Lemon Tiramisu
A bright, citrusy twist on classic tiramisu that balances creamy mascarpone with a zesty lemon curd and a splash of limoncello. Perfect for warm evenings or special occasions.
Maker: Ruben Bondì
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Ingredients
No main ingredients listed.
Lemon Curd
- 2 lemon
- 3 egg
- 3 1/5 oz butter
- 7 1/10 oz sugar
Mascarpone Cream
- 11 oz mascarpone
- 1 3/10 cup fresh cream
- 2 4/5 oz sugar
Savoiardi Layer
- 14 oz savoiardi
- 1 3/10 cup milk
- 0.85 cup limoncello
Instructions
- 1Prepare the Lemon Curd: whisk eggs and 200 g sugar until pale and thick, add softened butter, then incorporate lemon zest and juice.
- 2Cook the curd over a double boiler, stirring constantly, until it thickens (about 8–10 min). Cool to room temperature and refrigerate.
- 3While the curd cools, make the Mascarpone Cream: beat mascarpone smooth, whip chilled cream to soft peaks, then fold together with the remaining 80 g sugar until airy.
- 4Prepare the soaking liquid by mixing milk and limoncello in a shallow dish.
- 5Briefly dip each savoiardi biscuit in the milk‑limoncello mixture; arrange a single layer of soaked biscuits in the bottom of a 9‑inch (23 cm) square dish.
- 6Spread a thin, even layer of the chilled lemon curd over the biscuit layer.
- 7Add a layer of the mascarpone cream, smoothing it with a spatula.
- 8Repeat the biscuit, lemon curd, and mascarpone cream layers, finishing with a top layer of lemon curd.
- 9Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the tiramisu to set.
- 10Before serving, optionally garnish with a dusting of powdered sugar and thin lemon zest strips.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Lemon Tiramisu?
- About 40 minutes in total: 30 minutes of prep and 10 minutes of cooking.
- How many servings does this Lemon Tiramisu recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Lemon Tiramisu recipe come from?
- It was shared by Ruben Bondì on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.