Lemon Tiramisu
A refreshing twist on the classic Italian dessert with zesty lemons and creamy mascarpone, perfect for warm days or special occasions.
Ingredients
For the Lemon Syrup
- ½ cup freshly squeezed lemon juice (about 3 lemons)
- ½ cup water
- ⅓ cup granulated sugar
For the Mascarpone Filling
- 1 ½ cups heavy whipping cream, cold Make sure it's very cold for better whipping.
- 1 cup mascarpone cheese, room temperature
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest Consider adding more for a stronger lemon flavor.
For the Assembly
- 1 package ladyfinger cookies (200–250g) Store-bought ladyfingers work perfectly.
- Extra lemon zest or candied lemon slices, for garnish
Instructions
Make the Lemon Syrup
- In a small saucepan over medium heat, combine lemon juice, water, and sugar. Stir until the sugar is fully dissolved. Remove from heat and let cool completely.
Whip the Mascarpone Filling
- In a large mixing bowl, whip the cold heavy cream with powdered sugar and vanilla until soft peaks form.
- In a separate bowl, beat the mascarpone and lemon zest until smooth and fluffy.
- Fold the whipped cream into the mascarpone mixture gently, preserving the airy texture.
Layer the Tiramisu
- Dip each ladyfinger briefly (1–2 seconds) into the cooled lemon syrup and arrange a layer in the bottom of a 9×9-inch dish or trifle bowl.
- Spread half of the mascarpone cream over the soaked ladyfingers.
- Repeat with another layer of dipped ladyfingers and the remaining cream.
Chill and Serve
- Cover and refrigerate for at least 4–6 hours, preferably overnight.
- Before serving, garnish with fresh lemon zest, mint leaves, or candied lemon slices.
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days. For the best texture and flavor, it is recommended to enjoy within a day or two.