Ingredients

For the Lemon Syrup

• 1 cup water
• 1/3 cup sugar
• 1/2 cup limoncello
• Juice of 1 lemon

For the Cream Filling

• 16 oz (450 g) mascarpone cheese, softened
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• Zest of 2 lemons

For Assembly

• 1 package ladyfinger cookies (savoiardi)
• Extra lemon zest for garnish
• White chocolate shavings (optional)
• Fresh berries or mint (optional)

Instructions

1. Make the Lemon Syrup

In a small saucepan, combine water and sugar.

Heat until sugar dissolves, then remove from heat.

Stir in:

• limoncello
• lemon juice

Allow syrup to cool completely.

2. Prepare the Cream Filling

In a large bowl, whip heavy cream until soft peaks form.

In another bowl, mix mascarpone, powdered sugar, vanilla, and lemon zest until smooth.

Fold whipped cream gently into the mascarpone mixture until fully combined.

3. Dip the Ladyfingers

Quickly dip each ladyfinger into the cooled limoncello syrup.

Do not soak too long or they’ll become soggy.

4. Assemble the Tiramisu

In a serving dish or trifle bowl:

1. Arrange a layer of soaked ladyfingers
2. Spread half the mascarpone mixture
3. Repeat with another layer

Smooth the top evenly.

5. Chill

Cover and refrigerate for at least 4 hours, preferably overnight.

6. Garnish and Serve

Top with:

• lemon zest
• white chocolate shavings
• berries or mint if desired

Serve chilled.

Tips

Use Cold Ingredients

Cold heavy cream whips better and creates a lighter texture.

Don’t Oversoak the Ladyfingers

A quick dip keeps the dessert soft without falling apart.

Make It Non-Alcoholic

Replace limoncello with:

• lemonade
• lemon syrup
• lemon juice mixed with water and sugar

Best Flavor Comes Overnight

Resting overnight allows the citrus flavors to blend beautifully.

Add Extra Lemon Flavor

For stronger citrus taste:

• add lemon curd between layers
• increase lemon zest

Storage

Store covered in the refrigerator for up to 3 days.