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Lemon Tiramisu: A Zesty Twist on a Classic Dessert

Lemon Tiramisu
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A sunshine-bright twist on tiramisu featuring layers of lemon-soaked ladyfingers, velvety lemon mascarpone cream, and a dusting of zesty lemon powder. No coffee, no espresso – just pure citrus delight!

Ingredients

Scale
  • For Lemon Syrup:
  • ½ cup (120ml) water
  • ⅓ cup (65g) granulated sugar
  • 2 tbsp limoncello (or 1 tbsp lemon extract)
  • ¼ cup (60ml) fresh lemon juice
  • 1 tbsp lemon zest
  • For Cream:
  • 16oz (450g) mascarpone cheese, room temp
  • 1¼ cups (300ml) heavy cream
  • ¾ cup (90g) powdered sugar
  • 2 tbsp lemon curd
  • 1 tsp vanilla extract
  • Assembly:
  • 24–30 ladyfinger cookies (savoiardi)
  • ½ cup (120g) lemon curd (for layering)
  • Lemon zest and mint leaves for garnish
  • Optional: freeze-dried lemon powder for dusting

Instructions

  1. Make syrup: Simmer water and sugar until dissolved. Remove from heat; stir in limoncello, lemon juice, and zest. Cool completely.
  2. Whip cream: Beat heavy cream to soft peaks. Refrigerate.
  3. Make filling: Beat mascarpone, powdered sugar, 2 tbsp lemon curd, and vanilla until smooth. Fold in whipped cream.
  4. Soak cookies: Quickly dip ladyfingers in lemon syrup (1-2 seconds per side).
  5. Layer: In 8×8 dish, arrange soaked ladyfingers. Spread half cream mixture, then dollop with ¼ cup lemon curd. Repeat layers.
  6. Chill: Cover and refrigerate at least 6 hours (preferably overnight).
  7. Serve: Dust with lemon powder, garnish with zest and mint.

Notes

  • For non-alcoholic version: Use lemon juice + ½ tsp lemon oil instead of limoncello
  • Texture tip: Over-soaked ladyfingers become mushy – dip quickly!
  • Make ahead: Flavors develop beautifully over 24 hours
  • Presentation: Serve in individual glasses for elegant portions
  • Storage: Keeps refrigerated 3 days (cover tightly)

Nutrition

Find it online: https://us.recipesfood.org/lemon-tiramisu-recipe/

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