Final presentation of the lemon tiramisu, ready to serve.

Lemon Tiramisu Recipe

This Lemon Tiramisu Recipe brings a bright, citrusy twist to the classic Italian dessert. Creamy mascarpone, zingy homemade lemon curd, and soft ladyfingers come together in a refreshing no-bake treat perfect for spring and summer gatherings.

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Course: Dessert

Cuisine: Italian

Prep Time: 25

Cook Time: 10

Chill Time: 4

Total Time: 4 35

Servings: servings

Calories: 320kcal

Cost: $14

Equipment

1 Microplane Grater/Zester Removes flavorful zest without bitterness
1 Citrus juicer Efficiently extracts lemon juice
1 Fine-mesh strainer Strains out zest and egg solids from curd
1 Stand mixer or hand mixer Whips cream and mascarpone easily
1 Glass Trifle Dish or 8×8 Dish Showcases dessert layers
1 Rubber spatula For gently folding whipped cream

Ingredients

4 Fresh lemons Zested and juiced
¾ cup Granulated sugar
3 Large eggs For lemon curd
6 tablespoon Unsalted butter Cut into pieces
Pinch Salt
8 oz Mascarpone cheese Room temperature
1 cup Heavy whipping cream
½ cup Powdered sugar
1 teaspoon Vanilla extract
2 tablespoon Limoncello Optional
24 Ladyfinger cookies Savoiardi style
½ cup Water
¼ cup Fresh lemon juice For soaking ladyfingers
1 tablespoon Sugar For soaking liquid
1 teaspoon Lemon zest Garnish
1 cup Fresh berries Optional topping

Instructions

Prepare lemon curd: whisk lemon juice, zest, sugar, eggs, salt over heat.
Stir in butter, strain, and chill.
Whip cream with sugar and vanilla.
Beat mascarpone, fold in whipped cream and limoncello (optional).
Mix half with lemon curd.
Dip ladyfingers in lemon-water mixture quickly.
Layer soaked ladyfingers, lemon filling, then repeat.
Top with plain mascarpone and lemon curd.
Chill for at least 4 hours or overnight.
Garnish with lemon zest and berries.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition