Description

This Lemon Tiramisu is a refreshing twist on the classic Italian dessert, featuring layers of ladyfingers soaked in zesty lemon syrup and a light mascarpone cream, chilled to perfection for a creamy and citrusy indulgence.

Ingredients

Units Scale

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 Cream:

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

For Assembly:

1 package (200-250g) ladyfinger cookies (Savoiardi)
Extra lemon zest or candied lemon slices, for garnish

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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

Use fresh lemon juice and zest — bottled won’t offer the same bright flavor.
Don’t soak the ladyfingers too long or they’ll become mushy. A quick dip is perfect.
For extra flavor, add a tablespoon of Limoncello to the syrup or mascarpone cream (adults only!).