Lemon Tiramisu Recipe
If you’re dreaming of a light, sunny dessert that instantly brightens both your table and your mood, Lemon Tiramisu is about to become your new obsession. Imagine layers of soft ladyfinger cookies gently kissed with Limoncello (or sweet lemon syrup), wrapped in a dreamy lemon mascarpone cream that’s rich, tangy, and absolutely irresistible. Whether you’re celebrating a special occasion or just want a zesty no-bake treat, this twist on a classic Italian favorite is sure to wow everyone lucky enough to grab a forkful.
Ingredients You’ll Need
The beauty of Lemon Tiramisu lies in its simplicity; each ingredient works together to create the perfect harmony of flavors and textures. From creamy mascarpone to punchy lemon zest, you’ll be amazed how just a handful of essentials creates such an enchanting dessert.
- Heavy whipping cream: Whip this until stiff for a luscious and airy mousse-like texture that makes every bite feel special.
- Mascarpone cheese: Soft and creamy, it offers the iconic richness of tiramisu with a delightfully subtle tang.
- Powdered sugar: Adds just enough sweetness and keeps the cream light and smooth without any grainy texture.
- Lemon zest: Finely grated zest infuses the cream with a vibrant, fresh citrus aroma that’s the heart of this dessert.
- Fresh lemon juice: The real juice brightens and sharpens every layer for an unmistakably lemony punch.
- Vanilla extract: Just a splash softens the tart edge and rounds out the flavor profile beautifully.
- Ladyfinger cookies: Light, crisp, and perfectly porous, they soak up the lemon syrup or Limoncello for a moist yet delicate base.
- Limoncello or lemon syrup: This gives the ladyfingers their signature citrusy soak; Limoncello adds sophistication, while lemon syrup keeps things family-friendly.
- Additional lemon zest or slices: These bright garnishes make the finished Lemon Tiramisu look as good as it tastes.
How to Make Lemon Tiramisu
Step 1: Whip the Cream
Pour the cold heavy whipping cream into a large mixing bowl and whip it up using a hand mixer or stand mixer. Beat until you reach stiff peaks—when you lift the beaters, the cream should hold its shape. This whipped cream is the secret to that fluffy, mousse-like lightness in Lemon Tiramisu, so don’t rush this step!
Step 2: Mix the Mascarpone Base
In a separate bowl, combine the mascarpone cheese, powdered sugar, lemon zest, fresh lemon juice, and vanilla extract. Stir until the mixture is smooth, creamy, and has no lumps. Take a deep sniff at this stage—the lemon aroma is enough to make your kitchen smell like pure sunshine. This is the heart of the Lemon Tiramisu!
Step 3: Gently Fold Together
Delicately fold the whipped cream into the mascarpone mixture. Use a spatula and light, sweeping motions so you don’t deflate that glorious air you just whipped up. The resulting cream should be silky, fluffy, and just begging to be licked from the bowl (no judgment here if you do!).
Step 4: Soak the Ladyfingers
Quickly dip each ladyfinger cookie into the Limoncello or lemon syrup—just a quick dip! Ladyfingers soak up liquid like sponges, so keep it brief or your tiramisu could end up soggy. The perfect dip results in a cookie that’s moist but still maintains its shape in your Lemon Tiramisu layers.
Step 5: Layer and Assemble
Arrange a layer of soaked ladyfingers on the bottom of an 8×8-inch dish, making sure they’re snug and cover the surface completely. Spread half of the lemon mascarpone cream over the ladyfingers, smoothing it into an even layer. Repeat with the remaining ladyfingers and the last of the lemony cream, smoothing the top for a flawless finish.
Step 6: Chill and Garnish
Cover your assembled Lemon Tiramisu and refrigerate for at least 6 hours—overnight is perfect! This gives the flavors time to meld into each other and makes the dessert perfectly sliceable. When ready to serve, sprinkle the top generously with extra lemon zest or thin lemon slices for a burst of color and aroma.
How to Serve Lemon Tiramisu
Garnishes
The crowning touch for Lemon Tiramisu is a generous shower of finely grated lemon zest, which gives a sparkling yellow finish and that first hit of citrus as you dig in. Add paper-thin lemon slices or a few twists of lemon peel to make your dessert look bright and inviting. For a garden party feel, a few fresh mint leaves are both pretty and delicious.
