Lemon Mascarpone Tiramisu
A no bake lemon tiramisu with ladyfingers dipped in lemon syrup and layered with whipped mascarpone cream, chilled until sliceable.
Equipment
- Small saucepan
- Electric mixer
- Large mixing bowls
- 9 by 9 inch dish or trifle bowl
Ingredients
Main Ingredients
- ½ cup freshly squeezed lemon juice about 3 lemons
- ½ cup water
- ⅓ cup granulated sugar
- 1 ½ cup cold heavy whipping cream
- 1 cup mascarpone cheese room temperature
- ½ cup powdered sugar
- 1 tsp pure vanilla extract
- 1 tbsp lemon zest
- 1 package (200 to 250 g) ladyfinger cookies
- extra lemon zest or candied lemon slices for garnish
Instructions
Cooking
- Make the syrup. Heat the lemon juice, water, and granulated sugar until the sugar dissolves, then cool completely.
- Whip the cream. Whip the cold cream with the powdered sugar and vanilla to soft peaks.
- Beat the mascarpone. Beat the mascarpone with the zest until smooth and fluffy.
- Fold. Gently fold the whipped cream into the mascarpone until no streaks remain.
- Layer. Dip the ladyfingers 1 to 2 seconds in the syrup, layer in a 9 by 9 inch dish, and spread over half of the cream. Repeat with the rest.
- Chill. Cover and refrigerate at least 4 to 6 hours, ideally overnight.
- Garnish. Top with lemon zest, mint, or candied lemon slices before serving.
Notes
Substitutions: A trifle bowl works in place of the square dish.
Tips: Use very cold cream, room temperature mascarpone, and a completely cooled syrup. Add extra zest for a stronger lemon flavor.
Storage: Refrigerate airtight up to 3 days, though it is best within a day or two.