Lemon Tiramisu is a bright, refreshing twist on the classic Italian dessert. With layers of soft ladyfingers soaked in lemon syrup and a light, creamy mascarpone filling, this no-bake treat is full of fresh citrus flavor. I love how it combines the richness of traditional tiramisu with the zesty, sweet tang of lemon to create a dessert that feels both elegant and easy.
Why You’ll Love This Recipe
I love this version of tiramisu because it’s light, smooth, and full of sunny flavor. The lemon gives it a fresh, uplifting taste that’s perfect for spring, summer, or any time I want something cheerful and not overly sweet. It’s simple to make, easy to layer, and perfect for making ahead of time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Ladyfinger cookies (savoiardi)
-
Mascarpone cheese
-
Heavy cream
-
Powdered sugar
-
Fresh lemon juice
-
Lemon zest
-
Vanilla extract
-
Water
-
Sugar (for the syrup)
-
Optional garnish: extra lemon zest, whipped cream, or crushed cookies
Directions
-
I start by making a quick lemon syrup: I heat water, sugar, and lemon juice in a saucepan just until the sugar dissolves, then I set it aside to cool.
-
In a separate bowl, I whip the heavy cream until soft peaks form.
-
In another bowl, I mix mascarpone, powdered sugar, lemon zest, and vanilla extract until smooth and creamy.
-
I gently fold the whipped cream into the mascarpone mixture until combined and fluffy.
-
I dip each ladyfinger quickly into the cooled lemon syrup and line them in a baking dish.
-
I spread half of the lemon mascarpone cream on top of the ladyfingers, then repeat with another layer of dipped ladyfingers and the remaining cream.
-
I smooth the top, cover, and refrigerate for at least 4 hours to set (overnight is even better).
-
Before serving, I top it with a bit of extra lemon zest or a sprinkle of crushed cookies for a beautiful finish.
Servings and timing
This recipe makes 6 to 8 servings. It takes about 20 minutes to prepare, plus at least 4 hours in the fridge to set properly.
Variations
Sometimes I layer in thin slices of fresh strawberries or raspberries for added color and flavor. I’ve also used crushed lemon cookies or vanilla wafers as a base when I don’t have ladyfingers. For extra brightness, I add a bit of extra zest to the filling or the top layer.
Storage/reheating
I store this dessert covered in the refrigerator for up to 3 days. It’s best served chilled, and I let it sit at room temperature for a few minutes before slicing if it’s very firm. I don’t recommend freezing it, since the texture may change.
FAQs
Can I make this tiramisu ahead of time?
Yes, and I actually prefer to. It tastes even better after a night in the fridge when the flavors have had time to come together.
What can I use instead of mascarpone?
I’ve substituted mascarpone with a mix of cream cheese and whipped cream when needed. It’s slightly tangier but still smooth and delicious.
Are ladyfingers required?
They work best for texture, but I’ve used sponge cake or vanilla cookies in a pinch. I just make sure not to oversoak them.
Can I add fruit to the layers?
Definitely. Thinly sliced strawberries or raspberries go great with the lemon and add a pop of color and flavor.
How long does it need to chill?
At least 4 hours, but overnight is ideal. That way the ladyfingers absorb the syrup and the cream sets nicely.
Conclusion
Lemon Tiramisu is one of my favorite no-bake desserts—cool, creamy, and bursting with fresh citrus flavor. It’s easy to put together, perfect for making ahead, and a refreshing alternative to traditional tiramisu. Whether I’m making it for guests or just treating myself, it always brings a little brightness to the table.
PrintLemon Tiramisu
Lemon Tiramisu is a light, no-bake dessert that layers zesty lemon syrup-soaked ladyfingers with a creamy mascarpone and whipped cream filling. It’s a refreshing citrus twist on the classic Italian treat, perfect for spring and summer.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (includes chilling time)
- Yield: 6 to 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
- 1 package ladyfinger cookies (savoiardi)
- 8 oz mascarpone cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest (plus more for garnish)
- 1 tsp vanilla extract
- 1/2 cup water
- 1/4 cup granulated sugar
- Optional garnish: whipped cream, extra lemon zest, or crushed cookies
Instructions
- In a small saucepan, combine water, granulated sugar, and lemon juice. Heat over low heat until sugar dissolves. Set aside to cool.
- In a mixing bowl, whip heavy cream until soft peaks form.
- In another bowl, beat mascarpone, powdered sugar, lemon zest, and vanilla until smooth.
- Gently fold the whipped cream into the mascarpone mixture until fluffy and well combined.
- Quickly dip each ladyfinger into the cooled lemon syrup and line the bottom of a baking dish.
- Spread half of the lemon mascarpone cream over the ladyfingers.
- Repeat with another layer of syrup-dipped ladyfingers and the remaining cream.
- Smooth the top, cover, and refrigerate for at least 4 hours, or overnight.
- Before serving, garnish with extra lemon zest, whipped cream, or crushed cookies if desired.
Notes
- Layer in fresh berries like strawberries or raspberries for added color and flavor.
- Substitute ladyfingers with sponge cake or vanilla cookies if needed.
- Mascarpone can be replaced with a blend of cream cheese and whipped cream.
- Let it sit at room temperature for a few minutes before slicing if very firm.
- Best served chilled and within 3 days of making.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 75mg
