From the recipe author: This lemon tiramisu is a fun twist on classic Italian tiramisu with a similar vibe—but instead of coffee, this one's all about lemon! Spongy, limoncello syrup-soaked ladyfingers are layered in between a rich and creamy mascarpone filling with lemon curd. If you love lemon-flavored desserts, you'll love this bright and zippy treat!

To make the limoncello syrup

1.  In a wide pan or skillet, combine the water and granulated sugar over medium heat. Let the mixture come to a very light boil, just until the sugar dissolves. Once dissolved, remove the pan from heat.
2. Add the limoncello and almond extract, if using, and stir the syrup mixture to fully combine. Set the finished syrup aside to cool while preparing the mascarpone filling.

To make the mascarpone filling

1. Separate the eggs and place egg whites into the bowl of a stand mixer fitted with the whisk attachment. Place the egg yolks into a small bowl and set aside.
2. Beat the egg whites on medium speed while slowly pouring 1/4 cup granulated sugar into the bowl. Continue beating on high speed until the mixture is stiff, about 3-4 minutes. Using a rubber spatula, scrape the egg whites into a clean bowl and set aside. 
3. Add the heavy cream into the used mixing bowl and beat on high speed until thickened to a smooth, fluffy consistency, about 3 minutes.
4. Add the egg yolks, remaining 1/4 cup granulated sugar, mascarpone cheese, and lemon curd to the mixing bowl and continue beating until well combined and smooth.
5. Using a rubber spatula, add half the egg white mixture into the bowl with the mascarpone filling. Gently fold the egg whites into the mixture until just combined. Repeat the process with the remaining egg white mixture (see notes). Once all egg whites are folded in, set the mascarpone filling aside.

To assemble the lemon tiramisu

1. Prepare a 9x9-inch baking dish or casserole with butter or nonstick spray, if desired.
2. Working quickly, dip the ladyfingers into the limoncello syrup, being careful not to submerge them entirely or else the ladyfingers will break apart. Arrange the dipped ladyfingers in a single layer in the baking dish.
3. Add half of the mascarpone filling over the ladyfingers and use an offset rubber spatula to evenly smooth the filling across the biscuits.
4. Repeat the process with the remaining ladyfingers dipped in the limoncello syrup, and top with the remaining mascarpone filling.
5. Cover the baking dish with foil and refrigerate for at least 4 hours, or overnight for best results (see notes). 
6. To serve, remove chilled tiramisu from the refrigerator and add a dollop of lemon curd over the top. Use a spatula to smooth the lemon curd across the dish, or use a spoon to dollop and swirl the lemon curd as desired. Garnish with a few slices of lemon, if desired. Carefully slice the finished dessert into wedges or squares and enjoy!

Farm Team Tips

Running low on heavy cream? If so, coconut cream makes a good alternative and can be found at most grocery stores or online.

Ladyfinger biscuits can typically be found at most grocery stores in the cookie section or specialty aisle. For authentic Italian ladyfingers, we recommend checking your local Italian market or online.

For best results, use cold ingredients in this recipe by pulling your heavy cream and mascarpone filling straight from the fridge. Keeping the mascarpone filling at a cold temperature will ensure the mixture blends seamlessly for a lush, creamy texture. 

Adding the egg whites to the mascarpone filling gently and in stages will help prevent your egg whites from collapsing.

When dipping the ladyfingers into the syrup, submerge them quickly and just enough to coat them but not soak them. 

This lemon tiramisu recipe can be chilled a minimum of 4 hours before serving, but we recommend chilling your dessert for 8+ hours or overnight for best results.