Ingredients
Scale
- 6 large eggs, separated
- ¾ cup granulated sugar
- 250 g mascarpone cheese
- 1 ½ cups heavy cream
- 1 cup freshly squeezed lemon juice
- Zest of 2 lemons
- 1 cup water
- 24 to 30 ladyfingers (savoiardi biscuits)
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- A pinch of salt
- Lemon slices and zest curls for garnish
Instructions
- Separate the egg yolks and whites into different bowls.
- Whisk the egg yolks with granulated sugar until pale and creamy.
- Add the mascarpone cheese and blend until smooth.
- In a separate bowl, whip the heavy cream and vanilla until soft peaks form.
- Gently fold the whipped cream into the mascarpone mixture.
- Beat the egg whites with a pinch of salt until stiff peaks form.
- Fold the egg whites into the mascarpone mixture carefully to keep it light.
- Prepare the lemon syrup by heating water, lemon juice, powdered sugar, and lemon zest until the sugar dissolves. Let it cool.
- Dip each ladyfinger briefly into the cooled lemon syrup.
- Arrange a layer of soaked ladyfingers in a serving dish.
- Spread half of the mascarpone mixture evenly over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and top with the remaining mascarpone cream.
- Smooth the surface and cover the dish with plastic wrap.
- Refrigerate for at least 5 hours or overnight for best results.
- Before serving, dust the top with powdered sugar and garnish with lemon zest curls or thin lemon slices.
Notes
Do not oversoak the ladyfingers; a quick dip keeps their texture intact.
The tiramisu tastes best after chilling overnight.
You can use individual serving glasses for a more elegant presentation.
Adjust the lemon intensity by adding more or less zest depending on preference.
- Prep Time: 30