Bright, creamy, and irresistibly tangy, this Lemon Tiramisu blends the elegance of classic tiramisu with the zesty lift of lemon cheesecake. Layers of lightly soaked Savoiardi, lemon curd, and velvety mascarpone cream set into a no-bake showstopper that’s perfect for make-ahead entertaining.
Why You’ll Love This Recipe
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No-bake dessert that’s simple to assemble
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Fresh, tangy lemon flavor balances rich mascarpone
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Make-ahead friendly—best prepared the day before
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Silky, cloud-like texture with neat layered slices
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Flexible: use limoncello or an easy lemon syrup
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Elegant centerpiece for spring and summer gatherings
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Minimal ingredients, maximum payoff
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Customizable sweetness and citrus intensity
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Stores beautifully and slices cleanly when chilled
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Crowd-pleasing twist on a classic tiramisu
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
300 ml thickened (heavy/whipping) cream
500 g mascarpone
⅓ cup caster (superfine) sugar
2 teaspoons vanilla extract
Zest of 1 lemon
28 Savoiardi biscuits (ladyfingers/sponge fingers)
⅓ cup limoncello, plus 2 tablespoons water (or substitute lemon syrup; see Notes)
1 cup lemon curd
Directions
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Whip the cream to soft peaks and refrigerate.
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In a separate bowl, beat mascarpone, sugar, and vanilla until just thickened to soft peaks. Fold in lemon zest.
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Gently fold in the whipped cream in three additions until smooth and airy.
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Combine limoncello with 2 tablespoons water. Quickly dip each Savoiardi (don’t soak). Arrange ~14 biscuits in a 9-inch square pan, pressing to level.
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Spread half of the mascarpone cream over the biscuits.
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Dollop and spread half of the lemon curd over the cream.
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Add a second layer of dipped Savoiardi, then spread the remaining curd on top.
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Pipe or spread the remaining mascarpone cream to finish.
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Chill for at least 6 hours (overnight preferred). For tidy slices, freeze 45–60 minutes before cutting. Garnish with lemon zest or thin lemon wedges just before serving.
Servings and timing
Yield: 12 serves
Prep Time: 25 minutes
Cook Time: 0 minutes
Resting Time: 6 hours
Total Time: 6 hours 25 minutes
Variations
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Non-Alcoholic: Use a simple lemon syrup (equal parts lemon juice and water with sugar) instead of limoncello.
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Extra Tangy: Swirl in additional lemon curd between layers or fold a spoonful into the mascarpone cream.
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Berry Burst: Add a thin layer of macerated raspberries or blueberries between layers.
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Light & Airy: Fold a bit of softly whipped egg white (stabilized with sugar) into the mascarpone for an even lighter texture.
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Citrus Medley: Replace lemon zest with a blend of lemon and orange zest.
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Biscuit Swap: Use soft ladyfingers; dip even more quickly to avoid oversoaking.
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Gluten-Free: Use gluten-free sponge fingers.
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Sweetness Control: Reduce sugar in the mascarpone or choose a tarter curd.
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Garnish Ideas: White chocolate curls, candied lemon peel, or crushed pistachios.
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Individual Serves: Layer in glasses or ramekins for parfait-style desserts.
Storage/Reheating
Refrigerator: Cover and chill up to 3 days.
Freezer: Freeze well-wrapped for up to 1 month; thaw overnight in the fridge.
Reheating: Not applicable—serve chilled.
FAQs
Can I make Lemon Tiramisu without alcohol?
Yes. Replace limoncello with a lemon syrup made from lemon juice, water, and sugar.
How do I keep the biscuits from getting soggy?
Dip each Savoiardi very quickly—just a brief touch. Don’t soak.
My mascarpone mixture is runny—what happened?
It may have been overmixed or the mascarpone wasn’t cold. Beat just to soft peaks and fold the cream gently to keep it thick.
Can I use cream cheese instead of mascarpone?
You can, but the flavor and texture will be slightly tangier and denser. Soften well and blend until smooth.
What pan works best?
A 9-inch square pan creates even layers and clean slices. A glass dish is great for presentation.
How long should it chill?
At least 6 hours; overnight is ideal for clean slices and full flavor.
Can I reduce the sweetness?
Yes. Cut back the sugar in the mascarpone or use a tarter lemon curd.
Do I need to cook anything?
No, this is a no-bake dessert—only whipping and assembling.
Can I make it ahead?
Absolutely. It’s best when made a day in advance.
How do I garnish it nicely?
Top with lemon zest, thin lemon slices, or a dusting of finely grated white chocolate just before serving.
Conclusion
This Lemon Tiramisu marries creamy mascarpone with lively citrus for a refreshing no-bake dessert that slices beautifully and tastes even better the next day. Whether you choose limoncello or a simple lemon syrup, every layer delivers brightness and indulgence in perfect harmony—an elegant finish for any occasion.
Print
Lemon Tiramisu
- Total Time: 6 hours 25 minutes
- Yield: 12 servings
Description
Lemon Tiramisu is a bright, creamy, no-bake dessert that blends the richness of classic tiramisu with the tangy freshness of lemon. With layers of lightly soaked Savoiardi, luscious mascarpone cream, and zesty lemon curd, this elegant treat is perfect for spring and summer entertaining. Best made ahead, it slices beautifully and delivers a refreshing twist on a timeless Italian favorite.
Ingredients
300 ml thickened (heavy/whipping) cream
500 g mascarpone
⅓ cup caster (superfine) sugar
2 teaspoons vanilla extract
Zest of 1 lemon
28 Savoiardi biscuits (ladyfingers/sponge fingers)
⅓ cup limoncello + 2 tablespoons water (or substitute lemon syrup)
1 cup lemon curd
Instructions
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Whip the cream to soft peaks; refrigerate.
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Beat mascarpone, sugar, and vanilla until just thickened. Fold in lemon zest.
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Gently fold whipped cream into mascarpone mixture in three additions.
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Combine limoncello and water. Quickly dip each Savoiardi and line half in a 9-inch square pan.
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Spread half the mascarpone cream over biscuits, then half the lemon curd.
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Repeat with another layer of dipped Savoiardi, remaining curd, and top with mascarpone cream.
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Chill at least 6 hours (overnight preferred). For clean slices, freeze 45–60 minutes before cutting.
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Garnish with lemon zest, thin slices, or white chocolate curls before serving.
Notes
- For extra tang, swirl extra lemon curd into layers or fold into the cream.
- Add fresh berries for a fruity twist.
- Use gluten-free sponge fingers for a GF option.
- Best made a day ahead for neat slices and full flavor.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
