Lime Mojito Tiramisu
A refreshing Lime Mojito Tiramisu layered with rum-soaked ladyfingers, creamy egg-based mascarpone filling and homemade lime curd, finished with whipped cream and fresh lime.
Servings: 10 people
Calories: 455kcal
Equipment
- 9" oval dish
- Hand-held electirc whisk
- Palette
- knife
Ingredients
Lime Curd
- 150 g (¾ cup) granulated sugar
- Zest of 6 limes
- 5 eggs
- 180 g (¾ cup) lime juice
- Pinch of salt
- 85 g 6 tablespoon unsalted butter
Lime-rum Soak
- ¾ cup fresh lime juice
- ½ cup cold water
- ¼ cup white rum
Filling
- 4 eggs, cold
- 150 g (1 cup) of sugar
- 500 g of mascarpone cheese cold
- 260 g of ladyfingers or enough to fill the dish
Topping
- ⅔ cup of homemade lime curd
- 120 ml (½ cup) heavy cream/double cream cold
- Fresh lime
- Mint leaves
Instructions
Lime Curd
- Add the sugar and lime zest to a bowl and rub them together with your fingertips until the sugar becomes fragrant. This releases the lime’s natural oils and boosts the flavor.
- Transfer the infused sugar and zest to a pot. Add the eggs and whisk for 1–2 minutes until fully combined.
- Pour in the lime juice and salt, then whisk until smooth.
- Place the pot over medium‑low heat and cook, stirring continuously, for 8–12 minutes, or until the curd thickens enough to coat the back of a spoon.
- Remove from the heat and let the curd cool completely before using.
Mascarpone Filling
- Crack each egg and separate the whites into one bowl and the yolks into another. Set the whites aside.
- Add sugar to the yolks and whisk on medium speed for 3–5 minutes, or until the mixture is light, thick, and frothy.
- Add the mascarpone to the yolk mixture and whisk for 2–3 minutes until smooth and fully combined. Set aside.
- Whisk the egg whites until stiff peaks form.
- Gently fold a quarter of the whipped egg whites into the mascarpone mixture to lighten it. Gradually fold in the remaining egg whites until the filling is airy and evenly combined.
Mojito Soak & Assembly
- Pour lime juice, water, and white rum into a shallow bowl.
- Dip each ladyfinger into the mixture for 1–2 seconds.
- Arrange the soaked ladyfingers in a dish.
- Spread half of the creamy filling over the ladyfingers and smooth it out.
- Add a second layer of soaked ladyfingers and spread the remaining filling on top.
- Cover the dish with plastic wrap and refrigerate overnight or for at least 6 hours.
Finish & Decorate
- Pour the cooled lime curd over the chilled tiramisu and smooth the surface. If the curd is too loose, refrigerate for an additional 30 minutes.
- Whisk heavy cream for 3–5 minutes or until stiff peaks form. Transfer to a piping bag fitted with a star nozzle and pipe a decorative border around the dish.
- Place a lime slice in the center and finish with a fresh mint leaf.
- Serve this vibrant Lime Mojito Tiramisu is a beautiful dessert centerpiece.
Video
Notes
- Lime Curd: Make sure the lime curd is fully cooled before spreading it over the tiramisu. Warm curd will soften the mascarpone layer and prevent clean slices.
- Mixing: Avoid overmixing the mascarpone. Mix only until smooth and combined, overmixing can cause it to loosen or split.
- Eggs: Whip the egg whites carefully, then gently fold them into the mascarpone mixture. This helps preserve air and keeps the filling light and fluffy.
- Egg‑Free Option: You can make an egg‑free filling if preferred.
Nutrition
Serving: 170g | Calories: 455kcal | Carbohydrates: 43g | Protein: 8g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 160mg | Sodium: 70mg | Potassium: 140mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1000IU | Vitamin C: 6mg | Calcium: 95mg | Iron: 0.8mg