This lemon tiramisu is light, creamy, and bursting with citrus flavor—a bright, refreshing twist on the classic Italian dessert!
If you love classic tiramisu but want something a little lighter and brighter, lemon tiramisu is the perfect twist. With layers of creamy mascarpone whipped cream, lemon-soaked ladyfingers, and creamy lemon curd, it’s refreshing, elegant, and surprisingly easy to make.
Similar to Limoncello Panna Cotta or Lemon Posset, this is a no-bake dessert that is ideal for spring and summer gatherings—or anytime you’re craving something sweet but not too heavy (seriously, this is so light and refreshing!!).
Ingredients
- Ladyfingers: Known as Savoiardi in Italy, these are crisp sponge cookies that soften into as they soak up the lemon syrup.
- Mascarpone Cheese: A rich and creamy Italian cheese that gives the filling its signature smooth texture.
- Heavy Whipping Cream: Whipped and folded into the mascarpone to create a light, airy filling.
- Lemon Curd: My lemon curd recipe makes the perfect amount for this tiramisu, but you can also use store-bought lemon curd, or your favorite lemon curd recipe.
- Limoncello (optional): Limoncello liqueur can be added to the soaking liquid for an adult twist.
How to Make
Step 1: Make the Sugar Syrup
In a medium saucepan, add water, sugar, lemon peels, and lemon juice. Heat until the sugar dissolves, and gently simmer 5-10 minutes until the liquid slightly thickens. Turn off the heat, strain out the lemon peels, and add any optional limoncello. Let cool.
Step 2: Make the Mascarpone Whipped Cream
In a large bowl, beat mascarpone, sugar, whipping cream, and vanilla until combined. Do not over-whip. I have a full post on making mascarpone whipped cream here.
Step 3: Layer the Tiramisu
Dip Ladyfingers: Quickly dip each ladyfinger into the lemon soaking liquid—just a second so they don’t get soggy. Arrange the soaked ladyfingers in the bottom of an 8×8 inch serving dish.
Add Mascarpone and Lemon Curd: Spread half of the mascarpone filling over the ladyfingers. Add 1/2 lemon curd to the top of the mascarpone.
Repeat: Repeat with a second layer of soaked ladyfingers, then the remaining mascarpone mixture, and lemon curd.
Step 4: Chill and Set
Chill: Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to develop and the dessert to set properly.
Garnish and Serve: Just before serving, garnish with extra lemon slices, lemon zest, fresh berries, or a few sprigs of mint. Slice, serve, and enjoy!
Tips and Tricks
- Use fresh lemon juice in the sugar syrup. It makes a big difference in the final tiramisu.
- This lemon curd recipe make the perfect amount of lemon curd for this tiramisu! But, you can use pre-made or store-bought lemon curd (or your favorite homemade recipe!) Just make sure you have at least (or close to) a cup of curd.
- Limoncello is a fun addition to the sugar syrup mixture. But, be sure you like the flavor/brand of limoncello as you can definitely taste it in the final dessert.
- This recipe makes 9 servings in an 8×8 inch baking pan, and the recipe can easily be doubled and prepared in a 9×13 inch pan.
Partylicious Pairings
Date Night Pairing
Lemon tiramisu is light, creamy, and just indulgent enough—perfect for ending a cozy dinner at home without feeling too heavy. Pair it with dishes that feel a little special but are still low-stress to prep. Cocktail Pairing:
- Corpse Reviver No. 2 Cocktail: A citrusy cocktail that pair beautifully with the lemon in the tiramisu.
Party Pairing (Brunches, BBQs, Potlucks)
Lemon tiramisu is a crowd-pleasing, make-ahead dessert that works beautifully for spring and summer gatherings (it would be great for a Mother’s Day Brunch!). It’s refreshing, easy to serve, and always a hit. Pair it with:
- Strawberry Mimosas: Light and bubbly with a hint of sweetness that complements the citrusy dessert.
- Blueberry Lemonade: A non-alcoholic, citrus-forward drink that ties into the lemon theme.
Storing and Making Ahead
Storing: Lemon tiramisu should be stored in the refrigerator, tightly covered or in an airtight container. It will stay fresh for up to 3–4 days. The flavors actually get better as it sits, making it a great make-ahead dessert!
Making Ahead: This dessert is ideal for prepping in advance. In fact, chilling it for at least 4 hours (or overnight) helps the layers set and allows the lemon flavor to really shine. Just wait to add any garnishes—like fresh berries or mint—until right before serving to keep them fresh and vibrant. You can also freeze the dessert, but it can change the texture once defrosted.
Lemon Tiramisu
INGREDIENTS
- 24 ladyfingers one package
- 1 batch lemon curd see notes
Lemon Sugar Syrup
- 1/2 cup sugar
- 1 cup water
- 1/4 cup limoncello optional
- 1/2 cup lemon juice from 2-3 lemons
- sliced lemon peels optional
Mascarpone Filling
- 8 oz mascarpone cheese room temperature
- 1 1/2 cups heavy whipping cream cold
- 2 tbsp sugar up to 1/4 cup for a sweeter tiramisu
- 1 tsp vanilla extract
Toppings (optional)
- berries, mint, sliced lemon etc. for garnish
Instructions
Sugar Syrup
- In a medium saucepan, add water, sugar, lemon peels, and lemon juice.
- Heat until the sugar dissolves, and gently simmer 5-10 minutes until the liquid slightly thickens. Turn off the heat, strain out the lemon peels, and add any optional limoncello. Let cool.
Mascarpone Whipped Cream
- In a large bowl, beat mascarpone, sugar, whipping cream, and vanilla until combined. Do not over-whip.
Assemble Tiramisu
- Quickly dip each ladyfinger into the lemon sugar syrup (don’t soak too long or they can get very soggy). Arrange the soaked ladyfingers in the bottom of an 8×8 inch serving dish.
- Spread half of the mascarpone filling over the ladyfingers. Add 1/2 lemon curd to the top of the mascarpone.
- Repeat with a second layer of soaked ladyfingers, then the remaining mascarpone mixture, and lemon curd.
- Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to develop and the dessert to set properly.
- Just before serving, garnish with extra lemon slices, lemon zest, fresh berries, or a few sprigs of mint.
- Slice, serve, and enjoy!
Notes
- This lemon curd recipe makes the perfect amount of lemon curd for this tiramisu! But, you can use pre-made or store-bought lemon curd (or your favorite homemade recipe!) Just make sure you have about a cup of lemon curd.
- Use fresh lemon juice in the sugar syrup. It makes a big difference in the final tiramisu.
- Limoncello is a fun addition to the sugar syrup mixture. But, be sure you like the flavor/brand of limoncello as you can definitely taste it in the final dessert.
- This recipe makes 9 servings in an 8×8 inch baking pan, and the recipe can easily be doubled and prepared in a 9×13 inch pan.
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