Lemon Tiramisu

This Lemon Tiramisu is a bright and refreshing twist on the classic Italian dessert. Instead of the usual coffee and cocoa, I soak ladyfingers in a sweet lemon syrup and layer them with a tangy mascarpone cream infused with lemon zest and juice. It’s light, zesty, and perfect for spring and summer — or anytime I’m craving something creamy with a citrus kick.

Why You’ll Love This Recipe

I love this version of tiramisu because it’s elegant and indulgent without feeling heavy. The lemon gives it a fresh, clean flavor, and the creamy layers melt in my mouth with every bite. There’s no baking required, it comes together easily, and it tastes even better the next day. Whether I’m hosting a brunch, bringing dessert to a party, or just spoiling myself, this Lemon Tiramisu never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ladyfinger cookies (savoiardi)

• Mascarpone cheese

• Heavy cream

• Powdered sugar

• Fresh lemon juice

• Lemon zest

• Granulated sugar

• Water

• Vanilla extract

• Optional: limoncello or lemon extract for extra flavor

• Optional: white chocolate shavings or fresh lemon slices for garnish

Directions

1. Make the lemon syrup:
   I combine water, sugar, and fresh lemon juice in a small saucepan. I heat it gently until the sugar dissolves, then let it cool. If I want a boozy kick, I stir in a bit of limoncello after cooling.

2. Prepare the mascarpone cream:
   I beat the mascarpone with powdered sugar, lemon zest, and a splash of vanilla until smooth. In a separate bowl, I whip the heavy cream to stiff peaks, then gently fold it into the mascarpone mixture.

3. Assemble the tiramisu:
   I dip each ladyfinger briefly in the lemon syrup — just enough to soak the outside but not turn mushy — and layer them in the bottom of my serving dish.

4. I spread half of the lemon mascarpone cream over the ladyfingers and smooth it out. Then I repeat with another layer of soaked ladyfingers and the remaining cream.

5. I cover and refrigerate the tiramisu for at least 4 hours, preferably overnight, so it sets and the flavors develop.

6. Right before serving, I garnish the top with white chocolate shavings, extra lemon zest, or thin lemon slices if I want it to look extra fancy.

Servings and timing

This recipe makes about 8 servings.
Prep time: 25 minutes
Chill time: 4+ hours
Total time: About 4 hours 25 minutes

Variations

When I want more tartness, I add extra lemon juice to the syrup or mix lemon curd into the mascarpone cream. For a lighter version, I’ve used Greek yogurt instead of mascarpone. Sometimes I top the tiramisu with crushed lemon cookies for a bit of crunch.

storage/reheating

I store leftovers tightly covered in the fridge for up to 3 days. It holds its shape well and the flavor only improves over time. I don’t freeze this dessert since the texture of the mascarpone and cream can separate after thawing.

FAQs

Can I make this without mascarpone?

If I can’t find mascarpone, I’ve used a mix of cream cheese and heavy cream whipped together as a substitute. It’s slightly tangier but still delicious.

Do I have to use limoncello?

Not at all. I often leave it out and just use lemon juice and zest. If I want a hint of almond or floral flavor, I add a few drops of lemon or almond extract instead.

Can I make this in individual cups?

Yes, I love serving it in jars or small cups for parties or picnics. It’s just as easy to layer and looks extra cute.

What’s the best type of lemon to use?

I prefer fresh, juicy lemons like Meyer lemons when they’re in season, but any fresh lemon will work well in this recipe.

How long does it need to chill?

At least 4 hours, but I always chill it overnight if I can. The texture becomes creamier and the flavors meld beautifully.

Conclusion

This Lemon Tiramisu is a refreshing, citrusy spin on a beloved dessert that I can enjoy year-round. With its soft lemon-soaked ladyfingers and creamy mascarpone layers, it’s a no-bake treat that feels both luxurious and light. Whether I’m serving it at a spring brunch or ending a summer meal, it always brings a little sunshine to the table.