Side Dishes
Since Lemon Tiramisu is light, creamy, and a bit tart, it’s perfect after a summery meal. Serve alongside a bowl of fresh berries, a warm berry compote, or crisp amaretti cookies for crunch. If you’re feeling continental, a tiny espresso or icy limoncello shot is the ultimate Italian-inspired pairing.
Creative Ways to Present
For a showstopping presentation, try making individual Lemon Tiramisu parfaits in wine glasses or small jars—guests will love their own personal dessert! Or serve it in a trifle bowl to let those beautiful layers shine through. Garnish with edible flowers for an Instagram-worthy touch, or use a stencil to dust a heart shape with powdered sugar for a romantic twist.
Make Ahead and Storage
Storing Leftovers
Once you’ve enjoyed your Lemon Tiramisu, store any leftovers tightly covered in the refrigerator. It will keep beautifully for up to 3 days—just know that the flavors get even better as they mingle, and the texture stays luscious!
Freezing
If you need Lemon Tiramisu to last longer, you can absolutely freeze it. Wrap the entire dish, or individual portions, well in plastic wrap and then foil. It’ll keep for up to a month—just thaw overnight in the fridge before serving for best results.
Reheating
Lemon Tiramisu is meant to be served chilled, so there’s no need to reheat it. In fact, you want to keep it as cold and creamy as possible—just slice straight from the fridge and serve immediately for the best experience.
FAQs
Can I make Lemon Tiramisu without alcohol?
Absolutely! Just swap the Limoncello for a homemade lemon syrup made from equal parts water, lemon juice, and sugar. It’s just as vibrant and keeps the dessert family-friendly.
Can I use store-bought whipped cream?
It’s best to whip your own cream for ultimate lightness and stability. Store-bought whipped toppings often add extra sweetness and don’t hold up as well when folded with mascarpone and lemon juice.
What’s the difference between classic tiramisu and Lemon Tiramisu?
Classic tiramisu uses coffee and cocoa for its iconic flavor, while Lemon Tiramisu replaces those with bright citrus flavors, Limoncello or lemon syrup, and a lemony mascarpone cream. Both are irresistibly creamy but offer totally distinct flavor profiles.
Can I make Lemon Tiramisu gluten-free?
Definitely! Just use gluten-free ladyfinger cookies—they soak up the lemon syrup in the same way and make the dessert suitable for those avoiding gluten.
How far in advance can I make this?
Lemon Tiramisu is actually better when made ahead—prepare it the day before you serve, and let the fridge work its magic. It needs at least 6 hours to set, but 12-24 hours is ideal for the best flavor and texture.
Final Thoughts
I can’t say enough about how Lemon Tiramisu brightens up any get-together or sweet craving. Each bite is a little burst of summer, creamy and fresh, and incredibly simple to pull together. Go ahead and treat yourself—you deserve a spoonful of sunshine!
Print
Lemon Tiramisu Recipe
- Total Time: 20 minutes (plus chilling time)
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
Indulge in the refreshing flavors of this Lemon Tiramisu, a delightful twist on the classic Italian dessert. Layers of ladyfinger cookies soaked in Limoncello or lemon syrup are nestled between luscious lemon mascarpone cream, creating a light and citrusy treat perfect for any occasion.
Ingredients
For the Lemon Mascarpone Cream:
- 1 cup heavy whipping cream
- 8 ounces mascarpone cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon lemon zest
- 1/3 cup fresh lemon juice
- 1 teaspoon vanilla extract
For Assembly:
- 1 package (7 ounces) ladyfinger cookies
- 1/2 cup Limoncello or lemon syrup (for soaking)
- Additional lemon zest or slices for garnish
Instructions
- In a large bowl, beat the heavy cream until stiff peaks form, then set aside. In a separate bowl, mix mascarpone cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
- Gently fold the whipped cream into the mascarpone mixture until fully combined. Quickly dip each ladyfinger into Limoncello or lemon syrup, being careful not to oversoak.
- Layer the bottom of an 8×8-inch dish with soaked ladyfingers. Spread half of the lemon mascarpone cream over the ladyfingers.
- Repeat with a second layer of soaked ladyfingers and the remaining cream. Smooth the top and cover. Refrigerate for at least 6 hours or overnight.
- Before serving, garnish with additional lemon zest or thin lemon slices.
Notes
- For an alcohol-free version, use simple lemon syrup made from equal parts water, lemon juice, and sugar.
- This dessert is best made ahead so the flavors can fully develop.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 21g
- Sodium: 75mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 110mg
