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Lemon Tiramisu

A delightful Lemon Tiramisu featuring layers of mascarpone and ladyfingers soaked in a bright lemon syrup, perfect for warm evenings.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Lemon Syrup
  • 1/2 cup freshly squeezed lemon juice (about 3 lemons)
  • 1/2 cup water
  • 1/3 cup granulated sugar
For the Mascarpone Filling
  • 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
For Assembly
  • 1 package ladyfinger cookies (200-250g, Savoiardi)
  • to taste extra lemon zest or candied lemon slices, for garnish

Method
 

Make the Lemon Syrup
  1. In a small saucepan over medium heat, combine lemon juice, water, and sugar. Stir until the sugar is fully dissolved. Remove from heat and let cool completely.
Whip the Mascarpone Filling
  1. In a large mixing bowl, whip the cold heavy cream with powdered sugar and vanilla until soft peaks form.
  2. In a separate bowl, beat the mascarpone and lemon zest until smooth and fluffy.
  3. Fold the whipped cream into the mascarpone mixture gently, preserving the airy texture.
Layer the Tiramisu
  1. Dip each ladyfinger briefly (1-2 seconds) into the cooled lemon syrup and arrange a layer in the bottom of a 9x9 inch dish or trifle bowl.
  2. Spread half of the mascarpone cream over the soaked ladyfingers.
  3. Repeat with another layer of dipped ladyfingers and the remaining cream.
Chill and Serve
  1. Cover and refrigerate for at least 4-6 hours, preferably overnight.
  2. Before serving, garnish with fresh lemon zest, mint leaves, or candied lemon slices.

Notes

Keep everything cold: chill the bowl and beaters for the cream if your kitchen is warm. Don’t over-soak the ladyfingers; a quick dip gives them flavor without compromising texture. Fold gently to preserve the airy texture. Use fresh lemons for the best flavor.