This easy springtime version of tiramisu features soft lady fingers brushed with lemon syrup and layered in Mason jars with lemon curd and white chocolate cream, making them cute, portable, and perfect for picnics or parties!
If you ask me, lemon is to spring what pumpkin is to autumn. I could happily eat both lemon and pumpkin all year long (not together, mind you), but seeing as how my brain relegates them to their stereotypical seasons, I have a hard time making a lemon dessert in December or a pumpkin one in July. But fortunately for us, at the moment it’s April, and it’s officially spring (!!!)…so I’m beyond excited to be sharing this heavenly, lemony dessert with you today.
You may have already had a preview of these little beauties a few weeks ago when I had the honor of sharing them over at Lil’ Luna. But I would be remiss not to showcase them here as well, just in case you happened to miss them then!
If you’ve never had the pleasure of experiencing lemon and white chocolate together before, let me assure you…those flavors were made for one another! These tiramisu trifles boast the bright, fresh taste of lemon, perfectly complemented by a smooth, sweet, white chocolate cream. And despite their fancy appearance, assembling them is a breeze. Unless you’re feeling particularly ambitious, you can buy the ladyfingers and the lemon curd at the grocery store. That leaves the white chocolate cream as the only component of this dessert that takes a bit of effort, and even then, it’s totally quick and easy to whip up.
While traditional tiramisu relies upon mascarpone cheese for one of its layers, I actually prefer using cream cheese instead in this particular recipe. Not only is cream cheese less expensive and more readily available, but it also results in a white chocolate cream with a smoother texture. I also think the underlying tang of cream cheese is a nice counterbalance to the sweetness of the white chocolate. However, that being said, if you are a tiramisu purist or a fan of mascarpone cheese in general, it is delicious in this tiramisu as well! You really can’t go wrong either way.
The other great thing about these trifles is how cute and portable they are! Making the tiramisu in Mason jars means that you end up with a sweet treat that’s perfect to pack up for a picnic. These would be a lovely addition to a springtime baby or bridal shower. And how gorgeous would they be as a dessert offering on Easter? But truth be told, they’re easy enough to make that you could serve them anytime to make a regular ol’ day feel special.
So are you ready to dive into this tasty, tantalizing tiramisu? After all, you can’t go wrong when luscious lemon meets a light, smooth white chocolate cream. These trifles are guaranteed to give you yet another reason to celebrate spring!
Lemon & White Chocolate Tiramisu Recipe
Lemon & White Chocolate Tiramisu ~ Mason Jar Trifles
- 1/2 cup milk
- 4 ounces white chocolate, finely chopped
- 8 ounces cream cheese, at room temperature (very important!)
- 1/4 cup + 3 tablespoons sugar, DIVIDED
- 3/4 cup heavy cream
- 1 teaspoon pure vanilla extract
- 3 tablespoons lemon juice
- 32 small, 3" long soft ladyfingers
- 10 ounces lemon curd
- Heat milk until hot but not boiling. Whisk in white chocolate until melted. Set aside to cool.
- In a large bowl, beat 1/4 cup sugar into cream cheese. Whisk the white chocolate mixture into the cream cheese mixture.
- In a separate bowl, using an electric mixer, beat the heavy cream and vanilla until soft (not stiff) peaks form. Gently fold this whipped cream into the cream cheese mixture.
- For lemon syrup, in a small bowl, whisk together lemon juice and 3 tablespoons sugar until dissolved.
- In each of four wide-mouthed, pint-sized mason jars, fit two ladyfingers into the bottom of the jar, brush with lemon syrup, and then repeat with two more ladyfingers and additional syrup. Spread 1 tablespoon lemon curd over top of ladyfingers. Pour 1/3 cup white chocolate cream on top of lemon curd. Repeat another layer of ingredients, using 4 more ladyfingers, lemon curd, and white chocolate cream to nearly reach top of jar.
- If desired, garnish with lemon zest, white chocolate curls, and any leftover lemon curd drizzled on top. Place lids on jars and chill in refrigerator for at least 4 hours (preferably 8+ hours) before serving.
- If the cream cheese is not completely at room temperature, the melted white chocolate will re-solidify into little chunks once you mix the two together.
- Mascarpone cheese may be substituted for the cream cheese.
- If you can't find ladyfingers, thin slices of poundcake may be used instead.
White Chocolate Cream adapted from FoodNetwork.com.