FOR THE LEMON MASCARPONE FILLING:
- 8 ounces mascarpone
- 1 cup cream
- 1/2 cup granulated sugar
- Zest of 2 lemons
- Juice of 2 lemons
- 1 teaspoon pure vanilla extract
- 1 package sponge cake cookies (approx. 24)
- 1 cup strong coffee, chilled
- Lemon peel for decoration
- Cocoa powder for sprinkling (optional)
1. Prepare the lemon mascarpone filling.
In a bowl, beat the mascarpone until smooth and creamy.
In another bowl, beat the cream until soft peaks form. Be careful not to overdo it; You want a light and airy texture.
Add granulated sugar, lemon zest, lemon juice and pure vanilla extract to the mascarpone.Mix until all ingredients are well blended.
Gently mix the whipped cream and mascarpone until the mixture is well combined. This creates a juicy, creamy mascarpone and lemon filling. Put it aside.
2.Assembling the Lemon Tiramisu
Quickly dip each ladyfinger cookie into the brewed coffee. You don’t want them to become soggy; a brief dip will do.
Arrange a layer of the dipped ladyfingers in the bottom of a serving dish. You can use a trifle dish, glass bowl, or individual serving glasses.
Spread half of the lemon mascarpone filling over the ladyfingers, creating a creamy layer.
Place another layer of soaked ladyfingers on top of the lemon mascarpone filling.
Finally, spread the remaining lemon mascarpone filling on the second sponge cake base.
Cover the baking dish and place the lemon tiramisu in the refrigerator for at least 4 hours, if possible overnight. This cooling time allows the flavors to combine and the cake to harden.
For a fresh and lively touch, decorate with lemon peel before serving.If you want, you can also dust the surface with cocoa.
Cut the spicy and juicy lemon tiramisu and enjoy!
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