Zesty Lemon Tiramisu Recipe: A Bright Twist on a Classic Treat

Crafting a delightful lemon tiramisu brings a zesty twist to the classic Italian dessert that will make your taste buds dance.

Creamy mascarpone cheese blends perfectly with bright citrus notes for an unexpected flavor combination.

Delicate layers of soaked ladyfingers create a luxurious texture that melts in your mouth.

Each bite promises a refreshing escape from traditional dessert expectations.

Mascarpone and lemon work together to create a dessert that feels both elegant and comforting.

Prepare to surprise everyone with this innovative take on a beloved classic that turns ordinary moments into memorable culinary experiences.

Let’s uncover the magic of this simple yet extraordinary sweet treat that will have people asking for seconds.

Why Nigella Lemon Tiramisu Is A Light Zesty Treat

• Craft a Citrus Twist: Transform the classic tiramisu with bright, zesty lemon flavors that dance on your taste buds and offer a refreshing summer dessert experience.
• Master Simple Layering Technique: Create stunning visual appeal by carefully building layers of soaked sponge fingers, creamy mascarpone, and tangy lemon curd without requiring advanced pastry skills.
• Perfect Make-Ahead Dessert: Prepare this delightful treat the night before, allowing flavors to meld and intensify while saving precious time on the day of serving for stress-free entertaining.
• Impress Without Baking: Enjoy a sophisticated dessert that requires no oven time, making it ideal for home cooks who want to create a restaurant-quality treat with minimal kitchen effort.

Everything In Nigella Lemon Tiramisu

• Egg Whites: A key component for creating a light and airy texture in the dessert.
• Egg Yolks: Provides richness and helps bind the mascarpone mixture.
• Sugar: Sweetens the dessert and balances the tangy lemon flavor.
• Mascarpone Cheese: Creamy Italian cheese that creates a smooth and luxurious base.
• Sponge Fingers: Delicate cookies that absorb the lemon syrup and form the dessert's layers.

• Lemon Juice, Sugar: Combined to create a sweet and zesty syrup for soaking the sponge fingers.
• Lemon Curd: Adds a bright, citrusy layer of flavor to the tiramisu.

• Salt: Enhances the overall flavor balance of the dessert.

Steps To Assemble Nigella Lemon Tiramisu

Step 1: Whip Egg Whites

Create a fluffy base by whisking egg whites until they form stiff, glossy peaks that stand straight up when the whisk is lifted. Set the whipped whites aside in a separate bowl.

Step 2: Cream Egg Yolks

In a large mixing bowl, blend egg yolks with sugar using an electric mixer. Continue beating until the mixture transforms into a pale, creamy, and thick consistency that falls in ribbons when lifted.

Step 3: Incorporate Mascarpone

Gently fold mascarpone cheese into the yolk mixture, stirring carefully to create a smooth, luxurious cream without deflating the mixture’s delicate texture.

Step 4: Fold Egg Whites

Gradually introduce the previously whipped egg whites into the mascarpone mixture. Add the whites in small batches, using a gentle folding motion to maintain the airiness and prevent deflation.

Step 5: Prepare Lemon Syrup

Create a bright lemon syrup by combining lemon juice and sugar in a saucepan. Simmer the mixture until the sugar completely dissolves, then allow it to cool slightly to prevent burning the sponge fingers.

Step 6: Layer Sponge Fingers

Quickly dip sponge fingers into the warm lemon syrup, ensuring they’re just moistened but not soggy. Arrange the soaked fingers in a single layer across the bottom of your serving dish.

Step 7: Build Creamy Layers

Spread a generous layer of the mascarpone mixture over the sponge fingers. Dollop lemon curd on top, creating a tangy contrast. Repeat the layering process, alternating sponge fingers, mascarpone cream, and lemon curd.

Step 8: Chill and Serve

Cover the tiramisu with plastic wrap and refrigerate overnight. This resting period allows the flavors to meld and the dessert to set perfectly. Serve chilled for a refreshing and decadent treat.

Tips To Help With Nigella Lemon Tiramisu

• Whip Whites Perfectly: Use clean, dry bowl and beaters to ensure egg whites reach maximum volume without deflating.
• Syrup Soaking Trick: Dip sponge fingers quickly to prevent soggy texture, allowing just enough moisture for flavor absorption.
• Curd Consistency Matters: Use room temperature lemon curd for smooth spreading and easier layering throughout the dessert.
• Chilling is Crucial: Overnight refrigeration allows flavors to meld and helps tiramisu set to perfect creamy consistency.
• No-Crack Folding Technique: Incorporate egg whites gently using a figure-eight motion to maintain airy texture and prevent deflation.

Fresh Twists On Nigella Lemon Tiramisu

• No-Egg Version: Replace egg whites and yolks with whipped cream and condensed milk for a safer, simpler preparation method.
• Vegan Alternative: Use silken tofu instead of mascarpone, aquafaba for egg whites, and coconut cream to create a plant-based lemon tiramisu.
• Gluten-Free Option: Swap sponge fingers with gluten-free ladyfingers or almond flour-based sponge cake to accommodate dietary restrictions.
• Low-Sugar Adaptation: Substitute sugar with stevia or monk fruit sweetener and use reduced-sugar lemon curd for a lighter dessert option.

Perfect Pairings With Nigella Lemon Tiramisu

• Zesty Limoncello Spritz: Combine chilled limoncello with sparkling water and a lemon twist for a bright, complementary cocktail that mirrors the dessert's tangy profile.
• Crisp White Wine Match: Select a chilled Pinot Grigio or Sauvignon Blanc to enhance the lemon tiramisu's delicate citrus notes and creamy texture.
• Herbal Iced Tea Complement: Brew a light lavender or mint-infused iced tea that provides a refreshing counterpoint to the rich, sweet dessert.
• Sparkling Prosecco Pairing: Pour a cold glass of bubbly Prosecco to cut through the dessert's richness and elevate the overall dining experience.

How To Store Nigella Lemon Tiramisu Properly

• Seal leftovers in an airtight container and store in the refrigerator for up to 3-4 days. Keep away from strong-smelling foods to prevent flavor absorption.
• Wrap individual portions tightly in plastic wrap, then place in a freezer-safe container. Freeze for maximum 1 month. Avoid freezing if lemon curd contains raw eggs.
• Transfer frozen tiramisu to the refrigerator and let it slowly defrost overnight. This prevents texture breakdown and maintains creamy consistency.
• Enjoy chilled directly from the refrigerator. Avoid microwaving, as it can separate mascarpone mixture and ruin delicate texture. Let sit at room temperature for 10-15 minutes before serving for best flavor.

FAQs About Nigella Lemon Tiramisu

• Is lemon tiramisu different from traditional tiramisu?

Yes, it replaces coffee with bright, zesty lemon flavors, creating a refreshing citrus twist on the classic Italian dessert.

• Can I use store-bought lemon curd?

Absolutely! Store-bought lemon curd works perfectly and saves time in preparing this dessert. Just ensure it’s good quality for the best flavor.

• Do I need special equipment to make this dessert?

No special equipment is needed. A whisk, mixing bowls, and a serving dish are all you’ll require to create this delicious lemon tiramisu.

• Is this dessert safe to eat with raw eggs?

The egg whites are whisked and the yolks are combined with sugar, which helps reduce risks. For extra safety, use pasteurized eggs if concerned about raw egg consumption.

Lemon Tiramisu Recipe

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4.7 from 22 reviews

• Total Time: Overnight (approx. 8 hours) plus 25 minutes
• Yield: 4 1x

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Description

Creamy Italian “Lemon Tiramisu” brings zesty sunshine to classic dessert lovers. Silky mascarpone and bright citrus layers create a refreshing twist on traditional tiramisu that promises delightful indulgence.

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Ingredients

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Main Ingredients:

• 250 grams (8.8 ounces) mascarpone cheese
• 3 medium egg whites
• 3 medium egg yolks
• 75 grams (2.6 ounces) sugar

Citrus Components:

• 2 teaspoons lemon juice
• Lemon curd

Supporting Ingredients:

• Sponge fingers (ladyfingers or boudoir biscuits)

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Instructions

1. Whip egg whites until they form sturdy, glossy peaks that hold their shape when the whisk is lifted. Transfer to a separate bowl.
2. Vigorously cream egg yolks with sugar until the mixture transforms into a pale, velvety consistency with a thick ribbon-like texture.
3. Incorporate mascarpone into the yolk mixture, stirring until completely smooth and integrated.
4. Delicately fold the reserved egg whites into the cream mixture, adding them in gentle increments to maintain the airy structure.
5. Craft a zesty lemon syrup by gently simmering lemon juice with sugar for 2-3 minutes. Allow to cool to room temperature.
6. Quickly dip sponge fingers into the lukewarm syrup, ensuring they’re moistened but not saturated, then arrange as the base layer in your serving dish.
7. Spread a generous layer of the mascarpone cream over the soaked sponge fingers, then dollop lemon curd in artistic swirls. Repeat the layering process, creating a visually appealing dessert.
8. Seal the tiramisu with plastic wrap and refrigerate for a minimum of 8 hours or overnight to allow flavors to meld and texture to set perfectly.

Notes

• Carefully separate egg whites and yolks at room temperature for best volume and smooth texture.
• Avoid overmixing when folding egg whites to maintain their delicate, airy structure and prevent deflating the mixture.
• Use fresh, high-quality lemons for the most vibrant and authentic citrus flavor in the tiramisu.
• For a gluten-free version, substitute sponge fingers with gluten-free ladyfingers or almond sponge cake.

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Category: Desserts
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 350 kcal
• Sugar: 30 g
• Sodium: 70 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.3 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 150 mg