Lemon Tiramisu is the creamy, lemon-scented variation of this classic dessert of your lemon-loving dreams!
This lemon tiramisu recipe swaps the traditional flavours of coffee and cocoa for the bright, refreshing taste of lemon, which makes it a great no-bake summer dessert option.
Tiramisu is also the perfect make-ahead dessert idea for your next party, and this lemony twist on the traditional recipe is great for entertaining in the warmer months. Impress your guests without even having to switch on the oven!
This lemon tiramisu has no alcohol (and also no eggs), but I have included a suggestion for swapping in some alcohol - lemony, of course!
Table of Contents
Why I think you will love this lemon tiramisu recipe
- No-bake.
- Make-ahead.
- Looks impressive, but actually super simple to make!
What you need to make this recipe
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- water
- sugar
- fresh lemon juice
- thickened cream - heavy cream
- mascarpone - rich, creamy Italian spreadable cheese with a slight sweetness
- icing sugar - powdered sugar
- vanilla extract
- ladyfinger biscuits - savoiardi/sponge fingers
- lemon curd (I used store-bought)
- lemon zest - optional garnish
- limoncello - optional
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
Substitutions for lemon tiramisu
- Mascarpone - sub with crème fraîche.
- Store-bought lemon curd - feel free to go ahead and make your own homemade lemon curd! You could even swap with passionfruit curd for another citrusy option.
Make it boozy!
If you don't think tiramisu should be made without a little alcohol, never fear - I've got you covered!
Easily transform this lemon tiramisu recipe into limoncello tiramisu by swapping the water in step 1 of the recipe (for soaking the biscuits) for limoncello liqueur.
Want to save this recipe?
Email yourself a link to this page and come back later.
How to make lemon tiramisu
- Combine water, sugar and lemon juice.
- Whip cream, mascarpone and icing sugar.
- Dip ladyfinger biscuits into the lemon syrup, then place them in the base of the dish.
- Spread half of the lemon curd over the biscuit layer.
- Then spread half of the mascarpone cream over the curd.
- Repeat with the remaining biscuits, curd and mascarpone cream.
My top tips for the best result
- Keep the mascarpone cheese cold in the fridge right until you need to use it.
- If it's a hot day, place your mixing bowl and beaters in the freezer to chill for a few minutes before you use them.
- Don't allow the ladyfinger biscuits to sit too long in the lemon syrup (or limoncello if you are using that), they will soak up the liquid very quickly, like a sponge and start to break up before you can get them into the dish.
- Want to get those fancy peaks on top? When you whip your mascarpone cream, spoon half of the mixture into a piping bag and pop it into the fridge until the end. Then pull it out and pipe the last layer of mascarpone cream on top to make it look fancy!
Storage
This lemon tiramisu is best made ahead and left in the fridge, covered in plastic wrap, for 4 to 5 hours or overnight to allow the layers to set and the biscuits to soften.
Any leftovers can be stored in an airtight container in the fridge for up to 3 days.
More lemon desserts you may enjoy
Lemon Curd Cheesecake - a fluffy vanilla cheesecake filling, topped with a thick layer of rich and tangy lemon curd.
Lemon Loaf - a delicious sweet treat bursting with fresh lemon taste. This quick lemon bread has a lovely, moist texture and is topped with a zingy lemon glaze.
Lemon Slice - this no-bake, sweetened condensed milk slice is sweet and tangy with a fluffy lemon frosting.
📖 Recipe
Lemon Tiramisu
Ingredients
- 60 ml water Swap with limoncello liqueur if using
- 60 g granulated sugar
- 60 ml fresh lemon juice
- 250 ml thickened cream
- 500 g mascarpone fridge cold
- 1 t vanilla extract
- 60 g icing sugar (powdered sugar) sifted
- 300 g ladyfinger biscuits (savoiardi) (see my notes)
- 1 cup lemon curd
- freshly grated lemon zest optional garnish
Watch me make this recipe
Instructions
- Combine water, lemon juice and sugar in a shallow bowl, stir to dissolve the sugar, then set aside.60 ml water60 g granulated sugar60 ml fresh lemon juice
- Place thickened cream, mascarpone, vanilla and icing sugar into a large bowl and beat until stiff peaks form (see my notes for directions for a decorative top layer).250 ml thickened cream500 g mascarpone60 g icing sugar (powdered sugar)1 t vanilla extract
- Working with one biscuit at a time, briefly dip each biscuit into the lemon syrup, then place onto the base of the serving dish (mine was 24cm x 19cm) in a single layer, cutting any to fit.300 g ladyfinger biscuits (savoiardi)
- Spread half of the lemon curd evenly over the biscuits.1 cup lemon curd
- Then spread over half of the mascarpone cream.
- Repeat with the remaining biscuits, curd and mascarpone cream.
- Cover with plastic wrap and refrigerate for 4 to 5 hours (ideally overnight).
- Scatter over freshly grated lemon zest (if using) and serve.freshly grated lemon zest
Notes
- The number of biscuits you need will vary from brand to brand, due to differing sizes and shapes. I used 21 biscuits for this recipe.
- Keep the mascarpone refrigerated until you are ready to use it.
- If you are making the tiramisu on a warm day, pop the bowl and beaters into the freezer for a few minutes to cool first.
- When dipping the biscuits, they only need a quick dip, or they will get too soft.
- For a decorative top layer, once it is whipped, place half of the mascarpone cream in a piping bag fitted with your chosen tip, then put this in the fridge to keep cold until needed. Then pipe the final layer of cream on top in a pattern of your choice.
Want to save this recipe?
Email yourself a link to this page and come back later.
Leave a Reply