Lemon Tiramisu Recipe
If you’re looking for a fresh and vibrant twist on a classic Italian dessert, this Lemon Tiramisu Recipe is the perfect answer. Light, creamy, and bursting with citrus flavor, this no-bake dessert combines layers of lemon-soaked ladyfingers, silky mascarpone cream, and tangy lemon curd into a truly unforgettable treat. Whether you're hosting a summer brunch, planning a picnic, or just want a bright and refreshing make-ahead dessert, this lemon tiramisu will wow every time—without turning on the oven.
Ingredients
Lemon Syrup (for dipping the ladyfingers)
- 1 cup water
- ½ cup granulated sugar
- Juice of 2 lemons about ¼ cup
- Zest of 1 lemon
Mascarpone Cream Layer
- 1½ cups cold heavy whipping cream
- 16 oz mascarpone cheese room temperature
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- Zest of 1 lemon
For the Lemon Curd Layer
- 1 cup lemon curd homemade or store-bought, plus more for drizzling
For Assembly
- 1 package 7 oz ladyfingers (Savoiardi)
- Additional lemon zest for garnish
- Optional: piped whipped cream for topping
Instructions
- Make the Lemon Syrup: In a small saucepan, combine water, sugar, lemon juice, and zest. Simmer over medium heat until sugar dissolves completely. Set aside to cool. Optional: Add 1–2 tablespoons of limoncello to the syrup after it cools for a grown-up version.
- Whip the Cream: Using a hand or stand mixer, beat cold heavy cream until soft peaks form. Set aside.
- Make the Mascarpone Filling: In another bowl, beat mascarpone, powdered sugar, vanilla, and lemon zest until smooth. Gently fold in the whipped cream until you have a light, fluffy consistency.
- Soak the Ladyfingers: Dip each ladyfinger into the cooled lemon syrup for about 1–2 seconds per side. Don’t oversoak—just a quick dip.
- Layer the Dessert: In a 9x13-inch dish, arrange half of the soaked ladyfingers. Spread half the mascarpone mixture evenly over them, then dollop half the lemon curd on top and swirl gently. Repeat with the remaining ladyfingers, mascarpone mixture, and lemon curd.
- Chill and Set: Cover tightly and refrigerate for at least 6 hours, or overnight for best results. This allows the flavors to meld and the texture to firm up for clean slicing.
- Garnish and Serve: Before serving, sprinkle with fresh lemon zest and optionally pipe whipped cream around the edges. Slice and serve chilled.
Notes
- Use good-quality lemon curd: Homemade offers the most flavor, but a jar from the store works beautifully.
- Don’t over-soak ladyfingers: They absorb liquid fast—just a couple of seconds per side is enough.
- Make ahead: This dessert gets better with time. Chill overnight if you can!
- For a tangy variation: Swap half the mascarpone for plain Greek yogurt.