Lemon Tiramisu is a refreshing twist on the classic Italian dessert, offering bright citrus flavor layered with creamy mascarpone and soft ladyfingers. It’s perfect for spring and summer gatherings, delivering a light yet indulgent treat that’s both elegant and easy to prepare.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

mascarpone cheesewhipping creamgranulated sugaregg yolkslemon juicelemon zestladyfingers (Savoiardi)limoncello (optional)vanilla extractpowdered sugar (for dusting)

directions

In a large mixing bowl, whisk the egg yolks with granulated sugar until thick and pale.

Add mascarpone cheese, lemon juice, lemon zest, and vanilla extract. Mix until smooth and well combined.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the mascarpone mixture until fully incorporated.

In a shallow dish, combine lemon juice and limoncello (if using). Briefly dip each ladyfinger into the mixture—do not soak.

Layer the dipped ladyfingers in a 9×9-inch dish or similar serving container.

Spread half of the mascarpone mixture over the ladyfingers and smooth the surface.

Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.

Cover and refrigerate for at least 6 hours, preferably overnight, to set.

Before serving, dust the top with powdered sugar and extra lemon zest if desired.

Servings and timing

This recipe yields approximately 8 servings.Preparation time: 20 minutesChilling time: 6 hours or overnightTotal time: about 6 hours 20 minutes

Variations

Use orange juice and zest instead of lemon for a citrusy twist.

Add a layer of lemon curd between the ladyfingers and mascarpone cream for extra tang.

Skip the alcohol for a kid-friendly version.

Top with fresh berries for added flavor and decoration.

Make individual servings in cups or jars for an elegant presentation.

storage/reheating

Store Lemon Tiramisu covered in the refrigerator for up to 4 days.Do not freeze, as the texture may become watery once thawed.Serve chilled straight from the fridge—no reheating required.

FAQs

Can I make Lemon Tiramisu ahead of time?

Yes, it’s best made a day ahead to allow the flavors to develop and the layers to set.

Is there a substitute for mascarpone?

You can use a mix of cream cheese and heavy cream, but mascarpone provides the most authentic texture.

Can I use store-bought lemon curd?

Yes, it works great as an optional layer or garnish.

Can I make it without eggs?

Yes, skip the egg yolks and use whipped cream only for a simpler, egg-free version.

What kind of lemons should I use?

Fresh, organic lemons are ideal for both juice and zest.

Do ladyfingers get soggy?

They soften nicely as they absorb the lemon mixture and mascarpone cream without becoming mushy.

Can I use non-alcoholic limoncello?

Yes, or simply skip it and use more lemon juice.

Is it very tart?

The flavor is balanced—creamy with a citrusy zing that’s not overpowering.

Can I use a different pan size?

Yes, just adjust the layers and quantity accordingly.

Is this dessert gluten-free?

Only if you use gluten-free ladyfingers.

Conclusion

Best Lemon Tiramisu offers a sunny, zesty take on the beloved classic, blending creamy richness with citrus brightness in every spoonful. Whether served at a family gathering or special occasion, this dessert is sure to impress and refresh. Try it once, and it might just become your new favorite tiramisu twist.