Tiramisu is one of those desserts that feels like a warm hug on a plate—creamy, rich, and incredibly satisfying. Traditionally made with espresso-soaked ladyfingers and mascarpone, this Italian favorite is already a masterpiece. But if you’re in the mood for something lighter, fruitier, and perfect for spring or summer, this lemon tiramisu is just what you need!
This version keeps all the best parts of tiramisu—the velvety mascarpone, the delicate layers, and the melt-in-your-mouth texture—but swaps the deep coffee flavors for bright, citrusy lemon. It’s a wonderful dessert for warm-weather gatherings, brunches, or just when you’re craving something sweet but refreshing.
I first fell in love with lemon tiramisu after a summer trip to the Amalfi Coast, where lemons grow in abundance. Their fresh, tangy aroma fills the air, and lemon-infused desserts are everywhere. This recipe captures that sunshiney goodness, minus the limoncello, making it family-friendly and just as indulgent.
Why You’ll Love This Recipe
- Light and Refreshing – The zesty lemon flavor keeps it from feeling too heavy.
- No Baking Required – A perfect make-ahead dessert that sets in the fridge!
- Creamy and Dreamy – The mascarpone filling is silky smooth and perfectly balanced.
- Crowd-Pleasing – A great twist on classic tiramisu that will impress guests.
Ingredients You’ll Need
For the Lemon Syrup:
- 1 cup water
- ½ cup granulated sugar
- ½ cup freshly squeezed lemon juice
- 1 teaspoon lemon zest
For the Mascarpone Cream:
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 8 ounces mascarpone cheese, softened
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
For the Layers:
- 24 ladyfingers (savoiardi)
- ½ cup lemon curd (store-bought or homemade)
For Garnish:
- Extra lemon zest
- White chocolate shavings (optional)
- Fresh mint leaves (optional)
How to Make Lemon Tiramisu
Step 1: Prepare the Lemon Syrup
Start by making the lemon syrup, which will give the ladyfingers their signature citrusy flavor. In a small saucepan, combine the water and sugar. Heat over medium until the sugar dissolves completely, then remove from heat and stir in the lemon juice and zest. Let it cool to room temperature.
Tip: If you love a stronger lemon flavor, let the syrup sit for 10–15 minutes before using it to allow the zest to infuse fully.
Step 2: Make the Mascarpone Cream
In a large mixing bowl, whip the heavy cream and powdered sugar together until soft peaks form. In a separate bowl, gently beat the mascarpone cheese until smooth, then fold it into the whipped cream mixture. Add the vanilla extract and lemon zest, stirring until well combined. The result should be creamy, fluffy, and irresistible.
Tip: Be careful not to overwhip the mascarpone—it should be smooth, not grainy.
Step 3: Assemble the Tiramisu Layers
Now for the fun part—layering!
- Quickly dip each ladyfinger into the cooled lemon syrup, being careful not to oversoak them. They should be moistened but not falling apart.
- Arrange a layer of soaked ladyfingers in a 9×9-inch dish or trifle bowl.
- Spread half of the mascarpone cream evenly over the ladyfingers.
- Drizzle a thin layer of lemon curd over the mascarpone cream for an extra burst of citrus flavor.
- Repeat the layers with the remaining ladyfingers, mascarpone cream, and lemon curd.
Step 4: Chill and Serve
Cover the tiramisu and refrigerate for at least 4 hours, preferably overnight. The longer it chills, the better the flavors meld together!
When ready to serve, garnish with lemon zest, white chocolate shavings, or a few fresh mint leaves for a beautiful finish.
Helpful Tips
- Use Fresh Lemons – The zest and juice of fresh lemons make a huge difference in flavor.
- Don’t Oversoak the Ladyfingers – A quick dip in the lemon syrup is enough. If they absorb too much liquid, they’ll become mushy.
- Chill for the Best Texture – Overnight chilling allows the flavors to deepen and the layers to set properly.
- Make Individual Portions – Instead of a large dish, assemble in small cups or glasses for a cute, single-serving presentation.
Recipe Details
- Prep Time: 20 minutes
- Chill Time: 4 hours (or overnight)
- Total Time: 4 hours 20 minutes
- Yield: 6–8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegetarian
Notes
- This recipe can be made dairy-free by using coconut cream instead of heavy cream and dairy-free mascarpone.
- If you prefer a sweeter dessert, you can add an extra tablespoon of powdered sugar to the mascarpone mixture.
- Lemon curd adds a lovely tartness, but you can skip it if you want a milder lemon flavor.
Nutritional Information (Per Serving)
Approximate values
- Calories: 320
- Carbohydrates: 38g
- Protein: 5g
- Fat: 17g
- Saturated Fat: 10g
- Sugar: 25g
Frequently Asked Questions
1. Can I make this ahead of time?
Absolutely! In fact, tiramisu tastes even better the next day. Just keep it covered in the fridge until you’re ready to serve.
