Lemon Basil Tiramisu
Flavorful and refreshing dessert idea that puts a spin on the classic tiramisu recipe. The inclusion of lemon and basil makes the tiramisu light and fresh!
Lemon Basil Tiramisu
- Prep Time
10 min
- Total Time
180 min
- Servings
10
- Difficulty
Medium
Ingredients
CURD
- 5 eggs
- 1 ½ cups sugar
- 1 ¼ cups lemon juice
- 1 tbsp lemon zest
- 10 tbsp salted butter (room temperature)
LEMON BASIL SYRUP
- 1 ½ cups sugar
- ½ cup water
- ½ cup lemon juice
- 1 tsp lemon zest
- 1 large bunch of basil
MASCARPONE WHIPPED CREAM
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 16 oz mascarpone cheese
OTHER
- 2-3 packages of ladyfingers (depending on size of dish)
Instructions
- For the lemon curd, whisk together the eggs and sugar in a medium saucepan with no heat until the mixture is light and fluffy.
- Then, whisk in the lemon juice, lemon zest, and salt until combined. Put the stove on medium/low heat, and constantly whisk the mixture for 3-4 minutes or until it thickens.
- Once the mixture is thickened, slowly whisk in one tablespoon of butter at a time. Make sure each tablespoon of butter is melted before adding the next.
- Continue to whisk the mixture for an additional 5-6 minutes after all the butter has been incorporated. The curd should be thick enough to coat the back of a spoon.
- Use a silicon spatula to run the curd through a fine mesh strainer to ensure any small pieces of egg, butter, or zest are out.
- Once the lemon curd is done, place it into a bowl with a piece of saran wrap over the top to prevent a film from forming. Then, wrap the bowl with more saran wrap and place it in the fridge for approximately 2 hours.
- To make the lemon basil syrup, combine sugar, water, lemon juice, lemon zest, and one bunch of basil in a medium saucepan.
- Cook over medium heat for 4-5 minutes or until the sugar has dissolved. Pour into a jar to cool while replacing the old basil with a fresh bunch.
- For the Mascarpone whipped cream, whip the heavy cream and powdered sugar together using a stand mixer or handheld mixer until the cream forms soft peaks.
- Then add the lemon zest, vanilla, and cheese. Whip until everything is fully incorporated.
- To assemble the tiramisu, dip your store-bought ladyfingers into the lemon basil syrup and add to the bottom of a serving dish of your choice until the first layer is complete.
- Then top the ladyfingers with half the Mascarpone whipped cream mixture and smooth. Next, add a layer of the lemon curd using half the mixture. Continue with one more layer of each component.
- Smooth out the final layer of lemon curd, and garnish with lemon and basil. Wrap the tiramisu tightly and put it into the refrigerator to chill for at least 2 hours but overnight is best.
TIPS
- The lemon curd, lemon basil syrup, and Mascarpone whipped cream can be made in advance to make assembling the tiramisu easier and quicker.
- When finishing the lemon curd, dip a spoon into the mixture and then run your finger down the center of the back of the spoon to test the thickness. The curd should separate nicely. It will still be slightly thin, but as it sets and cools in the fridge, it thickens even further.
- Once the syrup is done, remove the old basil that was cooking in the mixture and transfer it to a jar. Then add fresh basil. Letting the fresh basil sit in the syrup while it cools helps enhance the flavor.
- I used a serving dish similar to a 9 x 13 in an oval shape for this recipe, but you can also use something smaller like an 8 x 8 or 9 x 9. If you use a smaller dish, you will need fewer ladyfingers and will have extra curd, syrup, and whipped cream.
- I think the tiramisu gets better as it sits and cools in the fridge! Chilling overnight is ideal for this recipe.
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