Name: Lemon Tiramisu Recipe
Ingredients: 1 (8-oz.) container mascarpone cheese: Mascarpone is the heart of any good tiramisu, and in this lemon version, it provides that signature richness and velvety texture. Unlike cream cheese, mascarpone is made from cream, resulting in a higher fat content and a smoother, more luxurious mouthfeel. It’s subtly sweet and slightly tangy, providing the perfect base for the lemon flavors to shine. When selecting mascarpone, look for a reputable brand for the best quality and flavor.; 1 (8-oz.) package cream cheese, softened: Cream cheese adds a delightful tang and structure to the filling, complementing the richness of the mascarpone. It also helps to lighten the overall texture, preventing the tiramisu from being overly heavy. Crucially, ensure your cream cheese is thoroughly softened before you begin mixing. This will prevent lumps and ensure a smooth, homogenous filling. Full-fat cream cheese is recommended for the best flavor and texture in this dessert.; 1 (3.4-oz.) package lemon instant pudding mix: This might seem like a shortcut ingredient, but it’s actually a genius addition! The lemon instant pudding mix does double duty in this recipe. Firstly, it intensifies the lemon flavor, providing a concentrated burst of citrus that perfectly complements the creamy cheeses. Secondly, it acts as a stabilizer for the filling, helping it set beautifully in the refrigerator without becoming watery or grainy. Make sure you’re using instant pudding mix, not cook-and-serve.; 1 cup whole milk: Whole milk is essential for creating the right consistency for the filling. Its fat content contributes to the creaminess and richness, while the liquid helps to loosen the mixture and incorporate all the ingredients smoothly. While you could technically use lower-fat milk, whole milk will give you the best results in terms of texture and overall flavor.; 1 1/2 tsp. lemon extract: Lemon extract is a potent flavor enhancer, adding another layer of bright lemon intensity to the tiramisu. A little goes a long way, so stick to the measured amount. Pure lemon extract is preferred for the most authentic and vibrant lemon flavor. Avoid imitation extracts, which can sometimes taste artificial.; 2 Tbsp. grated lemon zest, plus 2/3 cup fresh juice (from 4 large lemons), divided: Fresh lemon zest and juice are the stars of this recipe, providing the authentic, vibrant lemon flavor that defines this tiramisu. The zest, which is the outer colored part of the lemon peel, is packed with essential oils and delivers a concentrated burst of lemon aroma and flavor. Make sure to zest only the yellow part, avoiding the bitter white pith underneath. Freshly squeezed lemon juice is crucial for its bright, tangy flavor. Bottled juice can sometimes taste flat or have a slightly metallic aftertaste. Using 4 large lemons should yield approximately 2/3 cup of juice, but it’s always a good idea to have a few extra on hand, just in case.; 1/4 cup granulated sugar: Sugar is essential for balancing the tartness of the lemon and adding sweetness to the overall dessert. Granulated sugar dissolves easily and integrates well into the lemon juice mixture used to soak the ladyfingers. The amount of sugar is carefully balanced to complement the other sweet elements in the recipe, creating a dessert that’s sweet but not cloyingly so.; 24 ladyfingers (from 1 [7-oz.] package, such as Alessi): Ladyfingers, also known as savoiardi biscuits, are the traditional sponge cookies used in tiramisu. Their light, airy texture and ability to soak up liquids without becoming soggy make them ideal for this dessert. Alessi brand ladyfingers are a popular choice, but any good quality ladyfingers will work. Look for ladyfingers that are crisp and not overly sweet. You’ll need approximately 24 ladyfingers for this recipe, which usually comes in a 7-oz package.

Ingredients

Scale

1 (8-oz.) container mascarpone cheese: Mascarpone is the heart of any good tiramisu, and in this lemon version, it provides that signature richness and velvety texture. Unlike cream cheese, mascarpone is made from cream, resulting in a higher fat content and a smoother, more luxurious mouthfeel. It’s subtly sweet and slightly tangy, providing the perfect base for the lemon flavors to shine. When selecting mascarpone, look for a reputable brand for the best quality and flavor.

1 (8-oz.) package cream cheese, softened: Cream cheese adds a delightful tang and structure to the filling, complementing the richness of the mascarpone. It also helps to lighten the overall texture, preventing the tiramisu from being overly heavy. Crucially, ensure your cream cheese is thoroughly softened before you begin mixing. This will prevent lumps and ensure a smooth, homogenous filling. Full-fat cream cheese is recommended for the best flavor and texture in this dessert.

1 (3.4-oz.) package lemon instant pudding mix: This might seem like a shortcut ingredient, but it’s actually a genius addition! The lemon instant pudding mix does double duty in this recipe. Firstly, it intensifies the lemon flavor, providing a concentrated burst of citrus that perfectly complements the creamy cheeses. Secondly, it acts as a stabilizer for the filling, helping it set beautifully in the refrigerator without becoming watery or grainy. Make sure you’re using instant pudding mix, not cook-and-serve.

1 cup whole milk: Whole milk is essential for creating the right consistency for the filling. Its fat content contributes to the creaminess and richness, while the liquid helps to loosen the mixture and incorporate all the ingredients smoothly. While you could technically use lower-fat milk, whole milk will give you the best results in terms of texture and overall flavor.

1 1/2 tsp. lemon extract: Lemon extract is a potent flavor enhancer, adding another layer of bright lemon intensity to the tiramisu. A little goes a long way, so stick to the measured amount. Pure lemon extract is preferred for the most authentic and vibrant lemon flavor. Avoid imitation extracts, which can sometimes taste artificial.

