Lemon Tiramisu
A bright and creamy Italian dessert that layers lemon syrup-soaked ladyfingers with fluffy mascarpone cream, perfect as a refreshing finish to any meal.
Ingredients
For the Lemon Syrup
- 1/2 cup freshly squeezed lemon juice (about 3 lemons) Use fresh lemons for the best flavor.
- 1/2 cup water
- 1/3 cup granulated sugar
For the Filling
- 1 1/2 cups heavy whipping cream, cold Use cream labeled 36% fat or higher.
- 1 cup mascarpone cheese, room temperature Bring to room temperature for easy mixing.
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest
For Assembly
- 1 package ladyfinger cookies (Savoiardi) 200–250g; soak briefly in syrup.
- Extra for garnish lemon zest or candied lemon slices Optional, for decoration.
Instructions
Make the Lemon Syrup
- In a small saucepan over medium heat, combine the freshly squeezed lemon juice, water, and granulated sugar. Stir gently until the sugar fully dissolves, then remove from heat and let cool completely before using.
- Pro Tip: The syrup should be clear and slightly viscous with a bright lemon aroma.
Whip the Mascarpone Filling
- In a large mixing bowl, whip the cold heavy cream with the powdered sugar and vanilla extract until soft peaks form.
- In a separate bowl, beat the room-temperature mascarpone with the lemon zest until smooth and fluffy. Fold the whipped cream into the mascarpone mixture gently.
- Pro Tip: The filling should be glossy and billowy with soft peaks that hold shape.
Layer the Tiramisu
- Dip each ladyfinger briefly (1–2 seconds) into the cooled lemon syrup and arrange a single layer in the bottom of a 9×9-inch dish.
- Spread half of the mascarpone cream over the soaked ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.
- Pro Tip: The top layer of cream should be smooth with a slight sheen.
Chill and Serve
- Cover the dish tightly and refrigerate for at least 4–6 hours, preferably overnight.
- Before serving, garnish with fresh lemon zest, mint leaves, or candied lemon slices.
Notes
This dessert is ideal for make-ahead preparation and should be stored in the refrigerator for up to 3 days. For best texture, consume within 48 hours.