Lemon Tiramisu Italian Dessert (Printable)

Layers of zesty lemon mascarpone cream and ladyfingers soaked in limoncello syrup create this bright 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 Make It:

01 - Combine water, granulated sugar, and lemon zest in a small saucepan. Bring to a simmer, stirring until sugar dissolves completely. Remove from heat, stir in limoncello, and allow to cool thoroughly 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 until ready to fold.
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, being careful not to deflate the air. Continue folding until completely smooth and uniform in texture.
05 - Quickly dip 12 ladyfinger biscuits, one at a time, into the cooled lemon syrup. Do not oversoak—just a quick dip to coat. Arrange in a single layer in the bottom of a 9x9-inch baking dish.
06 - Spread half of the lemon mascarpone cream mixture evenly over the first layer of ladyfingers, using a spatula to create a smooth, level surface.
07 - Repeat the process by dipping the remaining 12 ladyfingers in the lemon syrup and arranging them over the first cream layer. Top with the remaining mascarpone cream, spreading evenly.
08 - Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the dessert to set completely.
09 - Just before serving, garnish with fresh lemon slices and mint sprigs if desired. Cut into squares and serve chilled.

# Expert Hints:

01 -
  • The bright lemon flavor cuts through the rich mascarpone cream so beautifully that guests keep going back for just one more bite
  • It comes together in under 30 minutes of active time but tastes like you spent hours perfecting each layer
  • Unlike traditional tiramisu, this version feels lighter and more refreshing, making it perfect after a heavy meal
02 -
  • The ladyfingers continue to soften in the fridge, so what seems like too firm when you assemble it will be perfect by serving time
  • Room temperature mascarpone can curdle when mixed, so make sure it's softened but still cool to the touch
  • Overwhipping the cream can turn it grainy, so stop as soon as you see stiff peaks form
03 -
  • Dip ladyfingers one at a time and work quickly so the syrup doesn't break down the biscuits before they hit the dish
  • Run your knife under hot water and wipe it clean between cuts for picture-perfect squares

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