As I watched my daughter and son race around the house in their usual high-energy fashion, my mind drifted to thoughts of family gatherings past. I’d recently visited my grandmother’s house for a casual get-together with a few cousins.
There, I was reminded of the old-fashioned desserts that always made an appearance—like her classic tiramisu. But this time, I found myself craving a twist, something light and bright to balance the heavy meals we’d been enjoying lately. While discussing this with my husband over a cup of coffee, the idea of a lemon tiramisu struck me.
We had just come back from the local farmers’ market, where we’d picked up fresh lemons and a few other ingredients. I remembered how my grandmother had used citrus zest in a lot of her cooking, giving her dishes a light, refreshing flavor.
As I started experimenting with my version of tiramisu, layering the tangy lemon cream with soaked ladyfingers, I realized how beautifully it balanced the traditional Italian dessert with a zesty, sunny twist. The kids loved it. The dessert became a family favorite at our next gathering, bringing together the nostalgic flavors of the past with a fun, modern touch.
Short Description
This Lemon Tiramisu offers a vibrant twist on the classic Italian dessert. Instead of the usual coffee and cocoa, the ladyfingers are soaked in a tangy lemon syrup, while the mascarpone mixture is whipped with fresh lemon zest and juice. The result is a light, creamy, and citrusy delight that’s perfect for any occasion.
Key Ingredients
- 1 pack ladyfingers (7 oz)
- 1 cup heavy cream
- 1 cup mascarpone
- ⅓ cup powdered sugar
- ½ cup lemon juice
- 2 tsp lemon zest
- ¼ cup sugar + ½ cup water (for syrup)
- 1 tsp vanilla extract
- Optional: ½ cup lemon curd, limoncello
Tools Needed
- Mixing bowls
- Hand mixer or stand mixer
- Small saucepan
- Spatula
- 8×8-inch dish or similar-sized container
Cooking Instructions
Step 1: Make the Lemon Syrup
In a small saucepan, combine the ½ cup of water, ½ cup of fresh lemon juice, and ¼ cup of granulated sugar. Heat over medium, stirring occasionally, until the sugar is completely dissolved. Once done, remove from heat and allow the syrup to cool.
Pro tip: For an extra touch of adult indulgence, add 1–2 tablespoons of limoncello once the syrup has cooled. This adds a zesty kick that pairs beautifully with the creamy mascarpone.
Step 2: Whip the Cream
In a cold mixing bowl, add the 1 cup of heavy whipping cream. Using a hand mixer or stand mixer, whip on medium-high speed until soft peaks form. This step only takes a few minutes, so keep an eye on it. Once whipped, set the cream aside.
Step 3: Prepare the Mascarpone Mixture
In a separate mixing bowl, combine the 1 cup of mascarpone, ⅓ cup of powdered sugar, 1 tsp of vanilla extract, and the 2 tsp of lemon zest.
Beat on medium speed until the mixture is smooth and fluffy. Then, gently fold in the whipped cream using a spatula, being careful not to deflate the fluffy texture.
Step 4: Soak the Ladyfingers
Quickly dip each ladyfinger into the cooled lemon syrup. Don’t soak them for too long—1–2 seconds on each side is enough for the ladyfinger to absorb the syrup without becoming soggy.
Step 5: Assemble the Tiramisu
Start by arranging a single layer of soaked ladyfingers in the bottom of an 8×8-inch dish or a similar-sized container.
Spread half of the mascarpone mixture evenly over the ladyfingers.
If you’re feeling fancy, you can also add a thin layer of lemon curd on top of the mascarpone for an extra burst of citrus flavor. Next, repeat the layers: another layer of soaked ladyfingers and the remaining mascarpone mixture.
Step 6: Chill
Cover the dish and refrigerate for at least 4 hours, but preferably overnight. This chilling time allows the flavors to meld together and the dessert to set perfectly.
Step 7: Serve
When ready to serve, garnish with extra lemon zest, a light dusting of powdered sugar, or thin lemon slices. Slice into squares and serve chilled. Enjoy the refreshing balance of creamy and citrusy goodness!
Why You’ll Love This Recipe
Light and Refreshing: The bright lemon flavor gives this tiramisu a fresh, uplifting twist, perfect for spring or summer.
No-Bake and Easy to Make: No need for any baking! The simple preparation and hands-off chilling time make this a convenient dessert to prepare ahead.
Perfect Balance of Sweet and Tangy: The creamy mascarpone and the tart lemon syrup work together beautifully to create a flavor profile that’s not too sweet but perfectly balanced.
