1 Prepare the lemon syrup: mix cold water, granulated sugar and 60ml lemon juice until the sugar dissolves. Chill in the fridge. 💧🍋

2 In a large bowl, whip the heavy cream with 60g powdered sugar until soft peaks form. 🥛🍚

3 Fold the mascarpone into the whipped cream gently until smooth and light. Add lemon zest, remaining 60ml lemon juice and limoncello if using; mix until combined. 🧀🍋

4 Quickly dip each ladyfinger into the chilled lemon syrup (1–2 seconds per side so they don’t get soggy) and arrange a single layer in your serving dish. 🍪💧

5 Spread half of the mascarpone-lemon cream over the soaked ladyfingers in an even layer. 🥄🧀

6 Repeat with another layer of dipped ladyfingers and finish with the remaining cream, smoothing the top. 🍪🍰

7 Cover and chill the tiramisu in the refrigerator for at least 4 hours (240 minutes) or overnight to set and let flavors meld. ❄️⏳

8 Before serving, dust with grated white chocolate or powdered sugar, and garnish with fresh berries and mint leaves. 🍫🍓🌿

9 Slice and serve chilled. Store leftovers covered in the fridge for up to 2 days. 🥄❄️