Introduction

Lemon Tiramisu is a bright, refreshing twist on the classic Italian dessert, replacing coffee and cocoa with vibrant citrus flavor. Layers of delicate ladyfingers soaked in lemon syrup, silky mascarpone cream, and fresh lemon zest create a dessert that’s light, elegant, and irresistibly creamy.

This no-bake dessert is perfect for spring and summer gatherings, holidays, and make-ahead entertaining. From an SEO standpoint, Lemon Tiramisu performs exceptionally well due to rising demand for lemon desserts, no-bake tiramisu, and easy layered desserts.

Why Lemon Tiramisu Is So Popular

No-bake dessert ideal for warm weather

Fresh lemon flavor that’s light and not overly sweet
Elegant presentation with minimal effort
Make-ahead friendly for stress-free hosting

A refreshing alternative to traditional tiramisu

It delivers the creamy indulgence people love while feeling lighter and brighter.

Ingredients Overview

Lemon Syrup

Fresh lemon juice

Lemon zest
Granulated sugar
Water

Mascarpone Cream

Mascarpone cheese
Heavy cream
Powdered sugar

Vanilla extract
Lemon zest

Assembly

Ladyfinger cookies (savoiardi)

Lemon curd (optional but recommended)
Fresh lemon slices or zest for garnish

How to Make Lemon Tiramisu

Step 1: Prepare the Lemon Syrup

Simmer lemon juice, zest, sugar, and water until the sugar dissolves. Cool completely before using.

Step 2: Make the Mascarpone Cream

Whip heavy cream until soft peaks form. In a separate bowl, mix mascarpone, powdered sugar, vanilla, and lemon zest. Gently fold whipped cream into mascarpone mixture until smooth and fluffy.

Step 3: Dip the Ladyfingers

Quickly dip each ladyfinger into the cooled lemon syrup. Do not oversoak to prevent sogginess.

Step 4: Assemble the Layers

Arrange a layer of soaked ladyfingers in a dish. Spread mascarpone cream evenly over the top. Add a thin layer of lemon curd if using. Repeat layers until ingredients are used.

Step 5: Chill

Cover and refrigerate for at least 4–6 hours, preferably overnight, to allow flavors to meld.

Step 6: Garnish and Serve

Before serving, garnish with lemon zest, lemon slices, or a light dusting of powdered sugar.

Tips for the Best Lemon Tiramisu

Use fresh lemon juice, not bottled

Keep mascarpone cold until mixing
Fold whipped cream gently to maintain lightness
Chill overnight for best texture and flavor

Flavor Variations

Limoncello Lemon Tiramisu

Replace part of the lemon syrup with limoncello for an adult version.

Berry Lemon Tiramisu

Add fresh blueberries or raspberries between layers.

Lemon Coconut Tiramisu

Incorporate coconut cream and sprinkle toasted coconut on top.

Individual Lemon Tiramisu Cups

Assemble in glasses or jars for elegant single servings.

Make-Ahead, Storage, and Freezing

Make-ahead: Ideal—prepare up to 24 hours in advance
Refrigerator: Store covered for up to 3 days

Freezing: Not recommended, as texture may change

Serving Suggestions

Lemon Tiramisu pairs beautifully with:

Fresh berries

Mint leaves
Espresso or iced coffee
Light dessert wines or tea

Nutritional Notes

This dessert is rich and creamy but lighter than classic tiramisu. To reduce calories:

Use light mascarpone
Reduce sugar slightly

Skip lemon curd layer

Frequently Asked Questions

Can I make Lemon Tiramisu without mascarpone?

Yes, full-fat cream cheese can be used, though flavor will differ slightly.

Does Lemon Tiramisu contain raw eggs?

This version is egg-free, making it safer and easier.

Can I make it gluten-free?

Yes, use gluten-free ladyfingers.

How long does it need to chill?

At least 4 hours, but overnight is best.

Final Thoughts

Lemon Tiramisu is a fresh, elegant, and crowd-pleasing dessert that delivers creamy texture with vibrant citrus flavor. It’s easy to prepare, beautiful to serve, and perfect for warm-weather entertaining.

Whether you’re hosting a dinner party, holiday gathering, or simply craving a light no-bake dessert, Lemon Tiramisu is a reliable, show-stopping choice that earns repeat requests.

Lemon Tiramisu

Author: WAFA LI

Print Recipe

Ingredients

For the lemon syrup:
• ½ cup (120ml) water
• ¼ cup (50g) granulated sugar
• Zest of 1 lemon
• 3 tbsp limoncello (or fresh lemon juice for non-alcoholic)

For the lemon mascarpone cream:
• 16 oz (450g) mascarpone cheese, cold
• 1 cup (240ml) heavy cream, chilled
• ½ cup (60g) powdered sugar
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

For assembly:
• 24–30 ladyfinger cookies (savoiardi)
• Optional garnish: lemon zest curls, edible flowers, or crushed amaretti

Instructions

Lemon syrup: In a small saucepan, combine water, sugar, and lemon zest. Bring to a simmer; stir until sugar dissolves. Remove from heat; stir in limoncello (or lemon juice). Cool completely.

Mascarpone cream: In a large bowl, beat mascarpone, powdered sugar, lemon zest, lemon juice, and vanilla until smooth. In another bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into mascarpone mixture until light and fluffy.
Assemble: Quickly dip each ladyfinger into cooled syrup (1–2 seconds per side—don’t oversoak!). Arrange in a single layer in an 8×8″ dish or trifle bowl.
Spread half the mascarpone cream over ladyfingers. Repeat with another layer of dipped ladyfingers and remaining cream.

Cover and refrigerate at least 6 hours, preferably overnight.
Before serving, garnish with lemon zest or edible flowers.