Ingredients
Scale
For the Lemon Syrup:
- 1 cup fresh lemon juice (about 5–6 lemons)
- 3/4 cup granulated sugar
- 1/2 cup limoncello
- Zest from 2 lemons
For the Cream Layers:
- 16 oz mascarpone cheese, room temperature
- 1 cup heavy cream
- 3/4 cup powdered sugar
- 2 tbsp limoncello
- 1 tsp vanilla extract
- Pinch of salt
For Assembly:
- 24–30 ladyfingers (savoiardi)
- Extra lemon zest for garnish
- Thin lemon slices (optional)
- Fresh mint leaves (optional)
Instructions
- Prepare Lemon Syrup: In a saucepan, combine lemon juice and sugar. Heat until the sugar dissolves (3–5 minutes). Remove from heat, add limoncello and lemon zest, and let it cool completely.
- Make the Mascarpone Cream: Beat mascarpone until smooth. In another bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form. Gently fold whipped cream into mascarpone along with the 2 tbsp of limoncello and a pinch of salt.
- Assemble Tiramisu: Quickly dip ladyfingers (1–2 seconds per side) in the cooled lemon syrup and place in a single layer in your dish. Spread half the mascarpone cream over the layer. Repeat with another layer of dipped ladyfingers and finish with the remaining cream.
- Chill: Cover and refrigerate for at least 4 hours (preferably overnight) to allow the dessert to set and flavors to meld.
- Serve: Garnish with extra lemon zest, thin lemon slices, and mint leaves before serving.
Notes
- Don’t over-soak the ladyfingers to avoid sogginess.
- Use room temperature mascarpone for a smooth texture.
- Can be made 1–2 days in advance.
- Customize with berries, white chocolate, or coconut for variations.
- Gluten-free ladyfingers work well for a GF version.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian