Lemon Tiramisu
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This easy Lemon Tiramisu is a delicious twist on a classic dessert that’s perfect for spring and summer entertaining. Layers of syrup-soaked ladyfingers, creamy lemon mascarpone filling, and fluffy whipped cream come together in the most delicious way. It’s light, bright, and full of citrus flavor.
I love tiramisu in just about any form. It’s easily one of my favorite desserts. If I’m at a good Italian restaurant, I always try to save room for dessert—though that can be a challenge because I think I love pasta just as much as tiramisu; ha!
If you’re a fan of tiramisu and looking for a fresh, unique spin, this lemon version is a must-try. It’s bright, refreshing, sweet, and still totally decadent. This is such a fun dessert to serve during warmer weather months. It’s perfect for brunches, bridal or baby showers, casual lunches with friends… you name it.
And if you’ve never made tiramisu before, you might be surprised at just how easy it is. There’s no baking involved, just a bit of mixing and layering. That’s it. You get gourmet results with minimal time, effort, and experience—I know you will love that. So if you’re in the mood for a unique and refreshing spin on a classic dessert (especially one that’s perfect for warm-weather entertaining), this Lemon Tiramisu might be exactly what you’re looking for.
Enjoy lemon desserts? Me too! If you’re looking for more, check out this delicious collection of all my favorite lemon-inspired dessert recipes.
Why You’ll Enjoy This Recipe
- It’s a bright and refreshing twist on a classic. Traditional tiramisu leans into rich coffee and cocoa, but this lemon version brings something totally different to the table. It’s light, citrusy, and just the right amount of sweet.
- This recipe is completely no-bake, which makes it ideal for warm-weather gatherings or anytime you want something impressive without turning on the oven. With a little mixing and layering, you’re good to go.
- Even if you’ve never made tiramisu, this recipe is easy! It is simple layering and spreading that brings the whole thing together quickly.
- Whether you’re hosting brunch, celebrating a baby shower, or just having friends over for lunch, this lemon tiramisu feels right at home. It’s elegant enough for a special occasion but casual enough not to cause any stress.
If you’re a fan of tiramisu like me, then check out my recipes for Pumpkin Tiramisu, Tiramisu Dip, and this Tiramisu Martini.
Ingredients
Before assembling this refreshing dessert, let’s gather up the required ingredients. Here’s what you will need:
- Limoncello – This sweet Italian lemon liqueur adds a bright citrus flavor to the syrup that soaks into the ladyfingers.
- Sugar – It’s used to sweeten the syrup and the mascarpone filling, balancing the tartness of the lemon.
- Eggs – They’re separated and whipped to create a light, airy filling that gives tiramisu its classic texture.
- Mascarpone cheese – A rich, creamy Italian cheese that forms the base of the lemony tiramisu filling; it’s a classic for tasty tiramisu!
- Lemons – Fresh juice and zest adds fragrant citrus flavor and beautiful color throughout the filling and as a garnish.
- Ladyfingers – These crisp cookies soften as they soak in the syrup and form the base layers of the tiramisu. These are my go-to any time I need ladyfingers.
- Heavy cream – Whipped with sugar and vanilla to create a fluffy topping that finishes the dessert beautifully.
- Powdered sugar – Blends easily into the cream to sweeten it without any graininess.
- Vanilla extract – Adds a soft, warm note to the whipped cream and rounds out the flavor.
How To Make
Ready to start layering together this Lemon Tiramisu? Me too! I’ll walk you through the steps below. I’ve also provided a full ingredient list and instructions in the printable recipe card below.
- Begin by preparing the syrup. In a medium saucepan, combine the water, Limoncello, and ¼ cup granulated sugar. Cook over medium heat and stir occasionally until the sugar has completely dissolved. Remove from heat and set aside to cool.
- Separate the eggs, placing the yolks in one medium bowl and the whites in another. Using a hand mixer, beat the egg whites on high speed until stiff peaks form. Set aside.
- To the egg yolks, add 2⁄3 cup granulated sugar. Beat with the hand mixer on high speed until the mixture is pale and thick, about one minute. Add the mascarpone, lemon zest, and lemon juice, then beat on medium speed until smooth and fully combined.
- Add the mascarpone mixture to the whipped egg whites. Using a whisk, gently fold everything together, being careful not to deflate the egg whites.
- Working one at a time, quickly dip the ladyfingers into the lemon syrup and arrange them to form a full single layer on the bottom of a 10×8-inch baking dish. Spread about 2½ cups of the mascarpone lemon cream evenly over the ladyfingers.
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- Repeat with a second layer of dipped ladyfingers followed by the remaining cream mixture. Smooth the top.
- To make the whipped cream, beat the cold heavy cream, powdered sugar, and vanilla extract together in a mixing bowl until soft peaks form. Pipe or spread the whipped cream over the top of the tiramisu.
- Finish with a dusting of lemon zest for garnish. Refrigerate for at least one hour before serving.
Seriously, this is a must-try. It’s light and zesty and has just the right balance of sweetness and brightness. If you’re someone who loves lemon desserts, this one’s going to be right up your alley.
Frequently Asked Questions
Can I make this tiramisu without alcohol?
Absolutely. If you’d prefer to skip the Limoncello, just replace it with additional lemon juice mixed with a bit more water and sugar. You’ll still get that bright citrus flavor without the alcohol.
How far in advance can I make this?
This tiramisu will keep well in the refrigerator for about 2–3 days. After that, the texture may start to soften a bit too much, but the flavor will still be delicious.
How long does it keep in the fridge?
This tiramisu will keep well in the refrigerator for about two days. After that, the texture may start to freeze for up to one month. Thaw in the refrigerator overnight before serving.
Do I need to cook the eggs?
This recipe uses raw eggs which is traditional in many tiramisu recipes. If that’s a concern, you can use pasteurized eggs or look for an egg-free version of the filling—but for the best texture and flavor, I recommend sticking with the original recipe if you’re comfortable with it.
More Luscious Lemon Desserts You’ll Love
- Blueberry Lemon Whoopie Pies
- Lemon Curd Cheesecake Tarts
- Pink Lemonade Thumbprint Cookies
- Lemon Curd Tartlets
- Lemon Yogurt Cake
If you’ve been wanting to try your hand at tiramisu, I hope this lemon version gives you the nudge you need. The flavor is just so fresh and unexpected.
Whether you’re making this for Easter, a weekend brunch, or just because you’re in the mood for something different, I hope it brings a little sunshine to your table. If you give it a try, I would love to hear about it. Please stop back and leave a comment and a 5-star rating below.
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Lemon Tiramisu
Ingredients
Syrup:
- 1 cup water
- ¼ cup Limoncello
- ¼ cup granulated sugar
Filling:
- 3 large eggs separated
- 2¼ cups mascarpone cheese
- 2/3 cup sugar
- 1½ tablespoon lemon zest about ½ lemon, plus more for garnish
- ½ cup fresh lemon juice about 2 lemons
- 1 package (7-ounce) ladyfingers
Topping:
- 1 cup cold heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Begin by preparing the syrup. In a medium saucepan, combine the water, Limoncello, and ¼ cup granulated sugar. Cook over medium heat and stir occasionally until the sugar has completely dissolved. Remove from heat and set aside to cool.
- Separate the eggs, placing the yolks in one medium bowl and the whites in another. Using a hand mixer, beat the egg whites on high speed until stiff peaks form. Set aside.
- To the egg yolks, add 2⁄3 cup granulated sugar. Beat with the hand mixer on high speed until the mixture is pale and thick, about one minute. Add the mascarpone, lemon zest, and lemon juice, then beat on medium speed until smooth and fully combined.
- Add the mascarpone mixture to the whipped egg whites. Using a whisk, gently fold everything together, being careful not to deflate the egg whites.
- Working one at a time, quickly dip the ladyfingers into the lemon syrup and arrange them to form a full single layer on the bottom of a 10×8-inch baking dish. Spread about 2½ cups of the mascarpone lemon cream evenly over the ladyfingers.
- Repeat with a second layer of dipped ladyfingers, followed by the remaining cream mixture. Smooth the top.
- To make the whipped cream, beat the cold heavy cream, powdered sugar, and vanilla extract together in a mixing bowl until soft peaks form. Pipe or spread the whipped cream over the top of the tiramisu.
- Finish with a dusting of lemon zest for garnish. Refrigerate for at least one hour before serving.
Hello, i don’t have an 8×10 inch pan. What would you suggest i use instead? Thank you, this looks super yummy!
I BELIEVE an 8×10 is 2 quarts. (You may want to google to double check.) So any similar container that is about 2 quarts would work.
xo Michael