Description
A light and zesty twist on classic tiramisu, this Lemon Tiramisu layers lemon syrup-soaked ladyfingers with tangy mascarpone cream. Bright, refreshing, and perfect for spring or summer, it’s an elegant no-bake dessert.
Ingredients
- 1 package ladyfinger cookies (savoiardi)
- 8 oz mascarpone cheese
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup granulated sugar
- 1/2 cup water
- 1 teaspoon vanilla extract
- Optional: 1–2 tablespoons limoncello or 1/4 teaspoon lemon extract
- Optional: white chocolate shavings or lemon slices for garnish
Instructions
- Make the lemon syrup: In a small saucepan, combine water, granulated sugar, and lemon juice. Heat gently until sugar dissolves. Let cool, then stir in limoncello or lemon extract if using.
- Make the mascarpone cream: Beat mascarpone with powdered sugar, lemon zest, and vanilla extract until smooth. In a separate bowl, whip heavy cream to stiff peaks and gently fold into the mascarpone mixture.
- Assemble the tiramisu: Quickly dip each ladyfinger into the lemon syrup and arrange in the bottom of a serving dish. Spread half of the mascarpone cream on top.
- Repeat with another layer of dipped ladyfingers and the remaining cream. Smooth the top.
- Cover and refrigerate for at least 4 hours, preferably overnight, to set.
- Garnish: Before serving, top with white chocolate shavings, extra lemon zest, or thin lemon slices.
Notes
- Mix in lemon curd for extra tartness.
- Use Greek yogurt instead of mascarpone for a lighter version.
- Top with crushed lemon cookies for crunch.
- Serve in individual cups for parties or picnics.
- Use fresh lemons — Meyer lemons are ideal if in season.
Nutrition
- Serving Size: 1/8 of dish
- Calories: 320
- Sugar: 20g
- Sodium: 95mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg
