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Lemon and Mascarpone Tiramisu

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Lemon and Mascarpone Tiramisu

Ingredient Notes

Eggs:

You’ll need 2 large eggs, separated. Use the freshest eggs you can find as this is a no-cook dessert. If you’re cooking for someone who is pregnant, elderly or immunocompromised, pasteurised eggs are a safe alternative.

Caster sugar:

The fine texture of caster sugar makes it easier to dissolve and incorporate into the egg mixture. Don’t swap it for regular white sugar or icing sugar.

Mascarpone:

Use full fat mascarpone for the best results. Low fat versions have too much moisture and won’t give you the rich, thick cream you’re after. Take it out of the fridge 10 minutes before using so it’s easier to work with.

Vanilla extract:

Use real vanilla extract rather than vanilla essence, which is an artificial flavouring. It makes a noticeable difference to the flavour of the mascarpone cream.

Savoiardi:

Also known as ladyfinger biscuits, savoiardi are a light, dry sponge biscuit that absorb liquid beautifully without falling apart. They’re available in most supermarkets and Italian delis.

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Ingredients

MASCARPONE CREME

2 large eggs, separated
60g caster sugar
165g mascarpone
zest of 1 lemon
1 tbsp lemon juice
½ tsp vanilla extract

LEMON SYRUP

75ml water
1½ tbsp lemon juice
1 tbsp sugar
zest of 1 lemon

ASSEMBLE

100g Savoiardi ladyfinger biscuits
Extra lemon zest for garnish

Equipment

Small saucepan
2 large mixing bowls
Electric hand mixer or balloon whisk
Rubber spatula
Fine grater or microplane zester
2 glasses or ramekins (at least 200ml capacity)

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Directions

MAKE LEMON SYRUP

Combine the lemon juice and zest, water and sugar in a small saucepan over medium heat. Stir continuously until the sugar dissolves and comes to a simmer, then set aside to cool.

MAKE THE FILLING

Separate the eggs, with yolks in one bowl and whites in the other.
Whisk the egg yolks, sugar and zest in a large bowl until thickened and pale.
Beat the egg whites in a separate bowl until stiff peaks form.
Add the mascarpone, vanilla and lemon juice and whisk until just combined and smooth.
Add half the cream mixture into the egg whites and gently fold through. When mostly incorporated add the remaining cream mixture until just combined.

ASSEMBLE

Add your lemon syrup to a bowl. Break the biscuits in half and dip half of them in the syrup and place in the base of a 200ml capacity glass or wide ramekin dish. Spread over half of the cream filling.
Dip the remaining biscuits in syrup and make another layer, then top with more of the cream filling, reserving a little for serving. Cover the tops with cling film and refrigerate for a few hours to overnight.
Remove from the fridge and uncover. Top with the reserved cream and smooth the surface to flatten. Garnish with some freshly grated lemon zest and a lemon twist on the side.

Notes

Chef Tips

Be gentle with the egg whites

The egg whites are whipped to stiff peaks which gives this dessert its light, airy texture. When you fold them in, do it in two additions using slow, sweeping motions to keep as much air in as possible.

Don’t soak the biscuits too long

A quick one to two second dip on each side is all you need. The savoiardi will continue to absorb the syrup as they sit in the fridge, so if they’re too wet going in, the dessert can turn soggy.

Give it time in the fridge

Three to four hours is the minimum, but overnight is always better. The extra time lets the flavours deepen and the layers set properly.

Cover it in the fridge

Always cover the tiramisu with cling film before putting it in the fridge. Mascarpone is good at picking up surrounding smells, and you don’t want your dessert tasting like last night’s leftovers.

Add limoncello if you like

The recipe uses a lemon syrup with no alcohol, but if you want to add a little limoncello, stir one to two tablespoons into the syrup and reduce the water by one tablespoon.

FAQs

Can I make this ahead of time?

Yes, and it’s actually better if you do. This tiramisu needs a minimum of three to four hours in the fridge to set, but making it the night before gives the flavours more time to develop and the layers to firm up nicely.

Can I freeze it?

I wouldn’t recommend it. Mascarpone doesn’t freeze well and tends to split when thawed, which affects the texture of the cream layer. Keep it in the fridge instead and enjoy within two days.

Can I make it gluten free?

Yes. Gluten free savoiardi biscuits are available from most specialty food stores and online, and they work just as well in this recipe. Everything else in the dish is naturally gluten free.

Does it contain alcohol?

The recipe as written is completely alcohol free. If you’d like to add some, you can stir one to two tablespoons of limoncello into the lemon syrup and reduce the water by one tablespoon.

Can I use cream cheese instead of mascarpone?

I’d avoid it. Cream cheese has a much sharper, tangier flavour and a denser texture that changes the character of the dessert. If you can’t find mascarpone, full fat ricotta is a better substitute.

How long does it keep in the fridge?

Covered with cling film, this will keep for up to two days in the fridge. After that the biscuits tend to get too soft and the cream can start to weep.