Fresh Lemon Tiramisu (Printable)
Light and zesty Italian dessert with lemon-infused ladyfingers and silky mascarpone cream.
# What You Need:
→ Lemon Syrup
01 - 1 cup water
02 - 1/2 cup granulated sugar
03 - Zest of 2 lemons
04 - 1/2 cup fresh lemon juice (about 2-3 lemons)
→ Mascarpone Mixture
05 - 16 oz mascarpone cheese, cold
06 - 1 cup heavy cream, cold
07 - 1/2 cup powdered sugar
08 - 1 tsp pure vanilla extract
09 - Zest of 1 lemon
→ Assembly
10 - 24-30 ladyfingers (savoiardi)
11 - Thin lemon slices and fresh mint leaves for garnish (optional)
# How To Cook:
01 - In a small saucepan, combine water, sugar, and lemon zest. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat, stir in lemon juice, and let cool completely.
02 - In a large bowl, beat the heavy cream with powdered sugar and vanilla until soft peaks form. In a separate bowl, gently mix the mascarpone with lemon zest until smooth. Fold the whipped cream into the mascarpone until fully combined and fluffy.
03 - Quickly dip each ladyfinger into the cooled lemon syrup (do not soak; just a quick dip). Arrange a layer of dipped ladyfingers in the bottom of a 9x9-inch baking dish.
04 - Spread half the mascarpone mixture over the ladyfingers and smooth with a spatula.
05 - Add another layer of dipped ladyfingers, followed by the remaining mascarpone mixture. Smooth the top.
06 - Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld.
07 - Garnish with lemon slices and fresh mint before serving, if desired.
# Expert Tips:
01 -
- The way the citrus cuts through the rich mascarpone makes every bite feel impossibly light
- It comes together in under 30 minutes but tastes like you spent all day in the kitchen
- Everyone assumes it is complicated but the secret is just folding everything gently
02 -
- The ladyfingers continue softening as they chill so do not panic if they seem slightly firm when you first assemble
- Lemon syrup can vary in intensity depending on your lemons so taste it before dipping and add a pinch more sugar if needed
03 -
- Set your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream
- If your mascarpone looks slightly grainy give it a quick whisk before folding in the cream