Fresh from the Kitchen: Recipes & Food Inspiration
- Make the lemon simple syrup first, then cool and refrigerate; can be made up to one week ahead.
- Whip mascarpone with pistachio cream, then gently fold in whipped cream for a light, dreamy filling.
- A surprise layer of lemon curd adds bright tang between the mascarpone and pistachio layers.
- Assemble by dipping both sides of savoiardi ladyfingers in syrup, layer, then chill at least four hours or overnight.
- Before serving, sprinkle finely chopped pistachios, keep covered in the fridge, and enjoy within three to four days.
This lemon pistachio tiramisu is a super flavorful and creamy update on the classic Italian dessert. Pistachio cream lends vibrant flavor and color to this no-bake dessert while lemon curd and a lemon simple syrup pack a tangy punch. Topped with finely chopped pistachios for beautiful color and crunch, this lemon pistachio tiramisu is the perfect make-ahead dessert for spring and summer!
Hey there, and welcome back, friends.
You are in for a lemony treat!
This tiramisu recipe is a bit unexpected. It’s pairs lemon and pistachio; a match made in heaven if you ask me! It’s completely no-bake and full of lip-smacking flavor, making it perfect for spring and summer gatherings.
If you LOVE tiramisu, as I do, I have a few other variations you need to try. My strawberry tiramisu is perfect for summer nights and a classic tiramisu recipe that can be enjoyed year-round.
This lemony version of tiramisu starts with soft ladyfingers that are lightly soaked in a homemade lemon syrup. This gives each layer extra citrusy flavor. Then it is layered with a combination of whipped cream, mascarpone, and pistachio cream; it’s light and dreamy!
Then there’s a surprise layer of lemon curd, giving it a little tangy surprise.
Next, you follow this surprise lemon curd layer with more dipped ladyfingers and that irresistible pistachio whipped cream layer.
I love that this is a make-ahead dessert that requires very little effort. The lemon syrup can be made up to a week in advance and stored in the fridge, and the fully assembled tiramisu can be prepared up to 24 hours ahead of time.
This dessert tastes even better when it’s made ahead because it allows all the layers to soak up that wonderful lemon flavor. Just wait to add the finely chopped pistachios on top until right before serving, so they stay crisp and add that perfect little crunch.
Ingredients
- lemon juice
- granulated sugar
- a lemon
- mascarpone cheese
- some pistachio cream
- powdered sugar
- vanilla bean paste
- heavy whipping cream
- savoiardi ladyfingers
- lemon curd
- raw pistachios
How to Make Lemon Pistachio Tiramisu
Make the lemon simple syrup first. Combine the water, lemon juice, and sugar in a small saucepan or pot. Bring it to a simmer over medium heat.
Add the peel from the lemon and simmer for 5 minutes, stirring to make sure all of the sugar dissolves.
Remove from the heat and allow the syrup to cool completely to room temperature.
Remove and discard the peel once the syrup has cooled down. Store the syrup in a jar in the fridge until you are ready to use it.
Whip together the mascarpone, pistachio paste, powdered sugar, vanilla, and a few tablespoons of the heavy cream at medium-low to medium speed until thick and creamy, about 2 minutes.
In a separate bowl, whip the remaining cup of heavy cream until medium peaks form, about 4-5 minutes.
Gently fold the whipped cream into the pistachio and mascarpone mixture in three separate additions.
To assemble the tiramisu, dip both sides of a ladyfinger cookie into the cooled lemon simple syrup, then arrange them in a single layer in an 8 or 9-inch square dish.
Top the ladyfingers with half of the mascarpone mixture. Gently smooth and level out the layer of cream with an offset spatula.
Gently spread the lemon curd over the top of the mascarpone in an even layer.
Repeat another layer with the ladyfingers dipped into the lemon syrup.
Top the ladyfingers with the remaining half of the mascarpone mixture. Cover with plastic wrap and chill for at least 4 hours or overnight.
