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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