Lemon Tiramisu

When I first created this Lemon Tiramisu, I wanted to capture the light, creamy essence of the traditional Italian dessert but with a bright, citrusy twist. Instead of the usual coffee and cocoa combination, I decided to bring in the vibrant freshness of lemons to create a dessert that feels like sunshine on a plate. Every spoonful is silky, tangy, and perfectly balanced with the sweetness of mascarpone and the gentle flavor of ladyfingers soaked in lemon syrup. It’s the kind of dessert that makes you smile instantly—refreshing, elegant, and absolutely irresistible.

You will love this recipe because it takes all the best things about classic tiramisu—its creamy layers, its melt-in-your-mouth texture, and its luxurious feel—and gives them a fresh, modern update. The lemon flavor is not overpowering; it’s delicate yet bright enough to awaken your senses. This dessert works beautifully for spring and summer gatherings, but it’s also perfect any time you crave something sweet and light after a hearty meal.

Another reason I love this Lemon Tiramisu is its versatility. You can easily adjust it to suit your preferences or the occasion. Want a slightly tangier version? Add a little extra lemon juice or zest. Prefer a softer texture? Let it chill overnight for an ultra-creamy consistency. You can even serve it in individual cups for a more elegant presentation or layer it in a large dish for a family-style dessert.

It’s also an affordable dessert to make, requiring only a few simple ingredients that come together beautifully. Unlike traditional tiramisu, which can be pricey due to the use of espresso and liqueurs, this version uses budget-friendly staples like fresh lemons, eggs, mascarpone, and ladyfingers. The result is a show-stopping treat that feels luxurious without costing much.

Ingredients for Lemon Tiramisu:

• 6 large eggs, separated

• ¾ cup granulated sugar

• 250 g mascarpone cheese

• 1 ½ cups heavy cream

• 1 cup freshly squeezed lemon juice

• Zest of 2 lemons

• 1 cup water

• 24 to 30 ladyfingers (savoiardi biscuits)

• 3 tablespoons powdered sugar

• 1 teaspoon pure vanilla extract

• A pinch of salt

• Lemon slices and zest curls for garnish

The ingredients work together harmoniously to deliver a creamy, tangy, and lightly sweet flavor. Every bite is smooth, airy, and brightened with the natural freshness of lemon—making this dessert a true celebration of simplicity and taste.

How to Prepare Lemon Tiramisu

Making Lemon Tiramisu is both quick and enjoyable. It follows the same layering technique as traditional tiramisu but replaces the coffee-soaked biscuits with lemon syrup. The result is a refreshing and velvety dessert that can easily be prepared ahead of time and chilled until serving. Below, I’ll walk you through each step carefully to ensure your Lemon Tiramisu turns out perfectly smooth and delicious every time.

Step-by-Step Instructions for Preparation

Step 1: Separate the eggs
Begin by separating the egg yolks from the whites. Place the yolks in a large mixing bowl and the whites in another clean bowl. Make sure there’s no trace of yolk in the whites, as this will prevent them from whipping properly later.

Step 2: Prepare the mascarpone mixture
Add the granulated sugar to the egg yolks and whisk until the mixture becomes pale and creamy. This step helps dissolve the sugar and creates a light base for the mascarpone cream. Once the mixture is smooth, gently fold in the mascarpone cheese until well incorporated. The texture should be silky and rich, with no lumps remaining.

Step 3: Whip the cream
In a separate bowl, pour in the heavy cream and beat it until soft peaks form. Add the vanilla extract for flavor and continue whipping for another few seconds until the cream holds its shape. Be careful not to overbeat it, as this can cause the cream to curdle. Once ready, fold the whipped cream into the mascarpone mixture using a spatula. Work slowly to keep the mixture light and airy.

Step 4: Beat the egg whites
Take the egg whites you set aside earlier and add a pinch of salt. Using clean beaters, whip them until stiff peaks form. This will add volume and fluffiness to your tiramisu. Gently fold the beaten egg whites into the mascarpone and cream mixture. The final cream should be smooth, airy, and slightly glossy.

