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1
In a small saucepan, combine lemon juice, water and sugar over medium heat.
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2
Bring to a boil, reduce heat and simmer for 2 minutes, stirring occasionally, until the sugar has dissolved.
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3
Take the pan off the heat and allow the syrup to cool.
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4
Whip the cream in a large bowl until thick.
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5
Add the cinnamon and 2 tablespoons of the sugar and continue to whip until the cream holds soft peaks.
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6
In another bowl, cream together remaining sugar and mascarpone cheese for 30 seconds.
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7
Mix 1/4 of the cream into the mascarpone.
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8
Using a rubber spatula, fold in the remaining whipped cream.
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9
Set aside.
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10
Place the hazelnut liqueur in a small shallow bowl.
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11
Dip 16 of the ladyfinger cookies in the hazelnut liqueur and line the bottom of a 13 by 9 by 2-inch serving dish or other decorative serving dish.
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12
Spoon any remaining hazelnut liqueur over the dipped cookies.
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13
Spread 1/3 of the mascarpone mixture over the cookies.
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14
Top with 1/3 of the hazelnuts.
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15
Place the lemon syrup in a small shallow bowl.
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16
Dip 16 of the ladyfinger cookies in the syrup and place on top of the hazelnuts.
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17
Spread 1/3 of the mascarpone mixture over the cookies.
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18
Top with 1/3 hazelnuts.
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19
Dip remaining cookies in remaining syrup and place on top.
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20
Spoon any remaining syrup over the dipped cookies.
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21
Spread with remaining mascarpone and top with remaining hazelnuts and lemon zest.
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22
Cover and refrigerate for at least 6 hours or preferably overnight.
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23
Remove the tiramisu from the refrigerator for 1 hour before serving.
