Lemon Curd and Honey Tiramisu

You know tiramisu is a classic Italian dessert that is made mainly with creamy mascarpone filling and sponge-like biscuits soaked in coffee and then dusted with cocoa powder. These days, a lot of different kinds of flavours of tiramisu are being invented every day. Lemon tiramisu is one of them but I gave ordinary lemon tiramisu a tweak by adding honey to the filling and lemon syrup. This tiramisu is so lemony from lemon juice, not limoncello and has a subtle honey flavour that adds another dimension to the tiramisu.

Ingredients You Will Need

For the Mascarpone Mixture

Mascarpone Cheese – This is the most essential ingredient for making tiramisu. You can’t replace it with cream cheese. You can use any brand of mascarpone cheese.

Eggs – There are a lot of recipes that call for cream to make tiramisu but traditional tiramisu doesn’t have any cream, so it is very light and fluffy. However, if you are afraid of eating raw eggs, use whipping cream instead.

Granulated Sugar – You can use soft brown sugar for your tiramisu if you want but I prefer using granulated sugar in my tiramisu as it doesn’t disturb the flavour and colour of the mascarpone mixture.

 Honey – This is not a common ingredient in making lemon tiramisu but honey and lemon are the most classic combination on the earth.

Salt – A pinch of salt can make a big difference in everything. It brings an extra flavour even in sweet things. I highly recommend that you use sea salt because table salt is just sodium which doesn’t contain any minerals in it.

For the Lemon and Honey Syrup

Honey – Of course, you need honey flavour in your syrup too. I use dark-coloured honey for the syrup but if you want to keep your syrup yellow, use light-coloured honey.

Sugar – Again, granulated sugar is the best for this recipe as it doesn’t disturb the lemon yellow colour and flavour.

Lemon Juice – Usually, lemon tiramisu recipes call for limoncello which is a liqueur made in southern Italy but I like using freshly squeezed lemon juice to make it extra lemony!

Water – You want the syrup so lemony but don’t want it too sour, so make it just right by diluting it with a little bit of water.

Savoiardi – A.K.A ladyfingers are sponge-like biscuits that can absorb liquid so well. You can use any brand of Savoiardi to make tiramisu.

Lemon Curd – A store-bought one is good but I always make my lemon curd when I get unwaxed lemons.

Step-by-Step Guide

For the Lemon & Honey Syrup

1 Put all ingredients for the syrup in a shallow dish and mix well.

For the Mascarpone Mixture

1 Take mascarpone and egg out of the fridge 30 minutes before making tiramisu to make them temperature.

2 Separate egg whites and yolks in two bowls, add half the amount of sugar to the egg whites and beat them until soft peaks. Set aside for later.

3 Add the remaining sugar and honey to the yolks and beat them using the same mixer until pale and frothy. Add mascarpone cheese to the egg yolk mixture and continue beating for a couple of minutes.

4 Add 1/3 of egg white to the mascarpone mixture using a spatula or a big metal spoon and mix vigorously. Tip the remaining white egg into the mixture and it carefully until fully combined.

Assembling

1 Prepare 4 glasses or you can use a big deep dish. Dip Savoiardi in the lemon syrup one by one and lay them on the bottom of the glasses or dish. Put some lemon curd around the Savoiardi making sure that the lemon curd can be seen through the glasses.

2 Cover the Savoiardi layers with some creamy mixture and repeat the layers until all Savoiardi, lemon curd, and creamy mixture are used up. Lastly, spread some lemon curd on top.

3 Cover and chill the tiramisu overnight or at least 5 hours. This process matures the tiramisu and makes the mascarpone mixture set. Enjoy!

Tips for Making Lemon Curd & Honey Tiramisu

• Use room-temperature ingredients – It is important to let mascarpone cheese and egg sit at room temperature for at least 30 minutes which makes egg whites whipped up faster and prevents mascarpone cheese from splitting.
• Do not dip Savoiardi in lemon syrup for too long – Savoiardi sucks liquid so quickly, so all you have to do is put it in the syrup for just a second, otherwise you’ll have a mushy sponge and soggy cream which cannot be the best tiramisu.
• Chill tiramisu ideally overnight – Why do I have to wait for so long to eat my homemade tiramisu? Well, here is the reason. During the chilling time, Savoiardi soaks moisture from the creamy mixture and becomes soft which makes tiramisu perfect in consistency.

Q & A

How long can homemade tiramisu last in the fridge?

You have to leave your tiramisu in the fridge for at least 5 hours, ideally overnight but it is also important to eat it before it goes bad because it’s homemade which means it doesn’t contain any preservatives. I recommend eating your tiramisu within 2 days.

How can I store my tiramisu?

Cover your tiramisu with cling film or put it in an airtight container to prevent it from having a dry surface in the fridge.

Can I make my tiramisu in a big dish?

Yes, of course, you can make it in a deep flat dish like a classic tiramisu. It is your tiramisu after all.

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