Tiramisu lovers, get ready to meet the summer take on your favorite dessert. We’re leaving behind the classic coffee-soaked preparation to take this dessert into the world of lemon. I’m not being shy with the lemon here—limoncello, lemon curd, and lemonade are taking center stage in this dessert. If you’re convinced that nothing can compete with the popular Italian classic, I challenge you to dunk your spoon into the layers of zingy custard, mascarpone mixture, and spongy lemony cookies, and then we’ll have a chat.
This dessert feeds a party of 10-plus and only takes about 30 minutes to assemble due to a few ingredient hacks (store-bought limoncello, lemonade, and lemon curd—Bonne Maman is a favorite). That being said, if you’re up for the challenge, make homemade limoncello and really impress everyone. Whether you go the extra mile or utilize my easy hacks, here are a few things to consider when assembling:
The sugar:
Don’t overdo it with the sugar; there’s already added sugar in the limoncello, lemonade, and lemon curd. Only a small bit of confectioners’ sugar is needed to sweeten the mascarpone and whipped cream.
The ladyfingers:
There are two main types of ladyfingers—the hard oblong cookie, and the softer sponge-cake-like “cookie.” I tend to prefer the crispier cookie because it has more surface area and is easier to work with. The cookie feels light and hollow but will hold up to soaking, while the cakier cookies are a little more delicate.
The decorations:
Make this gorgeous for the ‘gram! Feel free to pipe the cream, or use a spoon to make pretty swooshes, swirls, and dollops. Because there is a layer of lemon curd, I wanted to ensure it stands out in the center layer and on top. Classic tiramisu has a layer of chocolate cocoa, so for this version, I highlight the lemon with dollops of lemon curd on top. I love using this tool to get beautiful shreds of lemon since it’s a little more dynamic than using a microplane.
Storage:
This is one of those recipes that gets better over time. Allow it to sit 8 to 12 hours before serving. Store the tiramisu for up to 5 days in the refrigerator if you have leftovers. Make sure to cover tightly with plastic wrap or portion into an airtight container.
Like this recipe? Let us know in the comments below!
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