Description
This Bright & Creamy Lemon Tiramisu is a refreshing twist on the classic Italian dessert. Featuring layers of zesty lemon-infused ladyfingers and mascarpone cream, it offers a perfect balance of tartness and sweetness. The dessert is light, creamy, and chilled to perfection, making it ideal for spring and summer gatherings.
Ingredients
Scale
Lemon Syrup
- 2 lemons, zest and juice
- 1 cup (240ml) water
- 2 tbsp granulated sugar
Mascarpone Cream
- 1 cup (240ml) heavy whipping cream
- 1 cup (225g) mascarpone cheese, cold
- ½ cup (100g) granulated sugar
- 1 tsp vanilla extract
- Zest of 2 lemons
Assembly
- 24–30 ladyfinger cookies (savoiardi)
- Powdered sugar or lemon zest, for garnish (optional)
Instructions
- Make lemon syrup: In a small saucepan, combine the lemon juice, lemon zest, water, and 2 tablespoons of granulated sugar. Heat gently over medium heat, stirring until the sugar completely dissolves. Remove from heat and let the syrup cool to room temperature.
- Prepare mascarpone cream: In a mixing bowl, beat the heavy whipping cream, remaining sugar (about ½ cup minus 2 tbsp), and vanilla extract until soft peaks form. Gently add the cold mascarpone cheese and continue whipping until the mixture becomes smooth and creamy. Fold in the zest of 2 lemons carefully.
- Dip ladyfingers: Briefly dip each ladyfinger cookie into the cooled lemon syrup, ensuring they are moistened but not soaked through to prevent sogginess.
- Assemble the tiramisu: Arrange a layer of dipped ladyfingers at the bottom of your serving dish. Spread half of the mascarpone cream evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers followed by the remaining cream.
- Chill: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set properly.
- Serve: Before serving, optionally garnish the tiramisu with a dusting of powdered sugar or additional lemon zest for an extra bright touch. Slice into portions and serve chilled.
Notes
- Dip ladyfingers quickly to avoid sogginess; they should be moist but retain some texture.
- Use cold mascarpone and heavy cream for best whipping results.
- The dessert benefits from resting overnight to fully develop flavors.
- Can be garnished with fresh mint leaves for added color and aroma.
- Store leftovers covered in the refrigerator for up to 2 days.
