Lemon Gingersnap Tiramisu
Serves 6
30 mins prep
0 mins cook
30 mins total
Lemon-soaked gingersnap cookies layered with a light and creamy lemon mascarpone mousse come together to create this luscious Lemon Gingersnap Tiramisu. A citrusy, spiced take on the classic Italian dessert!
For the Lemon Simple Syrup
For the Lemon Mousse
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Lemon Simple Syrup: Combine the sugar and lemon juice in a small saucepan. Cook the mixture on low until the sugar dissolves. Remove from heat, pour into a shallow dish, and allow to cool to room temperature.
Lemon Mousse: In the bowl of a stand mixer fitted with a whisk attachment, add the mascarpone cheese, lemon zest, and vanilla. With the mixer on low speed, slowly stream in the heavy cream. Once all the cream is in the bowl, add the powdered sugar. Increase the speed to medium and continue whipping, until the cream has thickened and is fully incorporated. Turn the mixer to high speed and whip until the mixture is thick and reaches stiff peaks, about 20-30 seconds. Be careful not to overmix or the mixture could become separated or grainy. Gently fold in the lemon juice until fully incorporated.
Assembly: To assemble the tiramisus, add a layer of lemon mousse to the bottom of six 6-ounce glasses or dessert cups. You can do this with a cookie scoop or a piping bag. Working with one gingersnap at a time, dunk each cookie into the cooled simple syrup until fully submerged then gently press onto the lemon mousse layer in each glass. Break the cookies as needed to create an even layer.
Continue repeating layers of the lemon mousse and simple syrup-soaked gingersnaps until each glass is full, ending with a layer of mousse on top. Use a small offset spatula to smooth the top evenly across. Cover the tops of the tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight for a softer cookie.
Once the tiramisus have chilled, crush a few of the remaining cookies and sprinkle on top. Finish with a whole gingersnap, if desired. Serve and enjoy!
