Lemon Hazelnut Tiramisu.

I had planned to make this dessert for our Martin family Christmas dinner, but with the 470 other courses, I didn't have time and no one would have had room. So, since I still had the ingredients, I decided to whip it up yesterday for a small gathering we were having with our friends. After two baking disasters earlier in the day (biscuits and a berry tart) I was a little wary, but this dessert proved easy and fun to make.

For not being a huge fan of whipped cream, or generally creamy desserts, I have to say that this Tiramisu is absolutely delicious. The lady fingers have just enough bite and tartness and the hazelnuts are rich and nutty. I even loved the cinnamon mascarpone whipped cream.

Here's the recipe, adapted slightly from Giada's original. I don't care who you are, Giada is awesome.

Ingredients

Lemon Syrup:

• 1/4 cup fresh lemon juice (from 3 lemons)
• Zest of 1 lemon
• 1/4 cup water
• 1/3 cup sugar

Tiramisu:

• 1 1/2 cups whipping cream
• 1/2 teaspoon ground cinnamon
• 5 tablespoons sugar
• 1 (15-ounce) container mascarpone cheese, at room temperature
• 1 Tbsp hazelnut syrup (I used Torani)
• 2 packages hard ladyfinger cookies (I had a hard time finding these at the grocery store, but found them at World Market)
• 1 1/4 cups lightly chopped (about 5 ounces) toasted and skinned hazelnuts
• 2 lemon, zested

Directions

In a small saucepan, combine lemon juice, zest, water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 2 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool. Add in hazelnut syrup.

Whip the cream in a large bowl until thick. Add the cinnamon and 2 tablespoons of the sugar and continue to whip until the cream holds soft peaks. In another bowl, cream together remaining sugar and mascarpone cheese for 30 seconds. Mix 1/4 of the cream into the mascarpone. Using a rubber spatula, fold in the remaining whipped cream. Set aside.

Dip 1 layers worth of the ladyfinger cookies in the lemon syrup and line the bottom of a 13 by 9 by 2-inch serving dish or other decorative serving dish. Spread 1/3 of the mascarpone mixture over the cookies. Top with 1/3 of the hazelnuts.
Repeat the layers until dish is full. Spoon any remaining syrup over the dipped cookies.
Cover and refrigerate for at least 6 hours or preferably overnight.
Enjoy!