Lemon Zest Tiramisu: A Zesty Twist on the Classic Italian Delight

Brew a strong cup of coffee and let it cool completely.
If you’re using coffee liqueur, stir it into the cooled coffee. This step is optional but adds a nice depth of flavor to the tiramisu.
Step 2: Make the Lemon Mascarpone Filling
In a mixing bowl, combine the mascarpone cheese, powdered sugar, vanilla extract, and a pinch of salt. Mix until smooth and creamy.
In a separate bowl, whip the heavy cream with a hand mixer or stand mixer until stiff peaks form.
Gently fold the whipped cream into the mascarpone mixture, being careful not to deflate the whipped cream.
Add the fresh lemon juice and lemon zest to the mixture, stirring until evenly combined.
Step 3: Assemble the Tiramisu
Briefly dip the ladyfinger biscuits into the cooled coffee mixture, ensuring they’re soaked but not too soggy.
Arrange a layer of soaked ladyfingers at the bottom of a serving dish or individual dessert cups.
Spread half of the lemon mascarpone filling over the ladyfingers, smoothing it out with a spatula.
Repeat the process with another layer of dipped ladyfingers and the remaining mascarpone filling.
Step 4: Chill and Serve
Cover the tiramisu and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld together and the dessert to firm up.
Before serving, garnish with extra lemon zest and a dusting of cocoa powder, if desired.
Serving and Storage Tips