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Lemon Tiramisu

A bright & creamy twist on classic tiramisu, bursting with fresh lemon flavor! No baking required, perfect for warm weather and make-ahead convenience.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Lemon Syrup:
  • 1 cup fresh lemon juice about 4–5 lemons
  • Zest of 2 lemons
  • ¾ cup sugar
  • ½ cup water
Mascarpone Cream:
  • 8 oz mascarpone cheese room temp
  • 1 cup heavy whipping cream
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
Assembly:
  • 24 –30 crunchy ladyfingers Savoiardi biscuits
  • Powdered sugar & extra lemon zest for garnish

Method
 

Make the Lemon Syrup
  1. Heat lemon juice, zest, sugar, and water in a saucepan over medium heat.
  2. Stir until sugar dissolves, then remove from heat and let cool completely.
Make the Mascarpone Cream
  1. Beat together mascarpone, powdered sugar, vanilla, and lemon zest until smooth.
  2. In a separate bowl, whip heavy cream until soft peaks form.
  3. Gently fold whipped cream into the mascarpone mixture until light and fluffy.
Assemble the Tiramisu
  1. Quickly dip ladyfingers in cooled lemon syrup (don’t soak too long!).
  2. Layer half in a dish, then spread half the mascarpone cream on top.
  3. Repeat with another layer of dipped ladyfingers and the remaining cream.
Chill & Serve
  1. Cover and refrigerate at least 4 hours (overnight is best).
  2. Dust with powdered sugar and extra lemon zest before serving.

Notes

  • Use fresh lemons for the best flavor.
  • Don’t over-soak the ladyfingers—a quick dip is all they need.
  • Want extra lemony flavor? Spread a thin layer of lemon curd between layers.
  • Let it chill overnight—it gets even better!