Lemon curd
- 2 eggs
- 100 g sugar
- 80 ml lemon juice (~2 lemons)
- 70 g butter
- 1 lemon, zest
Mascarpone cream
- 375 g mascarpone
- 3 eggs, separated
- 80 g sugar
- 1 lemon, zest + juice
Soaking syrup
- 200 ml water
- 50 g sugar
- 60 ml lemon juice
Assembly
- 24–30 ladyfingers (biscuits à la cuillère)
A lemon riff on tiramisu — the coffee is replaced by a lemon soaking syrup and the mascarpone cream gets lemon zest and juice. The lemon curd layer adds a sharp, concentrated note that cuts through the richness. Like the original, it is much better the next day.
Method
Lemon curd
- Whisk eggs with sugar and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until it thickens — do not boil.
- Off heat, add butter and lemon zest. Stir until melted and smooth. Cover with plastic wrap on the surface and cool completely.
The curd should coat the back of a spoon before removing from heat. It will thicken further as it cools.
Mascarpone cream
- Whisk egg yolks with half the sugar until pale and ribbony. Add mascarpone, lemon zest, and juice. Mix until smooth.
- Whip egg whites with the remaining sugar to soft peaks. Fold into the mascarpone mixture in two additions — do not deflate.
Assembly
- Make the soaking syrup: bring water, sugar, and lemon juice to a boil. Cool.
- Quickly dip ladyfingers in the syrup — 2–3 seconds only. They should be moist but not soggy. Arrange in a single layer in a dish.
- Spread half the mascarpone cream over the ladyfingers. Add the lemon curd in an even layer. Top with another layer of soaked ladyfingers.
- Finish with the remaining mascarpone cream. Smooth the top. Refrigerate overnight — minimum 8 hours.
- Finish with lemon zest curls or a light dusting of icing sugar before serving.
Background
The overnight rest is what makes tiramisu work — the ladyfingers absorb the cream and syrup, soften, and the whole dish becomes a single unified texture rather than distinct layers. The morning after assembly is the earliest it should be served; 24 hours is better. The lemon version follows the same logic as the original.
Soaking time matters. Over-soaked ladyfingers (more than 3 seconds) turn mushy and the tiramisu collapses into a wet mass. Under-soaked ones stay dry and the layers don't meld. The syrup should be cool (not hot) when dipping — hot syrup accelerates absorption unevenly.
The egg white fold lightens the mascarpone cream considerably. Without it, the cream is too dense and heavy. The whites must be whipped to soft peaks — stiff peaks make the cream grainy when folded. Fold gently in two additions to preserve the air.
Mistakes I've Made
- Over-soaking the ladyfingers. The tiramisu collapses into a soggy mass overnight. Quick dip only.
- Not resting overnight. The layers are distinct and the biscuit is still dry in the centre. One night minimum.
- Lemon curd too warm when layering. It melts into the mascarpone cream and the layers disappear. It must be cold and set before assembly.
- Over-folding the egg whites. The cream loses its lightness. Fold until just combined — a few streaks are fine.
Sources
- Tiramisu Citron —
- Lemon Tiramisu —