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Lemon Tiramisu
Caroline

Lemon Tiramisu

This bright and creamy Lemon Tiramisu is a refreshing twist on the classic Italian dessert, layered with citrus-soaked ladyfingers and a light mascarpone lemon cream.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 4 hours 35 minutes
Servings: 9 slices
Course: Dessert
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup water
  • 1/3 cup granulated sugar
  • 1 1/2 cups heavy whipping cream, cold
  • 1 cup mascarpone cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 1 tbsp lemon zest
  • 1 package ladyfinger cookies (200–250 g)
  • extra lemon zest or candied lemon slices, for garnish

Equipment

  • saucepan
  • mixing bowls
  • hand mixer or whisk
  • spatula
  • 9×9-inch dish or trifle bowl

Method
 

  1. Heat the lemon juice, water, and granulated sugar in a saucepan until the sugar is fully dissolved. Remove from heat and let cool completely.
  2. In a mixing bowl, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
  3. In a separate bowl, beat the mascarpone cheese with the lemon zest until smooth and creamy.
  4. Gently fold the whipped cream into the mascarpone mixture until fully combined and light.
  5. Quickly dip each ladyfinger into the cooled lemon syrup and arrange a single layer in the bottom of a 9×9-inch dish.
  6. Spread half of the mascarpone cream evenly over the ladyfingers. Repeat with another layer of dipped cookies and remaining cream.
  7. Cover the dish and refrigerate for at least 4–6 hours or overnight to allow the dessert to set.
  8. Before serving, garnish with fresh lemon zest or candied lemon slices. Serve chilled.

Notes

This lemon tiramisu tastes even better the next day as the flavors meld. Keep garnishes fresh and light to complement the creamy texture. For clean slices, chill thoroughly before serving.