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A slice of lemon tiramisu sits on a plate, garnished with grated lemon zest. The background features whole lemons and a blurred view of the full tiramisu dessert. The words "LEMON TIRAMISU" are prominently displayed at the top of the image.
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Lemon Tiramisu Recipe

Prep Time30 minutes
WORK TIME30 minutes
Cuisine: Italian
Servings: 12 yields

Ingredients

For the cream:

  • 3-4 tablespoons Lemon juice
  • 4 Egg yolks
  • ½ cup + 2 tablespoons 125g Sugar
  • 1¼ cups 300ml Heavy cream, cold
  • 400 g Mascarpone cheese
  • Lemon zest from 2 lemons
  • 1 teaspoon Vanilla bean paste/extract

For the biscuits:

  • Savoiardi biscuits Ladyfingers
  • 2 tablespoons Lemon juice
  • 1 cup 240ml Milk/water
  • ¼ cup 60ml Limoncello (optional)

Instructions

  • DIRECTIONS
    1. Make the cream: place egg yolks and sugar in a large heatproof bowl and set over pot with simmering water (bain marie). Make sure the bottom of the bowl does not touch the water. Start whisking constantly, until the sugar is dissolved, and the custard thickens. The temperate of egg yolk should reach 154-158ºF (68-70ºC). This step is optional (read notes). Remove the bowl from heat and let cool.
    2. When slightly chilled add mascarpone and beat until combined and smooth. Add lemon zest, lemon juice, vanilla bean paste and mix until combined and smooth.
    3. In a separate bowl whip cold heavy cream to stiff peaks. Fold 1/3 of the whipped cream into the mascarpone mixture. Then fold the remaining whipped cream. Set aside.
    4. Make the lemon syrup: in a shallow bowl mix lemon juice, milk, limoncello and set aside. Note: if you prefer not to use Limoncello just use water+lemon juice.
    5. Assembly: dip each ladyfinger into the lemon mixture for 1-2 seconds. Arrange soaked ladyfingers in the bottom of a medium sized dish. If needed, break a few ladyfingers to fit them in the dish. Spread half of the cream over the soaked ladyfingers. Repeat with another layer of ladyfingers and spread the remaining cream on top.
    6. Cover and refrigerate for at least 6 hours or overnight.
    7. Before serving grate some lemon zest on top of the tiramisu and serve.
    NOTES:

    Can I Skip Limoncello in Lemon Tiramisu?

    YES, the limoncello in this recipe is totally optional. It gives a nice kick to the recipe, but if you prefer not to use alcohol, you can substitute the limoncello with water. You also can dip the ladyfingers in milk instead of lemon juice.  

    Can I skip raw eggs in Tiramisu recipe?

    If you don’t want to use raw eggs do this: whisk the egg yolks and sugar over a bain marie (double boiler). Whisk constantly, until the sugar is dissolved, and the custard thickens. The temperate of egg yolk should reach 154-158ºF (68-70ºC). Make sure the bottom of the bowl doesn’t touch the water. This process called pasteurizing and it’s killing bacteria’s such as Salmonella.  You can see how I make this process in the video above. This step is totally optional and if you are using fresh eggs, there is no real danger. But many people intimidate eating raw eggs so it’s up to you.
    *If you prefer the classic recipe: Tiramisu

Video