Lemon Tiramisu

1In a mixing bowl, whip the heavy cream (1 cup) until stiff peaks form.

2In a separate bowl, combine mascarpone cheese (1 cup), sugar (½ cup), vanilla extract (1 teaspoon), lemon zest (1 tablespoon), and lemon juice (¼ cup). Mix until smooth and well combined.

3Gently fold the whipped cream into the mascarpone mixture until fully incorporated.

4In a shallow dish, mix the brewed espresso (1 cup) with limoncello.

5Quickly dip each ladyfinger cookie into the espresso mixture, ensuring they are soaked but not soggy.

6Arrange a layer of soaked ladyfingers at the bottom of a serving dish.

7Spread half of the mascarpone mixture over the ladyfingers.

8Repeat the layers with another layer of soaked ladyfingers and the remaining mascarpone mixture.

9Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to set.

10Before serving, garnish with fresh mint leaves and a sprinkle of lemon zest (1 tablespoon).

11Enjoy the refreshing and zesty Lemon Tiramisu!