This Lemon Tiramisu is a cloud-like, citrusy twist on the beloved Italian dessert. Perfect for warm-weather gatherings, this no-bake treat combines creamy mascarpone, zesty lemon, and soft ladyfinger cookies infused with limoncello or lemon syrup. It’s light, luscious, and refreshing—ideal for summer entertaining or anytime you want a bright, tangy dessert that impresses with minimal effort.
Whether you’re already a tiramisu lover or new to this layered delight, this version offers a perfect balance of sweet and tart, with a velvety texture that melts in your mouth.
Ingredients
Cream Layer
- 1 ½ cups heavy cream (cold)
- 8 oz mascarpone cheese (softened)
- ½ cup granulated sugar
- ¼ cup fresh lemon juice (from about 2 lemons)
- 2 tablespoons lemon zest (plus more for garnish)
- 1 teaspoon vanilla extract
Assembly
- 24 ladyfinger cookies (Savoiardi)
- ½ cup limoncello (or lemon simple syrup for non-alcoholic version)
- Fresh berries for garnish (optional)
Step-by-Step Instructions
Whip the Cream
Start by pouring the cold heavy cream into a large mixing bowl. Using a hand or stand mixer fitted with a whisk attachment, beat the cream on medium-high speed until stiff peaks form. This usually takes about 3–5 minutes. Set aside.
Make the Mascarpone Lemon Filling
In another large bowl, combine the mascarpone cheese, granulated sugar, fresh lemon juice, lemon zest, and vanilla extract. Beat on medium speed until the mixture is smooth and creamy. Make sure the mascarpone is at room temperature to avoid lumps.
Fold the Whipped Cream
Gently fold the whipped cream into the mascarpone mixture using a rubber spatula. Do this in batches to preserve the airy texture. Mix just until incorporated—do not overmix, or the cream may deflate.
Prepare the Ladyfingers
Pour the limoncello or lemon simple syrup into a shallow dish. Quickly dip each ladyfinger cookie into the liquid for about 1–2 seconds. Don’t soak them; they should be moist but still hold their shape.
Non-Alcoholic Option: Use a mixture of lemon juice and simple syrup instead of limoncello.
Layer the Tiramisu
Arrange a single layer of dipped ladyfingers in the bottom of a 9×9-inch baking dish. Spread half of the lemon mascarpone mixture evenly over the top.
Repeat the process with another layer of dipped ladyfingers followed by the remaining mascarpone cream. Smooth the top with a spatula.
Chill and Set
Cover the dish tightly with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight. This chilling time allows the flavors to meld and the dessert to set properly.
Serve and Garnish
Just before serving, garnish with fresh berries like raspberries, strawberries, or blueberries for a burst of color and complementary flavor. Add a final sprinkle of lemon zest for extra brightness.
Slice and serve chilled for a stunning, mouthwatering dessert that’s sure to impress.
Tips for Success
- Use Cold Cream: Cold heavy cream whips better and holds its shape longer. For best results, chill your bowl and beaters beforehand.
- Don’t Over-Soak the Ladyfingers: A quick dip is all they need. Oversoaking leads to a mushy base that doesn’t hold up well.
- Chill Thoroughly: Give your tiramisu time to rest in the fridge. Overnight chilling develops the flavor and improves texture.
- Make Ahead Friendly: This dessert is perfect for preparing a day in advance—ideal for dinner parties and potlucks.
- Fresh vs. Bottled Lemon Juice: Always use fresh lemon juice for a vibrant, natural citrus flavor. Bottled juice can taste dull or metallic.
- Add Layers: Want more height? Use a deeper dish and repeat the layering process for a triple-decker tiramisu.
Nutritional Info (Per Serving)
- Calories: 420 kcal
- Servings: 8
- Prep Time: 20 minutes
- Total Time (including chilling): 4 hours 20 minutes
Frequently Asked Questions
Can I make Lemon Tiramisu without alcohol?
Yes, you can substitute limoncello with lemon simple syrup. Just mix equal parts fresh lemon juice and sugar water. It provides a similar tangy flavor without alcohol.
Can I use cream cheese instead of mascarpone?
While mascarpone is traditional, you can use full-fat cream cheese as a substitute in a pinch. Soften it well and adjust the sugar slightly since cream cheese has a tangier flavor.
How long does Lemon Tiramisu last in the fridge?
Stored properly, it lasts up to 3–4 days in the refrigerator. Keep it covered to maintain freshness.
Can I freeze this dessert?
Yes, you can freeze Lemon Tiramisu for up to 1 month. Wrap it tightly in plastic wrap and foil. Thaw in the fridge overnight before serving.
What are the best fruits to pair with Lemon Tiramisu?
Berries pair beautifully with lemon. Try raspberries, strawberries, or blueberries. Even a sprig of mint adds freshness and a pop of color.
Can I use store-bought lemon curd?
Lemon curd isn’t necessary for this recipe, but a small spoonful on top before serving can add richness and extra tartness.
Final Thoughts
Lemon Tiramisu offers all the creamy indulgence of the classic version, with a bright, citrusy spin that’s perfect for spring and summer. It’s elegant yet simple, and the make-ahead nature means less stress and more compliments at your next gathering. Whether you enjoy it as a light finish to a hearty meal or as a showstopping dessert centerpiece, this Lemon Tiramisu will not disappoint.