Lemon Tiramisu

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.

Course Dessert

Cuisine American, Italian

Keyword lemon, tiramisu

Prep Time 30

Total Time 30

Servings

Calories 418kcal

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 10x8-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.

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