Fresh Lemon Tiramisu (Print Version)

Light Italian dessert with lemon-infused ladyfingers layered with creamy mascarpone filling

# 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

# How-To:

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 Advice:

01 -
  • The brightness of fresh lemon cuts through the rich mascarpone in the most perfect way
  • It comes together in under 30 minutes of active work but tastes like you spent all day
  • You can make it the night before and wake up to dessert already done
02 -
  • The dipping technique is everything, one quick dip per ladyfinger and immediately into the dish
  • Room temperature mascarpone can turn grainy when mixed, so keep it chilled until you're ready to use
  • This dessert needs at least 4 hours in the fridge, but patience pays off in texture
03 -
  • Wrap your ladyfingers in the freezer for 10 minutes before dipping, they absorb less syrup
  • Always zest your lemons before cutting them, it's nearly impossible to zest a juiced lemon

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