Lemon Tiramisu: Refreshing and Creamy Italian Dessert Recipe
Lemon Tiramisu is a refreshing and creamy Italian dessert that combines the bright zestiness of lemon with the rich, velvety texture of mascarpone cream. This no-bake treat is a delightful twist on the classic tiramisu, featuring layers of lemon syrup-soaked ladyfingers and a light mascarpone-lemon cream, perfect for warm days or when you crave a citrusy indulgence.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Ingredients
Scale
Lemon Syrup:
- 1/2 cup freshly squeezed lemon juice (about 3 lemons)
- 1/2 cup water
- 1/3 cup granulated sugar
Mascarpone Cream:
- 1 1/2 cups heavy whipping cream, cold
- 1 cup mascarpone cheese, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest
Assembly:
- 1 package (200–250g) ladyfinger cookies (Savoiardi)
- Extra lemon zest or candied lemon slices, for garnish
Instructions
- Make the Lemon Syrup: In a small saucepan over medium heat, combine lemon juice, water, and sugar. Stir continuously until the sugar is fully dissolved. Remove the saucepan from heat and let the syrup cool completely to room temperature.
- Whip the Mascarpone Filling: In a large mixing bowl, whip the cold heavy cream together with powdered sugar and vanilla extract until soft peaks form. In a separate bowl, beat the mascarpone cheese with lemon zest until the mixture is smooth and fluffy. Gently fold the whipped cream into the mascarpone mixture to maintain a light and airy texture.
- Layer the Tiramisu: Quickly dip each ladyfinger cookie into the cooled lemon syrup for 1 to 2 seconds, ensuring they absorb some syrup without getting soggy. Arrange a single layer of these dipped ladyfingers at the bottom of a 9×9-inch dish or a trifle bowl. Spread half of the mascarpone cream evenly over the ladyfingers. Repeat the process with another layer of syrup-dipped ladyfingers, followed by the remaining mascarpone cream.
- Chill and Serve: Cover the dish with plastic wrap or a lid and refrigerate the tiramisu for at least 4 to 6 hours, preferably overnight, to allow the flavors to meld and the dessert to set properly. Before serving, garnish with extra fresh lemon zest, mint leaves, or candied lemon slices to enhance presentation and add an extra burst of citrus aroma.
Notes
- Use fresh lemon juice and zest for the best bright, citrus flavor instead of bottled alternatives.
- Dip ladyfingers quickly in the syrup to avoid sogginess; a brief 1–2 second dip is ideal.
- For an adult variation, add a tablespoon of Limoncello to the lemon syrup or mascarpone cream for an extra layer of lemon flavor.
Keywords: lemon tiramisu, italian dessert, lemon dessert, mascarpone, no bake dessert, creamy tiramisu, citrus tiramisu