Step 5: Make the lemon syrup
In a small saucepan, combine the water, lemon juice, 2 tablespoons of powdered sugar, and lemon zest. Heat the mixture over medium heat until the sugar dissolves completely. Do not let it boil for too long—just warm it enough to create a sweet, tangy syrup. Remove from the heat and let it cool slightly before dipping the ladyfingers.

Step 6: Assemble the tiramisu layers
Take a rectangular or square dish and begin assembling your tiramisu. Quickly dip each ladyfinger into the cooled lemon syrup—just for a second on each side, as they absorb liquid very fast. Arrange a single layer of soaked ladyfingers on the bottom of the dish, making sure they fit snugly.

Spread half of the mascarpone cream mixture evenly over the ladyfingers using a spatula. Smooth the top gently without pressing down. Then, add another layer of soaked ladyfingers on top and finish with the remaining mascarpone cream. Smooth the surface again for a clean finish.

Step 7: Chill the tiramisu
Cover the dish with plastic wrap and refrigerate it for at least 5 hours, or preferably overnight. This resting time allows the flavors to blend and the dessert to set beautifully. The longer it chills, the creamier and more flavorful it becomes.

Step 8: Garnish before serving
Just before serving, dust the top with the remaining powdered sugar and decorate with thin lemon slices or curls of lemon zest. You can also add a sprinkle of finely grated white chocolate for a touch of elegance. Serve it chilled for the best texture and flavor.

Quick and Easy

Lemon Tiramisu is surprisingly easy to make, especially considering how luxurious it looks and tastes. Most of the preparation involves simple mixing, folding, and layering steps. There’s no baking involved, which makes it ideal for warm days or when you need a quick dessert for guests.

Customizable

One of the best things about this recipe is its flexibility. You can make individual servings in glasses for a more sophisticated look or assemble it in a large trifle dish for parties. You can also adjust the lemon flavor intensity—use less juice for a milder version or more zest for a bolder citrus punch.

If you prefer a slightly lighter texture, you can replace part of the heavy cream with whipped ricotta or Greek yogurt. This variation creates a less rich but equally delightful dessert.

Popular with Many People

This Lemon Tiramisu tends to please everyone, even those who don’t usually like overly sweet desserts. The balance of tangy lemon and smooth cream makes it refreshing and not heavy at all. It’s a popular choice for family gatherings, afternoon teas, and summer celebrations. Children and adults alike appreciate its mellow sweetness and bright flavor.

With each layer soaked in lemon syrup and enveloped in creamy mascarpone, every spoonful feels indulgent yet light—making it one of those recipes people will request again and again.

Print

FAQs

Can I make Lemon Tiramisu ahead of time?
Yes, absolutely! In fact, Lemon Tiramisu tastes even better when prepared a day in advance. The extra time in the refrigerator allows the flavors to meld and the texture to become creamier. Simply keep it covered and chilled until serving.

Can I use cream cheese instead of mascarpone?
Yes, you can substitute mascarpone with cream cheese if needed. However, mascarpone has a richer, smoother texture and a more delicate flavor. If you use cream cheese, soften it first and mix it with a few tablespoons of heavy cream to achieve a similar consistency.

How long does Lemon Tiramisu last?
When stored properly in the refrigerator, Lemon Tiramisu stays fresh for up to 4 days. Make sure to cover it tightly with plastic wrap or an airtight lid to prevent it from absorbing any odors.

Can I freeze Lemon Tiramisu?
Yes, you can freeze it for up to 2 months. Cover the dish well with plastic wrap and aluminum foil. To serve, let it thaw overnight in the refrigerator before enjoying.

Can I make this dessert without eggs?
Yes. Replace the eggs with additional whipped cream or a mixture of whipped cream and Greek yogurt for a lighter, egg-free version.