Description
A vibrant, coffee-free Italian dessert where lemon zest and syrup infuse a classic mascarpone layer with bright citrus flavor. Lightly sweetened and passionately bright, this tiramisu captures the essence of a summer’s day.
Ingredients
24 ladyfingers (savoiardi)
2 cups mascarpone cheese
3/4 cup granulated sugar, divided
2 large eggs, separated
Zest and juice of 4 lemons
1/2 cup heavy cream (optional, for creamier texture)
1/4 cup unsweetened cocoa powder
1/4 tsp salt
Instructions
In a small saucepan, combine 1/4 cup granulated sugar, 1/2 cup water, and the juice of 4 lemons. Cook over medium heat until sugar dissolves, about 5 minutes. Remove from heat and let cool.
In a bowl, beat egg yolks with 1/2 cup granulated sugar and the lemon zest until pale and thick. Add mascarpone and mix until smooth.
In a separate bowl, whip heavy cream (if using) to soft peaks and fold into the mascarpone mixture.
In another bowl, whip egg whites with a pinch of salt until stiff peaks form. Gently fold into the mascarpone mixture.
In a rectangular dish, arrange half the ladyfingers and soak them with half the lemon syrup. Spread half the mascarpone mixture over the ladyfingers. Repeat the layers.
Chill the dessert for at least 4 hours, or overnight. Before serving, dust the top with cocoa powder.
Notes
For a lighter version, omit the heavy cream.
Substitute vegan ladyfingers and plant-based mascarpone for a vegan option.
Store in the refrigerator, covered, for up to 24 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 15g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg