This Lemon Tiramisu is a refreshing twist on the classic Italian dessert, featuring delicate layers of lemon-infused mascarpone cream and soft ladyfingers soaked in bright citrus syrup. It’s light, creamy, and perfectly balanced between sweet and tangy, making it an ideal dessert for spring gatherings, summer dinners, or whenever you crave something fresh and elegant.
Why You’ll Love This Recipe
• It’s light and refreshing with a vibrant lemon flavor
• No baking required, making it perfect for warm days
• Creamy mascarpone layers melt in your mouth
• The citrus syrup keeps the cake soft and flavorful
• It’s make-ahead friendly and tastes even better the next day
• Elegant enough for special occasions yet simple to prepare
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the lemon syrup:
1 cup fresh lemon juice (about 4–5 lemons)
1 cup water
3/4 cup granulated sugar
1 tablespoon finely grated lemon zest
For the lemon mascarpone cream:
16 ounces (450 g) mascarpone cheese, softened
1 cup heavy whipping cream, cold
3/4 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
For assembling:
24 to 30 ladyfinger biscuits (savoiardi)
Extra lemon zest for garnish
Directions
Prepare the lemon syrup. In a small saucepan, combine water and granulated sugar. Heat over medium until the sugar dissolves completely. Remove from heat and stir in the lemon juice and lemon zest. Let the syrup cool completely.
Make the lemon cream. In a large mixing bowl, beat the mascarpone cheese until smooth and creamy.
In a separate bowl, whip the cold heavy cream with powdered sugar until stiff peaks form.
Gently fold the whipped cream into the mascarpone. Add lemon juice, lemon zest, and vanilla extract. Fold until smooth and well combined. Do not overmix.
Assemble the tiramisu. Quickly dip each ladyfinger into the cooled lemon syrup for 1–2 seconds per side. Do not soak too long or they will become soggy.
Arrange a single layer of soaked ladyfingers in the bottom of a 9×9-inch dish.
Spread half of the lemon mascarpone cream evenly over the ladyfingers.
Repeat with another layer of dipped ladyfingers and finish with the remaining cream.
Smooth the top and cover the dish with plastic wrap.
Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set properly.
Before serving, garnish with additional lemon zest.
Servings and timing
Servings: 8 to 10 portions
Preparation time: 25 minutes
Chilling time: Minimum 4 hours (overnight recommended)
Total time: Approximately 4 hours 25 minutes
Variations
Lemon Berry Tiramisu
Add a layer of fresh raspberries or blueberries between the cream layers for a fruity twist.
Coconut Lemon Tiramisu
Fold 1/2 cup toasted shredded coconut into the mascarpone mixture for added texture and flavor.
Lemon Curd Boost
Spread a thin layer of lemon curd over each ladyfinger layer before adding the cream for a stronger citrus flavor.
Gluten-Free Version
Use gluten-free ladyfingers to make the dessert suitable for gluten-sensitive guests.
Storage/Reheating
Store the Lemon Tiramisu covered tightly in the refrigerator for up to 3 days. The flavor improves after the first day as the layers fully absorb the lemon syrup.
Do not freeze, as the mascarpone cream may separate and lose its smooth texture.
This dessert is served chilled and does not require reheating.
FAQs
Can I make Lemon Tiramisu ahead of time?
Yes, it is actually better when made at least 4 hours in advance, and overnight chilling provides the best flavor and texture.
Can I use cream cheese instead of mascarpone?
You can substitute cream cheese, but the texture will be slightly denser and tangier than traditional mascarpone.
How do I prevent soggy ladyfingers?
Dip them very quickly into the syrup, about 1–2 seconds per side. Do not soak them.
Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended for the brightest and freshest flavor.
How long does Lemon Tiramisu last in the fridge?
It stays fresh for up to 3 days when stored in an airtight container in the refrigerator.
Can I add lemon extract for stronger flavor?
Yes, but use it sparingly. Start with 1/4 teaspoon to avoid overpowering the dessert.
Is this dessert overly sweet?
No, the fresh lemon juice balances the sweetness, creating a light and refreshing taste.
Can I make this dessert in individual cups?
Yes, assemble the layers in small glasses or jars for elegant individual servings.
What type of dish works best?
A 9×9-inch square baking dish or a similar-sized rectangular dish works perfectly.
Can I decorate it differently?
You can top it with thin lemon slices, white chocolate shavings, or a light dusting of powdered sugar for a beautiful presentation.
Conclusion
Lemon Tiramisu is a delightful and refreshing take on a beloved classic. With its creamy mascarpone layers, bright citrus syrup, and delicate ladyfingers, it delivers a perfect harmony of sweetness and tanginess. Easy to prepare and impressive to serve, this dessert is sure to become a favorite for gatherings, celebrations, or simply treating yourself to something special.
A refreshing no-bake dessert featuring layers of lemon-infused mascarpone cream and delicate ladyfingers soaked in bright citrus syrup. Light, creamy, and perfectly balanced between sweet and tangy, this elegant Lemon Tiramisu is ideal for spring and summer gatherings.
Ingredients
1 cup fresh lemon juice (about 4–5 lemons)
1 cup water
3/4 cup granulated sugar
1 tablespoon finely grated lemon zest
16 ounces (450 g) mascarpone cheese, softened
1 cup heavy whipping cream, cold
3/4 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
24–30 ladyfinger biscuits (savoiardi)
Extra lemon zest for garnish
Instructions
In a small saucepan, combine water and granulated sugar. Heat over medium until sugar dissolves completely. Remove from heat and stir in lemon juice and lemon zest. Cool completely.
In a large bowl, beat mascarpone cheese until smooth and creamy.
In a separate bowl, whip cold heavy cream with powdered sugar until stiff peaks form.
Gently fold whipped cream into mascarpone. Add lemon juice, lemon zest, and vanilla extract. Fold until smooth and combined without overmixing.
Quickly dip each ladyfinger into cooled lemon syrup for 1–2 seconds per side.
Arrange a layer of soaked ladyfingers in the bottom of a 9×9-inch dish.
Spread half of the lemon mascarpone cream evenly over the ladyfingers.
Repeat with another layer of dipped ladyfingers and top with remaining cream.
Smooth the top, cover, and refrigerate for at least 4 hours or overnight.
Garnish with additional lemon zest before serving.
Notes
Best made at least 4 hours ahead; overnight chilling improves flavor and texture.
Dip ladyfingers briefly to prevent sogginess.
Do not freeze, as mascarpone cream may separate.
Fresh lemon juice is recommended for best flavor.
Can be assembled in individual cups for elegant servings.
