Lemon Tiramisu (Printable Version)

A bright Italian dessert with layers of lemon mascarpone cream and limoncello-soaked ladyfingers

# Ingredient List:

→ Lemon Syrup

01 - 1 cup water
02 - 1/2 cup granulated sugar
03 - 1/3 cup limoncello or fresh lemon juice
04 - Zest of 1 lemon

→ Mascarpone Cream

05 - 1 cup heavy cream, cold
06 - 1/2 cup powdered sugar
07 - 16 oz mascarpone cheese, softened
08 - Zest of 2 lemons
09 - 2 tbsp fresh lemon juice
10 - 1 tsp vanilla extract

→ Assembly

11 - 24 ladyfinger biscuits (savoiardi)
12 - Sliced lemons and fresh mint for garnish

# Step-by-Step Instructions:

01 - Combine water, granulated sugar, and lemon zest in a small saucepan. Bring to a simmer, stirring constantly until sugar completely dissolves. Remove from heat, stir in limoncello, and allow mixture to cool completely before using.
02 - In a large mixing bowl, beat cold heavy cream with powdered sugar using an electric mixer or hand whisk until stiff peaks form. Set aside in refrigerator.
03 - In a separate bowl, combine softened mascarpone cheese, lemon zest, fresh lemon juice, and vanilla extract. Mix until smooth and well incorporated.
04 - Gently fold the whipped heavy cream into the mascarpone mixture using a spatula, taking care not to deflate the air. Continue folding until completely smooth and uniform.
05 - Working quickly, dip half of the ladyfingers one at a time into the cooled lemon syrup. Do not soak—just a quick dip to moisten. Arrange in a single layer in the bottom of a 9x9-inch dish.
06 - Spread half of the lemon mascarpone cream evenly over the first layer of ladyfingers, using a spatula to create a smooth surface.
07 - Repeat the dipping process with remaining ladyfingers and arrange them over the first cream layer. Top with remaining mascarpone cream, spreading evenly to cover completely.
08 - Cover the dish tightly with plastic wrap or foil. Refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and dessert to set properly.
09 - Before serving, remove from refrigerator and garnish with fresh lemon slices and mint sprigs if desired. Slice and serve cold.

# Tips from hearthlykitchen:

01 -
  • The lemon mascarpone cream is impossibly light, almost like eating a citrus-scented cloud
  • It comes together in under 30 minutes but tastes like something from an Italian bakery
02 -
  • Dip the ladyfingers quickly, about one second per side, or they will turn into mush and ruin the texture completely
  • The chilling time is not negotiable, I once tried to rush it and the whole thing fell apart when I served it
03 -
  • Room temperature mascarpone will incorporate much more smoothly than cold, so take it out of the fridge at least an hour before starting
  • If your ladyfingers are especially soft to begin with, brush the syrup on instead of dipping to prevent oversoaking

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