Lemon Tiramisu: Refreshing & Creamy Italian Dessert Recipe
This Lemon Tiramisu is a refreshing and creamy Italian dessert that combines the bright zestiness of fresh lemons with the rich, smooth mascarpone cream layered between delicate ladyfinger cookies soaked in a tangy lemon syrup. Perfectly chilled, it offers a delightful twist on the classic tiramisu, ideal for spring and summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 25 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Lemon Syrup
- 1/2 cup freshly squeezed lemon juice (about 3 lemons)
- 1/2 cup water
- 1/3 cup granulated sugar
Mascarpone Cream
- 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
For Assembly
- 1 package (200–250g) ladyfinger cookies (Savoiardi)
- Extra lemon zest or candied lemon slices, for garnish
Instructions
- Make the Lemon Syrup: In a small saucepan over medium heat, combine lemon juice, water, and granulated sugar. Stir continuously until the sugar is fully dissolved into the liquid. Remove the saucepan from heat and allow the syrup to cool completely at room temperature before using.
- Whip the Mascarpone Filling: In a large mixing bowl, beat the cold heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. In a separate bowl, whisk mascarpone cheese with lemon zest until smooth and fluffy. Gently fold the whipped cream into the mascarpone mixture to preserve its airy texture without deflating it.
- Layer the Tiramisu: Quickly dip each ladyfinger cookie for 1 to 2 seconds into the cooled lemon syrup, ensuring they are moist but not soggy. Arrange a single layer of the soaked ladyfingers in the bottom of a 9×9-inch dish or trifle bowl. Spread half of the mascarpone cream evenly over this layer. Repeat by dipping another layer of ladyfingers and topping with the remaining cream.
- Chill and Serve: Cover the assembled tiramisu with plastic wrap or a lid and refrigerate for at least 4 to 6 hours, ideally overnight, to allow flavors to meld and the dessert to set fully. Before serving, garnish with additional fresh lemon zest, candied lemon slices, or fresh mint leaves for a vibrant presentation.
Notes
- For the best flavor, use freshly squeezed lemon juice and zest from unwaxed lemons.
- Do not over-soak ladyfingers in syrup to prevent sogginess.
- Chilling overnight yields a firmer texture and more developed flavors.
- This dessert is best served chilled and consumed within 2 days.
- Use cold heavy cream to achieve the best whipping results.
Keywords: Lemon tiramisu, Italian dessert, creamy lemon dessert, mascarpone, lemon syrup, no-bake tiramisu, refreshing dessert
