Lemon Tiramisu: A Zesty Twist on a Classic Dessert

In a small saucepan, combine lemon juice, water, and sugar. Heat over medium heat until the sugar dissolves completely. Remove from heat and let cool to room temperature.

Make the Mascarpone Filling:
In a large mixing bowl, beat the mascarpone cheese until smooth. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold the whipped cream into the mascarpone, adding the lemon zest for a bright citrus note.

Assemble the Tiramisu:

Dip each ladyfinger briefly into the cooled lemon syrup, ensuring they are moist but not soggy.
Arrange a layer of soaked ladyfingers in the bottom of an 8×8-inch dish.
Spread half of the mascarpone filling evenly over the ladyfingers.
Repeat with another layer of soaked ladyfingers and the remaining mascarpone filling.
Chill and Garnish:
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld. Before serving, sprinkle the top with powdered sugar and lemon zest for a decorative touch.

Serving and Storage Tips: