I developed this Lemon Tiramisu to brighten the classic Italian dessert with zesty citrus. Layers of delicate ladyfingers soaked in lemon syrup alternate with a smooth, creamy mascarpone filling infused with lemon flavor—light, refreshing, and elegant.

Why You’ll Love This Recipe

I love how this lemon version feels lighter yet still indulgent. The bright citrus lifts the rich cream, creating a balance that’s both refreshing and satisfying. It looks gorgeous in glasses or a dish and makes me feel like I’m enjoying a taste of spring, even during warmer days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ladyfingers (savoiardi)

• Fresh lemon juice and zest

• Sugar (granulated or superfine)

• Mascarpone cheese

• Heavy cream or whipped cream

• Eggs (optional—use yolks for richness or omit for safety regulations)

• Vanilla extract

• Optional: limoncello or lemon liqueur

• Optional garnish: lemon zest, candied lemon slices, fresh mint

Directions

1. I whisk together lemon juice, lemon zest, sugar, and a splash of water (or limoncello if using) to make a bright citrus syrup.

2. I dip ladyfingers quickly into the lemon syrup—just enough to soak but not become soggy. I layer them in the bottom of a serving dish or individual glasses.

3. In another bowl, I beat mascarpone with a bit of sugar (and egg yolks if using) until smooth. Separately, I whip the cream until soft peaks form, then fold it into the mascarpone mixture along with vanilla.

4. I spread half of the mascarpone-cream over the soaked ladyfingers.

5. I add another layer of syrup-dipped ladyfingers, then top with the remaining mascarpone-cream.

6. I smooth the top, then refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the texture set.

7. Before serving, I garnish with additional lemon zest, candied lemon slices, or mint if desired.

Servings And Timing

This recipe serves 6 to 8 people, depending on portion size.

• Prep time: about 20–25 minutes

• Chill time: at least 4 hours (ideally overnight)

• Total time: approx 4½ hours or more

Variations

• I fold in lemon curd swirls between layers for extra brightness.

• I substitute Greek yogurt or crème fraîche (partially) for mascarpone for a tangier version.

• I mix in poppy seeds or finely chopped pistachios for subtle crunch.

• I use gluten-free ladyfingers or sponge cake if I want a gluten-free version.

• I drizzle a light honey-lemon glaze on top before serving for extra shine.

Storage/Reheating

I store leftovers in the fridge, tightly covered, for up to 3 days. I don’t freeze tiramisu—it can separate and become watery. I serve straight from the fridge for best texture and flavor.

FAQs

Can I Skip the Egg Yolks?

Yes—I omit eggs entirely or use pasteurized mascarpone, and still get a rich, safe dessert that’s perfect for all guests.

Can I Make It Ahead?

Absolutely. I often prepare it the day before and let it chill overnight. That deepens the lemon flavor and results in clean, beautiful layers.

How Do I Prevent Ladyfingers from Getting Soggy?

I dip them very quickly—just enough to get lemon flavor without oversaturating. I let excess drip before laying them down.

Can I Use Cupcakes or Cake Instead of Ladyfingers?

Yes—I occasionally layer lemon sponge or vanilla cake slices in place of ladyfingers, adjusting syrup so they absorb just right.

How Tart Will It Be?

I adjust sugar based on how tart the lemons are. Typically, the sweetness balances the citrus without being overwhelmingly tart—if I want it milder, I add more mascarpone filling or reduce lemon juice slightly.

Conclusion

I love making Lemon Tiramisu when I want a dessert that’s creamy yet light, tangy yet sweet—with stunning layers and a refreshing finish. It elevates the classic tiramisu into something bright and seasonal, perfect for dinner parties or whenever I want a summery twist on a beloved dessert.