Lemon Curd Tiramisu
Bright, creamy, and citrusy, Lemon Curd Tiramisu is a refreshing twist on the classic Italian dessert. Layers of lemon-soaked ladyfingers and luscious mascarpone cream create a light yet indulgent treat that’s perfect for make-ahead entertaining.
Equipment
- mixing bowls
- hand or stand mixer
- spatula
- shallow dish
- serving dish
Ingredients
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 cup limoncello
- 1/2 cup lemon juice
- 1 package ladyfinger cookies
- 1 lemon zest
- 2 tbsp powdered sugar (for dusting)
Instructions
- In a large bowl, beat the heavy cream, sugar, and vanilla extract until soft peaks form.
- Gently fold in the mascarpone cheese and lemon zest until smooth and fully combined.
- In a shallow dish, mix the limoncello and lemon juice.
- Dip each ladyfinger briefly into the lemon mixture and arrange in a single layer in a serving dish.
- Spread half of the mascarpone mixture evenly over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
- Cover and refrigerate for at least 4 hours or overnight to set.
- Before serving, dust with powdered sugar and garnish with extra lemon zest if desired.
Notes
Chill for at least 4 hours or overnight for best texture and flavor. Avoid over-soaking ladyfingers to prevent sogginess. Use cold cream for better whipping results. Store covered in the refrigerator for up to 3 days. For a non-alcoholic version, replace limoncello with lemon syrup or juice.