Before serving, scatter the finely chopped pistachios in an even layer over the top.
How to Store
Keep leftover tiramisu covered in the fridge and enjoy it within 3-4 days.
More Lemon Recipes
What do you think of this amazing pistachio tiramisu recipe? What would you serve with this tiramisu? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Lemon Pistachio Tiramisu Recipe
Prep Time
40 minutes
Additional Time
5 hours
Total Time
5 hours 40 minutes
Ingredients
- ½ cup water
- ½ cup lemon juice
- 1 cup granulated sugar
- Peel from 1 medium lemon
- 12 ounces mascarpone cheese, cold
- ⅓ cup pistachio cream
- ½ cup powdered sugar
- 1 ½ teaspoons vanilla bean paste
- 3 tablespoons + 1 cup heavy whipping cream, divided
- 7-ounces savoiardi ladyfingers
- 1 cup lemon curd
- 1/2 cup raw pistachios, finely chopped
Instructions
- Make the lemon simple syrup first. Combine the water, lemon juice, and sugar in a small saucepan or pot. Bring it to a simmer over medium heat. Add the peel from the lemon and simmer for 5 minutes, stirring to make sure all of the sugar dissolves. Remove from the heat and allow the syrup to cool completely to room temperature. Remove and discard the peel once the syrup has cooled down. Store the syrup in a jar in the fridge until you are ready to use it.
- Whip together the mascarpone, pistachio paste, powdered sugar, vanilla, and 3 tablespoons of the heavy cream at medium low to medium speed until thick and creamy, about 2 minutes. In a separate bowl, whip the remaining cup of heavy cream until medium peaks form, about 4-5 minutes. Gently fold the whipped cream into the pistachio and mascarpone mixture in three separate additions.
- To assemble the tiramisu, dip both sides of a ladyfinger cookie into the cooled lemon simple syrup then arrange them in a single layer in an 8 or 9-inch square dish. Top the ladyfingers with half of the mascarpone mixture. Gently smooth and level out the layer of cream with an offset spatula. Gently spread the lemon curd over the top of the mascarpone in an even layer. Repeat another layer with the ladyfingers dipped into the lemon syrup. Top the ladyfingers with the remaining half of the mascarpone mixture. Cover with plastic wrap and chill for at least 4 hours or overnight.
- Before serving, scatter the finely chopped pistachios in an even layer over the top.
Notes
Recipe Notes
- You will have leftover simple syrup. Feel free to use it in cocktails or mocktails.
- Keep leftover tiramisu covered in the fridge and enjoy it within 3-4 days.
- An equal amount of vanilla extract may be used in place of vanilla bean paste.
- If you are using a stand mixer, make sure to use the whisk attachment for both the mascarpone mixture and the whipped cream. If you’re using a hand mixer, use the beaters for both.
- You’ll need 2-4 lemons to yield enough juice for the simple syrup.
Recipe Tips and Testing Notes
- If you want to shave off a little bit of prep time, you can use 1 standard tub of whipped topping instead of whipping 1 cup of heavy cream. You will still need 3 tablespoons of cream or half and half for the mascarpone mixture.
- Depending on the size of your dish, you may need to trim the end of some of your ladyfingers in order to fit both rows without overlapping.
- Make sure to use the crisp savoiardi ladyfingers instead of the soft and cakey ladyfingers. The ones I used came in a 3.5 ounce package and I used almost 2 whole packages (7 ounces total).
- Save your strength and use your food processor to finely chop the pistachios.
- Once you open your jar of pistachio cream, give it a good stir before measuring it for the recipe.
- I used an 8-inch square dish that is 2 ½ inches deep for testing and it was the perfect size for the tiramisu.
Nutrition Information:
Yield:
9
Serving Size:
1
Amount Per Serving:
Calories: 569Total Fat: 34gSaturated Fat: 15gUnsaturated Fat: 19gCholesterol: 93mgSodium: 320mgCarbohydrates: 61gFiber: 2gSugar: 55gProtein: 8g
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