Mistakes to Avoid & Solutions
Mistake 1: Soaking the ladyfingers too long.
Solution: Dip the ladyfingers into the lemon syrup for just 1-2 seconds per side. You want them moist, not soggy.
Mistake 2: Deflating the whipped cream.
Solution: When folding the whipped cream into the mascarpone mixture, use a gentle folding motion with a spatula to keep the texture airy.
Mistake 3: Not letting the tiramisu chill long enough.
Solution: Refrigerate the tiramisu for at least 4 hours, but overnight is best to allow the flavors to fully develop and the dessert to set.
Serving and Pairing Suggestions
Serve as a light dessert after a heavy meal or as a refreshing treat at a summer gathering.
Pair with a crisp glass of white wine, a lemony cocktail, or even a hot cup of green tea for a balanced finish.
Storage and Reheating Tips
Storing Leftovers: Store the tiramisu in an airtight container in the fridge for up to 3 days. The dessert continues to develop flavor as it sits.
Reheating: This dessert is best served chilled and doesn’t need reheating. However, if you prefer it slightly less cold, you can let it sit at room temperature for a few minutes before serving.
FAQs
1. Can I use a different citrus instead of lemon?
Yes! You can swap lemon for lime, orange, or even grapefruit for a unique twist. Just adjust the zest and juice accordingly.
2. Can I make this tiramisu ahead of time?
Absolutely! This dessert is actually better when made ahead, as it allows the flavors to meld and the layers to set.
3. Is there a non-alcoholic version of this dessert?
Yes! Simply omit the limoncello from the syrup and you’ll still have a delightful, citrusy treat.
4. Can I use store-bought lemon curd?
Yes! If you’re short on time, store-bought lemon curd works perfectly in this recipe.
5. How can I make this dairy-free?
You can substitute the heavy cream with coconut cream and the mascarpone with a dairy-free alternative such as cashew cream cheese.
Tips & Tricks
Perfect Cream Whip: Make sure your mixing bowl and beaters are cold for the best whipped cream results. It helps the cream whip faster and achieve soft peaks more easily.
Citrus Zest: Use fresh lemon zest for the best flavor. A microplane grater works wonders for getting the zest finely grated.
Recipe Variations
Lemon and Blueberry Tiramisu: Layer fresh blueberries with the lemon syrup-soaked ladyfingers for a pop of color and a tangy fruit twist.
Lemon Coconut Tiramisu: Add shredded coconut to the mascarpone mixture for a tropical flair.
Lemon and Lavender Tiramisu: Infuse the syrup with dried lavender for a floral touch that complements the lemon.
Final Thoughts
This Lemon Tiramisu is a celebration of simplicity and freshness. It’s the perfect dessert for anyone who loves the classic tiramisu but is looking for something light and bright to suit warmer weather. The blend of zesty lemon and creamy mascarpone is heavenly, and the easy preparation makes it perfect for home bakers of all levels.
The versatility of this dish means you can tweak it to suit your own taste, whether you prefer to add a boozy twist with limoncello or keep it kid-friendly. With a few simple ingredients and a bit of patience, you’ll have a dessert that everyone will love. Every bite feels like a little slice of sunshine!
Lemon Tiramisu
Ingredients
- 1 pack ladyfingers 7 oz
- 1 cup heavy cream
- 1 cup mascarpone
- ⅓ cup powdered sugar
- ½ cup lemon juice
- 2 tsp lemon zest
- ¼ cup sugar + ½ cup water for syrup
- 1 tsp vanilla extract
- Optional: ½ cup lemon curd limoncello
Instructions
- Combine ½ cup water, ½ cup lemon juice, and ¼ cup sugar in a saucepan. Heat over medium, stirring until sugar dissolves. Remove from heat and cool. For an adult twist, add 1-2 tbsp limoncello once cooled.
- Whip 1 cup heavy cream in a cold bowl until soft peaks form. Set aside.
- Mix 1 cup mascarpone, ⅓ cup powdered sugar, 1 tsp vanilla extract, and 2 tsp lemon zest until smooth. Fold in whipped cream gently.
- Dip each ladyfinger into the cooled lemon syrup for 1-2 seconds—don’t soak too long.
- Layer soaked ladyfingers in an 8×8-inch dish. Spread half the mascarpone mixture on top. Add a thin layer of lemon curd if desired. Repeat with another layer of ladyfingers and mascarpone.
- Cover and refrigerate for at least 4 hours, preferably overnight. Garnish with lemon zest, powdered sugar, or lemon slices. Slice and serve chilled.
