Turkuaz Kitchen Lemon Tiramisu Cups are made with lemon juice, sugar, lemon zest, egg yolks, corn starch, mascarpone, heavy whipping cream, amaretto cookies, and ground-dried strawberry powder. This Lemon Tiramisu recipe creates a tangy and creamy dessert that takes about 3 hours to prepare and can serve up to 6 people.
Turkuaz Kitchen Lemon Tiramisu Ingredients
For The Lemon Sauce:
- 1 Cup Lemon Juice
- 3/4 Cup (135g) Sugar (1/2 Cup For Less Sweet Sauce)
- 1 Tsp Lemon Zest
- 2 Egg Yolks
- 3 Tsp Corn Starch
- 3 Tsp Water
- 1/4 Tsp Lemon Extract
- 2 Tbsp Butter
For The Mascarpone Cream:
- 4 Egg Yolks
- 3/4 Cup Granulated Sugar
- 16 Oz Mascarpone (At Room Temp)
- 2 Cups Heavy Whipping Cream
- 1 Tsp Vanilla Extract
For The Assembly:
- 18-20 Amaretto Cookies
- Ground Dried Strawberry Powder
How To Make Turkuaz Kitchen Lemon Tiramisu
- Prepare the Lemon Sauce: In a medium pan over medium heat, add the lemon juice. Meanwhile, mix 3 tsp cornstarch and 3 tsp water in a small bowl until dissolved and set aside. In a separate bowl, massage the sugar and lemon zest with your fingers to release the citrus oils, then add the egg yolks and beat until light and foamy. Once the juice is about to boil, slowly add 1/4 cup of the hot juice into the egg mixture, whisking constantly. Repeat with another 1/4 cup of juice. Pour the egg mixture into the pan while whisking constantly. Allow to boil over medium heat, then add the cornstarch mixture and whisk until combined. Cook for 2-3 minutes until thickened. Remove from heat, add lemon extract and butter, and whisk until smooth. Let sit until room temperature, then refrigerate for 1-2 hours until thickened.
- Prepare the Cream: In a medium bowl, whisk the egg yolks and sugar. Place the bowl over a small pan with simmering water and stir for 5-7 minutes on low heat until the sugar dissolves. Remove from heat and let cool to room temperature. In another bowl, beat the mascarpone and vanilla together. Add the egg mixture and gently whisk until combined. In a separate bowl, beat the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture with a spatula.
- Assemble the lemon Tiramisu Cups: Place amaretto cookies in the base of your chosen glasses. You can soak the cookies in sweet milk, lemony syrup, or traditional coffee if desired. Add a dollop of mascarpone cream on top and repeat this process once more. Top with a spoonful of lemon sauce and dust with dried strawberry powder. Refrigerate for at least two hours before serving.
Recipe Tips
- Use Fresh Lemon Juice: Freshly squeezed lemon juice gives the best flavor.
- Chill Properly: Allowing the lemon sauce to cool completely and the assembled tiramisu to chill ensures the best texture.
- Whipped Cream: Make sure your heavy cream is very cold before whipping to achieve stiff peaks.
What To Serve With Lemon Tiramisu
Those creamy Lemon Tiramisu Cups goes well with fresh berries, mint leaves, whipped cream, or raspberry sauce.
How To Store Lemon Tiramisu
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Place in a freezer-safe container for up to 1 month. Thaw in the fridge overnight before serving.
Lemon Tiramisu Nutrition Facts
- Calories: 450
- Total Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 210mg
- Sodium: 50mg
- Total Carbohydrates: 38g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 7g
Try More Turkuaz Kitchen Recipes:
- Turkuaz Kitchen Pavlova
- Turkuaz Kitchen Ice Cream
- Turkuaz Kitchen Peach Cobbler
- Turkuaz Kitchen Cinnamon Buns
Turkuaz Kitchen Lemon Tiramisu
Description
Turkuaz Kitchen Lemon Tiramisu Cups are made with lemon juice, sugar, lemon zest, egg yolks, corn starch, mascarpone, heavy whipping cream, amaretto cookies, and ground-dried strawberry powder. This Lemon Tiramisu recipe creates a tangy and creamy dessert that takes about 3 hours to prepare and can serve up to 6 people.
Ingredients
For The Lemon Sauce:
For The Mascarpone Cream:
For The Assembly:
Instructions
- Prepare the Lemon Sauce: In a medium pan over medium heat, add the lemon juice. Meanwhile, mix 3 tsp cornstarch and 3 tsp water in a small bowl until dissolved and set aside. In a separate bowl, massage the sugar and lemon zest with your fingers to release the citrus oils, then add the egg yolks and beat until light and foamy. Once the juice is about to boil, slowly add 1/4 cup of the hot juice into the egg mixture, whisking constantly. Repeat with another 1/4 cup of juice. Pour the egg mixture into the pan while whisking constantly. Allow to boil over medium heat, then add the cornstarch mixture and whisk until combined. Cook for 2-3 minutes until thickened. Remove from heat, add lemon extract and butter, and whisk until smooth. Let sit until room temperature, then refrigerate for 1-2 hours until thickened.
- Prepare the Cream: In a medium bowl, whisk the egg yolks and sugar. Place the bowl over a small pan with simmering water and stir for 5-7 minutes on low heat until the sugar dissolves. Remove from heat and let cool to room temperature. In another bowl, beat the mascarpone and vanilla together. Add the egg mixture and gently whisk until combined. In a separate bowl, beat the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture with a spatula.
- Assemble the lemon Tiramisu Cups: Place amaretto cookies in the base of your chosen glasses. You can soak the cookies in sweet milk, lemony syrup, or traditional coffee if desired. Add a dollop of mascarpone cream on top and repeat this process once more. Top with a spoonful of lemon sauce and dust with dried strawberry powder. Refrigerate for at least two hours before serving.
Video
Notes
- Use Fresh Lemon Juice: Freshly squeezed lemon juice gives the best flavor.
- Chill Properly: Allowing the lemon sauce to cool completely and the assembled tiramisu to chill ensures the best texture.
- Whipped Cream: Make sure your heavy cream is very cold before whipping to achieve stiff peaks.
Turkuaz Kitchen Lemon Tiramisu, Lemon Tiramisu Cups