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Strawberry Lemon Tiramisu
4.6 from 24 votes

Strawberry Lemon Tiramisu

Layers of lemon syrup-soaked lady fingers, silky smooth mascarpone cream, and perfectly-ripe summer strawberries. It may not be a traditional tiramisu, but it just might become your new favorite. Edible flowers optional but oh so pretty. 

Prep Time
4 hrs
Cook Time
10 mins
Total Time
4 hrs 10 mins
Servings: 12
Course: Dessert
Cuisine: Italian, American

Ingredients

For the Lemon Syrup
  • 1 1/2 cup water
  • 1 1/2 cup sugar about 300g
  • 2 lemon peeled with a sharp vegetable peeler to avoid the white pith (about 10 strips, large
  • 3/4 cup lemon juice 180ml fresh, juice of 2 large lemons
  • 2 tablespoons limoncello 30ml, optional
For the Mascarpone Filling:
  • 3 tablespoons water 45ml
  • 2 tablespoons sugar 25g
  • 4 egg large yolks
  • 16 ounces mascarpone cheese 2 cups (340g), cold
  • 3/4 cup confectioners’ sugar 100g, sifted if lumpy
  • 1 cup heavy cream 250ml, cold
  • 1 teaspoon vanilla extract
  • 2 quarts strawberries about 2.5 lbs fresh, hulled and sliced or other berry of your choice
  • 1 1/2 ladyfingers about 36 cookies, packages
  • borage flowers optional, or other edible flowers

Instructions

    Cup of Yum
  1. Make the lemon syrup: Add water, sugar and lemon peel to a medium saucepan and bring to a boil over medium heat. Simmer for 1 minute, or until the sugar dissolves. Remove from the heat, stir in lemon juice and Limoncello, if using, and set aside. Allow to cool and remove peels.
  2. Make the cream: Combine sugar and water in a small saucepan set over medium heat. Bring to a boil and simmer until sugar dissolves, 1 minute. Place egg yolks in the bowl of a stand mixer fitted with the whisk attachment, and whisk on medium-low. With the mixer running, slowly and very carefully drizzle in the hot sugar syrup. Increase the mixer’s speed to medium-high and beat until the bowl is no longer hot to the touch and the mixture has tripled in size, about 5 minutes. Turn mixer to medium speed and add mascarpone in a few large dollops, letting each incorporate before adding the next. Add confectioners sugar and beat until just combined and smooth.
  3. In a separate clean and chilled bowl, beat cream and vanilla to stiff peaks. Using a spatula, gently fold whipped cream into the mascarpone mixture until fully incorporated. Set aside.
  4. Pour lemon syrup into a shallow bowl and dip ladyfingers, turning once to coat for a few seconds, allowing them to absorb some of the syrup. Line the bottom of the 9x13 baking dish with a single layer of the ladyfingers. If you have a lot more than half the syrup left, drizzle an extra two or three tablespoons syrup over the ladyfingers in the dish.
  5. Top ladyfingers with half of the mascarpone mixture and smooth the surface with an offset spatula or butter knife. Place a layer of sliced strawberries all over the mascarpone mixture, reserving the remaining strawberries for the top.
  6. Repeat with the second layer of dipped ladyfingers, and top with the remaining mascarpone mixture. Smooth the top.
  7. Decorate the top with the remaining strawberries. For a flower pattern, work from the center-out and angle the strawberries slices, continuing around the dish until you have a flower-like pattern. Refrigerate for 4 to 6 hours and up to 1 day. Top with a sprinkle of edible flowers, if desired, then slice and serve.