled for the best flavor!
Ingredients Needed:
For the Mascarpone Mix:
- 250 grams mascarpone cheese
- 3 medium egg whites, whisked until stiff
- 3 medium egg yolks
- 50 grams sugar (1/4 cup) (beaten with egg yolks)
- Lemon curd, to taste
- 200 grams sponge fingers (ladyfinger biscuits or boudoir biscuits)
For the Syrup:
- 2 teaspoons lemon juice
- 25 grams sugar (2 tablespoons) (boiled with lemon juice)
How To Make Lemon Tiramisu Recipe?
- Whisk the Egg Whites: Whisk the egg whites until stiff peaks form, then set aside.
- Make the Mascarpone Mixture: In a separate bowl, whisk the egg yolks with the sugar until pale and colorless. Add the mascarpone cheese and mix until smooth.
- Fold in the Egg Whites: Gently fold the whisked egg whites into the mascarpone mixture until well combined.
- Prepare the Syrup: In a small pan, boil the lemon juice and sugar until the sugar dissolves, creating a simple syrup.
- Assemble the Tiramisu: Quickly dip the sponge fingers into the syrup and arrange them at the bottom of your dish (small glasses or a larger bowl).
- Layer the Tiramisu: Add a layer of the mascarpone mixture, followed by a spoonful of lemon curd. Repeat the layers until the dish is filled, finishing with a mascarpone layer on top.
- Chill: Refrigerate for at least 4 hours or overnight for the best flavor development.
- Serve: Once chilled, serve and enjoy!
Recipe Tips:
- Whisk the Egg Whites Well: Make sure the egg whites are whipped until stiff peaks. This helps keep the tiramisu light and fluffy.
- Don’t Over-Soak the Biscuits: Quickly dip the sponge fingers into the syrup, just enough to soak them. Don’t leave them in too long, or they’ll get too soggy.
- Chill Overnight: Let the tiramisu chill in the fridge overnight. It tastes better when the flavors mix.
- Use Fresh Lemon Juice: Fresh lemon juice gives the syrup a better, brighter taste than bottled juice.
- Layer Generously: Add thick layers of mascarpone and lemon curd for a richer, creamier dessert.
How To Store Leftovers?
If you have leftovers, let the Lemon Tiramisu cool to room temperature. Afterward, cover it with plastic wrap or place it in an airtight container and store it in the fridge for up to 3 days.
Nutrition Facts:
- Calories: 235 kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 60mg
- Sodium: 85mg
- Potassium: 100mg
- Total Carbohydrate: 30g
- Dietary Fiber: 1g
- Sugars: 21g
- Protein: 3g
Try More Nigella Lawson Recipes:
Nigella Lemon Tiramisu Recipe
Description
This delicious Lemon Tiramisu is a creamy, citrusy twist on the classic dessert. Quick and simple to prepare, it’s made with common ingredients like mascarpone and sponge fingers. With a refreshing lemon syrup and rich mascarpone layers, this easy treat is perfect for any occasion. Enjoy it chilled for the best flavor!
Ingredients
For the Mascarpone Mix:
For the Syrup:
Instructions
- Whisk the Egg Whites: Whisk the egg whites until stiff peaks form, then set aside.
- Make the Mascarpone Mixture: In a separate bowl, whisk the egg yolks with the sugar until pale and colorless. Add the mascarpone cheese and mix until smooth.
- Fold in the Egg Whites: Gently fold the whisked egg whites into the mascarpone mixture until well combined.
- Prepare the Syrup: In a small pan, boil the lemon juice and sugar until the sugar dissolves, creating a simple syrup.
- Assemble the Tiramisu: Quickly dip the sponge fingers into the syrup and arrange them at the bottom of your dish (small glasses or a larger bowl).
- Layer the Tiramisu: Add a layer of the mascarpone mixture, followed by a spoonful of lemon curd. Repeat the layers until the dish is filled, finishing with a mascarpone layer on top.
- Chill: Refrigerate for at least 4 hours or overnight for the best flavor development.
- Serve: Once chilled, serve and enjoy!
Notes
- Whisk the Egg Whites Well: Make sure the egg whites are whipped until stiff peaks. This helps keep the tiramisu light and fluffy.
- Don’t Over-Soak the Biscuits: Quickly dip the sponge fingers into the syrup, just enough to soak them. Don’t leave them in too long, or they’ll get too soggy.
- Chill Overnight: Let the tiramisu chill in the fridge overnight. It tastes better when the flavors mix.
- Use Fresh Lemon Juice: Fresh lemon juice gives the syrup a better, brighter taste than bottled juice.
- Use Fresh Lemon Juice: Fresh lemon juice gives the syrup a better, brighter taste than bottled juice.