Fresh Lemon Tiramisu (Printer-friendly)
Light and refreshing Italian dessert featuring lemon-infused ladyfingers layered with velvety mascarpone cream.
# What you'll 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)
# Method:
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 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 creamy filling balances the tart lemon syrup perfectly, creating layers that somehow taste both refreshing and indulgent
- It comes together faster than youd expect, but the overnight chilling makes it feel like a special occasion dessert
02 -
- Dipping ladyfingers too long makes them soggy and the texture turns mushy instead of pleasantly soft
- The chilling time is nonnegotiable, so plan ahead and resist the urge to serve it before the flavors have developed
03 -
- Room temperature mascarpone blends more smoothly, so take it out of the fridge 20 minutes before mixing
- The syrup can be made up to 3 days ahead and stored in the refrigerator