For our fifteenth anniversary I made this lemon tiramisu with no raw egg or alcohol. This is the third tiramisu on my blog with fruits, there is a strawberry tiramisu and also a plum tiramisu and today you will get the lemon tiramisu. Since my hubby loves anything with citrus fruit, I knew I wanted to make something refreshing. If you are interested in all recipes with lemons, limes, etc., check out this blog article.
I find it pretty difficult baking something my hubby and me like equally. He often likes things I find boring and vice versa. For example, I am a huge chocoholic, he is more into vanilla. He will get excited about a simple pound cake, such as this eggnog bundt cake whereas I prefer brownies. You can probably imagine that it is quite a challenge to make something for both of us. I knew that my hubby is a huge fan of this lemon sponge roll and I figured why not make it into a tiramisu. He first didn’t sound too excited when I ran it by him. However, I was determined. So when he tried the first piece, got big eyes and immediately asked for another large serving, I knew I had figured it out. Below I make the lemon curd myself. But feel free to use store-bought one instead.
This lemon tiramisu does not contain raw eggs or alcohol and is prepared with lemon curd and a mascarpone filling. For the lemon curd place all ingredients except for the butter into a pot and bring to low heat. While constantly stirring, it should slowly start to thicken. If after ten minutes nothing has changed, increase heat slightly. Once it has thickened, add the butter in chunks, stir, and set aside. For the lemon syrup bring water and sugar to a boil until the sugar dissolves, stir in lemon juice and set aside. For the mascarpone filling weigh all ingredients into a large bowl. Using a mixer, mix until the cream is stiff and fully whipped. Set aside as well. Now we are going to assemble. First dip the ladyfingers in the syrup and place inside a dish (I had a brownie dish of 20x20cm). Arrange so the bottom of the dish is fully covered. Spread about 5 heaping tablespoons of lemon curd on top. Spread half of the mascarpone filling on top of that. Repeat, so dipped ladyfingers, lemon curd and mascarpone filling. I created a wavy pattern with the mascarpone filling. Chill for a few hours or overnight. You can decorate with additional lemon slices shortly before serving. Tiramisu will taste better on day 2 or 3 and will intensify in flavor.Lemon Tiramisu with no Raw Eggs or Alcohol
Ingredients
Instructions
2 Comments
Friederike
Sunday March 16th, 2025 at 09:34 AMSieht toll aus und klingt super! Magst du das Tiramisu noch schnell zum Blogevent “leicht in den Frühling” bei Zorra Kochtopf.me schicken? Dann nehme ich dich heute Abend noch in die Zusammenfassung auf!
lg
Jenny
Sunday March 16th, 2025 at 10:50 AMLiebe Friederike, kann ich gerne machen, ich dachte Mascarpone und Co wäre zu schwer, um daran teilzunehmen, aber wird gemacht. Grüße, Jenny