Lemon Tiramisu

Lemon Tiramisu is a fresh and light variant of the classic Tiramisu. Here is the recipe with an Italian touch:

Ingredients

• 250 g mascarpone
• 100 g powdered sugar
• 3 eggs (whites and yolks separated)
• 200 ml fresh cream for whipping
• Ladyfingers as needed
• Grated zest of 1 lemon
• Juice of 2 lemons
• 1 glass of limoncello (optional)
• Granulated sugar for the soak
• Water as needed for the soak

Preparation

1. Start by separating the yolks from the whites. Beat the yolks with the powdered sugar until you obtain a light and frothy mixture.
2. Add the mascarpone to the yolk and sugar mixture and mix until you obtain a smooth cream.
3. Gently fold in the grated lemon zest to flavor the mixture.
4. Whip the fresh cream and add it to the mascarpone mixture, stirring with upward motions to avoid deflating it.
5. In a separate bowl, whip the egg whites to stiff peaks and gently fold them into the mascarpone and cream mixture.
6. Prepare the soak by mixing the lemon juice with water and granulated sugar to taste (for an extra touch you can add a little limoncello).
7. Lightly dip the ladyfingers in the soak and arrange them as the first layer in a baking dish.
8. Cover the first layer of ladyfingers with part of the mascarpone cream and level the surface.
9. Form a second layer of soaked ladyfingers and cover it with the remaining mascarpone mixture.
10. Let the Lemon Tiramisu rest in the refrigerator for at least 4 hours; this will allow the flavors to blend perfectly.
11. Before serving, you can decorate with additional grated lemon zest or, if preferred, a dusting of powdered sugar.

Trivia

Lemon Tiramisu is a more summery and refreshing variant compared to the traditional coffee-flavored dessert. It is particularly appreciated in Italian regions where citrus fruits are at home, such as Sicily or the Amalfi Coast. Lemon, with its acidity and aroma, gives the tiramisu a lively and pleasantly astringent note, ideal for ending a meal or as a refreshing afternoon break.