Shared from our friends at Windstar Cruises, this Lemon Tiramisu dessert sound like a perfect way to add some summer sunshine into a classic recipe
Before we start making a simple lemon tiramisu, we will tell you where we got this recipe.
Gorgeous seasonal produce and beautiful markets constantly inspire us to play with new spins on traditional dishes. Wandering the morning market in Antibes, France with the James Beard Foundation Awarded Chef Maxime Billet, it was easy to drool over the mounds of purple garlic, the towers of heirloom tomatoes, and the crates of just-foraged chanterelle mushrooms. Summer in the south of France is known for the bounty of its gorgeous harvest, and the market of Antibes certainly does not disappoint! But it was the massive, knotty, nearly-neon yellow lemons that drew me in the most.
In northern Italy, the perfect summer dessert is Tiramisu (literally, ‘pick me up’). Served cold straight from the fridge, there is nothing better than this creamy, caffeinated dessert. But the French lemons made us want to play with this classic recipe, switching out the traditional coffee for a tart lemon syrup, and trading the rum for a splash of bright limoncello. Perfect for those hot afternoons after a morning at the beach, or those late night sweet snack desires, enjoy this memory-invoking Mediterranean take for your next dessert craving!
Simple Lemon Tiramisu from Windstar Cruises
- 1 cup whipping cream
- 1¾ cup sugar, divided
- 1 lb mascarpone cheese
- 1 cup lemon curd
- 1 cup freshly squeezed lemon juice (from about 10 lemons)
- 1 cup limoncello
- 20 ladyfingers
- powdered sugar, for dusting
1) Whisk the whipping cream and ¾ cup sugar until it reaches soft peaks. Set aside.
2) Put the mascarpone cheese into a medium bowl and beat with a wooden spoon until smooth. Stir in the lemon curd. Fold in the sweetened whipped cream. Set aside and keep chilled.
3) Mix the lemon juice and the remaining 1 cup sugar in a small pot over medium heat. Heat just until sugar is melted. Remove from heat, and stir in limoncello. Let cool.
4) Soak ladyfingers in cooled limoncello mixture for a couple seconds, rotating to coat all sides. (Do not oversoak, or else your ladyfingers will dissolve, and your tiramisu will be too wet). Place ladyfingers side by side on the bottom of an 8- by 8-inch pan.
5) Put half the lemon cream mixture on top of the ladyfingers in pan. Smooth with a spatula or spoon.
6) Apply the second layer of limoncello-soaked ladyfingers and remaining cream. Sift a light dusting of powdered sugar over the top. Cover in plastic wrap and chill.
7) To serve, cut lemon tiramisu into squares (or simply spoon it out if it is too soft to cut) and serve on plates.