Tiramisu has long been a staple of Italian desserts — a rich, coffee-soaked indulgence layered with mascarpone cream. But when spring arrives and summer heat follows, my family craves something lighter, fresher. That’s when lemon tiramisu steps in — a bright, zesty twist on the traditional favorite.
This no-bake dessert takes everything you love about tiramisu — creamy mascarpone, soft ladyfingers, and layered decadence — and reimagines it with the invigorating flavor of fresh lemon. The result? A luscious, tangy treat perfect for Easter brunch, summer BBQs, or anytime you need a refreshing crowd-pleaser.
Table of Contents
Ingredients
For the Lemon Syrup:
- 1/2 cup freshly squeezed lemon juice (about 3 lemons)
- 1/2 cup water
- 1/3 cup granulated sugar
For the Mascarpone Cream:
- 1 1/2 cups heavy whipping cream, cold
- 1 cup mascarpone cheese, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest
For Assembly:
- 1 package (200–250g) ladyfinger cookies (Savoiardi)
- Extra lemon zest or candied lemon slices, for garnish
Instructions
Step 1: Make the Lemon Syrup
In a small saucepan over medium heat, combine lemon juice, water, and sugar. Stir until the sugar is fully dissolved. Remove from heat and let cool completely.
Step 2: Whip the Mascarpone Filling
In a large mixing bowl, whip the cold heavy cream with powdered sugar and vanilla until soft peaks form.
In a separate bowl, beat the mascarpone and lemon zest until smooth and fluffy.
Fold the whipped cream into the mascarpone mixture gently, preserving the airy texture.
Step 3: Layer the Tiramisu
Dip each ladyfinger briefly (1–2 seconds) into the cooled lemon syrup and arrange a layer in the bottom of a 9×9-inch dish or trifle bowl.
Spread half of the mascarpone cream over the soaked ladyfingers.
Repeat with another layer of dipped ladyfingers and the remaining cream.
Step 4: Chill and Serve
Cover and refrigerate for at least 4–6 hours, preferably overnight.
Before serving, garnish with fresh lemon zest, mint leaves, or candied lemon slices.
Nutrition Information (per serving)
Calories: 340 kcal
Fat: 22 g
Saturated Fat: 13 g
Carbohydrates: 30 g
Sugar: 18 g
Protein: 5 g
Sodium: 90 mg
Nutrition may vary depending on brands and portion sizes.
Tips for Success
- Use fresh lemon juice and zest — bottled won’t offer the same bright flavor.
- Don’t soak the ladyfingers too long or they’ll become mushy. A quick dip is perfect.
- For extra flavor, add a tablespoon of Limoncello to the syrup or mascarpone cream (adults only!).
Serving Suggestions
- Serve chilled with extra zest or lemon curls for presentation.
- Great for spring holidays, baby showers, or summer dinners on the patio.
- Pair with a chilled glass of Prosecco or iced lemon tea for a stunning finish.
Cultural Insight: Italian Roots with a Citrus Spin
Traditional tiramisu is a layered Italian dessert created in the 1960s in the Veneto region. Its flavors are typically rooted in espresso and cocoa. But Italians have long embraced citrus in their desserts — from lemon panna cotta to lemon ricotta cake. This lemon tiramisu combines those fresh Mediterranean flavors with the beloved structure of classic tiramisu for a beautiful hybrid that still feels authentically Italian.
Variations
- Berry-Lemon Tiramisu: Add a layer of fresh raspberries or blueberries between the cream layers.
- Limoncello Upgrade: Add a splash of Limoncello to the syrup for an adult version.
- Mini Jars: Assemble individual portions in mason jars or small glasses for a portable, party-friendly presentation.
FAQ
Can I make lemon tiramisu in advance?
Yes — in fact, it tastes better when made a day ahead. The flavors meld and the texture improves.
What can I use instead of mascarpone?
You can substitute mascarpone with a mix of cream cheese and heavy cream (but the flavor will be tangier and less smooth).
Can I freeze lemon tiramisu?
Yes — freeze it tightly wrapped for up to 1 month. Thaw in the fridge overnight before serving.
External Links
- The History of Tiramisu
- How to Make Homemade Mascarpone
- Why Lemon Zest Elevates Baking
- Italian Lemon Desserts to Love
Lemon Tiramisu :No-Bake & Creamy Italian Dessert
- Total Time: ~30 minutes active + chilling
Description
Tiramisu has long been a staple of Italian desserts — a rich, coffee-soaked indulgence layered with mascarpone cream.
Ingredients
For the Lemon Syrup:
- 1/2 cup freshly squeezed lemon juice (about 3 lemons)
- 1/2 cup water
- 1/3 cup granulated sugar
For the Mascarpone Cream:
- 1 1/2 cups heavy whipping cream, cold
- 1 cup mascarpone cheese, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest
For Assembly:
- 1 package (200–250g) ladyfinger cookies (Savoiardi)
- Extra lemon zest or candied lemon slices, for garnish
Instructions
In a small saucepan over medium heat, combine lemon juice, water, and sugar. Stir until the sugar is fully dissolved. Remove from heat and let cool completely.
In a large mixing bowl, whip the cold heavy cream with powdered sugar and vanilla until soft peaks form.
In a separate bowl, beat the mascarpone and lemon zest until smooth and fluffy.
Fold the whipped cream into the mascarpone mixture gently, preserving the airy texture.
Dip each ladyfinger briefly (1–2 seconds) into the cooled lemon syrup and arrange a layer in the bottom of a 9×9-inch dish or trifle bowl.
Spread half of the mascarpone cream over the soaked ladyfingers.
Repeat with another layer of dipped ladyfingers and the remaining cream.
Cover and refrigerate for at least 4–6 hours, preferably overnight.
Before serving, garnish with fresh lemon zest, mint leaves, or candied lemon slices.
Notes
-
Use fresh lemon juice and zest — bottled won’t offer the same bright flavor.
-
Don’t soak the ladyfingers too long or they’ll become mushy. A quick dip is perfect.
-
For extra flavor, add a tablespoon of Limoncello to the syrup or mascarpone cream (adults only!).
- Prep Time: 25
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 8 servings
- Calories: 340 kcal
- Sugar: 18 g
- Fat: 22 g
- Carbohydrates: 30 g
- Protein: 5 g
Keywords: Lemon Tiramisu
