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The Ultimate Lemon Tiramisu (with Pasteurized Eggs) – Silky, Light & Irresistible

The Ultimate Lemon Tiramisu (with Pasteurized Eggs) – Silky, Light & Irresistible

Silky lemon tiramisu with mascarpone cream and lemon-soaked ladyfingers — bright, light, no-bake, and even better chilled overnight.
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Prep Time 30 minutes
Chill Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Desserts
Ingredients Method

Ingredients
  

Lemon Syrup:
  • 1 cup 240 ml water
  • 1/3 cup 65 g granulated sugar
  • 1/2 cup 120 ml freshly squeezed lemon juice
  • zest of 1 large lemon
  • 1 teaspoon pure vanilla extract
Pasteurized Egg Base:
  • 3 large egg yolks
  • 1/2 cup 100 g granulated sugar
Mascarpone Cream:
  • 500 g 17.6 oz mascarpone cheese, cold
  • 1 cup 240 ml cold heavy whipping cream (35%)
  • zest of 2 large lemons
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • pinch of fine salt
Assembly:
  • 24–28 ladyfingers (Savoiardi)
  • extra lemon zest for garnish
  • thin lemon slices optional
  • fresh mint leaves optional
  • powdered sugar optional

Method
 

  1. Make the lemon syrup: simmer the water and sugar until the sugar dissolves, then remove from the heat and stir in the lemon juice, lemon zest and vanilla extract. Let cool completely.
  2. Whisk the egg yolks and sugar over a double boiler for 8–10 minutes, until the mixture reaches 160°F (71°C) and turns pale, thick and fluffy. Remove from the heat and let cool to room temperature.
  3. Beat the cold mascarpone until smooth, then mix in the cooled egg yolk base, lemon zest, lemon juice, vanilla extract and salt. Gently fold in the heavy cream, whipped to medium peaks.
  4. Dip each ladyfinger in the cooled lemon syrup for 1–2 seconds and arrange them in a single layer in an 8×8-inch dish. Spread over half of the mascarpone cream, add a second layer of dipped ladyfingers, and smooth the remaining cream over the top.
  5. Cover and refrigerate for at least 8 hours, preferably overnight.
  6. Garnish with extra lemon zest, thin lemon slices, fresh mint leaves and a dusting of powdered sugar. Serve chilled.