2. Can I use store-bought lemon curd?
Yes! Store-bought lemon curd works great, but if you have time, homemade lemon curd adds an extra fresh flavor.
3. How long does lemon tiramisu last?
Stored in the refrigerator, it will stay fresh for up to 3 days.
4. Can I freeze lemon tiramisu?
Yes, you can freeze it for up to 2 months. Just wrap it tightly in plastic wrap and let it thaw in the fridge overnight before serving.
Storage Instructions
- Refrigerate: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap well and freeze for up to 2 months. Let it thaw in the fridge before serving.
Related Recipes
If you loved this lemon tiramisu, try these other delicious treats:
- Tiramisu Cheesecake – A Heavenly Fusion of Two Classics
- Cherry Tiramisu – A Delightful Twist on a Classic
- Decadent Chocolate Tiramisu
- White Chocolate Raspberry Tiramisu – A Decadent Layered Delight
Conclusion
This lemon tiramisu is a delightful twist on the classic, bringing a bright, citrusy freshness that makes it perfect for any occasion. Whether you’re making it for a special gathering or just treating yourself, its creamy, dreamy layers will win you over. Give it a try, and let me know how you like it!
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Lemon Tiramisu – A Fresh and Citrusy Take on the Classic Dessert
Description
Tiramisu is one of those desserts that feels like a warm hug on a plate—creamy, rich, and incredibly satisfying. Traditionally made with espresso-soaked ladyfingers and mascarpone, this Italian favorite is already a masterpiece. But if you’re in the mood for something lighter, fruitier, and perfect for spring or summer, this lemon tiramisu is just what you need!
This version keeps all the best parts of tiramisu—the velvety mascarpone, the delicate layers, and the melt-in-your-mouth texture—but swaps the deep coffee flavors for bright, citrusy lemon. It’s a wonderful dessert for warm-weather gatherings, brunches, or just when you’re craving something sweet but refreshing.
I first fell in love with lemon tiramisu after a summer trip to the Amalfi Coast, where lemons grow in abundance. Their fresh, tangy aroma fills the air, and lemon-infused desserts are everywhere. This recipe captures that sunshiney goodness, minus the limoncello, making it family-friendly and just as indulgent.
Ingredients
For the Lemon Syrup:
- 1 cup water
- ½ cup granulated sugar
- ½ cup freshly squeezed lemon juice
- 1 teaspoon lemon zest
For the Mascarpone Cream:
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 8 ounces mascarpone cheese, softened
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
For the Layers:
- 24 ladyfingers (savoiardi)
- ½ cup lemon curd (store-bought or homemade)
For Garnish:
- Extra lemon zest
- White chocolate shavings (optional)
- Fresh mint leaves (optional)
Instructions
Step 1: Prepare the Lemon Syrup
Start by making the lemon syrup, which will give the ladyfingers their signature citrusy flavor. In a small saucepan, combine the water and sugar. Heat over medium until the sugar dissolves completely, then remove from heat and stir in the lemon juice and zest. Let it cool to room temperature.
Tip: If you love a stronger lemon flavor, let the syrup sit for 10–15 minutes before using it to allow the zest to infuse fully.
Step 2: Make the Mascarpone Cream
In a large mixing bowl, whip the heavy cream and powdered sugar together until soft peaks form. In a separate bowl, gently beat the mascarpone cheese until smooth, then fold it into the whipped cream mixture. Add the vanilla extract and lemon zest, stirring until well combined. The result should be creamy, fluffy, and irresistible.
Tip: Be careful not to overwhip the mascarpone—it should be smooth, not grainy.
Step 3: Assemble the Tiramisu Layers
Now for the fun part—layering!
- Quickly dip each ladyfinger into the cooled lemon syrup, being careful not to oversoak them. They should be moistened but not falling apart.
- Arrange a layer of soaked ladyfingers in a 9×9-inch dish or trifle bowl.
- Spread half of the mascarpone cream evenly over the ladyfingers.
- Drizzle a thin layer of lemon curd over the mascarpone cream for an extra burst of citrus flavor.
- Repeat the layers with the remaining ladyfingers, mascarpone cream, and lemon curd.
Step 4: Chill and Serve
Cover the tiramisu and refrigerate for at least 4 hours, preferably overnight. The longer it chills, the better the flavors meld together!
When ready to serve, garnish with lemon zest, white chocolate shavings, or a few fresh mint leaves for a beautiful finish.
Notes
- This recipe can be made dairy-free by using coconut cream instead of heavy cream and dairy-free mascarpone.
- If you prefer a sweeter dessert, you can add an extra tablespoon of powdered sugar to the mascarpone mixture.
- Lemon curd adds a lovely tartness, but you can skip it if you want a milder lemon flavor.