Description
A refreshing twist on the classic Italian dessert, this Lemon Tiramisu combines zesty lemon flavors with creamy mascarpone for a light and delightful treat.
Ingredients
Scale
For the Crust:
- For the lemon syrup:
- 1 cup water
- 1 cup granulated sugar
- Zest of 2 lemons
- 1/2 cup fresh lemon juice
- For the mascarpone cream:
- 16 oz mascarpone cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- For assembly:
- 24 ladyfinger cookies
- Additional lemon zest for garnish
Instructions
1. Prepare the Crust:
- 1. Prepare the lemon syrup: In a small saucepan, combine water, sugar, and lemon zest. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir in lemon juice. Let cool completely.
- 2. Make the mascarpone cream: In a large bowl, beat mascarpone until smooth. In another bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold whipped cream into mascarpone until fully combined.
- 3. Assemble the tiramisu: Quickly dip each ladyfinger into the cooled lemon syrup (do not soak). Arrange a layer in the bottom of an 8×8 inch dish. Spread half the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and remaining cream.
- 4. Cover and refrigerate for at least 4 hours, preferably overnight. Before serving, garnish with additional lemon zest.
Notes
For best results, use fresh lemon juice rather than bottled. The dessert can be made up to 2 days in advance. If you prefer a stronger lemon flavor, add an extra tablespoon of lemon zest to the syrup.