Description
A refreshing twist on the classic Italian dessert, this lemon tiramisu features layers of zesty lemon curd, dairy-free mascarpone, and soaked ladyfingers for a light and tangy vegan treat.
Ingredients
Units
Scale
- 1 package vegan ladyfingers or sponge cake slices
- 1 cup lemon juice (freshly squeezed)
- 1/2 cup sugar
- 2 tbsp cornstarch
- 1 tbsp lemon zest
- 1 cup plant-based milk (such as almond or soy)
- 1/2 tsp turmeric (for color, optional)
- 1 cup vegan mascarpone or thick coconut yogurt
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup plant-based whipped topping
- Lemon slices and zest (for garnish)
Instructions
- In a saucepan, whisk together lemon juice, sugar, cornstarch, lemon zest, and plant-based milk. Add turmeric if using. Cook over medium heat, stirring constantly until thickened (5–7 minutes). Let the lemon curd cool completely.
- In a mixing bowl, beat together vegan mascarpone, powdered sugar, and vanilla extract until smooth. Fold in the whipped topping.
- Dip each ladyfinger briefly in a mix of lemon juice and water (1:1 ratio) and line the bottom of a dish.
- Spread half of the lemon curd over the ladyfingers, then spread half of the mascarpone mixture on top.
- Repeat the layers once more: dipped ladyfingers, lemon curd, and mascarpone mixture.
- Cover and refrigerate for at least 4 hours or overnight to set.
- Before serving, garnish with lemon zest and slices.
Notes
- Ensure lemon curd is completely cooled before layering to prevent melting the cream.
- Use store-bought vegan lemon curd to save time.
- For a firmer texture, freeze for 1 hour before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 21g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg