A refreshing citrus twist on a classic Italian dessert!
This light and zesty tiramisu features layers of fluffy sponge soaked in lemon syrup, creamy mascarpone filling, and tangy homemade lemon curd. Topped with whipped cream and lemon zest, it’s the ultimate no-coffee, sun-kissed treat for warm days. 🍰🌼
🍋 Ingredients
For the Sponge Cake:
-
4 large eggs (room temperature)
-
¾ cup granulated sugar
-
1 tsp vanilla extract
-
¾ cup all-purpose flour (sifted)
-
½ tsp baking powder
-
Pinch of salt
For the Lemon Syrup:
-
⅓ cup fresh lemon juice
-
2 tbsp water
-
2 tbsp granulated sugar
For the Lemon Mascarpone Cream:
-
1¼ cups mascarpone cheese
-
1 cup heavy cream (cold)
-
⅓ cup powdered sugar
-
Zest of 1 lemon
-
1 tsp vanilla extract
For the Lemon Curd (or use store-bought):
-
½ cup fresh lemon juice
-
½ cup sugar
-
3 large egg yolks
-
1 tbsp lemon zest
-
4 tbsp unsalted butter
For the Topping:
-
Whipped cream (for piping)
-
Fresh lemon slices (optional)
-
Extra lemon zest (for garnish)
🧁 Instructions
1. Bake the Sponge Cake:
-
Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
-
In a large bowl, beat eggs and sugar until thick and pale (about 6 minutes). Add vanilla.
-
Sift in flour, baking powder, and salt. Gently fold just until combined.
-
Pour into pan and bake for 20–25 minutes. Cool completely, then slice horizontally into two layers.
2. Make the Lemon Syrup:
-
In a small saucepan, combine lemon juice, water, and sugar.
-
Heat just until the sugar dissolves. Let cool.
3. Make the Lemon Curd:
-
Whisk lemon juice, sugar, egg yolks, and zest in a saucepan over medium-low heat.
-
Cook, stirring constantly, until thickened (about 7–10 minutes).
-
Remove from heat, stir in butter, and let cool completely.
4. Whip the Mascarpone Cream:
-
In a bowl, beat mascarpone, cold cream, powdered sugar, lemon zest, and vanilla until smooth and fluffy.
5. Assemble the Cake:
-
Place one layer of sponge on a serving plate. Brush with lemon syrup.
-
Spread half of the mascarpone cream, then swirl in some lemon curd.
-
Add the second cake layer and repeat with syrup, remaining cream, and more curd.
6. Garnish & Chill:
-
Pipe whipped cream on top. Garnish with lemon slices and a sprinkle of lemon zest.
-
Refrigerate for at least 4 hours or overnight to set and let flavors meld.
🌼 Tips for Success:
-
For even layers, use a serrated knife or cake leveler.
-
Don’t skip chilling—this helps the cake slice cleanly and taste even better.
-
Swap in lime or orange juice for a fun citrus variation!
🍽️ Quick Stats:
-
Prep Time: 30 minutes
-
Bake Time: 25 minutes
-
Chill Time: 4+ hours
-
Servings: 9 squares
-
Perfect for: Summer birthdays, showers, or brunches
