Zesty Lemon Tiramisu with Limoncello and Mascarpone
Lemon Tiramisu
A bright, citrusy twist on the classic Italian dessert featuring lemon syrup and creamy mascarpone.
Nutrition (per serving)
While the traditional coffee-soaked tiramisu is a stone-cold classic, there is something absolutely magical about this lemon-infused version. It is light, bright, and carries a refreshing zing that makes it the perfect finale for a summer dinner party or a sunny afternoon treat. We swap out the heavy espresso for a vibrant lemon and limoncello syrup, which keeps the dessert feeling airy and sophisticated rather than dark and rich.
The secret to a show-stopping lemon tiramisu lies in the balance between the tart citrus and the velvety mascarpone cheese. I love folding a bit of high-quality lemon curd into the cream mixture for an extra punch of flavor and a beautiful pale yellow hue. It is a simple, no-bake recipe that looks stunning when served in a glass dish, allowing your guests to see those perfectly soaked layers and cloud-like cream.
Ingredients
- Mascarpone cheese, softened:16 oz
- Heavy whipping cream, chilled:1.5 cups
- Powdered sugar:1 cup
- Lemon curd:0.5 cup
- Fresh lemon juice:0.5 cup
- Limoncello liqueur:0.25 cup
- Water:0.25 cup
- Granulated sugar:0.25 cup
- Lemon zest:2 tbsp
- Savoiardi ladyfingers:24 pieces
Instructions
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In a small saucepan, combine the water, granulated sugar, and 1/4 cup of the lemon juice. Bring to a simmer over medium heat just until the sugar dissolves. Remove from heat and let it cool completely, then stir in the limoncello.
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In a large chilled bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
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In another large bowl, whisk the softened mascarpone, powdered sugar, lemon curd, lemon zest, and the remaining 1/4 cup of lemon juice until smooth and creamy.
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Gently fold the whipped cream into the mascarpone mixture using a spatula until just combined. Be careful not to deflate the cream.
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Quickly dip each ladyfinger into the cooled lemon syrup. Do not soak them for more than a second or two, as they become soggy very fast.
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Arrange a layer of dipped ladyfingers in the bottom of an 8x8 inch glass baking dish.
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Spread half of the mascarpone cream over the ladyfingers in an even layer.
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Repeat with a second layer of dipped ladyfingers and top with the remaining cream. Smooth the top with a spatula.
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Cover with plastic wrap and refrigerate for at least 4 hours, though overnight is best to let the flavors meld and the ladyfingers soften to a cake-like texture.
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Garnish with extra lemon zest or thin lemon slices before serving.
Tips & Notes
- Make sure your mascarpone is at room temperature to avoid lumps in your cream filling.
- If you prefer an alcohol-free version, simply replace the limoncello with an equal amount of extra lemon juice or water.
- Always use fresh lemons for zesting and juicing; the bottled stuff won't provide that signature floral aroma.
