Description
A refreshing twist on the classic tiramisu featuring layers of creamy mascarpone and bright lemon flavors.
Ingredients
- 1/2 cup freshly squeezed lemon juice (about 3 lemons)
- 1/2 cup water
- 1/3 cup granulated sugar
- 1 1/2 cups heavy whipping cream, cold
- 1 cup mascarpone cheese, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest
- 1 package (200–250g) ladyfinger cookies (Savoiardi)
- Extra lemon zest or candied lemon slices for garnish
Instructions
- Begin by making the lemon syrup. In a saucepan, combine lemon juice, water, and granulated sugar over medium heat. Stir until the sugar dissolves and remove from heat. Let it cool.
- In a large mixing bowl, whip the heavy cream with powdered sugar and vanilla until you achieve soft peaks.
- In a separate bowl, beat the mascarpone cheese and lemon zest until smooth.
- Carefully fold the whipped cream into the mascarpone mixture.
- Dip each ladyfinger into the cooled lemon syrup for 1–2 seconds, ensuring they absorb flavor without becoming soggy.
- Arrange a layer of soaked ladyfingers in the dish, followed by half of the mascarpone cream mixture.
- Repeat with another layer of dipped ladyfingers, then top with the remaining cream.
- Cover your dish and refrigerate for at least 4–6 hours, preferably overnight.
Notes
For best results, refrigerate overnight. Use fresh lemons for maximum flavor. Garnish with lemon zest or candied lemon slices.