This lemon tiramisu recipe is a nice summer twist on the traditional Italian coffee tiramisu. The brightness of the fresh lemons and limoncello, combined with a light ricotta cream and soaked ladyfingers, make this recipe a perfect summer dessert.
Beat the egg yolks and sugar until they are thick and foamy.
In a separate bowl, whisk the ricotta until it’s smooth, then add the lemon zest, the zest of ¼ of the lime, a few drops of lemon juice and a few drops of Limoncello. Incorporate the thick egg yolk mixture and combine until smooth. Taste and add a few drops of lemon juice if needed. Chill.
Pour the water into a small pan, add the lemon zest and bring to the boil. Remove from the heat and filter out the zest. Finally, add the lemon juice and limoncello and set aside.
Pour the cream into a previously chilled mixer bowl, add a pinch of salt and whisk the cream until semi-firm. The cream should not be stiff as it will be whisked again later in the recipe. You should instead aim for a crème fraiche/sour cream type of consistency.
Remove the vanilla seeds from the vanilla pod and add to the ricotta mix. Delicately fold the whipped cream into the ricotta mix in 3 times. When done, pour into the mixer’s bowl and give it a final stir. The tiramisu cream is now ready.
Pour the syrup into a deep dish. Dip the ladyfingers into the lemon syrup - do this quickly, less than 1 min, so that they don't get soggy. The ladyfingers they will get softer as the tiramisu chills.
Place a layer of ladyfingers into the serving plate or individual glasses. Cover with a layer of tiramisu cream and start again. Chill for at least 6h to allow for the tiramisu to set, then zest some lime on the top before serving.