Lemon Tiramisu (Printable Version)
A refreshing twist on classic tiramisu featuring bright lemon mascarpone cream and delicate ladyfingers soaked in limoncello syrup.
# What You’ll Need:
→ 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 (optional)
# Directions:
01 - Combine water, granulated sugar, and lemon zest in a small saucepan. Bring to a simmer while stirring until sugar completely dissolves. Remove from heat, stir in limoncello, and allow to cool completely before using.
02 - In a large mixing bowl, whip the cold heavy cream together with powdered sugar until stiff peaks form. Set aside for later folding.
03 - In a separate bowl, combine softened mascarpone cheese, lemon zest from 2 lemons, 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. Continue folding until the mixture is uniformly smooth and no white streaks remain.
05 - Working quickly, dip half of the ladyfinger biscuits one at a time into the cooled lemon syrup. Do not oversoak—just a quick dip to lightly coat each biscuit. Arrange in a single layer in a 9x9-inch baking dish.
06 - Spread half of the lemon mascarpone cream evenly over the first layer of dipped ladyfingers using an offset spatula or the back of a spoon.
07 - Repeat the dipping process with the remaining ladyfingers and arrange them in a single layer over the first cream layer. Spread the remaining mascarpone cream evenly on top.
08 - Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the tiramisu to set completely.
09 - Just before serving, decorate the top with fresh lemon slices and mint sprigs if desired. Slice into squares and serve chilled.
# Top Tips:
01 -
- The lemon cuts through all that richness in the most elegant way possible
- You can make it ahead and it actually tastes better the next day
02 -
- Dip the ladyfingers quickly or they will become too soggy and fall apart
- The chilling time is not optional because the flavors need time to meld together
03 -
- Room temperature mascarpone blends much more smoothly than cold
- Zest your lemons before juicing them to make your life easier