Lemon Tiramisu
A delightful twist on classic tiramisu featuring a creamy lemon flavor that’s refreshing and unique, perfect for summer gatherings.
Ingredients
For the Lemon Syrup
- 1/2 cup freshly squeezed lemon juice about 3 lemons
- 1/2 cup water
- 1/3 cup granulated sugar
For the Mascarpone Filling
- 1 1/2 cups cold heavy whipping cream
- 1 cup mascarpone cheese room temperature
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest
For Assembling
- 1 package ladyfinger cookies (Savoiardi) 200–250g
- to taste Extra lemon zest or candied lemon slices for garnish
Instructions
Preparation
- Make the Lemon Syrup: In a small saucepan over medium heat, combine the 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 another bowl, beat the mascarpone and lemon zest until smooth and fluffy. Gently fold the whipped cream into the mascarpone mixture, preserving that airy texture.
- Layer the Tiramisu: Dip each ladyfinger briefly (1–2 seconds) into the cooled lemon syrup and arrange them in a 9×9-inch dish or a trifle bowl. Spread half of the mascarpone cream over the soaked ladyfingers, then repeat with another layer of dipped ladyfingers and the remaining cream.
- Chill and Serve: Cover and refrigerate for at least 4–6 hours, ideally overnight. Before serving, garnish with fresh lemon zest, mint leaves, or candied lemon slices.
Notes
Best served chilled. Can be made up to two days in advance. For a more intense lemon flavor, add a drop or two of lemon extract to the mascarpone mixture.