Preparation Steps

• Prepare the Limoncello Syrup: In a shallow dish or bowl, whisk together the limoncello and water until well combined. Set aside.
• Make the Mascarpone Cream: In a large bowl, using an electric mixer, whip the cold heavy cream until soft peaks form. Be careful not to over-whip into stiff peaks.
• In a separate medium bowl, whisk together the cold mascarpone cheese, granulated sugar, lemon zest, and vanilla extract until smooth and creamy. Make sure there are no lumps.
• Gently fold the whipped cream into the mascarpone mixture using a rubber spatula. Mix until just combined and smooth, being careful not to deflate the cream.
• Assemble the Tiramisu: Quickly dip each ladyfinger into the limoncello syrup, turning it once to coat. Avoid over-saturating, as they will become too soggy. Arrange a single layer of dipped ladyfingers at the bottom of a 9x13 inch (or similar) baking dish.
• Spread half of the mascarpone cream mixture evenly over the layer of ladyfingers.
• Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone cream. Smooth the top with a spatula.
• Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set perfectly.
• Serve: Before serving, if desired, garnish with additional fresh lemon zest, thin lemon slices, or a few mint sprigs. Enjoy your delightful Lemon Tiramisu!