Lemon tiramisu is a tasty and unusual version of the classic spoon dessert.
It is ideal for summer and for lovers of citrus flavors who prefer unusual and daring combinations. Trying to make the classic lemon tiramisu recipe you will realize how easy it is to succeed, both in terms of practice and time spent.
By following the right steps and paying a little extra attention to the cream, you will be able to make your dessert without any problems. We will find out together how to prepare it, following the classic recipe and offering youan eggless version.There are not excessive differences between the two, just modify a few steps in the preparation of the lemon cream.

Classic recipe ingredients

The servings we have chosen for you refer to a dessert large enough to satiate even eight people, so as to make a perfect end-of-meal dessert. Remember to always check the provenance of the lemons and their reliability. On the Sicilia Agrumi store you can locate lemons of great quality, which will be able to add a special touch to your tiramisu. – 350 g ladyfingers
– 500 g mascarpone
– 3 eggs
– 2 lemons
– 180 g sugar
– 60 ml limoncello
– 250 ml water

Eggless version

In place of eggs you will need to add: – 250 ml cream
– 45 g powdered sugar

Proceedings

But let us now turn to the recipe, trying to figure out what is the best way to make a truly satisfying lemon tiramisu. We start with the sauce in which the ladyfingers will be dipped, which will have the scent of lemon – instead of the usual coffee. Mix the lukewarm water with 60 g of sugar, then add the limoncello as well. Make sure the sugar is perfectly dissolved, so it will flavor your ladyfingers the best. Separately, separate the egg whites from the yolks and whip the egg whites to stiff peaks with the help of an electric whisk. The yolks, on the other hand, should be worked with the sugar, mascarpone, lemon juice and a few pieces of grated zest. Again it is best to use an electric whisk, running it at medium speed until the mixture is sufficiently frothy. Also add the stiffly beaten egg whites and mix from the bottom to the top to prevent them from disassembling. At this point, you have all the necessary components to begin assembling your lemon tiramisu. Pour the syrup in one bowl and the cream in another, using a spatula to spread it out. Take the ladyfingers and create a first layer, making sure to soak them in enough lemon syrup so that they take on the smell of the limoncello. The second layer should be made with the cream, proceeding alternately until you complete the space and ingredients. Garnish the tiramisu with grated lemon zest, so as to add an extra touch of color.

Eggless version

In the eggless version, the only thing that changes is the lemon cream. Instead of whipping the egg whites, you will have to whip the fresh cream until it is soft and quite firm. Combine it with the powdered sugar, lemon juice and mascarpone so that it becomes even more flavorful and creamy. You can then use it in the same way, making alternating layers of cream and ladyfingers as long as the ingredients allow. This recipe, so simple and yet so satisfying, is perfect for surprising your guests and giving them an unusual but enjoyable end to a meal. Lemon adds a refreshing touch to tiramisu, enhancing it and turning it into a dessert that everyone really likes, bar none.