Dessert

Lemon Tiramisu: Refreshing & Creamy Italian Dessert Recipe

Name: Lemon Tiramisu: Refreshing & Creamy Italian Dessert Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 6 h 25 min
Cuisine: Italian
Ingredients: 1/2 cup freshly squeezed lemon juice (about 3 lemons); 1/2 cup water; 1/3 cup granulated sugar; 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; 1 package (200–250g) ladyfinger cookies (Savoiardi); Extra lemon zest or candied lemon slices, for garnish

ByHugo Harnd March 2, 2026March 2, 2026

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Introduction

Lemon Tiramisu is a refreshing twist on the classic Italian dessert, combining zesty citrus flavors with creamy mascarpone. This light and airy version is perfect for warm days or when you want a bright, tangy treat.

A square slice of lemon layered cake sits on a white plate with a slightly rough texture and gold rim. The cake has four clear layers: the bottom layer is a light beige sponge soaked with lemon juice, followed by a creamy pale yellow lemon pudding layer that looks smooth and glossy with slight drips. Above this is another sponge layer of the same light beige color, topped with a bright lemon curd layer that appears thick and shiny, and a top sponge layer. The cake is finished with a thick pale cream frosting dusted with powdered sugar, and garnished with a thin half lemon slice and small lemon peel curls. The background is softly blurred with whole and halved yellow lemons on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup freshly squeezed lemon juice (about 3 lemons)
1/2 cup water
1/3 cup granulated sugar
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
1 package (200–250g) ladyfinger cookies (Savoiardi)
Extra lemon zest or candied lemon slices, for garnish

Instructions

Step 1: In a small saucepan over medium heat, combine lemon juice, water, and sugar. Stir until the sugar is fully dissolved. Remove from heat and let cool completely.
Step 2: In a large mixing bowl, whip the cold heavy cream with powdered sugar and vanilla until soft peaks form. In a separate bowl, beat the mascarpone and lemon zest until smooth and fluffy. Fold the whipped cream into the mascarpone mixture gently, preserving the airy texture.
Step 3: Dip each ladyfinger briefly (1–2 seconds) into the cooled lemon syrup and arrange a layer in the bottom of a 9×9-inch dish or trifle bowl. Spread half of the mascarpone cream over the soaked ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.
Step 4: Cover and refrigerate for at least 4–6 hours, preferably overnight. Before serving, garnish with fresh lemon zest, mint leaves, or candied lemon slices.

Tips & Variations

Use ripe, fresh lemons for the best flavor in your syrup and zest.
If you prefer a less sweet dessert, reduce the powdered sugar in the cream by a quarter.
For added texture, sprinkle a handful of toasted almonds or lemon-flavored cookies between the layers.

Storage

Store the lemon tiramisu covered in the refrigerator for up to 3 days. The flavors will meld and improve overnight. Reheat is not recommended; serve chilled for the best texture and taste.