Lemon Tiramisu Italian Dessert (Printable)
Zesty lemon mascarpone layers with limoncello-soaked ladyfingers create this refreshing Italian dessert.
# 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
# How to Prepare:
01 - Combine water, granulated sugar, and lemon zest in a small saucepan. Bring to a simmer, stirring constantly until sugar completely dissolves. Remove from heat and stir in limoncello. Allow syrup to cool completely before using.
02 - In a large mixing bowl, whip cold heavy cream with powdered sugar using an electric mixer or hand whisk until stiff peaks form. Set aside.
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 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 12 ladyfinger biscuits one at a time into the cooled lemon syrup. Do not oversoak—just a quick dip per side. Arrange in a single layer in the bottom of a 9x9-inch baking dish.
06 - Spread half of the lemon mascarpone cream evenly over the first layer of ladyfingers using an offset spatula or the back of a spoon.
07 - Repeat the dipping process with the remaining 12 ladyfingers and arrange them over the first cream layer. Top with the remaining mascarpone cream, spreading evenly to cover completely.
08 - Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and texture to set properly.
09 - Before serving, garnish the top with fresh lemon slices and mint sprigs if desired. Cut into squares and serve chilled.
# Expert Advice:
01 -
- The limoncello syrup makes these ladyfingers sing without overwhelming the delicate cream
- This is the make-ahead dessert that actually tastes better after resting in the fridge
02 -
- Dip ladyfingers quickly into the syrup or they will turn into mush and your texture will be wrong
- Room temperature mascarpone is non-negotiable for that silky smooth cream layer
03 -
- Use a microplane for the lemon zest to avoid the bitter white pith
- The texture improves overnight in the fridge if you can plan that far ahead