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

Scale

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.