2 Tbsp. grated lemon zest, plus 2/3 cup fresh juice (from 4 large lemons), divided: Fresh lemon zest and juice are the stars of this recipe, providing the authentic, vibrant lemon flavor that defines this tiramisu. The zest, which is the outer colored part of the lemon peel, is packed with essential oils and delivers a concentrated burst of lemon aroma and flavor. Make sure to zest only the yellow part, avoiding the bitter white pith underneath. Freshly squeezed lemon juice is crucial for its bright, tangy flavor. Bottled juice can sometimes taste flat or have a slightly metallic aftertaste. Using 4 large lemons should yield approximately 2/3 cup of juice, but it’s always a good idea to have a few extra on hand, just in case.

1/4 cup granulated sugar: Sugar is essential for balancing the tartness of the lemon and adding sweetness to the overall dessert. Granulated sugar dissolves easily and integrates well into the lemon juice mixture used to soak the ladyfingers. The amount of sugar is carefully balanced to complement the other sweet elements in the recipe, creating a dessert that’s sweet but not cloyingly so.

24 ladyfingers (from 1 [7-oz.] package, such as Alessi): Ladyfingers, also known as savoiardi biscuits, are the traditional sponge cookies used in tiramisu. Their light, airy texture and ability to soak up liquids without becoming soggy make them ideal for this dessert. Alessi brand ladyfingers are a popular choice, but any good quality ladyfingers will work. Look for ladyfingers that are crisp and not overly sweet. You’ll need approximately 24 ladyfingers for this recipe, which usually comes in a 7-oz package.

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Instructions

Make Creamy Filling:

Combine Mascarpone, Cream Cheese, and Pudding Mix: In the bowl of a stand mixer fitted with the paddle attachment, add the softened mascarpone cheese, softened cream cheese, and lemon instant pudding mix. It’s crucial that both the mascarpone and cream cheese are softened to room temperature. This ensures they blend smoothly and prevent lumps in your filling.

Beat on Medium Speed: Turn the mixer to medium speed and beat the mixture until it becomes fluffy and well combined, which should take about 2 minutes. Don’t overbeat at this stage; you just want to ensure everything is incorporated and starting to become light.

Incorporate Milk and Lemon Extract: Reduce the mixer speed to low and gradually pour in the whole milk and lemon extract. Mix on low speed until these wet ingredients are just combined with the cheese mixture, about 1 minute. Mixing on low speed at this point prevents splashing and ensures a smooth incorporation of the liquids.

Beat Until Smooth and Fluffy: Increase the mixer speed to medium-high and continue to beat the mixture until it becomes smooth, light, and fluffy. This usually takes 2 to 3 minutes. This is the key step to achieving that airy, melt-in-your-mouth texture. The mixture should noticeably increase in volume and become very pale and creamy. Be careful not to overbeat, as this could cause the mixture to curdle. Stop beating as soon as it reaches the desired consistency.

Layer the Tiramisu:

Prepare Lemon Juice Syrup: In a medium-size microwavable bowl, combine the fresh lemon juice (2/3 cup) and granulated sugar (1/4 cup). Microwaving this mixture helps the sugar dissolve quickly and creates a syrup that will soak into the ladyfingers beautifully.

Microwave Lemon Juice and Sugar: Microwave the lemon juice and sugar mixture on HIGH for 20 seconds. This short burst of heat is enough to warm the liquid and help the sugar dissolve completely.

Whisk Until Sugar Dissolved: Remove the bowl from the microwave and whisk the lemon juice and sugar mixture until the sugar is fully dissolved and the liquid is clear. You should no longer see any sugar granules at the bottom of the bowl. The warm lemon syrup is now ready to be used for dipping the ladyfingers.

Dip Ladyfingers: Working in batches of 8 ladyfingers at a time, quickly dip each ladyfinger into the warm lemon juice mixture. Don’t soak them for too long, just a quick dip on each side is enough. You want them to be moistened but not soggy.

Arrange First Layer of Ladyfingers: Arrange the dipped ladyfingers in a single layer in an 8-inch square baking dish. Place them snugly together to cover the bottom of the dish completely.

Spread First Layer of Filling: Spoon one-third of the creamy pudding mixture evenly over the layer of ladyfingers in the baking dish. Use a spatula to gently spread the filling and smooth the surface. Ensure the filling reaches all edges of the dish and covers the ladyfingers completely.

Repeat Layering Process: Repeat the layering process two more times. Dip another 8 ladyfingers and arrange them in a layer over the filling. Spread another third of the pudding mixture over the ladyfingers. Repeat one last time with the remaining ladyfingers and the final third of the pudding mixture. You should end up with three layers of ladyfingers and three layers of filling.

Chill Tiramisu:

Smooth Top Layer: Use a spatula to smooth the top layer of pudding mixture, creating an even and attractive surface. This will make the tiramisu look more polished and professional.

Sprinkle with Lemon Zest: Evenly sprinkle the remaining lemon zest (2 Tbsp.) over the top of the tiramisu. The lemon zest not only adds a beautiful visual garnish but also intensifies the lemon aroma and flavor.

Cover and Refrigerate: Cover the baking dish tightly with plastic wrap or a lid. Refrigerate the tiramisu for at least 2 hours, or preferably up to 24 hours before serving. Chilling allows the ladyfingers to soften and absorb the lemon syrup and filling, and for the flavors to meld together beautifully. The tiramisu also firms up in the refrigerator, making it easier to slice and serve.

Let Stand at Room Temperature: Before serving, let the tiramisu stand at room temperature for 30 minutes. This allows it to soften slightly and enhances the creamy texture and flavors. It will also make it easier to cut into neat slices.

Nutrition

Serving Size: One Normal Portion
Calories: 450-550 kcal
Sugar: 30-35g
Sodium: 200-250mg
Saturated Fat: 20-25g
Carbohydrates: 40-50g
Protein: 8-10g
Cholesterol: 150-200mg