Description
This refreshing Lemon Tiramisu combines the classic Italian dessert with a citrus twist, layering ladyfingers soaked in a zesty lemon syrup with creamy mascarpone-whipped cream and luscious lemon curd. Perfect for a light, elegant dessert with bright, tangy flavors, this no-bake treat is chilled to set, making it ideal for spring or summer gatherings.
Ingredients
Syrup
- 1 cup water
- 1/2 cup sugar
- Sliced lemon peels (optional, for syrup)
- 1/2 cup lemon juice (from 2-3 lemons)
- 1/4 cup limoncello (optional)
Filling
- 8 oz mascarpone cheese (room temperature)
- 1 1/2 cups heavy whipping cream (cold)
- 2 tbsp sugar (up to 1/4 cup for a sweeter tiramisu)
- 1 tsp vanilla extract
Other
- 24 ladyfingers (one package)
- 1 batch lemon curd (see notes)
- Berries, mint, sliced lemon, etc. (for garnish)
Instructions
- Prepare the Sugar Syrup: In a medium saucepan, combine the water, sugar, sliced lemon peels (if using), and lemon juice. Heat over medium heat, stirring until the sugar dissolves. Bring to a gentle simmer and cook for 5-10 minutes until the liquid slightly thickens. Remove from heat, strain out the lemon peels, and stir in the optional limoncello if desired. Allow the syrup to cool completely.
- Make the Mascarpone Whipped Cream: In a large bowl, beat the mascarpone cheese, sugar, cold heavy whipping cream, and vanilla extract together until combined and smooth. Be careful not to over-whip to maintain a creamy, light texture.
- Assemble the Tiramisu – First Layer: Quickly dip each ladyfinger into the cooled lemon sugar syrup — do not soak too long to avoid sogginess. Arrange the soaked ladyfingers in an even layer at the bottom of an 8×8 inch serving dish.
- Add Filling and Lemon Curd: Spread half of the mascarpone mixture evenly over the ladyfingers. Dollop half of the lemon curd over the mascarpone layer.
- Assemble the Tiramisu – Second Layer: Repeat by dipping the remaining ladyfingers in the syrup and layering them over the lemon curd. Spread the remaining mascarpone mixture on top, and add the remaining lemon curd in dollops.
- Chill the Dessert: Cover the dish and refrigerate the assembled tiramisu for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set properly.
- Garnish and Serve: Just before serving, garnish with fresh berries, mint sprigs, extra lemon slices or zest for a bright, decorative touch. Slice into portions and enjoy your refreshing lemon tiramisu!
Notes
- You can make homemade lemon curd or use store-bought for convenience.
- The limoncello is optional but adds a lovely depth of lemon flavor and a slight boozy touch.
- Do not soak ladyfingers too long in syrup to prevent sogginess.
- Refrigerating overnight intensifies the flavors and improves texture.
- This recipe serves 9 portions in an 8×8 inch dish.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
