I love making this lemon tiramisu when I want a dessert that feels light, refreshing, and full of bright citrus flavor. It’s a fresh twist on the classic tiramisu, replacing coffee with zesty lemon for a dessert that’s perfect for spring and summer.
Why You’ll Love This Recipe
I enjoy how this version of tiramisu feels airy and not too heavy. The creamy layers combined with the tangy lemon create a perfect balance of sweetness and freshness. I also like that it’s a no-bake dessert, making it simple to prepare ahead of time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- ladyfinger biscuits
- mascarpone cheese
- heavy cream
- powdered sugar
- fresh lemon juice
- lemon zest
- vanilla extract
- lemon curd
- milk or diluted lemon syrup
Directions
I start by preparing the lemon soaking mixture, combining milk or a light lemon syrup with a bit of lemon juice.
In a bowl, I whip the heavy cream until soft peaks form. In another bowl, I mix mascarpone cheese with powdered sugar, lemon zest, and vanilla extract until smooth. I gently fold the whipped cream into the mascarpone mixture to create a light, creamy filling.
I quickly dip the ladyfingers into the lemon mixture, making sure not to soak them too long, and arrange them in a dish as the base layer.
I spread a layer of the mascarpone cream over the ladyfingers, then add a thin layer of lemon curd. I repeat the layers until all ingredients are used, finishing with the cream on top.
I refrigerate the tiramisu for at least 4–6 hours, or preferably overnight, to allow the flavors to meld and the texture to set.
Servings and timing
I usually get about 6–8 servings.
Preparation takes around 25 minutes, and chilling requires 4–6 hours or overnight.
Variations
I sometimes add fresh berries like raspberries or blueberries between the layers for extra freshness. When I want a slightly sharper flavor, I increase the lemon zest. I also like adding a light dusting of powdered sugar or white chocolate shavings on top before serving.
storage/reheating
I store the tiramisu covered in the refrigerator for up to 3 days. I don’t reheat it, as it’s best served chilled.
FAQs
Can I make lemon tiramisu ahead of time?
I prepare it a day in advance so the flavors develop and the texture sets perfectly.
Can I substitute mascarpone?
I can use a mixture of cream cheese and heavy cream if mascarpone isn’t available, though the flavor will be slightly different.
How do I keep the ladyfingers from getting soggy?
I dip them quickly in the liquid instead of soaking them too long.
Can I make it without lemon curd?
I can skip it or replace it with a thicker lemon cream, though I find it adds extra richness.
Can I freeze lemon tiramisu?
I can freeze it, but I prefer enjoying it fresh since freezing may slightly change the texture.
Conclusion
I find this lemon tiramisu to be a refreshing and elegant dessert that’s easy to prepare and perfect for warmer days. The creamy texture and bright citrus flavor make it a delightful twist on a classic favorite.
