|Lemon is the muse for this tiramisu recipe. Featuring the irresistible combination of tangy citrus and sweet, rich mascarpone, Lemon Tiramisu is perfect for the spring and summer months… but can be enjoyed all year long.|
Lemon is the muse for this tiramisu recipe. Featuring the irresistible combination of tangy citrus and sweet, rich mascarpone, Lemon Tiramisu is perfect for the spring and summer months... but can be enjoyed all year long.
- 2 cups sugar, divided
- 1 cup water
- 3 tablespoons Limoncello
- Zest of 3 lemons, divided
- 8 ounces cream cheese
- 8 ounces mascarpone cheese
- 16 ounces heavy whipping cream
- 1 teaspoon vanilla extract
- ½ teaspoon lemon oil or lemon extract
- 1 (7.06-ounce) package DeLallo Savoiardi Ladyfingers
- 1 (7-ounce) package DeLallo Lemon Biscottini, crumbled for garnishing
- To create a simple lemon syrup, bring 1 cup of sugar and water to a boil in a small saucepan. Simmer and stir until the sugar is dissolved, about 3-5 minutes. Remove from heat. Stir in the Limoncello and the zest from 1 lemon. Allow to cool.
- Using a stand mixer or a hand-held mixer, beat together the cream cheese and remaining 1 cup of sugar in a large mixing bowl. Once creamy, about 3-4 minutes, add the mascarpone and beat until creamy once more.
- In a separate bowl, beat the heavy cream until soft peaks form. Using a spatula, gently fold the whipped cream into the mascarpone mixture. Add the vanilla, lemon oil and zest from 1 lemon into the cream mixture. Place in the refrigerator to chill.
- Place the lemon simple syrup into a small shallow bowl. Quickly dip each ladyfinger into the syrup, wetting both sides of the cookie, but not soaking. Arrange ladyfingers along the base of a shallow 8” x 8” glass dish. Spread 1/3 of mascarpone mixture evenly on top. Next, add another 2 more layers of ladyfingers. Topping with mascarpone mixture after each layer.
- Cover and refrigerate at least 6 hours then sprinkle with crushed biscottini and remaining lemon zest before serving.