Stem Ginger Shortbread Tiramisu

Make the lemon syrup by using a small saucepan, stir together the sugar and lemon juice. Heat gently until the sugar has dissolved. Let cool completely.

Prepare the mousse: Use a mixing bowl and beat together the mascarpone, lemon zest, and vanilla. With the mixer on low, slowly add the heavy cream in a steady stream. Once combined, add the powdered sugar. Increase speed to medium until the mixture thickens, then briefly whip on high until stiff peaks form.

Assemble: Spoon or pipe a layer of mousse into the bottom of the dessert glasses. Quickly dip each Walker’s Stem Ginger Shortbread into the cooled lemon syrup and arrange a layer of shortbread over the mousse. Repeat with more mousse and soaked shortbread, finishing with mousse on top. Smooth the surface with an offset spatula.

Cover and refrigerate for at least 4 hours or overnight. Just before serving, crumble a few extra shortbread cookies on top or garnish with a whole stem ginger shortbread.