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This Meyer Lemon Tiramisu is a zesty twist on the classic Italian dessert. Layers of citrus-soaked ladyfingers and a light, creamy mascarpone filling come together for a refreshing and elegant treat
Type of Cuisine:
Mediterranean
Prep Time: 25 minutes.
Cook Time: Chill time 4-6 hours
How Many Servings?
6-8 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 4 large egg yolks | |
| 1/3 cup granulated sugar | |
| 1 cup mascarpone cheese (room temperature) | |
| 1 cup heavy cream (whipped to soft peaks) | |
| 2 Meyer lemons zest | |
| 1 ½ cups freshly squeezed Meyer lemon juice (strained) | |
| 3 tablespoons honey (adjust for sweetness) | |
| 1 teaspoon vanilla extract | |
| 20-24 adyfinger biscuits (savoiardi) | |
| Meyer lemon sliced thin and zest (for garnish) |
Preparation
1
Prepare the Lemon Soak
Have all your ingredients measured and ready to go before you start. In a medium bowl, whisk together 1 ½ cups of freshly squeezed Meyer lemon juice, 3 tablespoons of honey, and 1 teaspoon of vanilla extract. Taste and adjust the sweetness if needed. Set the soak aside while you prepare the rest of the recipe.
Have all your ingredients measured and ready to go before you start. In a medium bowl, whisk together 1 ½ cups of freshly squeezed Meyer lemon juice, 3 tablespoons of honey, and 1 teaspoon of vanilla extract. Taste and adjust the sweetness if needed. Set the soak aside while you prepare the rest of the recipe.
2
Prepare the Egg Mixture
In a heatproof bowl, whisk the egg yolks and sugar over a simmering pot of water (double boiler) for about 5 minutes until the mixture becomes pale and thick. Remove from heat and let it cool slightly.
In a heatproof bowl, whisk the egg yolks and sugar over a simmering pot of water (double boiler) for about 5 minutes until the mixture becomes pale and thick. Remove from heat and let it cool slightly.
3
Make the Mascarpone Filling
Gently fold the mascarpone and Meyer lemon zest into the cooled egg mixture. In a separate bowl, whip the heavy cream to soft peaks, then carefully fold it into the mascarpone mixture to create a light, creamy filling.
Gently fold the mascarpone and Meyer lemon zest into the cooled egg mixture. In a separate bowl, whip the heavy cream to soft peaks, then carefully fold it into the mascarpone mixture to create a light, creamy filling.
4
Assemble the Tiramisu
Quickly dip each ladyfinger into the lemon soak for about 1 second, then arrange a layer at the bottom of your dish. Spread half of the mascarpone filling evenly over the soaked ladyfingers. Repeat with another layer of dipped ladyfingers and finish with the remaining mascarpone cream.
Quickly dip each ladyfinger into the lemon soak for about 1 second, then arrange a layer at the bottom of your dish. Spread half of the mascarpone filling evenly over the soaked ladyfingers. Repeat with another layer of dipped ladyfingers and finish with the remaining mascarpone cream.
5
Garnish, Chill and Serve
Sprinkle the top with Meyer lemon zest, add fresh lemon slices, and garnish with mint for a vibrant finish. Cover and refrigerate for at least 4 hours, or overnight, to let the flavors meld. Slice and serve chilled, and enjoy this refreshing, citrusy Meyer Lemon Tiramisu!
Sprinkle the top with Meyer lemon zest, add fresh lemon slices, and garnish with mint for a vibrant finish. Cover and refrigerate for at least 4 hours, or overnight, to let the flavors meld. Slice and serve chilled, and enjoy this refreshing, citrusy Meyer Lemon Tiramisu!