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1
For the lemon-hazelnut syrup: In a small saucepan, combine the lemon juice, 1/2 cup water, and the sugar over medium heat.
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2
Bring to a boil, reduce the heat, and simmer for 5 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, about 20 minutes.
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4
Stir in the hazelnut liqueur.
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5
For the tiramisu: In a food processor or blender, pulse the hazelnuts until finely chopped (but not a paste).
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6
Add the lemon zest and pulse once to combine.
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7
Set aside.
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8
In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream in a large bowl until thick.
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9
Add the cinnamon and 2 tablespoons of the sugar and continue to whip until the cream holds soft peaks.
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10
In another bowl, beat together the remaining 3 tablespoons sugar and the mascarpone cheese for 30 seconds.
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11
Mix one quarter of the whipped cream into the mascarpone mixture.
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12
Using a rubber spatula, fold in the remaining whipped cream.
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13
Set aside.
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14
Pour the lemon-hazelnut syrup into a small, shallow bowl.
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15
Dip 16 of the ladyfinger cookies in the syrup.
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16
Line the bottom of a 13 x 9 x 2-inch serving dish or other decorative serving dish with the dipped cookies, trimming the cookies, as necessary, to form an even layer.
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17
Spread one third of the mascarpone mixture over the cookies.
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18
Sprinkle with one third of the hazelnut mixture.
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19
Form 2 more identical layers, each consisting of 16 dipped ladyfinger cookies and ending with a layer of the mascarpone mixture sprinkled with the hazelnut mixture.
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20
Cover and refrigerate for at least 6 hours or preferably overnight.
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21
Remove the tiramisu from the refrigerator at least 1 hour before serving.
