Here’s a Lemon Tiramisu recipe that’s creamy, dreamy, and zesty—a bright and elegant twist on the classic Italian dessert. It swaps the espresso for lemon syrup and the cocoa for lemon zest, creating a refreshing, no-bake treat perfect for spring or summer.
🍋 Lemon Tiramisu
Creamy · Dreamy · Zesty · No Bake
Ingredients:
For the Lemon Syrup (for dipping):
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1/2 cup water
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1/4 cup fresh lemon juice
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1/4 cup sugar
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Zest of 1 lemon
For the Mascarpone Filling:
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1 (8 oz) tub mascarpone cheese, room temp
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1 cup heavy cream (cold)
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1/3 cup powdered sugar
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1 tsp vanilla extract
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Zest of 1 lemon
For Assembly:
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1 (7 oz) package ladyfinger cookies (savoiardi)
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Extra lemon zest or thin lemon slices, for garnish
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Optional: powdered sugar for dusting
Instructions:
1. Make the Lemon Syrup:
In a small saucepan, combine water, lemon juice, sugar, and lemon zest. Bring to a simmer, stir until sugar is dissolved, then remove from heat. Let cool completely.
2. Make the Creamy Filling:
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In a mixing bowl, beat cold heavy cream to soft peaks.
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In a separate bowl, whisk mascarpone with powdered sugar, vanilla, and lemon zest until smooth.
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Fold whipped cream gently into mascarpone until fully combined and fluffy.
3. Assemble the Tiramisu:
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Quickly dip each ladyfinger in the cooled lemon syrup (just 1–2 seconds per side) and line the bottom of a dish (8×8″ works great).
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Spread half of the mascarpone mixture over the layer of ladyfingers.
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Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
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Smooth the top and cover with plastic wrap.
4. Chill:
Refrigerate for at least 6 hours, or overnight, to allow the flavors to meld and the layers to set.
5. Serve:
Before serving, garnish with lemon zest, powdered sugar, or thinly sliced lemons for a pretty finish.
🍋 Optional Variations:
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Add a splash of Limoncello to the lemon syrup for an adult version.
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Layer in fresh raspberries or blueberries for extra brightness.
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Swap ladyfingers for lemon pound cake slices for a twist.