Description
A refreshing and creamy Italian dessert with a vibrant lemon twist, perfect for warm weather gatherings.
Ingredients
- 1/2 cup freshly squeezed lemon juice (about 3 lemons)
- 1/2 cup water
- 1/3 cup granulated sugar
- 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
- 1 package (200–250g) ladyfinger cookies (Savoiardi)
- Extra lemon zest or candied lemon slices, for garnish
Instructions
- Begin by making the lemon syrup. In a small saucepan, combine the lemon juice, water, and granulated sugar over medium heat. Stir until the sugar dissolves completely. Remove from heat and let it cool completely.
- Next, 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 it’s smooth and fluffy. Carefully fold the whipped cream into the mascarpone mixture to preserve the airy consistency.
- Now, layer the tiramisu. Briefly dip each ladyfinger into the cooled lemon syrup for 1–2 seconds. Arrange the soaked ladyfingers in a 9×9-inch dish or trifle bowl. Spread half of the mascarpone cream over this layer. Repeat by adding another layer of dipped ladyfingers followed by the remaining cream.
- Cover and refrigerate for at least 240–360 minutes, preferably overnight. Before serving, garnish with fresh lemon zest, mint leaves, or candied lemon slices.
Notes
Use fresh ingredients for the best flavor. Chill the mixing bowl and beaters for optimal whipping results. Let the tiramisu rest overnight for the best taste.
