Lemon Tiramisu
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I never thought I’d love tiramisu without the coffee until I tried Lemon Tiramisu. The ladyfingers soak up bright lemon syrup, and the mascarpone cream is so light and airy it melts on your tongue. Every spoonful tastes like sunshine with creamy, tangy layers that feel way more refreshing than the original. You’ll be scraping the dish clean.
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I make it for brunch gatherings, potlucks, spring and summer parties, and baby showers because it’s a no-bake dessert that feels special but easy. It’s a crowd-pleaser you can make ahead, perfect for Easter, Mother’s Day, and holiday cookouts. The tiramisu stays fresh in the fridge for 3 to 4 days, and the longer it chills, the better the flavors meld together.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Lemon Tiramisu with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Forget the oven; this refreshing no-bake dessert comes together in just 25 minutes of prep, and tastes rewarding after you let it chill for a few hours or overnight.
Make the Lemon Syrup
In a small heavy-bottomed saucepan, make a simple syrup using half a cup lemon juice, water, sugar, and limoncello (optional). Heat over medium and stir until the sugar has fully dissolved.
Remove from heat, transfer to a shallow bowl, and allow to cool completely before you start dipping the ladyfingers, or the heat will make them fall apart.
Whip the Cream
In a large bowl, whip the cold heavy cream with powdered sugar and vanilla using a sturdy wooden spoon or a stand mixer fitted with the whisk attachment until soft peaks form.
You want it thick enough to hold its shape but not stiff. If you whip to stiff peaks, the final mascarpone cream layer could end up too dense and lose that characteristic light, airy quality.
Beat the Mascarpone
In a separate bowl, beat the mascarpone with lemon zest until smooth using a hand mixer. Mascarpone can get grainy if you overwork it, so just mix until it’s creamy and the zest is evenly distributed.
Fold the Mixtures Together
Gently fold the whipped cream into the mascarpone mixture using a flexible spatula, keeping it light and airy. Use a folding motion instead of stirring so you don’t deflate all the air you just whipped in.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Assemble the Tiramisu
Quickly dip each ladyfinger for just 1 to 2 seconds into the cooled lemon syrup using a pair of silicone-tipped tongs and arrange them in a single layer in the bottom of a 9×13-inch ceramic dish. Don’t soak them too long or they’ll turn to mush.
Spread half of the mascarpone cream in an even layer over the ladyfingers using an offset spatula or the back of a spoon. Repeat with another layer of dipped ladyfingers and the remaining cream.
Chill and Garnish
Cover and refrigerate for at least 4 to 6 hours, preferably overnight, to set so the layers firm up and the flavors meld together.
Just before serving, garnish with extra lemon zest or candied lemon slices so the garnish looks fresh and doesn’t get soggy sitting in the fridge. Then finally, enjoy!
Equipment
- Ceramic dish 9×13-inch
Ingredients
Lemon Syrup:
- ½ cup freshly squeezed lemon juice
- ½ cup water
- ⅓ cup sugar
- 3 tablespoons limoncello optional
Mascarpone Cream:
- 1 ½ cups cold heavy whipping cream
- 1 cup mascarpone cheese at room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
For Assembly:
- 16–20 ladyfinger cookies
- Extra lemon zest or candied lemon slices for garnish
Video
Instructions
- In a small saucepan, combine lemon juice, water, sugar, and limoncello (if using). Heat over medium, stirring until the sugar has fully dissolved. Remove from heat and allow to cool completely.½ cup freshly squeezed lemon juice, ½ cup water, ⅓ cup sugar, 3 tablespoons limoncello
- In a large bowl, whip the cold heavy cream with powdered sugar and vanilla until soft peaks form.1 ½ cups cold heavy whipping cream, ½ cup powdered sugar, 1 teaspoon vanilla extract
- In a separate bowl, beat the mascarpone with lemon zest until smooth.1 cup mascarpone cheese, 1 tablespoon lemon zest
- Gently fold the whipped cream into the mascarpone mixture, keeping it light and airy.
- Quickly dip each ladyfinger (1–2 seconds) into the cooled lemon syrup and arrange in a single layer in the bottom of a 9×13-inch dish.16–20 ladyfinger cookies
- Spread half of the mascarpone cream evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream. Cover and refrigerate for at least 4–6 hours, preferably overnight, to set.
- Just before serving, garnish with extra lemon zest or candied lemon slices.Extra lemon zest or candied lemon slices
Notes
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
How to Store Leftovers
Keep leftover lemon tiramisu covered tightly with plastic wrap or a silicone bakeware lid, or in an airtight container in the fridge for 3 to 4 days. The mascarpone cream stays creamy and the lady-fingers hold their texture without turning mushy if you don’t let it sit too long.
Freezing isn’t recommended for lemon tiramisu, honestly, because the mascarpone cream can become grainy or change texture when thawed, so it’s best enjoyed fresh from the fridge.
What to Serve With Lemon Tiramisu
Lemon tiramisu is rich and creamy enough to stand on its own, but I love serving it with fresh berries like strawberries, raspberries, or blueberries on the side for a little tartness that cuts through the mascarpone.
A cup of hot espresso or cappuccino balances the sweetness, and biscotti or shortbread cookies add a nice crunch if you want something to nibble alongside.
It’s also beautiful served with a light limoncello spritz or sparkling prosecco for a full Italian dessert experience. If you’re making it for brunch, pair it with a frittata, fresh fruit salad, or a simple green salad with lemon vinaigrette to keep the meal feeling bright and balanced.
More Easy Recipes for You to Try at Home
I’ve got plenty more refreshing lemon desserts you’ll love just as much as this tiramisu.
