Lemon tiramisu

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30 min


40 min


12 servings

* PLUS chilling time
Lemon tiramisu

© Royalty-Free/Masterfile

This dessert from cookbook author Johanna Burkhard, is rich yet refreshing. And, it can sit in the fridge for up to 2 days.


  • 3/4 cup water
  • 1/4 cup granulated sugar
  • 1/3 cup frozen concentrated lemonade , undiluted
  • 3 large lemons
  • 3/4 cup granulated sugar
  • 1 tbsp cornstarch
  • 2 egg yolks , beaten
  • 250-mL container 35% cream , about 1 cup
  • 450 to 500-g container mascarpone , at room temperature, about 2 cups
  • 200-g pkg dry ladyfingers


  • To make lemon syrup, stir water with 1/4 cup (50 mL) sugar in a saucepan set over medium-high heat. Bring to a boil, uncovered and stirring occasionally, then cook at a rolling boil for 1 minute. Remove from heat and stir in concentrated lemonade. Cool at room temperature or refrigerate until lukewarm.
  • Meanwhile, to make lemon curd for filling, finely grate peel from lemons and squeeze out juice. Measure out 1 tablespoon (15 mL) peel and 1/2 cup (125 mL) juice. Stir 1/2 cup (125 mL) sugar with cornstarch in a heavy-bottomed saucepan. Whisk in lemon juice, peel and egg yolks. Cook, stirring constantly, over medium heat until thickened, about 5 minutes. Do not boil. Remove from heat. Pour into a bowl. Place a piece of plastic wrap directly on surface to prevent a skin from forming. Refrigerate until lukewarm, about 25 minutes.
  • To assemble dessert, beat whipping cream with an electric mixer in a medium-size mixing bowl until soft peaks form when beaters are lifted. In a large mixing bowl, beat mascarpone with remaining 1/4 cup (50 mL) sugar and lukewarm lemon curd until combined. Using a spatula, gently fold in whipped cream just until no streaks of white remain.
  • Using about half of ladyfingers, quickly dip each in lemon syrup, then line bottom of a shallow serving dish. Dish should be able to hold at least 3 L (12 cups), such as a 9×13-inch (3-L) baking dish. Spread with half of lemon-cheese filling. Repeat with remaining ladyfingers and filling to form a second layer. Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 2 days. Garnish with fresh strawberry halves, spoonfuls of additional whipped cream, grated chocolate or sprigs of fresh mint.

Nutrition (per serving)

  • Calories
  • 424,
  • Protein
  • 4.9 g,
  • Carbohydrates
  • 40.3 g,
  • Fat
  • 27.7 g,

Chatelaine tip

Grate 4 squares of chocolate or use 4 cups (1L) fresh or frozen berries. Scatter half of chocolate or berries on top of first layer, then complete second layer and top with remaining chocolate or berries.