Lemon Tiramisu
Lemon Tiramisu is a fresh twist on the classic Italian dessert, bringing bright, zesty lemon flavors to the creamy layers of mascarpone and ladyfingers. Instead of the usual coffee and…
Tip: save now, cook later.Lemon Tiramisu is a fresh twist on the classic Italian dessert, bringing bright, zesty lemon flavors to the creamy layers of mascarpone and ladyfingers. Instead of the usual coffee and cocoa, this version uses lemon zest and juice to create a light, tangy treat that’s perfect for warmer days or when you want something a little different.
I love making this lemon tiramisu because it feels like a refreshing change from the usual rich and heavy desserts. The lemon gives it a nice brightness that wakes up your taste buds, and the creamy mascarpone still delivers that smooth, dreamy texture that tiramisu is known for. Plus, lightly soaking the ladyfingers in lemon syrup keeps everything moist without being soggy.
The best way I like to serve this is chilled, straight from the fridge, so the flavors meld together perfectly. It’s always a hit at gatherings, especially in spring or summer when everyone wants something sweet but not too heavy. If you want to dress it up, a little fresh lemon zest on top adds a lovely pop of color and taste that makes this dessert even more inviting.
Key Ingredients & Substitutions for Lemon Tiramisu
Lemon Tea or Syrup: This creates the lemon flavor base for soaking ladyfingers. You can use strong lemon herbal tea or mix lemon juice with sugar and water for a syrup. Avoid soaking too long to keep ladyfingers from getting soggy.
Ladyfinger Biscuits: These light, crispy cookies hold the layers. If unavailable, you can try sponge cake slices, but ladyfingers are best for their texture and absorbency.
Mascarpone Cheese: This creamy cheese is key for tiramisu. You can substitute cream cheese if needed, but it will change the flavor and texture slightly.
Eggs: Eggs add richness and help create a light texture when whipped separately. For safety, use fresh eggs or pasteurized eggs if you’re concerned about raw egg consumption.
Lemon Curd and Zest: Lemon curd adds sweetness and lemon depth, while zest gives a fresh, citrusy punch. Both are worth including for the lemon twist.
How Do You Prevent Ladyfingers from Getting Too Soggy?
The trick to perfect lemon tiramisu is the dipping step. Ladyfingers soak in lemon tea or syrup but can turn mushy fast. To avoid this:
- Use a shallow bowl with lemon tea or syrup at room temperature.
- Dip each ladyfinger quickly—just 1–2 seconds per side.
- Remove immediately and place in the dish without squeezing.
- Work fast so ladyfingers don’t absorb too much liquid.
This keeps them soft but with enough bite to support the creamy layers. Practice makes perfect!
Equipment You’ll Need
- Mixing bowls – you’ll need a few for whipping cream, beating eggs, and mixing the mascarpone gently.
- Electric mixer or whisk – makes whipping the cream and egg whites quick and easy for fluffy texture.
- Shallow dipping dish – perfect for quickly soaking ladyfingers without over-soaking.
- Spatula – great for folding whipped cream and egg whites gently into the mascarpone mixture.
- Serving dish or glass trifle bowl – choose one that shows off the lemon layers and holds the tiramisu well.
Flavor Variations & Add-Ins
- Add fresh raspberries or blueberries between layers for a sweet, tangy contrast that pairs well with lemon.
- Swap lemon curd with orange marmalade to give your tiramisu a sweeter citrus twist.
- Stir in a teaspoon of ground ginger or cardamom to the mascarpone mixture for a warm spice hint.
- Use coconut cream instead of heavy cream for a dairy-free, tropical flair in the cream layer.
How to Make Lemon Tiramisu?
Ingredients You’ll Need:
For the Layers:
- 1 cup strong brewed lemon-flavored tea or lemon syrup (cooled)
- 24 ladyfinger biscuits (savoiardi)
For the Cream:
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 3 large eggs, separated
- 1 cup lemon curd (store-bought or homemade)
- 2 tablespoons lemon zest (plus extra for garnish)
- 1 teaspoon vanilla extract
For Garnish:
- Lemon slices
- Fresh mint leaves
- Optional: powdered sugar, cinnamon, or lemon powder for dusting
How Much Time Will You Need?
This lemon tiramisu recipe needs about 30 minutes of active preparation. After assembling, it requires at least 4 hours of chilling in the refrigerator, or preferably overnight, to let the flavors blend and the dessert set properly.
Step-by-Step Instructions:
1. Prepare the Lemon Soaking Liquid:
Brew a strong lemon-flavored tea or make a lemon syrup, then allow it to cool completely to room temperature. This will be used to soak the ladyfingers without making them soggy.
2. Make the Cream Mixture:
In a large bowl, whisk the egg yolks with granulated sugar until the mixture becomes pale and creamy. Add the mascarpone cheese, lemon curd, lemon zest, and vanilla extract, mixing gently until smooth.
3. Whip the Cream and Egg Whites:
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture. In another clean bowl, beat the egg whites until stiff peaks form, then carefully fold them into the cream mixture to keep it light and fluffy.
4. Assemble the Layers:
Quickly dip each ladyfinger into the cooled lemon tea or syrup for about 1-2 seconds to avoid sogginess. Arrange a layer of dipped ladyfingers evenly at the bottom of your serving dish. Spread half of the mascarpone-lemon cream mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and then spread the remaining cream mixture on top.
5. Chill and Serve:
Cover the dish and refrigerate for at least 4 hours or overnight to let the flavors meld and to set the tiramisu. Before serving, garnish with thin lemon slices, a sprinkle of lemon zest, a dusting of powdered sugar or cinnamon if you like, and fresh mint leaves for a delightful presentation. Serve chilled and enjoy a refreshing twist on classic tiramisu!
Can I Use Frozen Ladyfingers for Lemon Tiramisu?
Yes, you can use frozen ladyfingers, but make sure to thaw them completely at room temperature before dipping. This helps them absorb the lemon tea or syrup evenly without becoming overly soggy.
Is It Safe to Use Raw Eggs in This Recipe?
If you’re concerned about raw eggs, opt for pasteurized eggs or use an egg substitute. Alternatively, you can gently cook the egg yolk and sugar mixture over a double boiler until it thickens to reduce any risk.
How Long Can I Store Lemon Tiramisu?
Store the tiramisu well covered in the refrigerator for up to 3 days. For the best texture and flavor, enjoy it within 24-48 hours. Avoid freezing as it may affect the cream’s texture.
Can I Make Lemon Tiramisu Ahead of Time?
Absolutely! Lemon tiramisu benefits from sitting overnight in the fridge, which allows the flavors to meld perfectly and the dessert to set properly. Just cover tightly and chill until ready to serve.
