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
