Name: Lemon Tiramisu
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: Italian
Ingredients: 200 g ladyfinger biscuits (savoiardi); 1/2 cup fresh lemon juice; 1 tbsp lemon zest; 1/3 cup granulated sugar; 250 g mascarpone cheese; 1 cup heavy cream; 1 tsp vanilla extract; 1/3 cup powdered sugar; 1/2 cup milk or water; 2 tbsp limoncello (optional)

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I love making Lemon Tiramisu when I want a dessert that feels light, refreshing, and full of bright citrus flavor. It’s a beautiful twist on the classic tiramisu, replacing the deep coffee notes with zesty lemon and a creamy, smooth filling. I find it perfect for warm days or whenever I want something sweet without feeling too heavy.

Why You’ll Love This Recipe

I love how this dessert balances creamy and tangy flavors so well. The lemon adds a fresh, vibrant taste that makes each bite feel uplifting. I also enjoy how easy it is to assemble since there’s no baking involved. When I want an elegant dessert that looks impressive but comes together quickly, this is one of my favorite recipes. Lemon Tiramisu

Ingredients

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

ladyfinger biscuits (savoiardi)
fresh lemon juice
lemon zest
granulated sugar
mascarpone cheese
heavy cream
vanilla extract
powdered sugar
milk or water (for soaking mixture)
optional: limoncello

Directions

I start by preparing the lemon soaking mixture, combining fresh lemon juice, a bit of sugar, and water or milk to balance the acidity. If I want a stronger flavor, I add a splash of limoncello.

I whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. In another bowl, I mix the mascarpone cheese with lemon zest and a little granulated sugar until smooth. Then I gently fold the whipped cream into the mascarpone mixture to create a light and creamy filling.

I quickly dip each ladyfinger into the lemon mixture, making sure not to soak them too long so they don’t become soggy. I arrange a layer of soaked ladyfingers in a dish, then spread a layer of the lemon cream over the top.

I repeat the layers until I use up all the ingredients, finishing with a smooth layer of cream on top. I like to add extra lemon zest for a fresh finish.

I cover the dish and refrigerate it for at least 4 hours, or overnight, so the flavors meld together and the texture sets perfectly.

Servings and timing

I usually get about 6 servings from this recipe. It takes me around 20 minutes to assemble, and I let it chill for at least 4 hours, bringing the total time to about 4 hours and 20 minutes.

Variations

I like adding fresh berries like raspberries or blueberries between the layers for extra flavor and color. Sometimes I use lemon curd in the cream for a more intense citrus taste. If I want a slightly different twist, I replace part of the lemon juice with orange juice for a milder citrus profile. I also enjoy making individual portions in glasses for a more elegant presentation.

storage/reheating

I store Lemon Tiramisu covered in the refrigerator for up to 3 days. I keep it chilled at all times since the cream is delicate. I don’t reheat this dessert because it is meant to be served cold. Before serving, I sometimes add a little extra lemon zest on top to refresh the flavor.

FAQs

Can I make Lemon Tiramisu ahead of time?

I like making it a day in advance because it actually tastes better after resting in the fridge. The flavors blend together and the texture becomes perfectly soft and creamy.

Can I make it without alcohol?

I often skip the limoncello and it still tastes amazing. The lemon juice and zest provide plenty of flavor on their own.

What can I use instead of mascarpone?

I sometimes use a mixture of cream cheese and heavy cream if mascarpone isn’t available. It gives a slightly tangier flavor but still works well.

How do I keep the ladyfingers from getting soggy?

I dip them very quickly into the lemon mixture, just enough to moisten them. This keeps the structure intact while still allowing them to soften.

Can I freeze Lemon Tiramisu?

I don’t usually freeze it because the texture of the cream can change once thawed. I prefer enjoying it fresh from the refrigerator.

Conclusion

I find Lemon Tiramisu to be a refreshing and elegant dessert that’s easy to prepare and full of bright flavor. The creamy layers and citrusy notes create a perfect balance that I always enjoy. When I want something simple yet impressive, this is a recipe I love to make again and again.

Lemon Tiramisu

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Author: lina
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 6 servings
Category: Dessert
Method: No-Bake
Cuisine: Italian
Diet: Vegetarian

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Description

A light and refreshing no-bake dessert featuring layers of lemon-soaked ladyfingers and a creamy mascarpone filling, bursting with bright citrus flavor.

Ingredients

200 g ladyfinger biscuits (savoiardi)
1/2 cup fresh lemon juice
1 tbsp lemon zest
1/3 cup granulated sugar
250 g mascarpone cheese
1 cup heavy cream
1 tsp vanilla extract
1/3 cup powdered sugar
1/2 cup milk or water
2 tbsp limoncello (optional)

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Instructions

In a bowl, mix lemon juice, granulated sugar, and milk or water to create the soaking mixture. Add limoncello if using.
In another bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
In a separate bowl, mix mascarpone cheese with lemon zest and a small amount of granulated sugar until smooth.
Gently fold the whipped cream into the mascarpone mixture until well combined and creamy.
Quickly dip each ladyfinger into the lemon mixture, ensuring they are moistened but not soggy.
Arrange a layer of soaked ladyfingers in a serving dish.
Spread a layer of the lemon cream mixture over the ladyfingers.
Repeat layering until all ingredients are used, finishing with a layer of cream on top.
Garnish with extra lemon zest if desired.
Cover and refrigerate for at least 4 hours or overnight before serving.