Lemon Tiramisu

Ingredients

• 250 g mascarpone cheese, at room temperature
• 1 cup heavy cream
• ½ cup sugar
• Zest and juice of 3 lemons
• 1 teaspoon vanilla extract
• 200 g ladyfinger biscuits (savoiardi)
• ½ cup limoncello (or extra lemon juice + 2 tablespoons sugar)
• ½ cup water

Instructions

1. Make the lemon syrup. Combine the lemon juice, limoncello, and water in a shallow dish. Set aside.
2. Whip the cream. In a large bowl, beat the heavy cream with an electric mixer until stiff peaks form.
3. Make the mascarpone mixture. In a separate bowl, whisk the mascarpone, sugar, lemon zest, and vanilla until smooth.
4. Fold together. Gently fold the whipped cream into the mascarpone mixture until combined.
5. Layer. Quickly dip each ladyfinger into the lemon syrup (don’t soak — just a quick dip) and arrange in a single layer in a 20 × 25 cm dish. Spread half the cream over the ladyfingers. Repeat with a second layer.
6. Chill. Cover and refrigerate for at least 4 hours, or overnight for best results.
7. Serve with a dusting of lemon zest or crushed pistachios on top.

Tips

Substitutions & variations

• Non-alcoholic: Skip the limoncello and add an extra tablespoon of lemon juice plus sugar to the syrup.
• Berry garnish: Top with fresh raspberries or blueberries before serving.
• Individual servings: Layer in glass jars or cups for a dinner party presentation.