Lemon Tiramisu
This no-bake lemon tiramisu layers citrus-soaked ladyfingers with airy mascarpone cream and tangy lemon curd in a 9-inch square pan after 20 minutes of active prep.
Equipment
- Stand mixer
- Electric hand mixer
- Whisk
- flexible spatula
- 9-inch square glass serving dish or metal pan
- Small Offset Spatula
Ingredients
- 1 cup (227g) water hot
- 1/2 cup (99g) granulated sugar
- 1/2 cup (113g) limoncello or lemon juice
- 1/2 teaspoon King Arthur Pure Lemon Extract
- 2 cups (454g) heavy cream
- 3/4 cup (170g) mascarpone cheese
- 1 1/4 teaspoons King Arthur Pure Vanilla Extract
- 1/2 teaspoon King Arthur Pure Lemon Extract
- 1 cup (113g) confectioners' sugar sifted if lumpy
- 1/8 teaspoon Instant Clearjel optional
- zest of 1/2 a lemon
- 2/3 cup (151g) lemon curd
- 28 to 32 ladyfingers store-bought or homemade
- 1 1/3 cups (303g) lemon curd divided
- confectioners' sugar or King Arthur Snow White Non-Melting Sugar for dusting; optional
Instructions
- Stir the hot water, granulated sugar, limoncello or listed lemon juice option, and the first 1/2 teaspoon lemon extract together in a medium bowl or large measuring cup. Continue until no sugar crystals remain, then let the liquid reach room temperature.
- Blend the heavy cream, mascarpone, vanilla, and remaining 1/2 teaspoon lemon extract with the mixer running on low. The mixture should become smooth and uniform before you increase the speed.
- Mix the optional Instant Clearjel into the confectioners' sugar if using, gradually beat the sugar into the cream on low, then raise the speed to medium-high. Stop when the filling forms soft-to-medium peaks with tips that bend rather than stand rigidly.
- Work the zest and 2/3 cup (151g) lemon curd into the cream with gentle folding strokes from a flexible spatula. The finished filling should look evenly colored, with no visible curd streaks.
- Transfer the cooled soak to a shallow bowl and set out the 9-inch square dish or pan. Leave the pan ungreased and unlined unless you want to lift out the whole dessert, in which case use a parchment sling.
- Briefly wet both sides of each ladyfinger in the soak and arrange the cookies across the bottom of the pan. Build an even layer without gaps, trimming homemade ladyfingers if necessary.
- Distribute half the filling, about 3 cups or 445g, over the cookies using a small offset spatula. Carry the cream into the corners so it covers the entire cookie layer.
- Place spoonfuls of half the assembly curd, about 2/3 cup or roughly 151g, across the cream and gently join them into a layer. The curd should extend to the edges without being stirred into the cream beneath it.
- Quickly dip both sides of the remaining ladyfingers and arrange them over the curd. Keep this second cookie layer level so the topping spreads evenly.
- Cover the cookies with the remaining filling, spread the remaining curd over it, and optionally dust the edges with confectioners' sugar. The top should show a continuous curd layer over the cream.
- Place a loose cover over the pan and refrigerate for at least 2 hours, preferably overnight, before cutting. The cookies should soften into cake-like layers while the filling becomes more settled.
Notes
Soak temperature: Let the citrus soak cool completely to room temperature before dipping the ladyfingers so warm liquid does not oversoften the cookies or warm the cream.
Dipping tip: Crisp savoiardi need only about one second per side in the soak so they soften gradually during chilling without leaving excess liquid in the pan.
Texture tip: Blend the cream and mascarpone on low speed until smooth first, then whip only to soft-to-medium peaks with bending tips so the filling stays billowy rather than grainy or buttery.
Storage: Keep leftovers covered in the refrigerator and return remaining portions to the fridge promptly after serving.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.